Antioxidant and anticoagulant activity of polyphenol and polysaccharides from fermented Sargassum sp.

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• 作者：P. Shobharani^a ; V.H. Nanishankar^b ; P.M. Halami^a ; N.M. Sachindra^c ; ^{sachiprathi@yahoo.com" class="auth_mail} ; ^{nmsachindra@cftri.res.in" class="auth_mail}
• 关键词：Fermentation ; Lactic acid bacteria ; Alginates ; NMR ; FTIR ; Polysaccharide
• 刊名：International Journal of Biological Macromolecules
• 出版年：April, 2014
• 年：2014
• 卷：65
• 期：Complete
• 页码：542-548
• 全文大小：626 K

文摘

The current investigation was carried out with an objective of determining the structural characteristic of polysaccharides extracted from fermented Sargassum sp. to be used as potent natural heparin substitute anticoagulant compound. Sargassum sp. fermented with marine lactic acid bacteria was initially subjected to ethanol precipitation for the recovery of bioactive compounds. Antioxidant activity was maximum in the soluble fraction whereas anticoagulant activity was observed to be high in the precipitate which correlated with the increased polyphenols and total sugars respectively. The precipitate was purified by anion exchange chromatography and the fractions collected were analyzed for total sugars and anticoagulant activity. There was 2.6-3.9-folds increase in anticoagulant activity in the final purified fractions, with a maximum activity in case of sample fermented with Enterococcus faecium (6.7 卤 0.22 IU/mg). Structural elucidation of potential anticoagulant polysaccharide by Fourier Transform Infrared Spectroscopy (FT-IR) and Nuclear Magnetic Resonance (NMR) analysis indicated the presence of alginate rich in mannuronic acid.