Optimization of preparation process of fucoidan from sea mustard Undaria pinnatifida Suringar by acid hydrolysis and anti-inflammatory activity of degradation products on macrophages
1.College of Food Science and Engineering,National R&D Branch Center For Seaweed Processing,Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province,Dalian Ocean University,Dalian 116023,China;2.Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,China;3.Dalian Customs Technology Center,Dalian 116014,China
Abstract: In order to effectively degrade fucoidan from sea mustard Undariapinnatifida and explore the anti-inflammatory activity of its degradation products,degradation products of fucoidan extracted from sea mustard by complex enzymatic hydrolysis was prepared by acid hydrolysis,and the hydrolysis process conditions were optimized via hydrolysis temperature,period,and pH values.The polymerization degree of the degradation products was detected by thin-layer chromatography.Degradation products of different molecular weight segments were obtained by membrane separation technology,and the anti-inflammatory activity of the degradation products on macrophages in mice was detected.The results showed that fucoidan degradation products of F1,F2,F3,F4 and F5 with different molecular weight segments were obtained by thin layer chromatography (TLC)under the optimal conditions of 95 ℃ and pH 2 for 4 h.All the five degradation products led to reduce the release of NO,1L-1β,1L-6,1L-10 and TNF-α in RAW264.7 cells,with the most significant anti-inflammatory effect of the low molecular weight fractions (F1,F2),especially the fucoidan oligosaccharide F1.The findings indicated that the degradation products of fucoidan prepared by the optimized acidolysis process had a certain anti-inflammatory effect,the lower the molecular weight of the degradation products was,the better the anti-inflammatory effect was.There was better anti-inflammatory effect in low molecular weight fucoidan oligosaccharide than that in the large molecular weight fucoidan.
李晓旭, 刘舒, 洪滨, 刘文博, 任丹丹, 汪秋宽, 何云海, 洪瑞晨, 付开艳, 宋悦凡. 裙带菜岩藻聚糖硫酸酯酸解工艺优化及降解产物对巨噬细胞的抗炎活性[J]. 大连海洋大学学报, 2022, 37(1): 166-173.
LI Xiaoxu, LIU Shu, HONG Bin, LIU Wenbo, REN Dandan, WANG Qiukuan, HE Yunhai, HONG Ruichen, FU Kaiyan, SONG Yuefan. Optimization of preparation process of fucoidan from sea mustard Undaria pinnatifida Suringar by acid hydrolysis and anti-inflammatory activity of degradation products on macrophages. Journal of Dalian Ocean University, 2022, 37(1): 166-173.
2022, Vol. 37 
