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Food Science and Technology Research
Vol. 14 (2008) No. 2 P 176-182

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http://doi.org/10.3136/fstr.14.176

Original papers

We investigated the structure of fucoidan from Hizikia fusiformis. Using DEAE-Sepharose column chromatography, fucoidan was fractionated into four groups. F4, main fraction of fucoidan, contained 38 % (w/w) of ester sulfate and had the simplest sugar component (L-Fuc: D-Gal=7:3). The structure of F4 was discussed using de-sulfation, 2D-NMR and methylation analysis and proposed as
[→3)-α-L-Fucp-(1→3)-α-L-Fucp-(1→3)-α-L-Fucp-(1→3)-α-L-Fucp-(1→]n
R=α-L-Fucp-(1→4)-α-L-Fucp-(1→ (50%a) or
α-D-Galp-(1→4)-α-D-Galp-(1→ (50 %a).
58 % in molar ratio of the hydroxyl group is sulfated.

Copyright © 2008 by Japanese Society for Food Science and Technology

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