Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Structural Study of Fucoidan from the Brown Seaweed Hizikia fusiformis
Riki SHIROMATeruko KONISHIShuntoku UECHIMasakuni TAKO
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2008 Volume 14 Issue 2 Pages 176-182

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Abstract

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.

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© 2008 by Japanese Society for Food Science and Technology
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