Determining the potent immunostimulation potential arising from the heteropolysaccharide structure of a novel fucoidan, derived from Sargassum Zhangii

Rui Li; Qing-Ling Zhou; Rui-Yu Yang; Shu-Tong Chen; Rui Ding; Xiao-Fei Liu; Lian-Xiang Luo; Qiu-Yu Xia; Sai-Yi Zhong; Yi Qi; Richard J. Williams

Food Chemistry: X (Jun 2023)

Determining the potent immunostimulation potential arising from the heteropolysaccharide structure of a novel fucoidan, derived from Sargassum Zhangii

Rui Li,
Qing-Ling Zhou,
Rui-Yu Yang,
Shu-Tong Chen,
Rui Ding,
Xiao-Fei Liu,
Lian-Xiang Luo,
Qiu-Yu Xia,
Sai-Yi Zhong,
Yi Qi,
Richard J. Williams

Affiliations

Rui Li: College of Food Science and Technology of Guangdong Ocean University, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, Guangdong, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
Qing-Ling Zhou: College of Food Science and Technology of Guangdong Ocean University, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, Guangdong, China
Rui-Yu Yang: College of Food Science and Technology of Guangdong Ocean University, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, Guangdong, China
Shu-Tong Chen: College of Food Science and Technology of Guangdong Ocean University, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, Guangdong, China; Department of Biology, College of Science, Shantou University, Shantou 515063, China
Rui Ding: The Marine Biomedical Research Institute, Guangdong Medical University, the Marine Biomedical Research Institute of Guangdong Zhanjiang, Zhanjiang 524023, China
Xiao-Fei Liu: College of Food Science and Technology of Guangdong Ocean University, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, Guangdong, China
Lian-Xiang Luo: The Marine Biomedical Research Institute, Guangdong Medical University, the Marine Biomedical Research Institute of Guangdong Zhanjiang, Zhanjiang 524023, China
Qiu-Yu Xia: College of Food Science and Technology of Guangdong Ocean University, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, Guangdong, China; Corresponding authors at: College of Food Science and Technology of Guangdong Ocean University, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, Guangdong, China (Q.-Y. Xia and S.-Y. Zhong).
Sai-Yi Zhong: College of Food Science and Technology of Guangdong Ocean University, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, Guangdong, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Corresponding authors at: College of Food Science and Technology of Guangdong Ocean University, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, Guangdong, China (Q.-Y. Xia and S.-Y. Zhong).
Yi Qi: The Marine Biomedical Research Institute, Guangdong Medical University, the Marine Biomedical Research Institute of Guangdong Zhanjiang, Zhanjiang 524023, China
Richard J. Williams: IMPACT, School of Medicine, Deakin University, Waurn Ponds, VIC 3217, Australia

Journal volume & issue: Vol. 18
p. 100712

Abstract

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A preliminary study was conducted of the chemical, structural properties and immunomodulatory activities of fucoidan isolated from Sargassum Zhangii (SZ). Sargassum Zhangii fucoidan (SZF) was determined to have a sulfate content of 19.74 ± 0.01% (w/w) and an average molecular weight of 111.28 kDa. SZF possessed a backbone structure of (1,4)-α-d-linked-galactose, (3,4)-α-l-fucose, (1,3)-α-d-linked-xylose, β-d-linked-mannose and a terminal (1,4)-α-d-linked-glucose. The main monosaccharide composition was determined as (w/w) 36.10% galactose, 20.13% fucose, 8.86% xylose, 7.36% glucose, 5.62% mannose, and 18.07% uronic acids, respectively. An immunostimulatory assay showed that SZF, compared to commercial fucoidans (Undaria pitnnaifida and Fucus vesiculosus sources), significantly elevated nitric oxide production via up-regulation of cyclooxygenase-2 and inducible nitric oxide synthase at both gene and protein levels. These results suggest that SZ has the potential to be a source of fucoidan with enhanced properties that may act as a useful ingredient for functional foods, nutritional supplements, and immune enhancers.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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