Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Isolation and Characterization of Chondroitin Sulfates from the Byproducts of Marine Organisms

  • Im, A-Rang (Natural Products Research Institute, College of Pharmacy, Seoul National University) ;
  • Sim, Joon-Soo (Natural Products Research Institute, College of Pharmacy, Seoul National University) ;
  • Park, You-Mie (Natural Products Research Institute, College of Pharmacy, Seoul National University) ;
  • Hahn, Bum-Soo (National Academy of Agricultural Science, Rural Development Administration) ;
  • Toida, Toshihiko (Graduate School of Pharmaceutical Sciences, Chiba University) ;
  • Kim, Yeong-Shik (Natural Products Research Institute, College of Pharmacy, Seoul National University)
  • Published : 2009.08.31
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Abstract

By-products of marine organisms including salmon, skate, flatfish, and yellow goosefish were investigated to search for new source of chondroitin sulfate (CS). Agarose gel electrophoresis with chondroitinase depolymerization showed that purified chondroitin sulfate did not contain any other glycosaminoglycans. 1H-nuclear magnetic resonance (NMR) spectra were acquired to confirm the structure and purity. The average molecular weight ranging from 22 to 64 kDa was determined by high performance size exclusion chromatography. Disaccharide compositions and purities were determined by strong anion exchange-high performance liquid chromatography (SAX-HPLC) after chondroitinase ABC depolymerization. SAX-HPLC data exhibited that the purity was from $81.7{\pm}1.3$ to $114.2{\pm}2.5%$ and the yield was from 1.3 to 12.5%. All analytical results indicate that salmon cartilage, skate cartilage, and yellow goosefish bone could be promising sources of CS to substitute shark cartilage CS in commercial neutraceuticals.

Keywords

References

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