KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Production of Fucoidan Using Marine Algae

해조류를 이용한 후코이단의 생산

  • Park, Keun-Hyoung (Department of Food and Biotechnology, Hoseo University) ;
  • Cho, Eun-Hye (Department of Food and Biotechnology, Hoseo University) ;
  • Kim, Nam-Chan (Department of Food and Biotechnology, Hoseo University) ;
  • Chae, Hee-Jeong (Department of Food and Biotechnology, Hoseo University)
  • 박근형 (호서대학교 식품생물공학과) ;
  • 조은혜 (호서대학교 식품생물공학과) ;
  • 김남찬 (호서대학교 식품생물공학과) ;
  • 채희정 (호서대학교 식품생물공학과)
  • Received : 2010.05.25
  • Accepted : 2010.06.25
  • Published : 2010.06.30
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Abstract

Fucoidans, polysaccharides that are composed of fucose, uronic acids, galactose and xylose, are one of the main constituents of brown seaweeds. For the past decade algal fucoidans have been extensively studied due to their biological activities including anticoagulant, antiinflammatory, antitumor, contraceptive and antiviral activities. Even though fucoidan is known as a highly functionality derivative, its industrial applications have been limited because of low inclusion efficiency and high cost of manufacturing. Furthermore the sea-weed smell of fucoidan has been a limiting factor for the application especially in food and cosmetic area. The potential application of various extraction technology and deodorization of sea-weed smell is highly required for a wider application of fucoidan. As an alternative extraction process, enzymatic hydrolysis process or ultra-high pressure treatment has been investigated for the improvement of production yield and bioefficacy of fucoidan. More intensive research on the fucoidan production technology and its application in nutraceutical and cosmoceutical area is needed.

Keywords

References

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