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http://dx.doi.org/10.3746/jkfn.2010.39.11.1647

Extraction of Glycosaminoglycan from Sea Hare, Aplysia kurodai, and Its Functional Properties 2. Structural Properties of Purified Glycosaminoglycan  

Yoon, Bo-Yeong (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Choi, Byeong-Dai (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Bae, Dong-Won (Central Instrument Facility, Gyeongsang National University)
Choi, Yeung-Joon (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.11, 2010 , pp. 1647-1653 More about this Journal
Abstract
Glycosaminoglycan (GAG) was purified from polysaccharide extracted from sea hare muscle on DEAE-Sepharose column and investigated for the functional groups, distribution of sugars, composition of disaccharide and structure of GAG. Purified GAG was composed of disaccharide above 55% of total sugar. Purified GAG showed amide I peak in 1648/cm and C-O stretch peak as properties of carbohydrate, amino acid peak in 1457/cm, and peak in 866/cm as properties of monosaccharide by FT-IR. Fucose, N-acetylgalactosamine, N-acetylglucosamine, glucose, galactose, mannose and xylose were found in MALDI-TOF MS/MS spectra of hydrolysates by chondroitin sulfate ABC lyase and heparanase I. Purified GAG was expected to be heparan sulfate including N-acetylgalactosamine and N-acetylglucosamine above 70% of total sugar. The structure of GAG was supposed as GlyUA(2S)-GlcNS and GlyUA-GlcNS(6S) with O-linkage on protein core.
Keywords
sea hare; Aplysia kurodai; glycosaminoglycan; purification; structure;
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