Identification of fucans from four species of sea cucumber by high temperature 1H NMR View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2014-10

AUTHORS

Nian Wu, Shiguo Chen, Xingqian Ye, Guoyun Li, Li’ang Yin, Changhu Xue

ABSTRACT

Acidic polysaccharide, which has various biological activities, is one of the most important components of sea cucumber. In the present study, crude polysaccharide was extracted from four species of sea cucumber from three different geographical zones, Pearsonothuria graeffei (Pg) from Indo-Pacific, Holothuria vagabunda (Hv) from Norwegian Coast, Stichopus tremulu (St) from Western Indian Ocean, and Isostichopus badionotu (Ib) from Western Atlantic. The polysaccharide extract was separated and purified with a cellulose DEAE anion-exchange column to obtain corresponding sea cucumber fucans (SC-Fucs). The chemical property of these SC-Fucs, including molecular weight, monosaccharide composition and sulfate content, was determined. Their structure was compared simply with fourier infrared spectrum analyzer and identified with high temperature 1H nuclear magnetic resonance spectrum analyzer (NMR) and room temperature 13C NMR. The results indicated that Fuc-Pg obtained from the torrid zone mainly contained 2,4-O-disulfated and non-sulfated fucose residue, whereas Fuc-Ib from the temperate zone contained non-, 2-O- and 2,4-O-disulfated fucose residue; Fuc-St from the frigid zone and Fuc-Hv from the torrid zone contained mainly non-sulfated fucose residue. The proton of SC-Fucs was better resolved via high temperature 1H NMR than via room temperature 1H NMR. The fingerprint of sea cucumber in different sea regions was established based on the index of anomer hydrogen signal in SC-Fucs. Further work will help to understand whether there exists a close relationship between the geographical area of sea cucumber and the sulfation pattern of SC-Fucs. More... »

PAGES

871-876

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11802-014-2287-0

DOI

http://dx.doi.org/10.1007/s11802-014-2287-0

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https://app.dimensions.ai/details/publication/pub.1008737143


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