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Food Chem. 2008 Nov 15;111(2):428-32. doi: 10.1016/j.foodchem.2008.04.012. Epub 2008 Apr 10.

Purification, antitumor and antioxidant activities in vitro of polysaccharides from the brown seaweed Sargassum pallidum.

Author information

1
College of Food Science and Technology, Nanjing Agricultural University, Weigang, Nanjing 210095, China.
2
Jiangsu Environmental Monitoring Center, Nanjing 210036, China.
3
College of Food Science and Technology, Nanjing Agricultural University, Weigang, Nanjing 210095, China. Electronic address: zengxx@njau.edu.cn.

Abstract

Supercritical CO2 extraction, ultrasonic-aid extraction and membrane separation technology were applied to prepare Sargassum pallidum polysaccharides (SP). Three main fractions, SP-1, SP-2 and SP-3, were obtained by membranes of 1.0×10(-4)mm pore size and normal molecular-weight cut-off of 50kDa. The resulting three preparations were further purified by DEAE Cellulose-52 chromatography to afford seven polysaccharide fractions. Furthermore, the antitumor and antioxidant activities, in vitro, of the polysaccharide fractions were evaluated by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) assay and DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical-scavenging assay, respectively. SP-3-1 and SP-3-2 showed significantly higher antitumor activity against the HepG2 cells, A549 cells, and MGC-803 cells. SP-3 had the highest sulfate content (22.6%). These results indicate that the higher antitumor activity of SP-3-1 and SP-3-2 from SP-3 with lower molecular weights may be related to their molecular weights and sulfate contents. The antioxidant activities of SP-1, SP-2 and SP-3 were low at the tested concentration.

KEYWORDS:

Antioxidant activity; Antitumor activity; Sargassum pallidum; Sulfated polysaccharides; Ultrafiltration

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