Ultrasound Effects on the Degradation Kinetics, Structure, and Antioxidant Activity of Sea Cucumber Fucoidan

作者：Guo, Xin; Ye, Xingqian; Sun, Yujing; Wu, Dan; Wu, Nian; Hu, Yaqin; Chen, Shiguo^*

来源：Journal of Agricultural and Food Chemistry, 2014, 62(5): 1088-1095.

DOI：10.1021/jf404717y

• sea cucumber
• fucoidan
• ultrasound
• degradation

The effects of ultrasound on the molecular weight, structure, and antioxidant potential of a fucoidan found in Isostichopus badionotus were investigated. The results showed the molecular weight (Mw) of fucoidan decreased obviously after ultrasound treatment. Higher ultrasonic intensity, lower temperature, and lower fucoidan concentrations led to a more effective sonochemical effect. The kinetic model for fucoidan degradation fitted to 1/M-wt - 1/M-w0 = kt at the tested temperature. The optimized degradation conditions by response surface methodology (RSM) were temperature, 12 degrees C, and intensity, 508 W/cm(2). Structural analysis by FTIR and NMR indicated the fucoidan kept the linear tetrasaccharide repeating units as the original polysaccharides after the ultrasound treatment, with only slight destruction of the middle nonsulfated fucose units. Antioxidant activity assay showed the antioxidant activity was slightly improved by the ultrasound treatment. The results suggested that ultrasound treatment is. an effective approach to decrease the M of fucoidan with only minor structural destruction.

• 出版日期2014-2-5
• 单位浙江大学