Antioxidative Properties of Oversulfation Seaweed Oligosaccharides

高度硫酸化海藻寡醣之抗氧化性

吳紹祺(Shao-Chi Wu) ； 曾國政(Kuo-Chang Zen) ； 林季磊(Chi-Lei Lin) ； 潘崇良(Chorng-Liang Pan)

《臺灣水產學會刊》 39卷2期 (2012/06) Pp. 127-136

https://doi.org/10.29822/JFST.201206.0006

摘要

本研究目的在於探討分離自龍鬚菜、馬尾藻、及石蓴多醣之酵素水解物的8個海藻寡醣，並利用氯磺酸-二甲基甲醯胺法（Chlorsulfonic acid-N,N-dimethylformamide method）提升其硫酸基含量到達14.3-28.9％。此8個海藻寡醣及其高度硫酸化海藻寡醣之抗氧化能力中，高度硫酸化海藻寡醣對於DPPH自由基清除能力與其硫酸酯含量無關。但在螯合亞鐵離子活性方面，8個高度硫酸化海藻寡醣與其海藻寡醣在統計上有差異。特別是Gra-IIDMF、Sar-II-DMF、及Ulva-I-DMF分別有89.5％、88.9％、與86.9％螯合亞鐵離子能力。

關鍵字

抗氧化 ； 高度硫酸化 ； 海藻寡醣

並列摘要

The aim of this study is to separate 8 individual seaweed oligosaccharides (SOSs) with different degree of polymerization (DP) from hydrolysate of seaweed polysaccharide (SPSs) of Gracilaria sp., Sargassum sp., and Ulva lactuca. Next, using chlorsulfonic acid-N,N-dimethylformamide (DMF) method to increase sulfate contents from 14.3% to 28.9% of these 8 individual SOSs. In the evaluation of the antioxidative effects of 8 individual SOSs and their oversulfated SOSs, the scavenging effect on DPPH free radical were not correspond to sulfate contents. On the other hand, the chelating ability on ferrous ions of oversulfated SOSs had differences on statistical with their individual SOSs. Especially, Gra-II-DMF, Sar-IIDMF, and Ulva-I-DMF possess 89.5%, 88.9%, and 86.9% chelating ability on ferrous ions, respectively.

並列關鍵字

Antioxidative ； Oversulfation ； Seaweed oligosaccharides