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KMID : 1134820100390111640
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 11 p.1640 ~ p.1646
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Extraction of Glycosaminoglycan from Sea Hare, Aplysia kurodai, and Its Functional Properties : 1. Optimum Extraction of Polysaccharide and Purification of Glycosaminoglycan
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Yoon Bo-Yeong
Choi Byeong-Dai
Choi Yeung-Joon
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Abstract
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The optimum condition was investigated for the extraction of glycosaminoglycan (GAG) from sea hare, Aplysia kurodai. The most effective enzyme was Flavourzyme for extraction of glycosaminoglycan. The optimum incubation temperature and time for hydrolysis were 60℃ and 15 hr, respectively. The yield of precipitated polysaccharide depended on Brix and ethanol volume. The most effective concentration of Brix and ethanol were sixty and 5 volume of ethanol, respectively. Most GAG was eluted between 0.5 M and 0.75 M NaCl gradient on DEAE-Sepharose column, and identified by electroconductivity. The contents of hexuronic acid from polysaccharide extract and GAG were 1.0 g/100 g and 6.0 g/100 g, respectively. Hexosamine of polysaccharide and GAG as indicator of GAG component was 5.6 g/100 g and 25.7 g/100 g, respectively. GAG was identified as heparan sulfate compared with bands of other GAG on agarose gel electrophoresis, and its molecular weight was 29.6 kDa on Superdex 200 HR column.
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KEYWORD
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sea hare, Aplysia kurodai, glycosaminoglycan, purification, heparan sulfate
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