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Fisheries Science

, Volume 85, Issue 5, pp 859–865 | Cite as

The composition and anti-inflammatory effect of polysaccharides from the red alga Chondrus verrucosus

  • Xiaolu HeEmail author
  • Akiko Yamauchi
  • Toshiki Nakano
  • Toshiyasu Yamaguchi
  • Yoshihiro Ochiai
Original Article Chemistry and Biochemistry

Abstract

Polysaccharides prepared from the red alga Chondrus verrucosus (Rhodophyta, Gigartinales) were subjected to anion-exchange column chromatography, and the chemical characteristics of the fractions (designated CV1, CV2 and CV3 in the order of elution) were examined based on carbohydrate and sulfate contents and monosaccharide composition. Furthermore, the anti-inflammatory effect of the fractions on the degranulation in RBL-2H3 cells stimulated by A23187 was investigated. The results showed that the major monosaccharide component was galactose. The CV1 and CV2 fractions showed higher anti-inflammatory activity against RBL-2H3 cells than the CV3 fraction. The difference in activity may be related to the sulfate contents, namely, the contents of CV1, CV2 and CV3 fractions were 25.3 ± 3.3%, 28.1 ± 1.1%, and 7.4 ± 1.8%, respectively.

Keywords

Red alga Polysaccharide Chondrus verrucosus Anti-inflammatory activity 

Notes

Acknowledgements

The authors are grateful to Prof. Y. Agatsuma, Graduate School of Agricultural Science, Tohoku University, for collecting the specimens used for this study.

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Copyright information

© Japanese Society of Fisheries Science 2019

Authors and Affiliations

  • Xiaolu He
    • 1
    Email author
  • Akiko Yamauchi
    • 1
  • Toshiki Nakano
    • 1
  • Toshiyasu Yamaguchi
    • 1
  • Yoshihiro Ochiai
    • 1
  1. 1.Laboratory of Aquatic Bioresource Chemistry, Graduate School of Agricultural ScienceTohoku UniversitySendaiJapan

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