Properties of in vitro Superoxide Free Radical-scavenging Mechanism of Chondroitin Sulfate from Pig Laryngeal Cartilage

Abstract

Abstract: This study compared the superoxide free radical (O·2) scavenging properties of chondroitin sulfate (ChS) with high purity obtained from pig laryngeal cartilage on its three chemically reduced or sulfonated desulfate derivatives. Before and after ChS being reacted with O·2its derivatives were characterized by IR spectrum, chemical and thermal analysis. The in vitro superoxide radical-scavenging mechanism was probed as ChS and its derivatives show O·2scavenging activity in a concentration-dependent manner. Both reduced ChS and desulfated ChS are significantly lower than ChS (p<0.01), but sulfated ChS is slightly higher than ChS (p>0.05). Both IR spectrum absorbance ascribed to the carboxyl group and sulfate group and thermal analysis curves of ChS before and after being reacted with O2·show great changes, with the contents of carboxyl group and sulfate group significantly decreased(p<0.01). The results showed that the O2· scavenging activity of ChS may be attributed to the carboxyl group and sulfate group.

Key words: cartilage, chondroitin sulfate, chemical modification, superoxide free radical

XIONG Shuang-Li, LI An-Lin, JIN Zheng-Yu. Properties of in vitro Superoxide Free Radical-scavenging Mechanism of Chondroitin Sulfate from Pig Laryngeal Cartilage[J]. FOOD SCIENCE, 2008, 29(2): 362-365 https://doi.org/

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Properties of in vitro Superoxide Free Radical-scavenging Mechanism of Chondroitin Sulfate from Pig Laryngeal Cartilage

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