Purification and Characterization of Fucoidan Extracted from Cucumaria frondosa

Abstract

Abstract: In this study, fucoidan from Cucumaria frondosa body wall was purified and structurally characterized. A fraction named as CF-FUC was obtained by anion exchange chromatography and gel filtration chromatography. The fraction was analyzed for molecular weight by high-performance gel filtration chromatography, sulfate content by ion chromatography, monosaccharide composition by pre-column derivitization high-performance liquid chromatography, and fine structural characteristics by nuclear magnetic resonance. The molecular weight of CF-FUC was 360 kD with a sulfate content of (29.8 ± 3.2)%, and its monosaccharide composition included fucose, galactose, glucosamine and galactosamine at a ratio of 1:0.22:0.07:0.07. Moreover, NMR analysis revealed that the fucoidan was mainly composed of α-L-pFuc-2(OSO3) and α-L-pFuc. In conclusion, the structure of Cucumaria frondosa fucoidan is novel and different from that reported previously for sea cucumber fucoidan.

Key words: sea cucumber, Cucumaria frondosa, sea cucumber polysaccharide, fucoidan, structure

CLC Number:

TS254.1

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