Characterisation of fucoidan extracted from Malaysian Sargassum binderi

• Published in: Food chemistry 2016-10, Vol.209, p.267-273
• Main Authors: Lim, Seng Joe, Wan Aida, Wan Mustapha, Maskat, Mohamad Yusof, Latip, Jalifah, Badri, Khairiah Haji, Hassan, Osman, Yamin, Bohari M.
• Format: Article
• Language: English
• Subjects: Characterisation; Fucoidan; Fucose - isolation & purification; Magnetic Resonance Spectroscopy; Malaysia; Molecular Weight; Plant Extracts - chemistry; Polysaccharides - isolation & purification; Sargassum - chemistry; Sargassum - growth & development; Sargassum binderi; Seaweed - chemistry; Seaweed - growth & development; Structure analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.04.058

•Fucoidan (Fsar) was extracted from Malaysian brown seaweed, Sargassum binderi.•The chemical properties of Fsar and commercial fucoidan (Fysk) were different.•The proposed structure of Fsar is →3)fuc-2-OSO3−(1→3)fuc-2-OSO3−(1→. Fucoidan is a sulphated polysaccharide that consists mainly of fucose, normally found in brown seaweeds. In this study, fucoidan was extracted from Sargassum binderi (Fsar) from Malaysia and subsequently characterised. The chemical characteristics of Fsar were found to be different than those of commercial food grade fucoidan (Fysk) and those of previously studied fucoidans. NMR analysis proposed that the main structure of Fsar is →3)fuc-2-OSO3−(1→3)fuc(1→. The molecular weight (47.87kDa) and degree of sulphation (0.20) of Fsar were higher than those of Fysk, at 27.98kDa and 0.15, respectively. However, Fsar’s polydispersity index (1.12) and fucose content (34.50%) were lower than those of Fysk, at 1.88 and 43.30%, respectively. Both Fsar and Fysk showed similar thermo-gravimetric properties with four mass losses, amorphous in nature and negative optical rotations. Results show that Fsar has fundamental characteristics of fucoidan with different structural conformation i.e. variation in glycosidic linkages and sulphate group orientation.