Laminarin (Beta-glucan) of Brown Algae <i>Sargassum mcclurei</i>: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties

Dang Xuan Cuong

doi:doi:10.11648/j.wjfst.20200401.15

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Laminarin (Beta-glucan) of Brown Algae Sargassum mcclurei: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties

Dang Xuan Cuong

Published in World Journal of Food Science and Technology (Volume 4, Issue 1)

Received: 17 March 2020 Accepted: 2 April 2020 Published: 29 April 2020

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Abstract

Laminarin is a storage glucan found in almost brown algae and possesses value bioactive. The study focused on the effect of the input factors of the extraction such as the temperature (30, 50, 70, and 90°C), the time (01, 02, 03, and 04 hours), the aqueous to algae ratio (20/1, 30/1, 40/1, and 50/1 (v/w)), and solvent pH (2, 7, and 9) on the function targets (laminarin content, total antioxidant activity, reducing power activity, and lipoxygenase inhibition activity), and the physical chemistry characterization of highest laminarin content was analyzed. The results showed the temperature, the time, the aqueous to algae, solvent pH affected on laminarin content, total antioxidant activity, reducing power activity, and lipoxygenase inhibition activity that got the highest value of 11.98±0.49 mg laminarin equivalent/g DW, 19.66±0.47 mg ascorbic acid equivalent/g DW, 15.55±0.61 mg FeSO₄ equivalent/g DW, and 73.04±2.53 µM linoleic acid equivalent/g DW, respectively. The suitable condition of extraction was collected consisting of the temperature of 90°C for 2 hours with the solvent to algae ratio of 40/1 (v/w) in pH solvent of 7. The average molecular weight, viscosity, and sulfate content of laminarin was 505.18 kDa, 14,17±0.29 cPs, and 48.72%, respectively. FTIR spectrum exhibited function groups of laminarin composed of O-H, -CH2-, C=O, C-O, –C–H, -O-SO₃^-, and -CH=CH-(cis).

Published in	World Journal of Food Science and Technology (Volume 4, Issue 1) This article belongs to the Special Issue Marine Bio-Polymer: Bio-Activity, Extraction and Application
DOI	10.11648/j.wjfst.20200401.15
Page(s)	31-39
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Antioxidant, Extraction, Laminarin, Lipoxygenase, Molecular, Viscosity

References

[1]	Shekhar U. K., et al. (2015). Laminarin from Irish brown seaweeds Ascophyllum nodosum and Laminaria hyperborea: Ultrasound assisted extraction, characterization and bioactivity. Mar Drugs, 13 4270-4280.
[2]	Angelika G., Wolfgang, R., Udo, K. and Ulf, K. (2016). Chemical characterization and quantification of the brown algal storage compound laminarin - A new methodological approach. J Appl Phycol, 28 (1): 533-543.
[3]	Krawiec P., K, M. and S, I. (2016). The use of laminarin as an effective tool for anti-resistance management in chemical control of grey mould in raspberry. Acta horticulturae, 1133 (1133): 469-472.
[4]	Song K., et al. (2017). Laminarin promotes anti-cancer immunity by the maturation of dendritic cells. Oncotarget, 8 (24): 38554-38567.
[5]	Chen-Feng J., J, Y.-B. and M, D.-Y. (2013). Sulfated modification and anti-tumor activity of laminarin. Exp Ther Med, 6 (5): 1259-1264.
[6]	Devillé C., Gharbi, M., Dandrifosse, G. and Peulen, O. (2007). Study on the effects of laminarin, a polysaccharide from seaweed, on gut characteristics. J Sci Food Agric, 87 1717-1725.
[7]	Prieto P., Pineda, M. and Aguilar, M. (1999). Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal Biochem, 269 (2): 337-341.
[8]	Qin Y. Z., Robert, M. H., Jodi, L. E., Roberta, R. H. and Carl, L. K. (2002). Antioxidative activities of oolong tea. J Agric Food Chem, 50 (23): 6929-6934.
[9]	Indu H. and Seenivasan, R. (2013). In vitro antioxidant activity of selected seaweeds from southeast coast of India. Int J Pharm Pharm Sci, 5 (2): 474-484.
[10]	Poonam B., Cai-Yan, T., Jian-Ming, O. and Kai, Y. (2016). Repair effect of seaweed polysaccharides with different contents of sulfate group and molecular weights on damaged HK-2 cells. Polymers, 8 (5): 188-207.
[11]	Spicer S., Adams, J., Thomas, D., Gallagher, J. and Winters, A. (2017). Novel rapid method for the characterisation of polymeric sugars from macroalgae. J Appl Phycol, 29 (3): 1507-1513.

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APA Style

Dang Xuan Cuong. (2020). Laminarin (Beta-glucan) of Brown Algae Sargassum mcclurei: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties. World Journal of Food Science and Technology, 4(1), 31-39. https://doi.org/10.11648/j.wjfst.20200401.15

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ACS Style

Dang Xuan Cuong. Laminarin (Beta-glucan) of Brown Algae Sargassum mcclurei: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties. World J. Food Sci. Technol. 2020, 4(1), 31-39. doi: 10.11648/j.wjfst.20200401.15

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AMA Style

Dang Xuan Cuong. Laminarin (Beta-glucan) of Brown Algae Sargassum mcclurei: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties. World J Food Sci Technol. 2020;4(1):31-39. doi: 10.11648/j.wjfst.20200401.15

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@article{10.11648/j.wjfst.20200401.15,
  author = {Dang Xuan Cuong},
  title = {Laminarin (Beta-glucan) of Brown Algae Sargassum mcclurei: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties},
  journal = {World Journal of Food Science and Technology},
  volume = {4},
  number = {1},
  pages = {31-39},
  doi = {10.11648/j.wjfst.20200401.15},
  url = {https://doi.org/10.11648/j.wjfst.20200401.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20200401.15},
  abstract = {Laminarin is a storage glucan found in almost brown algae and possesses value bioactive. The study focused on the effect of the input factors of the extraction such as the temperature (30, 50, 70, and 90°C), the time (01, 02, 03, and 04 hours), the aqueous to algae ratio (20/1, 30/1, 40/1, and 50/1 (v/w)), and solvent pH (2, 7, and 9) on the function targets (laminarin content, total antioxidant activity, reducing power activity, and lipoxygenase inhibition activity), and the physical chemistry characterization of highest laminarin content was analyzed. The results showed the temperature, the time, the aqueous to algae, solvent pH affected on laminarin content, total antioxidant activity, reducing power activity, and lipoxygenase inhibition activity that got the highest value of 11.98±0.49 mg laminarin equivalent/g DW, 19.66±0.47 mg ascorbic acid equivalent/g DW, 15.55±0.61 mg FeSO4 equivalent/g DW, and 73.04±2.53 µM linoleic acid equivalent/g DW, respectively. The suitable condition of extraction was collected consisting of the temperature of 90°C for 2 hours with the solvent to algae ratio of 40/1 (v/w) in pH solvent of 7. The average molecular weight, viscosity, and sulfate content of laminarin was 505.18 kDa, 14,17±0.29 cPs, and 48.72%, respectively. FTIR spectrum exhibited function groups of laminarin composed of O-H, -CH2-, C=O, C-O, –C–H, -O-SO3-, and -CH=CH-(cis).},
 year = {2020}
}

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TY  - JOUR
T1  - Laminarin (Beta-glucan) of Brown Algae Sargassum mcclurei: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties
AU  - Dang Xuan Cuong
Y1  - 2020/04/29
PY  - 2020
N1  - https://doi.org/10.11648/j.wjfst.20200401.15
DO  - 10.11648/j.wjfst.20200401.15
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 31
EP  - 39
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20200401.15
AB  - Laminarin is a storage glucan found in almost brown algae and possesses value bioactive. The study focused on the effect of the input factors of the extraction such as the temperature (30, 50, 70, and 90°C), the time (01, 02, 03, and 04 hours), the aqueous to algae ratio (20/1, 30/1, 40/1, and 50/1 (v/w)), and solvent pH (2, 7, and 9) on the function targets (laminarin content, total antioxidant activity, reducing power activity, and lipoxygenase inhibition activity), and the physical chemistry characterization of highest laminarin content was analyzed. The results showed the temperature, the time, the aqueous to algae, solvent pH affected on laminarin content, total antioxidant activity, reducing power activity, and lipoxygenase inhibition activity that got the highest value of 11.98±0.49 mg laminarin equivalent/g DW, 19.66±0.47 mg ascorbic acid equivalent/g DW, 15.55±0.61 mg FeSO4 equivalent/g DW, and 73.04±2.53 µM linoleic acid equivalent/g DW, respectively. The suitable condition of extraction was collected consisting of the temperature of 90°C for 2 hours with the solvent to algae ratio of 40/1 (v/w) in pH solvent of 7. The average molecular weight, viscosity, and sulfate content of laminarin was 505.18 kDa, 14,17±0.29 cPs, and 48.72%, respectively. FTIR spectrum exhibited function groups of laminarin composed of O-H, -CH2-, C=O, C-O, –C–H, -O-SO3-, and -CH=CH-(cis).
VL  - 4
IS  - 1
ER  -

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Author Information

Dang Xuan Cuong

Organic Matterial from Marine Resource, Nhatrang Institute of Technology Application and Research, Vietnam Academic of Science and Technology, Nha Trang, Vietnam

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APA Style

Dang Xuan Cuong. (2020). Laminarin (Beta-glucan) of Brown Algae Sargassum mcclurei: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties. World Journal of Food Science and Technology, 4(1), 31-39. https://doi.org/10.11648/j.wjfst.20200401.15

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ACS Style

Dang Xuan Cuong. Laminarin (Beta-glucan) of Brown Algae Sargassum mcclurei: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties. World J. Food Sci. Technol. 2020, 4(1), 31-39. doi: 10.11648/j.wjfst.20200401.15

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AMA Style

Dang Xuan Cuong. Laminarin (Beta-glucan) of Brown Algae Sargassum mcclurei: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties. World J Food Sci Technol. 2020;4(1):31-39. doi: 10.11648/j.wjfst.20200401.15

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@article{10.11648/j.wjfst.20200401.15,
  author = {Dang Xuan Cuong},
  title = {Laminarin (Beta-glucan) of Brown Algae Sargassum mcclurei: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties},
  journal = {World Journal of Food Science and Technology},
  volume = {4},
  number = {1},
  pages = {31-39},
  doi = {10.11648/j.wjfst.20200401.15},
  url = {https://doi.org/10.11648/j.wjfst.20200401.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20200401.15},
  abstract = {Laminarin is a storage glucan found in almost brown algae and possesses value bioactive. The study focused on the effect of the input factors of the extraction such as the temperature (30, 50, 70, and 90°C), the time (01, 02, 03, and 04 hours), the aqueous to algae ratio (20/1, 30/1, 40/1, and 50/1 (v/w)), and solvent pH (2, 7, and 9) on the function targets (laminarin content, total antioxidant activity, reducing power activity, and lipoxygenase inhibition activity), and the physical chemistry characterization of highest laminarin content was analyzed. The results showed the temperature, the time, the aqueous to algae, solvent pH affected on laminarin content, total antioxidant activity, reducing power activity, and lipoxygenase inhibition activity that got the highest value of 11.98±0.49 mg laminarin equivalent/g DW, 19.66±0.47 mg ascorbic acid equivalent/g DW, 15.55±0.61 mg FeSO4 equivalent/g DW, and 73.04±2.53 µM linoleic acid equivalent/g DW, respectively. The suitable condition of extraction was collected consisting of the temperature of 90°C for 2 hours with the solvent to algae ratio of 40/1 (v/w) in pH solvent of 7. The average molecular weight, viscosity, and sulfate content of laminarin was 505.18 kDa, 14,17±0.29 cPs, and 48.72%, respectively. FTIR spectrum exhibited function groups of laminarin composed of O-H, -CH2-, C=O, C-O, –C–H, -O-SO3-, and -CH=CH-(cis).},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Laminarin (Beta-glucan) of Brown Algae Sargassum mcclurei: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties
AU  - Dang Xuan Cuong
Y1  - 2020/04/29
PY  - 2020
N1  - https://doi.org/10.11648/j.wjfst.20200401.15
DO  - 10.11648/j.wjfst.20200401.15
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 31
EP  - 39
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20200401.15
AB  - Laminarin is a storage glucan found in almost brown algae and possesses value bioactive. The study focused on the effect of the input factors of the extraction such as the temperature (30, 50, 70, and 90°C), the time (01, 02, 03, and 04 hours), the aqueous to algae ratio (20/1, 30/1, 40/1, and 50/1 (v/w)), and solvent pH (2, 7, and 9) on the function targets (laminarin content, total antioxidant activity, reducing power activity, and lipoxygenase inhibition activity), and the physical chemistry characterization of highest laminarin content was analyzed. The results showed the temperature, the time, the aqueous to algae, solvent pH affected on laminarin content, total antioxidant activity, reducing power activity, and lipoxygenase inhibition activity that got the highest value of 11.98±0.49 mg laminarin equivalent/g DW, 19.66±0.47 mg ascorbic acid equivalent/g DW, 15.55±0.61 mg FeSO4 equivalent/g DW, and 73.04±2.53 µM linoleic acid equivalent/g DW, respectively. The suitable condition of extraction was collected consisting of the temperature of 90°C for 2 hours with the solvent to algae ratio of 40/1 (v/w) in pH solvent of 7. The average molecular weight, viscosity, and sulfate content of laminarin was 505.18 kDa, 14,17±0.29 cPs, and 48.72%, respectively. FTIR spectrum exhibited function groups of laminarin composed of O-H, -CH2-, C=O, C-O, –C–H, -O-SO3-, and -CH=CH-(cis).
VL  - 4
IS  - 1
ER  -

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