Isolation and characterization of a sea cucumber fucoidan-utilizing marine bacterium

Abstract

Aims: To isolate a fucoidan‐utilizing strain from seawater for sea cucumber fucoidan degradation. Methods and Results: The utilization of sea cucumber fucoidan was monitored by H2SO4–phenol assay for neutral sugar. The bacterium CZ1127 was isolated from seawater and shown to have a relatively large maximum fucoidan‐utilizing rate of 81·5%. CZ1127 was confirmed to belong to the family Flavobacteriaceae by 16S rDNA and physiological analyses. This strain has an ability to utilize fucoidans extracted from various sea cucumbers to different degrees. Both extracellular and intracellular enzymes of CZ1127 could degrade sea cucumber fucoidan, as confirmed by high‐performance size exclusion chromatography. The Mr of sea cucumber fucoidan could be reduced from 792·6 kDa to at least 3·7 kDa by the crude intracellular enzyme of this strain. Conclusions: The marine bacterial strain CZ1127, which belongs to the family Flavobacteriaceae, was found to utilize various sea cucumber fucoidans and furthermore showed promise in sea cucumber fucoidan enzymatic degradation and oligosaccharide preparation. Significance and Impact of the Study: The finding of a novel source can be applied in sea cucumber fucoidan enzymatic degradation. Furthermore, it is the first definite report of a bacterial strain that can utilize the fucoidans from various sea cucumbers.

Fucoidan from sea cucumber Cucumaria frondosa exhibits anti-hyperglycemic effects in insulin resistant mice via activating the PI3K/PKB pathway and GLUT4

“…The preparation of Cf-FUC was performed according to the method described by Chang et al (17). Briefly, the dry body wall of the sea cucumber was grinded and degreased with acetone.…”

“…It contains various bioactive components such as collagen polypeptide, polysaccharide, saponins, and lipids (13e16). Fucoidan isolated from the sea cucumber (SC-FUC) is a sulfated polysaccharide containing a substantial percentage of L-fucose and sulfate ester groups (17). SC-FUC has been reported to have anticoagulant and antithrombotic properties (18), protection from gastric damage (19) and inhibition for osteoclastogenesis (20).…”

Structure and rheological characteristics of fucoidan from sea cucumber Apostichopus japonicus

“…The Aj-FUC was prepared according to the method of Chang et al (2010) with little modification. Briefly, the body wall of A. japonicus was smashed and hydrolysed with papain; thereafter, cetylpyridinium chloride was added to precipitate the crude sulphated polysaccharide.…”

Discovery and screening of novel metagenome‐derived GH107 enzymes targeting sulfated fucans from brown algae

“…Enzymatic activities targeting FCSPs have been reported in bacteria [18][19][20][21], in fungi [22,23], as well as in marine invertebrates [24,25]. However, only two enzymes capable of degrading sulfated fucans from macroalgae have been characterized [26,27].…”