Novel branch patterns and anticoagulant activity of glycosaminoglycan from sea cucumber Apostichopus japonicus

Yang, Jie; Wang, Yuanhong; Jiang, Tianyue; Lv, Zhihua

doi:10.1016/j.ijbiomac.2014.10.010

Cited by 74 publications

(63 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The molar ratio of GlcA:Fuc:Gal in SCSP was determined as 0.77:9.11:1.00, and the mass ratio of fucosylated chondroitin sulfate and fucoidan was calculated as 1.00: 1.07 based on our previously reported method (Table S2, Supporting Information). The structures of fucosylated chondroitin sulfate and fucoidan from Stichopus japonicus have been reported as →4)‐GlcA(1→3)‐GalNAc(1→ with 2,4‐di‐O‐sulfated and 3,4‐di‐O‐sulfated fucose and →1)‐Fuc(2S)(1→3)‐Fuc(1→4)‐Fuc(1→4)‐Fuc(1 →3)‐Fuc(2S)(3→, respectively. The Mw of d‐SCSP was determined as 14.3 kDa, and its monosaccharide composition and sulfate content were compared to those of SCSP (Table S2, Supporting Information), indicating no significant changes.…”

Section: Resultsmentioning

confidence: 99%

“…Sea cucumber has been a dietary delicacy and folk medicine for Asians dating back several thousands of years. Sulfated polysaccharide from sea cucumber (SCSP) has been demonstrated to have a wide variety of bioactivities, e.g., anticoagulant, antioxidant, anti‐inflammation, anticancer, and hypolipidemic effects . However, little is known about the effects of SCSP on diet‐induced obesity and obesity‐related complications.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sulfated Polysaccharide from Sea Cucumber and its Depolymerized Derivative Prevent Obesity in Association with Modification of Gut Microbiota in High‐Fat Diet‐Fed Mice

Zhu

Sun

et al. 2018

Molecular Nutrition Food Res

142

119

View full text Add to dashboard Cite

Scope Sulfated polysaccharide from sea cucumber (SCSP), Stichopus japonicus, has been shown to prevent diverse diseases, but little is known about its effects on obesity and gut microbiota in mice fed a high‐fat diet (HFD). Methods and results Diet‐induced obese, BALB/c mice are fed an HFD with or without SCSP and depolymerized SCSP (d‐SCSP, 0.004 kcal g−1) for 8 weeks. The results show that both SCSP and d‐SCSP reduce body weight, fat and liver hypertrophy, insulin resistance, and serum lipid and inflammatory cytokine levels in HFD‐fed mice. Moreover, SCSP and d‐SCSP not only prevent HFD‐induced gut disorder, as indicated by the enriched probiotic Akkermansia and reduce endotoxin‐bearing Proteobacteria, but also improve the SCFAs and endotoxin (LPS) levels and gut tissue index. Spearman's correlation analysis reveals that several specific genera are strongly correlated with obesity‐related indexes. In addition, the inhibitory effect of d‐SCSP on fat accumulation is more effective than that of SCSP, which may be related to their different regulation of the gut microbiota. Conclusions These findings suggest that SCSP can prevent diet‐induced obesity and its associated diseases by modulating the gut microbiota and improving microbial metabolites and gut tissue, and its effects can be enhanced by free‐radical depolymerization.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sulfated Polysaccharide from Sea Cucumber and its Depolymerized Derivative Prevent Obesity in Association with Modification of Gut Microbiota in High‐Fat Diet‐Fed Mice

Zhu

Sun

et al. 2018

Molecular Nutrition Food Res

142

119

View full text Add to dashboard Cite

show abstract

“…A. japonicus is believed to contain many biologically and pharmacologically active compounds such as bioactive peptides, essential fatty acids, polysaccharides, and glycoproteins (Abuajah et al 2015;Lee et al 2012;Liu et al 2012b;Wang et al 2012;Yang et al 2015). Especially in recent years, A. japonicus processing industries have developed increasingly fast and become a flourishing economic sector in China (Xu et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Effects of heat treatment on the gel properties of the body wall of sea cucumber (Apostichopus japonicus)

Zhang

Hou

et al. 2017

J Food Sci Technol

View full text Add to dashboard Cite

The sensory texture of sea cucumber (Apostichopus japonicus) was dramatically affected by heat treatment. In this study, sea cucumbers were heated under different thermal conditions (HSC), and divided into five groups (HSC-80, HSC-90, HSC-100, HSC-110, and HSC-120) according to the heating temperature (from 80 to 120°C). The changes in texture, moisture, gel structure, and biochemical parameters of the HSC were investigated. With increasing heating time (from 10 to 80 min), the hardness and gel structure changed slightly, and the water activity decreased as the proportion of T 21 increased by 133.33, 55.56, and 59.09% in the HSC-80, HSC-90, and HSC-100 groups, respectively. This indicated that moderate heating conditions (below 100°C) caused gelation of sea cucumbers in HSC-80, HSC-90, and HSC-100 groups. However, as the water activity increased, the hardness declined rapidly by 2.56 and 2.7% in the HSC-110 and HSC-120 groups, with heating time increased from 10 to 80 min. Meanwhile, free hydroxyproline and ammonia nitrogen contents increased by 81.24 and 63.16% in the HSC-110 group; and by 63.09 and 54.99% in the HSC-120 group, as the gel structure of the sea cucumbers decomposed in these two groups. These results demonstrated that, severe heat treatment (above 100°C) destroyed the chemical bonds, triggered the disintegration of collagen fibers and the gel structure of sea cucumbers, and transformed the migration and distribution of moisture, finally causing the deterioration of the sensory texture of the sea cucumbers.

show abstract

“…Therefore, DAHG-2 could be used as a novel natural anticoagulant with fewer side effects. In another study, a novel glucosidic pattern of fucose (AHG; molecular weight 98,070 Da) was found in the glycosaminoglycan and AHG structure was elucidated by 1/2 dimension NMR (Yang et al 2015b). The anticoagulant activities were performed by APTT and thrombin time (TT) assays.…”

Section: Anti-coagulationmentioning

confidence: 99%

Biological activities and biomedical potential of sea cucumber (Stichopus japonicus): a review

Lee

et al. 2017

Fish Aquatic Sci

View full text Add to dashboard Cite

Members of the phylum Echinodermata, commonly known as echinoderms, are exclusively marine invertebrates. Among the Echinodermata, sea cucumber belongs to the family Holothuroidea. The sea cucumber Stichopus (Apostichous) japonicus (Selenka) is an invertebrate animal inhabiting the coastal sea around Korean, Japan, China, and Russia. Sea cucumber has a significant commercial value, because it contains valuable nutrients such as vitamins and minerals. They possess a number of distinctive biologically and pharmacologically important compounds. In particular, the body wall of sea cucumber is a major edible part. It consists of peptide, collagen, gelatin, polysaccharide, and saponin, which possess several biological activities such as anti-cancer, anti-coagulation, anti-oxidation, and antiosteoclastogenesis. Furthermore, the regenerative capacity of sea cucumber makes it a medically important organism. This review presents the various biological activities and biomedical potential of sea cucumber S. japonicus.

show abstract

Novel branch patterns and anticoagulant activity of glycosaminoglycan from sea cucumber Apostichopus japonicus

Cited by 74 publications

References 30 publications

Sulfated Polysaccharide from Sea Cucumber and its Depolymerized Derivative Prevent Obesity in Association with Modification of Gut Microbiota in High‐Fat Diet‐Fed Mice

Sulfated Polysaccharide from Sea Cucumber and its Depolymerized Derivative Prevent Obesity in Association with Modification of Gut Microbiota in High‐Fat Diet‐Fed Mice

Effects of heat treatment on the gel properties of the body wall of sea cucumber (Apostichopus japonicus)

Biological activities and biomedical potential of sea cucumber (Stichopus japonicus): a review

Contact Info

Product

Resources

About