Structural properties and protective effect of Sargassum fusiforme polysaccharides against ultraviolet B radiation in hairless Kun Ming mice

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Structural properties and protective effect of Sargassum fusiforme polysaccharides against ultraviolet B radiation in hairless Kun Ming mice. / Ye, Yuhui; Ji, Desheng; You, Lijun; Zhou, Lin; Zhao, Zhengang; Brennan, Charles.

In: Journal of Functional Foods, Vol. 43, 2018, p. 8-16.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Ye, Y, Ji, D, You, L, Zhou, L, Zhao, Z & Brennan, C 2018, 'Structural properties and protective effect of Sargassum fusiforme polysaccharides against ultraviolet B radiation in hairless Kun Ming mice', Journal of Functional Foods, vol. 43, pp. 8-16. https://doi.org/10.1016/j.jff.2018.01.025

APA

Ye, Y., Ji, D., You, L., Zhou, L., Zhao, Z., & Brennan, C. (2018). Structural properties and protective effect of Sargassum fusiforme polysaccharides against ultraviolet B radiation in hairless Kun Ming mice. Journal of Functional Foods, 43, 8-16. https://doi.org/10.1016/j.jff.2018.01.025

Vancouver

Ye Y, Ji D, You L, Zhou L, Zhao Z, Brennan C. Structural properties and protective effect of Sargassum fusiforme polysaccharides against ultraviolet B radiation in hairless Kun Ming mice. Journal of Functional Foods. 2018;43:8-16. https://doi.org/10.1016/j.jff.2018.01.025

Author

Ye, Yuhui ; Ji, Desheng ; You, Lijun ; Zhou, Lin ; Zhao, Zhengang ; Brennan, Charles. / Structural properties and protective effect of Sargassum fusiforme polysaccharides against ultraviolet B radiation in hairless Kun Ming mice. In: Journal of Functional Foods. 2018 ; Vol. 43. pp. 8-16.

Bibtex

@article{d1333c5c49f144ffa9b3089218f88dff,
title = "Structural properties and protective effect of Sargassum fusiforme polysaccharides against ultraviolet B radiation in hairless Kun Ming mice",
abstract = "Sargassum fusiforme polysaccharide (SFP) was extracted from Sargassum fusiforme by hot water boiling, concentration and ethanol precipitation. The composition was determined as 58.10 ± 2.12% carbohydrate, 1.01 ± 0.15% protein, 9.85 ± 0.96% sulfate group and 17.66 ± 0.54% glucuronic acid. The average molecular weight of SFP was 224 kDa. The monosaccharide composition of SFP was 43.2% L-fucose, 3.5% rhamnose, 18.4% galactose, 1.5% glucose, 18.5% fructose, 5.9% xylose and 9.0% mannose respectively. SFP showed significant protective effect against ultraviolet B (UVB) radiation in hairless Kun Ming (KM) mice by manipulating the skin water content and thymus and spleen indexes. SFP could also alleviate UVB-induced oxidative stress by enhancing the activities of superoxide dismutase (SOD) and catalase (CAT) and reducing the levels of reactive oxygen species (ROS) and malondialdehyde (MDA) equivalents. The levels of matrix metalloproteinase (MMP)-1 and 9 were also suppressed in SFP treatments. These findings suggest that SFP could be used as a potential functional food supplement for skin protection.",
keywords = "Oxidative stress, Polysaccharides, Sargassum fusiforme, Skin protection, Ultraviolet B",
author = "Yuhui Ye and Desheng Ji and Lijun You and Lin Zhou and Zhengang Zhao and Charles Brennan",
year = "2018",
doi = "10.1016/j.jff.2018.01.025",
language = "English",
volume = "43",
pages = "8--16",
journal = "Journal of Functional Foods",
issn = "1756-4646",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Structural properties and protective effect of Sargassum fusiforme polysaccharides against ultraviolet B radiation in hairless Kun Ming mice

AU - Ye, Yuhui

AU - Ji, Desheng

AU - You, Lijun

AU - Zhou, Lin

AU - Zhao, Zhengang

AU - Brennan, Charles

PY - 2018

Y1 - 2018

N2 - Sargassum fusiforme polysaccharide (SFP) was extracted from Sargassum fusiforme by hot water boiling, concentration and ethanol precipitation. The composition was determined as 58.10 ± 2.12% carbohydrate, 1.01 ± 0.15% protein, 9.85 ± 0.96% sulfate group and 17.66 ± 0.54% glucuronic acid. The average molecular weight of SFP was 224 kDa. The monosaccharide composition of SFP was 43.2% L-fucose, 3.5% rhamnose, 18.4% galactose, 1.5% glucose, 18.5% fructose, 5.9% xylose and 9.0% mannose respectively. SFP showed significant protective effect against ultraviolet B (UVB) radiation in hairless Kun Ming (KM) mice by manipulating the skin water content and thymus and spleen indexes. SFP could also alleviate UVB-induced oxidative stress by enhancing the activities of superoxide dismutase (SOD) and catalase (CAT) and reducing the levels of reactive oxygen species (ROS) and malondialdehyde (MDA) equivalents. The levels of matrix metalloproteinase (MMP)-1 and 9 were also suppressed in SFP treatments. These findings suggest that SFP could be used as a potential functional food supplement for skin protection.

AB - Sargassum fusiforme polysaccharide (SFP) was extracted from Sargassum fusiforme by hot water boiling, concentration and ethanol precipitation. The composition was determined as 58.10 ± 2.12% carbohydrate, 1.01 ± 0.15% protein, 9.85 ± 0.96% sulfate group and 17.66 ± 0.54% glucuronic acid. The average molecular weight of SFP was 224 kDa. The monosaccharide composition of SFP was 43.2% L-fucose, 3.5% rhamnose, 18.4% galactose, 1.5% glucose, 18.5% fructose, 5.9% xylose and 9.0% mannose respectively. SFP showed significant protective effect against ultraviolet B (UVB) radiation in hairless Kun Ming (KM) mice by manipulating the skin water content and thymus and spleen indexes. SFP could also alleviate UVB-induced oxidative stress by enhancing the activities of superoxide dismutase (SOD) and catalase (CAT) and reducing the levels of reactive oxygen species (ROS) and malondialdehyde (MDA) equivalents. The levels of matrix metalloproteinase (MMP)-1 and 9 were also suppressed in SFP treatments. These findings suggest that SFP could be used as a potential functional food supplement for skin protection.

KW - Oxidative stress

KW - Polysaccharides

KW - Sargassum fusiforme

KW - Skin protection

KW - Ultraviolet B

U2 - 10.1016/j.jff.2018.01.025

DO - 10.1016/j.jff.2018.01.025

M3 - Journal article

AN - SCOPUS:85041601799

VL - 43

SP - 8

EP - 16

JO - Journal of Functional Foods

JF - Journal of Functional Foods

SN - 1756-4646

ER -

ID: 208721939