Glycosaminoglycans from grey triggerfish and smooth hound skins: Rheological, Anti-inflammatory and wound healing properties.

The present study aims to evaluate for the first time the wound healing and in vivo anti-inflammatory effects of glycosaminoglycans from skins of smooth hound (SHSG) and grey triggerfish (GTSG). Thermal analysis of GTSG and SHSG was evaluated using differential scanning calorimetry (DSC). The rheologie properties and water absorption capacity of two gels prepared from SHSG and GTSG were also studied.

Chitin and chitosan from the Norway lobster by-products: Antimicrobial and anti-proliferative activities.

Chitin was recovered through enzymatic deproteinization of the Norway lobster (Nephrops norvegicus) processing by-products. The obtained chitin was characterized and converted into chitosan by N-deacetylation, the acid-soluble form of chitin. Chitosan samples were then characterized by Fourier transform infrared spectroscopy (FTIR) and 13 Cross polarization magic angle spinning nuclear magnetic resonance (CP/MAS)-NMR spectroscopy.