In spite of an increasing interest in fucoidans as biologically active compounds, no convenient commercial sources with fucoidanase activity are yet available. A marine bacterial strain that showed confluent growth on a minimal medium containing fucoidan, prepared from Korean Undaria pinnatifida sporophylls, as the sole carbon source was isolated and identified based on a 16S rDNA sequence analysis as a strain of Sphingomonas paucimobilis, and named Sphingomonas paucimobilis PF-1. The strain depolymerized fucoidan into more than 7 distinct lowmolecular- mass fucose-containing oligosaccharides, ranging from 305 to 3,749 Da. The enzyme activity was shown to be associated with the whole cell, suggesting the possibility of a surface display of the enzyme. However, a whole-cell enzyme preparation neither released the monomer Lfucose from the fucoidan nor hydrolyzed the chromogenic substrate p-nitrophenyl-alpha-L-fucoside, indicating that the enzyme may be an endo-acting fucoidanase rather than an alpha-L-fucosidase. Therefore, this would appear to be the first report on fucoidanolytic activity by a Sphingomonas species and also the first report on the enzymatic degradation of the Korean Undaria pinnatifida sporophyll fucoidan. Moreover, this enzyme activity may be very useful for structural analyses of fucose-containing polysaccharides and the production of bioactive fucooligosaccharides.
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Mar Drugs
December 2024
Department of Smart Green Technology Engineering, Pukyong National University, Busan 48513, Republic of Korea.
Atopic dermatitis (AD) is a chronic, inflammatory skin condition characterized by severe pruritus and recurrent flare-ups, significantly impacting patients' quality of life. Current treatments, such as corticosteroids and immunomodulators, often provide symptomatic relief but can lead to adverse effects with prolonged use. Seaweed, a sustainable and nutrient-dense resource, has emerged as a promising alternative due to its rich bioactive compounds-polysaccharides, phlorotannins, polyphenols, and chlorophyll-that offer anti-inflammatory, antioxidant, and immunomodulatory properties.
View Article and Find Full Text PDFMar Drugs
July 2024
Department of Biotechnology, Pukyong National University, Busan 48513, Republic of Korea.
J Air Waste Manag Assoc
November 2021
Department of Civil and Environmental Engineering, University of Ulsan, Ulsan, South Korea.
Both natural and anthropogenic fugitive dust can cause serious hazards to the environment and human health. In this study, the development of biodegradable dust suppressants and their environmental impacts were evaluated. Biodegradable dust suppressants were prepared using various biomass-based polymeric materials such as crude glycerol (a by-product of biodiesel manufacturing), biodiesel, palm oil, cooking oil, seaweed mixtures, wakame (a), and red algae.
View Article and Find Full Text PDFClin Nutr Res
April 2020
Department of Integrative Medicine, Korea University College of Medicine, Seoul 02841, Korea.
Unlabelled: Calcium intake is essential for bone health, but young Korean women have low calcium intakes. Seaweeds have high calcium content, which may affect calcium metabolism. Twenty nine females aged 18-39 years with low calcium intake (< 400 mg/day) participated in a 19-day open-label randomized controlled trial.
View Article and Find Full Text PDFMar Drugs
February 2019
Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea.
Fucosylated oligosaccharide (FO) is known to selectively promote the growth of probiotic bacteria and is currently marketed as a functional health food and prebiotic in infant formula. Despite widespread interest in FO among functional food customers, high production costs due to high raw material costs, especially those related to fucose, are a significant production issue. Therefore, several actions are required before efficient large-scale operations can occur, including (i) identification of inexpensive raw materials from which fucosylated oligosaccharides may be produced and (ii) development of production methods to which functional food consumers will not object (e.
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