Scientific Reports
·
2025
·Vol. 15
·期 1
·1-14
·
IF 3.9
Yue Qiulin,Liu Yongxuan,Li Fujia,Hong Tao,Guo Shousen,Cai Mengrui,Zhao Lin,Su Le,Zhang Song,Zhao Chen,Li Kunlun
Fucoidan is a fucose-rich sulfated polysaccharide that has gained attention owing to its various biological activities. In this study, fucoidan was isolated from Saccharina japonica using an enzyme-assisted method, and its antioxidant and anti-hepatocarcinoma effects were evaluated. The fucoidan was a 112.8 kDa polysaccharide comprising seven monosaccharides: fucose, xylose, glucuronic acid, rhamnose, glucose, mannose, and galactose. The main chain residues were (1 → 3)-α-L-Fuc p and (1 → 4)-α-L-Fuc p units with sulfate groups at the C-2/C-4 positions of the (1 → 3)-α-L-Fuc p residues. S. japonica fucoidans showed excellent antioxidant potency with values of 1.02 mg TE/g and 5.39 mg TE/g for the ABTS and FRAP assays, respectively. Additionally, they exerted antitumor efficacy and low systemic toxicity in H22 tumor-bearing mice, with a tumor inhibition rate of 42.93%. Furthermore, it significantly inhibited tumor angiogenesis and reduced pro-inflammatory cytokines levels (IL-1β, IL-6, and TNF-α). Our results suggest that fucoidan isolated from S. japonica possesses potent antioxidant and anticancer properties and may be used as a potential agent for hepatocellular carcinoma treatment.
研究领域:
海洋生物学
·
药理学
·
肿瘤学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Jinlan Nie,Lei Wang,Jiachao Xu,Xin Gao,Simon F.R. Hinkley,Xiaoting Fu
This study evaluated the efficacy of fermentation on Saccharina japonica (SJ). Changes of fucoidan, heavy metals, iodine and flavor profiles of fermented SJ (FSJ) were determined. Results showed that fermentation decreased the yield and molecular weight of fucoidan and increased the levels of phenolic compounds. The antioxidant activity of fucoidan also increased. It is notable that the fermentation process resulted in a significant reduction of iodine, plumbum, chromium and cadmium. The flavor properties of SJ during the fermentation process were evaluated. A total of 44 volatile compounds were identified which were correlated with the odor attributes of FSJ. FSJ fermented for five days (FSJ-5) showed the highest overall score for desirable aroma properties dominated by “fruity” and “sweet” odors. The results proved that fermentation is a promising methodology to improve the bioactivity, safety and flavor properties of SJ.
研究领域:
海洋生物学
·
食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.7
Haipeng Su,Xinna Zuo,Jiayi Ren,Rui Ying,Yongzhen Wang,Yongyi Quan,Hong Jiang,Xiangzhao Mao
Saccharina japonica fucoidan’s complex, heterogeneously sulfated structure hinders the preparation of well-defined fuco-oligosaccharides (FOs). While enzymatic depolymerization offers a mild and selective route, efficient enzymes specifically tailored for S. japonica fucoidan remain scarce. Here, we identified and characterized OUC-MgFucD1, a novel GH107 family fucoidanase fromMariniflexile gromovii, exhibiting unprecedented substrate specificity. OUC-MgFucD1 exclusively cleaves α-(1→3)-linked regions of S. japonica fucoidan, producing sulfated mono-, di-, and tetrasaccharides. Its hydrolysis pattern is strictly modulated by local sulfation motifs. To enhance industrial applicability, a consensus-based rational design approach integrating three complementary platforms was employed to develop a stabilized variant, OUC-MgFucD1-H359D. This engineered enzyme exhibits exceptional thermal robustness, retaining over 60% activity after 12 h at 40 °C, whereas the wild-type enzyme undergoes complete inactivation. Our findings underscore the functional diversity of GH107 family, providing a robust molecular framework and an efficiency enzymatic tool for the precision-tailored valorization of S. japonica fucoidan into FOs.
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Jinlan Nie,Xiaoting Fu,Lei Wang,Jiachao Xu,Xin Gao
This study evaluated the efficacy of Monascus purpureus fermentation on Saccharina japonica (SJ). Healthy substances and antioxidant activity of fermented SJ (FSJ) were determined. Results showed that fermentation caused the release of phenolic compounds and flavonoids, which resulted in the enhancement of antioxidant activity. Essential amino acids and γ-aminobutyric acid also greatly accumulated in FSJ. Sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) were used to evaluate flavor properties of FSJ. A lexicon consisted of 24 descriptors was established for SJ and FSJ, of which 14 descriptors were regarded as odor attributes. A total of 46 volatile compounds were identified by GC-IMS and showed positive correlation with odor attributes. Fifteen volatile compounds were screened as key compounds, tricarboxylic acid cycle, embden-meyerhof-parnas and amino acid catabolism were main formation metabolisms of them. Advanced properties of FSJ indicated that fermentation is a promising approach for the production of SJ food.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Marine Drugs
·
2020
·Vol. 18
·期 6
·328
·
IF 4.073
Jing Ye,Donghui Chen,Zhicheng Ye,Yayan Huang,Na Zhang,Edmund M. K. Lui,Changhu Xue,Meitian Xiao
Fucoidan has been reported to have a variety of biological activities. However, different algae species, extraction methods, harvesting seasons, and growth regions lead to the structural variation of fucoidan, which would affect the bioactivities of fucoidan. To date, the anti-inflammatory properties and the underlying mechanism of fucoidan from brown algaSaccharina japonica(S. japonica) remain limited. The aims of the present study were to investigate the structure, the anti-inflammatory properties, and the potential molecular mechanisms of fucoidan isolated fromS. japonica(SF6) against lipopolysaccharide (LPS)-activated RAW 264.7 macrophages. SF6 was characterized using high performance liquid gel permeation chromatography (HPGPC), Fourier transform infrared spectroscopy (FTIR), and nuclear magnetic resonance spectroscopy (NMR), and observed to be rich in fucose, galactose, and sulfate. Additionally, results showed that SF6 remarkably inhibited LPS-induced production of various inflammatory mediators and pro-inflammation cytokines, including nitric oxide (NO), NO synthase (iNOS), cyclooxygenase-2 (COX-2), tumor necrosis factor-α (TNF-α), interleukin-β (IL-β), and interleukin-6 (IL-6). A mechanism study showed that SF6 could effectively inhibit inflammatory responses through blocking LPS-induced inflammation pathways, including nuclear factor-κB (NF-κB), mitogen-activated protein kinase (MAPK), and Janus kinase (JAK)-2 and signal transducer and activator of transcription (STAT)-1/3 pathways. These results suggested that SF6 has the potential to be developed as an anti-inflammatory agent applied in functional food.Keywords:fucoidan;Saccharina japonica;anti-inflammation;mechanism
研究领域:
药理学
·
免疫学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2021
·
IF 5.279
Songze Ke,Yanlei Yu,Qiaoli Xu,Bo Zhang,Sijia Wang,Weihua Jin,Bin Wei,Hong Wang
Saccharina japonica polysaccharide could modulate gut microbiota composition; however, the composition-activity relationship remains unclear, thus restricting its application. In the current study, we investigated the impact of eight different S. japonica polysaccharide fractions on the gut microbiota after day 2 and day 14 treatments on high-fat diet (HFD) feeding mice. The results showed that a 2 day HFD dramatically altered gut microbiota composition, and the additional 12 day HFD further strengthened the gut microbiota dysbiosis in the HFD group. LjA-1 and LjA-3 could partially alleviate the dysbiosis of gut microbiota composition and significantly alter gut microbiota function. Multiple linear regression analysis revealed that the sulfate content and the molecular weight distributions were the main factors affecting the dominant gut bacterial genera. Our findings reveal that gut microbiota homeostasis could be disordered by HFD at day 2 and provide insights into the quantitative composition-activity relationships of polysaccharides in regulating gut microbiota.
研究领域:
营养学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED PHYCOLOGY
·
2022
·Vol. 34
·期 3
·1709-1719
·
IF 3.404
Li Jing,Pang Shaojun,Su Li,Shan Tifeng
Phlorotannins are among the most important defensive molecules in kelp. They have been majorly identified in brown algae so far. Type III polyketide synthase (PKS) is regarded as one of the enzymes catalyzing a major step in the biosynthetic pathway of phlorotannins. In this study, a type III PKS gene ( sjPKS1 ) is characterized from the economic brown alga Saccharina japonica sporophyte. It contains 7 exons and 6 introns. The sjPKS1 open reading frame consists of 1245 nucleotides encoding a protein of 414 amino acids. The sjPKS1 are 87%, 83%, and 82% identical to that of Ectocarpus siliculosus , Sargassum binderi , and Sargassum fusiforme at the nucleotide level, respectively. While the amino acid sequences of sjPKS1 share more than 90% identity to that of the three brown algae species. The sjPKS1 expression at 200 µmol photons m −2 s −1 was significantly higher than at 20 and 50 µmol photons m −2 s −1 in sporophytic seedlings, so did the content of soluble phlorotannins inside the plants. Seven motifs in response to light are identified in the 5′ flanking region of sjPKS1 and two potential transcription factors are predicted by screening yeast one-hybrid library.
研究领域:
海洋植物学
·
分子生物学
·
遗传学
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2026
·
IF 6.2
Qing Liu,Zengying Sui,Shiyi Li,Miaomiao Wan,Meilan Xue,Xia Qiu,Hui Liang,Lirui Sun
Fucoidan is a sulfated polysaccharide derived from brown algae ( Saccharina japonica ), and exhibits immunomodulatory properties. Emerging evidence suggests a strong correlation between the development of food allergy and intestinal dysfunction. The present study aimed to investigate the potential anti-food allergy activity of fucoidan and to elucidate its mechanism at the intestinal barrier function. The ovalbumin (OVA)-induced allergy mouse model was established, exhibiting increased OVA-specific IgE, histamine, Th2 inflammatory response, and intestinal damage. Oral administration of fucoidan markedly alleviated allergic symptoms by inhibiting mast cell activation and modulating intestinal immune responses. Furthermore, fucoidan significantly ameliorated intestinal immunological dysregulation, maintained barrier integrity, modulated gut microbiota composition, and enhanced short-chain fatty acid (SCFA) production. Mechanistically, the protective effects of fucoidan were closely associated with activation of the AMPK/SIRT1/FOXO1 pathway, which correlated with improved intestinal barrier function. Collectively, these results demonstrate that fucoidan may protect against food allergy by enhancing intestinal barrier function, highlighting the potential of natural biological substances in addressing food allergy.
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）