![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Glycosaminoglycans from fresh water fish processing discard - Isolation, structural characterization, and osteogenic activity.
Chandra, G. and Kalpana, Platel and Tanaji, G. Kudre and Kunal, Sharan and Nandini, C. D. (2020) Glycosaminoglycans from fresh water fish processing discard - Isolation, structural characterization, and osteogenic activity. International Journal of Biological Macromolecules, 145. pp. 558-567. ISSN 0141-8130
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
International Journal of Biological Macromolecules 145 (2020) 558–567.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy |
Abstract
Glycosaminoglycans (GAGs) play an important role in various biological activities. A lot of them are present in fish processing discards from abattoirs and fish processing industries which can serve as a valuable source of GAGs. We have, in this paper, isolated and characterized GAGs from fish processing discard (head) generated from the processing of Labeo rohita (L. rohita) and Piaractus brachypomus (P. brachypomus) and have determined their ability to promote osteogenic activity. Isolated GAGs showed higher amounts of chondroitin sulfate/ dermatan sulfate (CS/DS) than heparan sulfate (HS). CS/DS from both the fish have a distinct disaccharide composition indicating differences in their structure. Biological activity, in terms of promoting osteogenesis, evaluated in MC3T3-E1 cells and primary cells of the calvaria showed that early mineralization, characterized by alkaline phosphatase staining and activity, and late mineralization, was supported by both the GAGs.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Glycosaminoglycans Labeo rohita Piaractus brachypomus Osteogenesis Fish discard |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Molecular Nutrition |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Nov 2020 05:45 |
| Last Modified: | 25 Nov 2020 05:45 |
| URI: | http://ir.cftri.res.in/id/eprint/14628 |
Actions (login required)
 |
View Item |