Antioxidant and anticoagulant activity of polyphenol and polysaccharides from fermented Sargassum sp.

Shobharani, P. and Nanishankar, V. H. and Halami, P. M. and Sachindra, N. M. (2014) Antioxidant and anticoagulant activity of polyphenol and polysaccharides from fermented Sargassum sp. International Journal of Biological Macromolecules, 65. pp. 542-548.

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Abstract

The current investigation was carried out with an objective of determining the structural characteristic of polysaccharides extracted from fermented Sargassum sp. to be used as potent natural heparin substitute anticoagulant compound. Sargassum sp. fermented with marine lactic acid bacteria was initially subjected to ethanol precipitation for the recovery of bioactive compounds. Antioxidant activity was maximum in the soluble fraction whereas anticoagulant activity was observed to be high in the precipitate which corre- lated with the increased polyphenols and total sugars respectively. The precipitate was purified by anion exchange chromatography and the fractions collected were analyzed for total sugars and anticoagulant activity. There was 2.6–3.9-folds increase in anticoagulant activity in the final purified fractions, with a maximum activity in case of sample fermented with Enterococcus faecium (6.7 ± 0.22 IU/mg). Structural elucidation of potential anticoagulant polysaccharide by Fourier Transform Infrared Spectroscopy (FT-IR) and Nuclear Magnetic Resonance (NMR) analysis indicated the presence of alginate rich in mannuronic acid.

Item Type:	Article
Uncontrolled Keywords:	Fermentation, Lactic acid bacteria, Alginates, NMR, FTIR, Polysaccharide
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry 500 Natural Sciences and Mathematics > 08 Botanical sciences > 01 Botany > 01 Algae
Divisions:	Food Microbiology Meat Fish and Poultry Technology
Depositing User:	Somashekar K S
Date Deposited:	10 Mar 2025 09:00
Last Modified:	10 Mar 2025 09:00
URI:	http://ir.cftri.res.in/id/eprint/19247

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