Journal
JOURNAL OF APPLIED GLYCOSCIENCE
Volume 64, Issue 4, Pages 83-90Publisher
JAPANESE SOC APPLIED GLYCOSCIENCE
DOI: 10.5458/jag.jag.JAG-2017_005
Keywords
proteoglycan; glycosaminoglycan; chondroitin sulfate; hyaluronan; domain structure; atomic force microscopy
Categories
Funding
- Regional Innovation Strategy Support Program (City Area Type)
- JSPS KAKENHI Grant from Ministry of Education, Culture, Sports, Science and Technology of Japan [JP26462470, JP23650253, JP15H03940]
Ask authors/readers for more resources
Salmon cartilage proteoglycan fractions have recently gained favor as ingredients of functional food and cosmetics. An optimal hot water method to extract proteoglycan from salmon cartilage has recently been developed. The extracted cartilage includes hyaluronan and collagen in addition to proteoglycan as counterparts that interact with each other. In this study, biochemical analyses and atomic force microscopical analysis revealed global molecular images of proteoglycan in the hot water extract. More than seventy percent of proteoglycans in this extract maintained their whole native structures. Hyaluronan purified from the hot water extract showed a distribution with high molecular weight similar to hyaluronan considered to be native hyaluronan in cartilage. The current data is evidence of the quality of this hot water cartilage extract.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available