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Research Article | Open Access

Structural characterization and immunostimulatory activity of a water-soluble polysaccharide from abalone (Haliotis discus hannai Ino) muscle

Linfan ShiaGengxin HaoaJun ChenaJunling WangaWuyin Wenga,b( )
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

A water-soluble polysaccharide from abalone muscle (AMPP) was isolated. The contents of carbohydrate, protein, uronic acid, and sulfate in AMPP were 83.5%, 0.5%, 2.7%, and 2.6%, respectively. High-performance liquid chromatography analysis indicated that AMPP was homogeneous and had an average molecular weight of approximately 3.2 kDa. The main monosaccharides of AMPP were glucose (Glc) and mannose with a molar ratio of 99.7:0.3. The structural characteristics of AMPP were elucidated through methylation analysis, Fourier transform infrared spectroscopy, and nuclear magnetic resonance spectroscopy. The linkages of AMPP consisted of terminal, 1,4-linked, 1,6-linked, and 1,4,6-linked Glcp with a molar ratio of 3.1:7.2:1.0:2.5. In one repeat unit of the proposed AMPP structure, the backbone chain was composed of eight 1→4 glycosidic bonds and one 1→6 glycosidic bond, with three branch chains linked by 1→6 glycosidic bond. In addition, AMPP was found to possess potent immunostimulatory activity via rising phagocytosis of RAW264.7 cells and promoting secretion of TNF-α.

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Food Science and Human Wellness
Pages 495-502
Cite this article:
Shi L, Hao G, Chen J, et al. Structural characterization and immunostimulatory activity of a water-soluble polysaccharide from abalone (Haliotis discus hannai Ino) muscle. Food Science and Human Wellness, 2023, 12(2): 495-502. https://doi.org/10.1016/j.fshw.2022.07.051

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Received: 22 May 2020
Revised: 07 June 2020
Accepted: 21 September 2020
Published: 07 September 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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