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Research Article | Open Access

Physicochemical, structural characterization, and antioxidant activities of chondroitin sulfate from Oreochromis niloticus bones

Jun Yang, Mingyue Shen, Ting Wu, Xianxiang Chen, Huiliang Wen, Jianhua Xie( )
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

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

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Abstract

In this study, chondroitin sulfate was extracted from Oreochromis niloticus bones (OCS) and isolated to three fractions (OCS-1, OCS-2, and OCS-3). The physicochemical properties and structure characterization including monosaccharide, disaccharide compositions, molecular weight (Mw) of OCS were determined by HPAEC, HPLC-SAX, HPGPC, FT-IR spectra, and 1D/2D NMR. Moreover, their thermal properties, crystalline structure, and microstructure were also analyzed. Results showed that their Mw were between 10 kDa and 50 kDa. CS-6 was the predominant disaccharide unit in four OCS, and the CS-4/CS-6 ratios were close to CS from shark cartilage. Besides, the results of antioxidant activity showed that different fractions of OCS had a distinct DPPH radical, hydroxyl radical, and ABTS+ radical scavenging activity. OCS-1 has the highest scavenging activities in DPPH and hydroxyl radical compared with other fractions, which showed a higher medicinal value. Those findings may lay some theoretical basis for the potential application development of OCS.

Keywords

Structural characterizationAntioxidantChondroitin sulfateOreochromis niloticus by-products

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Food Science and Human Wellness
Volume 12 Issue 4,
July 2023
Pages 1102-1108
DOI: 10.1016/j.fshw.2022.10.027
Cite this article:
Yang J, Shen M, Wu T, et al. Physicochemical, structural characterization, and antioxidant activities of chondroitin sulfate from Oreochromis niloticus bones. Food Science and Human Wellness, 2023, 12(4): 1102-1108. https://doi.org/10.1016/j.fshw.2022.10.027

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Received: 08 January 2021
Revised: 04 February 2021
Accepted: 08 February 2021
Published: 18 November 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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