American Journal of Applied Chemistry

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Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum

Received: 26 January 2017    Accepted: 19 April 2017    Published: 23 May 2017
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Abstract

The green seaweed, Monostroma nitidum, is widespread in Japan. In Okinawa Prefecture, production of seaweed is performed using culture-nets that are seeded artificially. The annual production of the algae in Okinawa was approximately 100t in 2016. Recently, because Monostroma nitidum is used in salads, soups and other items, its utilization in the food industry increased. The algae contain a soluble polysaccharide, rhamnan sulfate. To estimate the applicability of a rhamnan sulfate as a food additive or non-food additives, we investigated the rheological properties of the polymer that was isolated from commercially cultured Monostroma nitidum using a rheogoniometer. A soft gelation occurred at a concentration of 4.0%, and the elastic modulus stayed at a constant value after the temperature to 50°C, which was estimated to be a transition temperature, then decreased rapidly with further increase in temperature. Although a small decrease in elastic modulus was observed with the addition of urea (4.0 M), it remained constant with an increase in temperature up to 60°C, and then decreased. An increase in the elastic modulus was observed in a 0.05 M NaOH solution and soft gelation occurred. The elastic modulus remained large during the increase in temperature even at 90°C. A soft gelation also occurred when rhamnan sulfate was dissolved in a Tris buffer (pH 8.0) solution. The possible mode of intra- and intermolecular associations within and between rhamnan sulfate molecules were discussed.

DOI 10.11648/j.ajac.20170502.13
Published in American Journal of Applied Chemistry (Volume 5, Issue 2, April 2017)
Page(s) 38-44
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Green Seaweed, Monostroma nitidum, Rhamnan Sulfate, Structure-Function Relationship, Intra- and Intermolecular Associations, Gelation Mechanism

References
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Author Information
  • Department of Subtropical Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan; Health and Longevity Research Laboratory, University of the Ryukyus, Okinawa, Japan

  • Department of Subtropical Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan

  • Department of Subtropical Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan

  • Department of Subtropical Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan

Cite This Article
  • APA Style

    Masakuni Tako, Yoichi Yamashiro, Takeshi Teruya, Shuntoku Uechi. (2017). Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum. American Journal of Applied Chemistry, 5(2), 38-44. https://doi.org/10.11648/j.ajac.20170502.13

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    ACS Style

    Masakuni Tako; Yoichi Yamashiro; Takeshi Teruya; Shuntoku Uechi. Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum. Am. J. Appl. Chem. 2017, 5(2), 38-44. doi: 10.11648/j.ajac.20170502.13

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    AMA Style

    Masakuni Tako, Yoichi Yamashiro, Takeshi Teruya, Shuntoku Uechi. Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum. Am J Appl Chem. 2017;5(2):38-44. doi: 10.11648/j.ajac.20170502.13

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  • @article{10.11648/j.ajac.20170502.13,
      author = {Masakuni Tako and Yoichi Yamashiro and Takeshi Teruya and Shuntoku Uechi},
      title = {Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum},
      journal = {American Journal of Applied Chemistry},
      volume = {5},
      number = {2},
      pages = {38-44},
      doi = {10.11648/j.ajac.20170502.13},
      url = {https://doi.org/10.11648/j.ajac.20170502.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ajac.20170502.13},
      abstract = {The green seaweed, Monostroma nitidum, is widespread in Japan. In Okinawa Prefecture, production of seaweed is performed using culture-nets that are seeded artificially. The annual production of the algae in Okinawa was approximately 100t in 2016. Recently, because Monostroma nitidum is used in salads, soups and other items, its utilization in the food industry increased. The algae contain a soluble polysaccharide, rhamnan sulfate. To estimate the applicability of a rhamnan sulfate as a food additive or non-food additives, we investigated the rheological properties of the polymer that was isolated from commercially cultured Monostroma nitidum using a rheogoniometer. A soft gelation occurred at a concentration of 4.0%, and the elastic modulus stayed at a constant value after the temperature to 50°C, which was estimated to be a transition temperature, then decreased rapidly with further increase in temperature. Although a small decrease in elastic modulus was observed with the addition of urea (4.0 M), it remained constant with an increase in temperature up to 60°C, and then decreased. An increase in the elastic modulus was observed in a 0.05 M NaOH solution and soft gelation occurred. The elastic modulus remained large during the increase in temperature even at 90°C. A soft gelation also occurred when rhamnan sulfate was dissolved in a Tris buffer (pH 8.0) solution. The possible mode of intra- and intermolecular associations within and between rhamnan sulfate molecules were discussed.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum
    AU  - Masakuni Tako
    AU  - Yoichi Yamashiro
    AU  - Takeshi Teruya
    AU  - Shuntoku Uechi
    Y1  - 2017/05/23
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ajac.20170502.13
    DO  - 10.11648/j.ajac.20170502.13
    T2  - American Journal of Applied Chemistry
    JF  - American Journal of Applied Chemistry
    JO  - American Journal of Applied Chemistry
    SP  - 38
    EP  - 44
    PB  - Science Publishing Group
    SN  - 2330-8745
    UR  - https://doi.org/10.11648/j.ajac.20170502.13
    AB  - The green seaweed, Monostroma nitidum, is widespread in Japan. In Okinawa Prefecture, production of seaweed is performed using culture-nets that are seeded artificially. The annual production of the algae in Okinawa was approximately 100t in 2016. Recently, because Monostroma nitidum is used in salads, soups and other items, its utilization in the food industry increased. The algae contain a soluble polysaccharide, rhamnan sulfate. To estimate the applicability of a rhamnan sulfate as a food additive or non-food additives, we investigated the rheological properties of the polymer that was isolated from commercially cultured Monostroma nitidum using a rheogoniometer. A soft gelation occurred at a concentration of 4.0%, and the elastic modulus stayed at a constant value after the temperature to 50°C, which was estimated to be a transition temperature, then decreased rapidly with further increase in temperature. Although a small decrease in elastic modulus was observed with the addition of urea (4.0 M), it remained constant with an increase in temperature up to 60°C, and then decreased. An increase in the elastic modulus was observed in a 0.05 M NaOH solution and soft gelation occurred. The elastic modulus remained large during the increase in temperature even at 90°C. A soft gelation also occurred when rhamnan sulfate was dissolved in a Tris buffer (pH 8.0) solution. The possible mode of intra- and intermolecular associations within and between rhamnan sulfate molecules were discussed.
    VL  - 5
    IS  - 2
    ER  - 

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