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Structure and thermal stability of pyruvated carrageenans from the red alga Coccotylus truncatus.
Carbohydr Res. 2009 Apr 21; 344(6):788-94.CR

Abstract

The composition, structure, and thermal stability of carrageenans from unattached Coccotylus truncatus (the Baltic Sea, Estonia) were investigated. The complex polysaccharide was characterized by (13)C NMR and FTIR spectroscopy, ICP-OES and gel permeation chromatography methods. The main components of C. truncatus galactan are 3,6-anhydro-alpha-D-galactose-2-sulfate (30+/-1.5%) and beta-D-galactose-4-sulfate (45.3%), indicating a iota-carrageenan backbone. As the minor components, alpha-D-galactose-2,6-disulfate (12+/-2%) from nu-carrageenan and 4',6'-pyruvated beta-D-galactopyranosyl residues (1.4%) from pyruvated alpha-carrageenan are found to be present, latter being responsible for the undersulfated nature of the galactan. The native polysaccharide with the average molecular weight of about 1500 kDa is highly susceptible to thermal degradation. The high-temperature treatment of this galactan gives products with 3,6-anhydro-alpha-D-galactose units predominantly at the reducing end. The carrageenan extraction from C. truncatus gives characteristically low yields (12-17%); weak gelling ability of the polysaccharides from this seaweed species (gel strength 30-40 g/cm(2)) does not depend significantly on extraction conditions.

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Authors+Show Affiliations

Tuvikene R
Institute of Mathematics and Natural Sciences, Tallinn University, Tallinn, Estonia. rtu@akvaarium.com
Truus K
No affiliation info available
Robal M
No affiliation info available
Pehk T
No affiliation info available
Kailas T
No affiliation info available
Vaher M
No affiliation info available
Paalme T
No affiliation info available

MeSH

Carbohydrate SequenceCarrageenanChromatography, GelDrug StabilityGalactansMagnetic Resonance SpectroscopyMolecular Sequence DataMolecular StructureRhodophyta

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19269630

Citation

Tuvikene, Rando, et al. "Structure and Thermal Stability of Pyruvated Carrageenans From the Red Alga Coccotylus Truncatus." Carbohydrate Research, vol. 344, no. 6, 2009, pp. 788-94.
Tuvikene R, Truus K, Robal M, et al. Structure and thermal stability of pyruvated carrageenans from the red alga Coccotylus truncatus. Carbohydr Res. 2009;344(6):788-94.
Tuvikene, R., Truus, K., Robal, M., Pehk, T., Kailas, T., Vaher, M., & Paalme, T. (2009). Structure and thermal stability of pyruvated carrageenans from the red alga Coccotylus truncatus. Carbohydrate Research, 344(6), 788-94. https://doi.org/10.1016/j.carres.2009.01.024
Tuvikene R, et al. Structure and Thermal Stability of Pyruvated Carrageenans From the Red Alga Coccotylus Truncatus. Carbohydr Res. 2009 Apr 21;344(6):788-94. PubMed PMID: 19269630.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Structure and thermal stability of pyruvated carrageenans from the red alga Coccotylus truncatus. AU - Tuvikene,Rando, AU - Truus,Kalle, AU - Robal,Marju, AU - Pehk,Tõnis, AU - Kailas,Tiiu, AU - Vaher,Merike, AU - Paalme,Tiina, Y1 - 2009/02/04/ PY - 2008/09/08/received PY - 2009/01/21/revised PY - 2009/01/28/accepted PY - 2009/3/10/entrez PY - 2009/3/10/pubmed PY - 2009/6/6/medline SP - 788 EP - 94 JF - Carbohydrate research JO - Carbohydr Res VL - 344 IS - 6 N2 - The composition, structure, and thermal stability of carrageenans from unattached Coccotylus truncatus (the Baltic Sea, Estonia) were investigated. The complex polysaccharide was characterized by (13)C NMR and FTIR spectroscopy, ICP-OES and gel permeation chromatography methods. The main components of C. truncatus galactan are 3,6-anhydro-alpha-D-galactose-2-sulfate (30+/-1.5%) and beta-D-galactose-4-sulfate (45.3%), indicating a iota-carrageenan backbone. As the minor components, alpha-D-galactose-2,6-disulfate (12+/-2%) from nu-carrageenan and 4',6'-pyruvated beta-D-galactopyranosyl residues (1.4%) from pyruvated alpha-carrageenan are found to be present, latter being responsible for the undersulfated nature of the galactan. The native polysaccharide with the average molecular weight of about 1500 kDa is highly susceptible to thermal degradation. The high-temperature treatment of this galactan gives products with 3,6-anhydro-alpha-D-galactose units predominantly at the reducing end. The carrageenan extraction from C. truncatus gives characteristically low yields (12-17%); weak gelling ability of the polysaccharides from this seaweed species (gel strength 30-40 g/cm(2)) does not depend significantly on extraction conditions. SN - 1873-426X UR - https://www.unboundmedicine.com/medline/citation/19269630/Structure_and_thermal_stability_of_pyruvated_carrageenans_from_the_red_alga_Coccotylus_truncatus_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0008-6215(09)00036-6 DB - PRIME DP - Unbound Medicine ER -