Study on Structural Characterization and Bioactivity of Sulfated Scallop Polysaccharides

Abstract:

Objective In order to improve the bioactivities of scallop polysaccharides and clarify the structure-activity relationship of polysaccharides derived from marine mollusk.Method Sulfated polysaccharides with different degrees of substitution were prepared from scallop polysaccharides by the chlorosulfonic acid-pyridine method. The basic components, structure, antioxidant activity, and immune activity were compared between the polysaccharides with and without sulfation.Result The mass fractions of sulfate groups in SSP1 and SSP2 were 22% and 32%, respectively. SSP1 and SSP2 were mainly composed of glucose, and they were acidic polysaccharides with α?-pyranose rings and no triple helical structure. SSP1 and SSP2 had strong scavenging abilities against DPPH free radicals but weak scavenging abilities for ABTS and hydroxyl free radicals in vitro. The immune activity of the polysaccharides was weakened after sulfation.Conclusion Sulfation changed the structures of scallop polysaccharides, enhancing the scavenging ability against DPPH free radicals. Moreover, the scavenging ability increased with the increase in sulfate group content. In addition, sulfation weakened the immune activity of the polysaccharides, which, however, had no toxic or side effects on cells. This study provides a reference for improving the bioactivities of scallop polysaccharides through sulfation.