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Mar. Drugs 2015, 13(10), 6425-6439; doi:10.3390/md13106425

Salt Effect on the Antioxidant Activity of Red Microalgal Sulfated Polysaccharides in Soy-Bean Formula

Department of Chemical Engineering, Sami Shamoon College of Engineering, Basel/Bialik sts., Beer-Sheva 8410001, Israel
These authors contributed equally to this work.
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Authors to whom correspondence should be addressed.
Academic Editor: Paola Laurienzo
Received: 13 August 2015 / Revised: 3 October 2015 / Accepted: 8 October 2015 / Published: 20 October 2015
(This article belongs to the Collection Marine Polysaccharides)
View Full-Text   |   Download PDF [951 KB, uploaded 20 October 2015]   |  

Abstract

Sulfated polysaccharides produced by microalgae, which are known to exhibit various biological activities, may potentially serve as natural antioxidant sources. To date, only a few studies have examined the antioxidant bioactivity of red microalgal polysaccharides. In this research, the effect of different salts on the antioxidant activities of two red microalgal sulfated polysaccharides derived from Porphyridium sp. and Porphyridium aerugineum were studied in a soy bean-based infant milk formula. Salt composition and concentration were both shown to affect the polysaccharides’ antioxidant activity. It can be postulated that the salt ions intefer with the polysaccharide chains’ interactions and alter their structure, leading to a new three-dimensional structure that better exposes antiooxidant sites in comparison to the polysaccharide without salt supplement. Among the cations that were studied, Ca2+ had the strongest enhancement effect on antioxidant activities of both polysaccharides. Understanding the effect of salts on polysaccharides’ stucture, in addition to furthering knowledge on polysaccharide bioactivities, may also shed light on the position of the antioxidant active sites. View Full-Text
Keywords: antioxidants; calcium; microalgae; polysaccharides; Porphyridium sp.; Porphyridium aerugineum antioxidants; calcium; microalgae; polysaccharides; Porphyridium sp.; Porphyridium aerugineum
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Burg, A.; Oshrat, L.-O. Salt Effect on the Antioxidant Activity of Red Microalgal Sulfated Polysaccharides in Soy-Bean Formula. Mar. Drugs 2015, 13, 6425-6439.

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