1
|
Jridi M, Abdelhedi O, Salem A, Zouari N, Nasri M. Food applications of bioactive biomaterials based on gelatin and chitosan. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:399-438. [PMID: 38906591 DOI: 10.1016/bs.afnr.2024.03.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
Food packaging must guarantee the products' quality during the different operations including packing and maintenance throughout transportation and storage until to consumption. Thus, it should satisfy, both, food freshness and quality preservation and consumers health safety. Natural bio-sourced polymers have been explored as safe edible materials for several packaging applications, being interestingly carrier of bioactive substances, once added to improve films' properties. Gelatin and chitosan are among the most studied biomaterials for the preparation of edible packaging films due to their excellent characteristics including biodegradability, compatibility and film-forming property. These polymers could be used alone or in combination with other polymers to produce composite films with the desired physicochemical and mechanical properties. When incorporated with bioactive substances (natural extracts, polyphenolic compounds, essential oils), chitosan/gelatin-based films acquired various biological properties, including antioxidant and antimicrobial activities. The emerging bioactive composite films with excellent physical attributes represent excellent packaging alternative to preserve different types of foodstuffs (fruits, meat, fish, dairy products, …) and have shown great achievements. This chapter provides the main techniques used to prepare gelatin- and chitosan- based films, showing some examples of bioactive compounds incorporated into the films' matrix. Also, it illustrates the outstanding advantages given by these biomaterials for food preservation, when used as coating and wrapping agents.
Collapse
Affiliation(s)
- Mourad Jridi
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR23ES08), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, Beja, Tunisia.
| | - Ola Abdelhedi
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR23ES08), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, Beja, Tunisia
| | - Ali Salem
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR23ES08), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, Beja, Tunisia
| | - Nacim Zouari
- Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, Sfax, Tunisia
| |
Collapse
|
2
|
Naghdi S, Rezaei M, Tabarsa M, Abdollahi M. Ultrasonic-assisted enzymatic extraction of sulfated polysaccharide from Skipjack tuna by-products. ULTRASONICS SONOCHEMISTRY 2023; 95:106385. [PMID: 37003212 PMCID: PMC10457569 DOI: 10.1016/j.ultsonch.2023.106385] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 03/12/2023] [Accepted: 03/23/2023] [Indexed: 06/19/2023]
Abstract
The effect of ultrasound pretreatment on extraction efficiency of sulfate polysaccharides (SPs) using alcalase from different by-products of Skipjack tuna including head, bone and skin was evaluated. Structural, functional, antioxidant and antibacterial properties of the recovered SPs using the ultrasound-enzyme and enzymatic method were also investigated. Ultrasound pretreatment significantly increased the extraction yield of SPs from all the three by-products compared with the conventional enzymatic method. All extracted SPs showed high antioxidant potential in terms of ABTS, DPPH and ferrous chelating activities where the ultrasound treatment enhanced antioxidant activities of the SPs. The SPs exerted strong inhibiting activity against various Gram-positive and Gram-negative bacteria. The ultrasound treatment remarkably increased antibacterial activity of the SPs against L. monocytogenes but its effect on other bacteria was dependent on the source of the SPs. Altogether, the results suggest that ultrasound pretreatment during enzymatic extraction of SPs from tuna by-products can be a promising approach to improve extraction yield but also bioactivity of the extracted polysaccharides.
Collapse
Affiliation(s)
- Shahab Naghdi
- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran
| | - Masoud Rezaei
- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran.
| | - Mehdi Tabarsa
- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran
| | - Mehdi Abdollahi
- Department of Life Sciences-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
| |
Collapse
|
3
|
Naghdi S, Rezaei M, Tabarsa M, Abdollahi M. Fish Protein Hydrolysate from Sulfated Polysaccharides Extraction Residue of Tuna Processing By-Products with Bioactive and Functional Properties. GLOBAL CHALLENGES (HOBOKEN, NJ) 2023; 7:2200214. [PMID: 37020628 PMCID: PMC10069310 DOI: 10.1002/gch2.202200214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/30/2022] [Indexed: 06/19/2023]
Abstract
The ethanol-induced precipitation after enzymatic hydrolysis commonly used for sulfated polysaccharide extraction from marine resources wastes a large amount of proteins. Here, possible extraction of fish protein hydrolysates (FPH) from the ethanol residue of sulfated polysaccharide precipitation from head, bone, and skin of skipjack tuna is investigated. Antioxidant, antibacterial, angiotensin I-converting enzyme (ACE) inhibitory activities and functional properties of the recovered FPHs are also evaluated. A degree of hydrolysis of 40.93, 38.13, and 37.23 is achieved for FPH from head, bone, and skin, respectively. FPH from the head presents the highest antioxidant and ACE inhibitory activity as well as foam/emulsion capacity among all the FPHs. The FPHs are all able to inhibit three Gram-positive bacteria and three Gram-negative bacteria to varying degrees and have a water solubility >65%. Altogether, the results demonstrate great potential for recovery of bioactive/functional peptides from the residue of sulfated polysaccharide extraction process enabling efficient biorefining of aquatic resources.
Collapse
Affiliation(s)
- Shahab Naghdi
- Department of Seafood ProcessingFaculty of Marine SciencesTarbiat Modares UniversityP.O. Box 46414‐356NoorIran
| | - Masoud Rezaei
- Department of Seafood ProcessingFaculty of Marine SciencesTarbiat Modares UniversityP.O. Box 46414‐356NoorIran
| | - Mehdi Tabarsa
- Department of Seafood ProcessingFaculty of Marine SciencesTarbiat Modares UniversityP.O. Box 46414‐356NoorIran
| | - Mehdi Abdollahi
- Department of Life Sciences–Food and Nutrition ScienceChalmers University of TechnologyGothenburgSE 412 96Sweden
| |
Collapse
|
4
|
Naghdi S, Rezaei M, Tabarsa M, Abdollahi M. Parallel Extraction of Sulfated polysaccharides and Protein Hydrolysate from Skipjack Tuna Head and Their Bioactive and Functional Properties. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02988-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
5
|
Ren H, Li Z, Gao R, Zhao T, Luo D, Yu Z, Zhang S, Qi C, Wang Y, Qiao H, Cui Y, Gan L, Wang P, Wang J. Structural Characteristics of Rehmannia glutinosa Polysaccharides Treated Using Different Decolorization Processes and Their Antioxidant Effects in Intestinal Epithelial Cells. Foods 2022; 11:foods11213449. [PMID: 36360063 PMCID: PMC9657679 DOI: 10.3390/foods11213449] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 10/17/2022] [Accepted: 10/27/2022] [Indexed: 11/06/2022] Open
Abstract
Polysaccharide decolorization is a key determinant of polysaccharide structure. In this study, two purified Rehmannia glutinosa polysaccharides, RGP−1−A and RGP−2−A, were obtained after decolorization using the AB-8 macroporous resin and H2O2, respectively. RGP−1−A (molecular weight (Mw) = 18,964 Da) and RGP−2−A (Mw = 3305 Da) were acidic and neutral heteropolysaccharides, respectively, and were both polycrystalline in structure. FTIR analysis revealed that RGP−1−A was a sulfate polysaccharide, while RGP−2−A had no sulfate group. Experiments on IPEC-1 cells showed that RGPs alleviated oxidative stress by regulating the Nrf2/Keap1 pathway. These findings were confirmed by the upregulation of Nrf2, NQO1, and HO-1; the subsequent increase in the levels of antioxidant indicators (SOD, LDH, CAT, and MDA); and the restoration of mitochondrial membrane potential. Overall, the antioxidant capacity of RGP−1−A was significantly higher than that of RGP−2−A. These results suggest that RGPs may be a potential natural antioxidant and could be developed into functional foods.
Collapse
|
6
|
Kang J, Jia X, Wang N, Xiao M, Song S, Wu S, Li Z, Wang S, Cui SW, Guo Q. Insights into the structure-bioactivity relationships of marine sulfated polysaccharides: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107049] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
7
|
Abdelhedi O, Salem A, Nasri R, Nasri M, Jridi M. Food applications of bioactive marine gelatin films. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.12.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
8
|
Tabakaev A, Tabakaeva O, Wojciech P, Kalenik T, Poznyakovsky V. Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-2-262-270] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Introduction. New natural antioxidants remain a relevant research task of food science. Natural antioxidants neutralize free radicals in food systems, as well as in human body. The antioxidant properties of seaweed have attracted scientific attention for many years. However, most experiments featured non-polar extracts while aqueous extracts still remain understudied. The present research objective was to evaluate the antioxidant properties of hydrothermal extracts of edible seaweed from the Northern Coast of the Sea of Japan.
Study objects and methods. The study featured hot-water and autoclave (30 and 60 min) extracts of three edible seaweed species from Russia’s Far East. The research focused on dry matter yield, total phenol content, phenolic profile, antiradical properties, hydroxylion (OH•) scavenging activity, and superoxide radical (O2•−) scavenging activity.
Results and discussion. The hot-water extracts appeared to have a higher yield than the autoclave extracts. The hot-water extract of red-purple seaweed Gracilaria verrucosa had the highest yield – 15.90%. The extract of brown seaweed Sargassum miyabei demonstrated the highest total phenol content. The phenolic profile of the extracts revealed 10 compounds, syringic acid and epicatechin being the major ones. The radical scavenging activity of the extracts varied from 48.2 to 88.9%, the highest value was observed in the hot-water extract of S. miyabei. The autoclave S. miyabei extracts also had a high radical scavenging activity, which exceeded other samples by 5.0–13.3%. The hot-water (30 min) extract of G. verrucosa had the lowest antiradical activity. Hot-water and autoclave extracts of S. miyabei showed the best OH• scavenging activity. Only the samples of G. verrucosa demonstrated signs of superoxide radical scavenging.
Conclusion. The extracts of brown seaweed S. miyabei proved to be the most active. The hot-water and autoclave extracts had the highest total phenol content and the strongest DPPH and OH• inhibitory activity.
Collapse
|
9
|
Ma C, Liu P, Tao N, Wang X, Deng S. Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property. Front Nutr 2021; 8:638390. [PMID: 33855041 PMCID: PMC8039311 DOI: 10.3389/fnut.2021.638390] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Accepted: 01/14/2021] [Indexed: 11/13/2022] Open
Abstract
In this work, chemical localization, structural changes, and antioxidant properties of tuna colloidal particles (TCPs) in boiling tuna head soup were examined. The results demonstrated that TCPs might be core–shell colloidal spherical structures. The hydrophobic core consisted of triglycerides and chloride ions. The hydrophilic shell layer consisted of chloride ions, sodium ions, phospholipids, protein, and glycosyl molecules. Coalescence of TCPs occurred during the boiling process, and water may enter the hydrophobic core of TCPs after the boiling time of 60 min. TCPs had excellent antioxidant properties against H2O2-induced human umbilical vein endothelial cell injury. It might be resulted from that TCPs could decrease cell apoptosis proportion and downregulate mRNA levels of endoplasmic reticulum-bounded chaperone protein glucose-related protein (GRP78), C/EBP homologous protein (CHOP), and activating transcription factor-4 (ATF4). This work can provide useful basic information to understand the colloidal system in foods, especially in soup. In addition, it may also promote the potential high-value-added utilization of aquatic by-products.
Collapse
Affiliation(s)
- Chenchen Ma
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Pingping Liu
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Ningping Tao
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| |
Collapse
|
10
|
Medlej MK, Batoul C, Olleik H, Li S, Hijazi A, Nasser G, Maresca M, Pochat-Bohatier C. Antioxidant Activity and Biocompatibility of Fructo-Polysaccharides Extracted from a Wild Species of Ornithogalum from Lebanon. Antioxidants (Basel) 2021; 10:antiox10010068. [PMID: 33430440 PMCID: PMC7827233 DOI: 10.3390/antiox10010068] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/17/2020] [Accepted: 12/28/2020] [Indexed: 12/25/2022] Open
Abstract
The present study aims to investigate the properties of biopolymers extracted from a Lebanese onion non edible plant. The extraction was performed under mild conditions by varying the percentage of ultra-sound (US) treatment duration to a total extraction time of 30 min (0, 50, 100% US). The extracts were characterized using FTIR, SEC, GC-MS, TGA, and DSC analyses. The composition of the extracts was determined from the total carbohydrate content and protein content measurements. The thermal analyses indicate that all samples have high thermal stability. The antioxidant activities of the extracts were investigated, using β-carotene bleaching, scavenging activity of ABTS, metal chelating ability, and total antioxidant activity tests. The results indicate that the 50% US treatment leads to the best antioxidant activity. Biocompatibility of the extracts was evaluated using hemolysis and cytotoxicity assays. The results showed that 0 and 50% US samples are not toxic to human cells, in contrary to 100% US.
Collapse
Affiliation(s)
- Mohammad Kazem Medlej
- Institut Européen des Membranes, IEM UMR 5635, Université de Montpellier, CNRS, ENSCM, 34095 Montpellier, France; (M.K.M.); (C.B.); (S.L.)
- Platform for Research and Analysis in Environmental Sciences (PRASE), Lebanese University, Beirut, Lebanon; (A.H.); (G.N.)
| | - Cherri Batoul
- Institut Européen des Membranes, IEM UMR 5635, Université de Montpellier, CNRS, ENSCM, 34095 Montpellier, France; (M.K.M.); (C.B.); (S.L.)
- Platform for Research and Analysis in Environmental Sciences (PRASE), Lebanese University, Beirut, Lebanon; (A.H.); (G.N.)
| | - Hamza Olleik
- Aix Marseille Université, CNRS, Centrale Marseille, iSm2, 13397 Marseille, France; (H.O.); (M.M.)
| | - Suming Li
- Institut Européen des Membranes, IEM UMR 5635, Université de Montpellier, CNRS, ENSCM, 34095 Montpellier, France; (M.K.M.); (C.B.); (S.L.)
| | - Akram Hijazi
- Platform for Research and Analysis in Environmental Sciences (PRASE), Lebanese University, Beirut, Lebanon; (A.H.); (G.N.)
| | - Ghassan Nasser
- Platform for Research and Analysis in Environmental Sciences (PRASE), Lebanese University, Beirut, Lebanon; (A.H.); (G.N.)
| | - Marc Maresca
- Aix Marseille Université, CNRS, Centrale Marseille, iSm2, 13397 Marseille, France; (H.O.); (M.M.)
| | - Céline Pochat-Bohatier
- Institut Européen des Membranes, IEM UMR 5635, Université de Montpellier, CNRS, ENSCM, 34095 Montpellier, France; (M.K.M.); (C.B.); (S.L.)
- Correspondence: ; Tel.: +33-467-143-327
| |
Collapse
|
11
|
Zhou F, Wang X. Effect of heat extraction on water-soluble taste substances in processing products of chilled large yellow croaker ( Pseudosciaena crocea). Food Sci Nutr 2019; 7:3863-3872. [PMID: 31890164 PMCID: PMC6924313 DOI: 10.1002/fsn3.1213] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 07/29/2019] [Accepted: 08/12/2019] [Indexed: 11/09/2022] Open
Abstract
In this paper, we analyzed the umami amino acids composition and content in minced meat (MM), fish head meat (HM), and fish roe (R). According to different ratios of material to liquid, we extracted water-soluble taste substances from the three materials and then compared composition and content of the umami amino acids and taste nucleotides in the different water-soluble taste substances. Finally, we analyzed Taste Activity Value (TAV) and the Equivalent Umami Concentration (EUC) between umami amino acids and taste nucleotides. The results showed that umami amino acids total content in MM, HM, and R samples were, respectively, 50.63 mg/100 g, 41.95 mg/100 g, and 67.06 mg/100 g. When the water-soluble taste substances extracted from the above samples were in the "D" state (MM), the "C" state (HM), and the "C" state (R), respectively, the umami amino acid content could be comparable to the original sample. And the highest EUCs were respectively 1.37 g MSG/100 g, 0.87 g MSG/100 g, and 0.49 g MSG/100 g (MSG: Sodium Glutamate). To some extent, the results of this study indicated that the water-soluble taste substances could be equivalent to the original sample and could be further applied as a taste regulator in some respects.
Collapse
Affiliation(s)
- Fen Zhou
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
| | - Xi‐Chang Wang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
| |
Collapse
|
12
|
Jaballi I, Sallem I, Feki A, Cherif B, Kallel C, Boudawara O, Jamoussi K, Mellouli L, Nasri M, Amara IB. Polysaccharide from a Tunisian red seaweed Chondrus canaliculatus: Structural characteristics, antioxidant activity and in vivo hemato-nephroprotective properties on maneb induced toxicity. Int J Biol Macromol 2019; 123:1267-1277. [DOI: 10.1016/j.ijbiomac.2018.12.048] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 11/26/2018] [Accepted: 12/02/2018] [Indexed: 12/25/2022]
|
13
|
Souissi N, Boughriba S, Abdelhedi O, Hamdi M, Jridi M, Li S, Nasri M. Extraction, structural characterization, and thermal and biomedical properties of sulfated polysaccharides from razor clam Solen marginatus. RSC Adv 2019; 9:11538-11551. [PMID: 35520239 PMCID: PMC9063433 DOI: 10.1039/c9ra00959k] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Accepted: 03/24/2019] [Indexed: 11/21/2022] Open
Abstract
In this study, the antioxidant, antibacterial and anticoagulant activities of sulfated polysaccharides extracted from Solen marginatus flesh were investigated via physicochemical characterization of the crude polysaccharide SM-CP and its deproteinized fraction (SM-DP); their total sugar contents were 47.15% and 66.01%. The results obtained via molecular weight evaluation showed that SM-CP mainly had a high molecular weight (1075 kDa), whereas SM-DP had a lower molecular weight (almost 237.9 kDa); in addition, thermal analysis (differential scanning calorimetry and thermogravimetry) was conducted; the results indicated that SM-CP was thermally more stable as its degradation temperature was 307 °C, whereas SM-DP was thermally less stable, with the degradation temperature of 288 °C. Moreover, the results obtained via the investigation of biological properties revealed that the extracted polysaccharides exhibited strong antioxidant and anticoagulant activities. Subsequently, SM-CP was fractionated using the DEAE-cellulose column. The peak (FII) eluted at high NaCl concentrations indicated highest anticoagulant activity as designated by the prolongation of the activated partial thromboplastin time (over 120 s), prothrombin time (28 s) and low level of fibrinogen (0.7 g l−1). The overall data demonstrated the significant therapeutic potential of the polysaccharides extracted from razor clam flesh. In this study, some biological activities of sulfated polysaccharides extracted from Solen marginatus flesh were investigated via physicochemical characterization of the crude polysaccharide SM-CP and its deproteinized fraction SM-DP.![]()
Collapse
Affiliation(s)
- Nabil Souissi
- Laboratoire de Biodiversité Marine
- Institut National des Sciences et Technologies de la Mer
- Centre de Sfax
- Sfax
- Tunisia
| | - Soumaya Boughriba
- Laboratoire de Génie Enzymatique et de Microbiologie
- Université de Sfax
- Ecole Nationale d’Ingénieurs de Sfax
- B. P. 1173-3038 Sfax
- Tunisia
| | - Ola Abdelhedi
- Laboratoire de Génie Enzymatique et de Microbiologie
- Université de Sfax
- Ecole Nationale d’Ingénieurs de Sfax
- B. P. 1173-3038 Sfax
- Tunisia
| | - Marwa Hamdi
- Laboratoire de Génie Enzymatique et de Microbiologie
- Université de Sfax
- Ecole Nationale d’Ingénieurs de Sfax
- B. P. 1173-3038 Sfax
- Tunisia
| | - Mourad Jridi
- Laboratoire de Génie Enzymatique et de Microbiologie
- Université de Sfax
- Ecole Nationale d’Ingénieurs de Sfax
- B. P. 1173-3038 Sfax
- Tunisia
| | - Suming Li
- Institut Européen des Membranes
- UMR CNRS 5635
- Université de Montpellier
- 34095 Montpellier Cedex 5
- France
| | - Moncef Nasri
- Laboratoire de Génie Enzymatique et de Microbiologie
- Université de Sfax
- Ecole Nationale d’Ingénieurs de Sfax
- B. P. 1173-3038 Sfax
- Tunisia
| |
Collapse
|