Improvement of the extraction procedure for hyaluronan from fish eyeball and the molecular characterization |
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Authors: | Ichika Amagai Yuri Tashiro and Hiroo Ogawa |
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Institution: | (1) Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan, Minato, Tokyo 108-8477, Japan |
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Abstract: | The object of this study was to improve the isolation procedure of hyaluronan and to compare characteristics of hyaluronan
from the eyeball of bigeye tuna Thunnus obesus with other sources. General sources of hyaluronan are from Streptococcus zooepidemicus and rooster comb. Hyaluronan can be also obtained from the vitreous of fish eyes. Pure hyaluronan of higher molecular weight
was obtained by the following improved extraction procedure: the frozen vitreous of a tuna eyeball was used to avoid contamination
with blood, muscle tissue, and other factors; extracting was carried out over a long time period under cold conditions; cetylpyridinium
chloride was used in order to separate mucopolysaccharides containing hyaluronan in the initial procedure without the process
of removing fat and protein by reagents. The hyaluronan obtained was characterized by gel permeation chromatography, dynamic
light scattering measurements, and viscometry. The characteristics of hyaluronan from tuna eyeballs were similar to those
from other sources. However, the viscosity was lower. The possible reason could be ascribed to the wide distribution of molecular
size in the vitreous humor of fish eye. |
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Keywords: | Fish eyeball Hyaluronan Isolation Molecular size Molecular weight Viscosity Vitreous humor |
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