Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, <i>Monostroma nitidum</i>

Masakuni Tako; Yoichi Yamashiro; Takeshi Teruya; Shuntoku Uechi

doi:doi:10.11648/j.ajac.20170502.13

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Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum

Masakuni Tako, Yoichi Yamashiro, Takeshi Teruya, Shuntoku Uechi

Published in American Journal of Applied Chemistry (Volume 5, Issue 2)

Received: 26 January 2017 Accepted: 19 April 2017 Published: 23 May 2017

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Abstract

The green seaweed, Monostroma nitidum, is widespread in Japan. In Okinawa Prefecture, production of seaweed is performed using culture-nets that are seeded artificially. The annual production of the algae in Okinawa was approximately 100t in 2016. Recently, because Monostroma nitidum is used in salads, soups and other items, its utilization in the food industry increased. The algae contain a soluble polysaccharide, rhamnan sulfate. To estimate the applicability of a rhamnan sulfate as a food additive or non-food additives, we investigated the rheological properties of the polymer that was isolated from commercially cultured Monostroma nitidum using a rheogoniometer. A soft gelation occurred at a concentration of 4.0%, and the elastic modulus stayed at a constant value after the temperature to 50°C, which was estimated to be a transition temperature, then decreased rapidly with further increase in temperature. Although a small decrease in elastic modulus was observed with the addition of urea (4.0 M), it remained constant with an increase in temperature up to 60°C, and then decreased. An increase in the elastic modulus was observed in a 0.05 M NaOH solution and soft gelation occurred. The elastic modulus remained large during the increase in temperature even at 90°C. A soft gelation also occurred when rhamnan sulfate was dissolved in a Tris buffer (pH 8.0) solution. The possible mode of intra- and intermolecular associations within and between rhamnan sulfate molecules were discussed.

Published in	American Journal of Applied Chemistry (Volume 5, Issue 2)
DOI	10.11648/j.ajac.20170502.13
Page(s)	38-44
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Green Seaweed, Monostroma nitidum, Rhamnan Sulfate, Structure-Function Relationship, Intra- and Intermolecular Associations, Gelation Mechanism

References

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APA Style

Masakuni Tako, Yoichi Yamashiro, Takeshi Teruya, Shuntoku Uechi. (2017). Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum. American Journal of Applied Chemistry, 5(2), 38-44. https://doi.org/10.11648/j.ajac.20170502.13

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ACS Style

Masakuni Tako; Yoichi Yamashiro; Takeshi Teruya; Shuntoku Uechi. Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum. Am. J. Appl. Chem. 2017, 5(2), 38-44. doi: 10.11648/j.ajac.20170502.13

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AMA Style

Masakuni Tako, Yoichi Yamashiro, Takeshi Teruya, Shuntoku Uechi. Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum. Am J Appl Chem. 2017;5(2):38-44. doi: 10.11648/j.ajac.20170502.13

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@article{10.11648/j.ajac.20170502.13,
  author = {Masakuni Tako and Yoichi Yamashiro and Takeshi Teruya and Shuntoku Uechi},
  title = {Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum},
  journal = {American Journal of Applied Chemistry},
  volume = {5},
  number = {2},
  pages = {38-44},
  doi = {10.11648/j.ajac.20170502.13},
  url = {https://doi.org/10.11648/j.ajac.20170502.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20170502.13},
  abstract = {The green seaweed, Monostroma nitidum, is widespread in Japan. In Okinawa Prefecture, production of seaweed is performed using culture-nets that are seeded artificially. The annual production of the algae in Okinawa was approximately 100t in 2016. Recently, because Monostroma nitidum is used in salads, soups and other items, its utilization in the food industry increased. The algae contain a soluble polysaccharide, rhamnan sulfate. To estimate the applicability of a rhamnan sulfate as a food additive or non-food additives, we investigated the rheological properties of the polymer that was isolated from commercially cultured Monostroma nitidum using a rheogoniometer. A soft gelation occurred at a concentration of 4.0%, and the elastic modulus stayed at a constant value after the temperature to 50°C, which was estimated to be a transition temperature, then decreased rapidly with further increase in temperature. Although a small decrease in elastic modulus was observed with the addition of urea (4.0 M), it remained constant with an increase in temperature up to 60°C, and then decreased. An increase in the elastic modulus was observed in a 0.05 M NaOH solution and soft gelation occurred. The elastic modulus remained large during the increase in temperature even at 90°C. A soft gelation also occurred when rhamnan sulfate was dissolved in a Tris buffer (pH 8.0) solution. The possible mode of intra- and intermolecular associations within and between rhamnan sulfate molecules were discussed.},
 year = {2017}
}

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TY - JOUR
T1 - Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum
AU - Masakuni Tako
AU - Yoichi Yamashiro
AU - Takeshi Teruya
AU - Shuntoku Uechi
Y1 - 2017/05/23
PY - 2017
N1 - https://doi.org/10.11648/j.ajac.20170502.13
DO - 10.11648/j.ajac.20170502.13
T2 - American Journal of Applied Chemistry
JF - American Journal of Applied Chemistry
JO - American Journal of Applied Chemistry
SP - 38
EP - 44
PB - Science Publishing Group
SN - 2330-8745
UR - https://doi.org/10.11648/j.ajac.20170502.13
AB - The green seaweed, Monostroma nitidum, is widespread in Japan. In Okinawa Prefecture, production of seaweed is performed using culture-nets that are seeded artificially. The annual production of the algae in Okinawa was approximately 100t in 2016. Recently, because Monostroma nitidum is used in salads, soups and other items, its utilization in the food industry increased. The algae contain a soluble polysaccharide, rhamnan sulfate. To estimate the applicability of a rhamnan sulfate as a food additive or non-food additives, we investigated the rheological properties of the polymer that was isolated from commercially cultured Monostroma nitidum using a rheogoniometer. A soft gelation occurred at a concentration of 4.0%, and the elastic modulus stayed at a constant value after the temperature to 50°C, which was estimated to be a transition temperature, then decreased rapidly with further increase in temperature. Although a small decrease in elastic modulus was observed with the addition of urea (4.0 M), it remained constant with an increase in temperature up to 60°C, and then decreased. An increase in the elastic modulus was observed in a 0.05 M NaOH solution and soft gelation occurred. The elastic modulus remained large during the increase in temperature even at 90°C. A soft gelation also occurred when rhamnan sulfate was dissolved in a Tris buffer (pH 8.0) solution. The possible mode of intra- and intermolecular associations within and between rhamnan sulfate molecules were discussed.
VL - 5
IS - 2
ER -

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Author Information

Masakuni Tako

Department of Subtropical Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan
Yoichi Yamashiro

Department of Subtropical Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan
Takeshi Teruya

Department of Subtropical Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan
Shuntoku Uechi

Department of Subtropical Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan

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Masakuni Tako, Yoichi Yamashiro, Takeshi Teruya, Shuntoku Uechi. (2017). Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum. American Journal of Applied Chemistry, 5(2), 38-44. https://doi.org/10.11648/j.ajac.20170502.13

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ACS Style

Masakuni Tako; Yoichi Yamashiro; Takeshi Teruya; Shuntoku Uechi. Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum. Am. J. Appl. Chem. 2017, 5(2), 38-44. doi: 10.11648/j.ajac.20170502.13

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AMA Style

Masakuni Tako, Yoichi Yamashiro, Takeshi Teruya, Shuntoku Uechi. Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum. Am J Appl Chem. 2017;5(2):38-44. doi: 10.11648/j.ajac.20170502.13

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@article{10.11648/j.ajac.20170502.13,
  author = {Masakuni Tako and Yoichi Yamashiro and Takeshi Teruya and Shuntoku Uechi},
  title = {Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum},
  journal = {American Journal of Applied Chemistry},
  volume = {5},
  number = {2},
  pages = {38-44},
  doi = {10.11648/j.ajac.20170502.13},
  url = {https://doi.org/10.11648/j.ajac.20170502.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20170502.13},
  abstract = {The green seaweed, Monostroma nitidum, is widespread in Japan. In Okinawa Prefecture, production of seaweed is performed using culture-nets that are seeded artificially. The annual production of the algae in Okinawa was approximately 100t in 2016. Recently, because Monostroma nitidum is used in salads, soups and other items, its utilization in the food industry increased. The algae contain a soluble polysaccharide, rhamnan sulfate. To estimate the applicability of a rhamnan sulfate as a food additive or non-food additives, we investigated the rheological properties of the polymer that was isolated from commercially cultured Monostroma nitidum using a rheogoniometer. A soft gelation occurred at a concentration of 4.0%, and the elastic modulus stayed at a constant value after the temperature to 50°C, which was estimated to be a transition temperature, then decreased rapidly with further increase in temperature. Although a small decrease in elastic modulus was observed with the addition of urea (4.0 M), it remained constant with an increase in temperature up to 60°C, and then decreased. An increase in the elastic modulus was observed in a 0.05 M NaOH solution and soft gelation occurred. The elastic modulus remained large during the increase in temperature even at 90°C. A soft gelation also occurred when rhamnan sulfate was dissolved in a Tris buffer (pH 8.0) solution. The possible mode of intra- and intermolecular associations within and between rhamnan sulfate molecules were discussed.},
 year = {2017}
}

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