Chemical characterization of a new sulfated polysaccharide from Gracilaria chouae and its activation effects on RAW264.7 macrophages  

作　　者：Feifei LI Kehai LIU Kewu LIU 

机构地区：[1]College of Food Science and Technology,Shanghai Ocean University,Shanghai,201306,China [2]Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai,201306,China [3]Heilongjiang Forest By-product and Speciality Institute,Mudanjiang,157011,China

出　　处：《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》2022年第1期84-88,共5页浙江大学学报（英文版）B辑（生物医学与生物技术）

基　　金：This work was supported by the National Natural Science Foundation of China(No.81572989);the International Academic Cooperation of Science and Technology Committee of Shanghai,China(No.18430721100).

摘　　要：This study aimed to characterize the chemical composition of a new sulfated polysaccharide from the red alga Gracilaria chouae and evaluate its activation effects on RAW264.7 macrophages.It showed that the obtained G.chouae polysaccharide(GCP-3A)was a sulfated acidic polysaccharide with a molecular weight of 11.87 kDa.

关 键 词：ACTIVATION RAW264.7 CHARACTERIZATION 

分 类 号：TS201.2[轻工技术与工程—食品科学] R285[轻工技术与工程—食品科学与工程]