Optimization of the Preparation Process of Functional Fish Cartilage Polysaccharide and Its Safety Evaluation for Consumption
WU Ruiyun, GUI Meng, LIU Ziyu, Tharushi S. Shinali, SHANG Nan
1. Research Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. College of Engineering, China Agricultural University, Beijing 100083, China; 3. Beijing Fisheries Research Institute, Beijing 100068, China; 4. Community Health Service Center of Beijing Language and Culture University, Beijing 100083, China
Abstract：Low-molecular-mass chondroitin sulfate (CS) have attracted wide attention due to their better bioavailability and biological activity than highmolecular-mass CS. To obtain low-molecular-mass sulfate chondropolysaccharides with higher anti-colorectal cancer activity, sturgeon chondroitin sulfate (SCS) from the hybrid sturgeon Acipenser schrenckii × Huso dauricus was enzymatically depolymerized. Response surface methodology was used to optimize the enzymatic process based on inhibitory activity against the proliferation of HT-29 cells. The optimal enzymatic conditions were determined as 0.103 IU/mg, 1.005 mg/mL and 87 min for enzyme dosage, substrate concentration, and enzymatic digestion time, respectively. Furthermore, SCS-F2 with low molecular mass and high anticancer activity was prepared by ultrafiltration. In order to explore its safety for consumption, the acute toxicity of SCS-F2 was evaluated by using an animal model. The experimental results showed that SCS-F2 has no adverse effects on body mass, food intake, blood biochemical indexes or visceral tissues while reducing the number of aberrant colonic crypts, indicating that SCS-F2 has inhibitory and preventive effects on colorectal cancer and meets the safety requirements of food and health products. Therefore, SCS-F2 is safe and non-toxic, and has anti-colorectal cancer activity.
武瑞赟，桂 萌，刘子宇，Tharushi S. Shinali，尚 楠. 功能性鱼软骨多糖制备工艺优化及食用安全性评价[J]. 肉类研究, 2023, 37(12): 7-15.
WU Ruiyun, GUI Meng, LIU Ziyu, Tharushi S. Shinali, SHANG Nan. Optimization of the Preparation Process of Functional Fish Cartilage Polysaccharide and Its Safety Evaluation for Consumption. Meat Research, 2023, 37(12): 7-15.
2023, Vol. 37 
