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Ecopersia، جلد ۱۲، شماره ۲، صفحات ۱۷۵-۱۸۸
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عنوان انگلیسی The Preparation, Anti-inflammatory, and Antioxidant Properties of Glucosamine Hydrochloride from the Waste of Litopenaeus vannamei Processing Plant
چکیده انگلیسی مقاله Aims: The purpose of the present study was to investigate the antioxidant and anti-inflammatory properties of glucosamine hydrochloride (G-HCl), glucosamine sulfate sodium chloride (GS-Na) and glucosamine sulfate potassium chloride (GS-K) isolated from the shells of Litopenaeus vannamei obtained from a shrimp processing plant.
Materials &Methods: G-HCl was synthesized via hydrolysis of chitin with concentrated HCl followed by several sequential decolorization, crystallization and washing steps. Using G-HCl as the precursor, addition of sodium and potassium sulfates at 40 ºC for 1 h resulted in production of GS-Na and GS-K.
Findings: The yield of chitin was found 19.9% and those of glucosamine products ranged between 75.5%-82.5%. The HPAEC-PAD indicated the presence of glucosamine monomers, as compared with commercial standard, with different elution time to that of glucose. The appearance of characteristic signals of O-H, N-H and C-O-C in the FT-IR spectra provided further support of glucosamine successful isolation. SEM images and EDX spectra of glucosamines confirmed the elemental compositions of samples and their polyhedral crystalline structures. DSC and TGA thermograms indicated endothermic and exothermic peaks specific to glucosamine products. Relatively low DPPH and ABTS radical scavenging activities and ferric reducing power was obtained for all glucosamine products. all the glucosamine derivatives indicated an anti-inflammatory effect on LPS-simulated RAW264.7 cells.
Conclusion: Glucosamine products showed no cytotoxicity and down-regulated the release of NO in RAW264.7 murine macrophage cells induced by LPS. Overall, the present results indicated the successful production of glucosamine from the waste of L. vannamei processing plant with antioxidant and anti-inflammatory properties.
 
کلیدواژه‌های انگلیسی مقاله Litopenaeus vannamei,Shell,Chitin,Glucosamine,Antioxidant,Anti-inflammatory
نویسندگان مقاله | Alika Jafari
Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University


| Mehdi Tabarsa
Department of Seafood Processing, Tarbiat Modares University


| Hossein Naderimanesh
Department of Biophysics, Faculty of Biological Sciences, Tarbiat Modares University


| Hassan Ahmadi Gavlighi
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University


| SangGuan You
Department of Marine Food Science and Technology, Gangneung-Wonju National University
نشانی اینترنتی http://ecopersia.modares.ac.ir/browse.php?a_code=A-10-33957-10&slc_lang=en&sid=24
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