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Chemical structure and molecular weight influence the in vitro fermentability of polysaccharide extracts from the edible seaweeds Himathalia elongata and Gigartina pistillata

dc.contributor.authorMateos-Aparicio Cediel, Inmaculada
dc.contributor.authorMartera, Giulia
dc.contributor.authorGoñi Cambrodón, Isabel
dc.contributor.authorVillanueva Suárez, María José
dc.contributor.authorRedondo Cuenca, Araceli
dc.date.accessioned2024-01-12T13:49:37Z
dc.date.available2024-01-12T13:49:37Z
dc.date.issued2018
dc.description.abstractPolysaccharides from the brown seaweed Himanthalia elongata and the red one Gigartina pistillata have been extracted by sequential fractionation based on the solubility in water (F-H2O), hydrochloride acid (F-HCl) and potassium hydroxide (F-KOH), remaining a residue (RES). Their structures have been studied through Fourier- transform infrared spectroscopy (FTIR) and molecular weight by molecular exclusion (HPSEC). Sugar composition and sulphate content were also determined. F-H2O and F-HCl from Himanthalia elongata were rich in fucoidans with an estimated Mw of 926 and 430 × 103 g/mol. Laminarans appeared in the mentioned fractions and possibly xylofucoglycuronans and xylomannans are in F-H2O. F-HCl was poorly fermented with low pro- duction of total short chain fatty acids (SCFA) and two poor or non-fermentable low-molecular weight poly-uronans (68 and 4 × 103 g/mol) appeared in F-KOH. Carrageenans extracted from Gigartina pistillata presented low or non-fermentability. Xylofucoglycuronans and xylomannans, possibly presented in RES and F-H2O from Himathalia, and laminarans in the last mentioned fraction, seem to be more fermentable. Carragenophytes red seaweeds do not seem to be fermentable whereas brown algae could have major potential fermentability, probably due to the presence of laminarans, xylofucoglycuronans and/or xylomannans.
dc.description.departmentDepto. de Nutrición y Ciencia de los Alimentos
dc.description.facultyFac. de Farmacia
dc.description.refereedTRUE
dc.description.sponsorshipEuropean Commission
dc.description.statuspub
dc.identifier.citationMateos-Aparicio I, Martera G, Goñi I, Villanueva-Suárez MJ, Redondo-Cuenca A. Chemical structure and molecular weight influence the in vitro fermentability of polysaccharide extracts from the edible seaweeds Himathalia elongata and Gigartina pistillata. Food Hydrocolloids. 2018 83:348-54.
dc.identifier.doi10.1016/j.foodhyd.2018.05.016
dc.identifier.issn0268-005X
dc.identifier.officialurlhttps://doi.org/10.1016/j.foodhyd.2018.05.016
dc.identifier.urihttps://hdl.handle.net/20.500.14352/92822
dc.journal.titleFood Hydrocolloids
dc.language.isoeng
dc.page.final354
dc.page.initial348
dc.publisherElsevier
dc.relation.projectIDinfo:eu-repo/grantAgreement/AGL2016-77056R
dc.rights.accessRightsrestricted access
dc.subject.cdu663/665
dc.subject.keywordLaminaran
dc.subject.keywordPrebiotic
dc.subject.keywordFermentability
dc.subject.keywordCarrageenan
dc.subject.keywordAlginate
dc.subject.keywordFucoidan
dc.subject.ucmCiencias Biomédicas
dc.subject.ucmBromatología (Farmacia)
dc.subject.ucmTecnología de los alimentos
dc.subject.unesco33 Ciencias Tecnológicas
dc.subject.unesco32 Ciencias Médicas
dc.titleChemical structure and molecular weight influence the in vitro fermentability of polysaccharide extracts from the edible seaweeds Himathalia elongata and Gigartina pistillata
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number83
dspace.entity.typePublication
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relation.isAuthorOfPublication.latestForDiscoverya7c3a13c-bcaa-4d3a-9402-208fe6e29dda

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