食品工业科技2026，Vol.47Issue(3)：42-51,10.DOI:10.13386/j.issn1002-0306.2024110311
不同来源硫酸软骨素的结构特征及抗氧化活性与降脂活性比较
Comparative Analysis of Structural Characterization,Antioxidant,and Hypolipidemic Activities of Chondroitin Sulfate from Different Sources
摘要
Abstract
Chondroitin sulfate(CS),a glycosaminoglycan covalently linked to proteins in proteoglycans,exhibits significant pharmacological activities.However,systematic comparisons of structural and functional differences among CS from diverse sources remain limited.This study comparatively analyzed CS extracted from tilapia heads in our laboratory and commercially available animal sources(bovine cartilage,chicken cartilage,and shark cartilage)using UV,IR,and NMR spectroscopy,and evaluated their antioxidant and hypolipidemic activities through DPPH,ABTS+radical scavenging assays and bile-acid binding tests.Results revealed that tilapia head-derived CS and shark CS shared similar sulfation patterns,predominantly classified as CS-C type(6-O-sulfation),whereas bovine and chicken-derived CS belonged to CS-A(4-O-sulfation).Notably,tilapia CS exhibited the highest ABTS+scavenging capacity(90.72%±0.19%)at 4 mg/mL,while shark CS showed superior cholesterol micelle binding(39.38%±0.86%)at 6 mg/mL.This study revealed that the CS-C type configuration(dominant in tilapia head-and shark-derived CS)exhibited significantly superior antioxidant and lipid-regulating activities compared to the CS-A type(bovine and chicken sources)due to the positional advantage of 6-O-sulfation.This work systematically compared structural and functional divergences between terrestrial and marine-sourced CS,elucidating the critical impact of sulfation sites(C4 vs C6)on bioactivity while highlighting the application potential of marine-derived CS,thereby providing strategic insights for source-specific CS exploitation.关键词
硫酸软骨素/结构特征/抗氧化活性/降脂活性/罗非鱼Key words
chondroitin sulfate(CS)/structural characterization/antioxidant activity/hypolipidemic activities/tilapia分类
轻工纺织引用本文复制引用
袁媛,宋兵兵,陈菁,黎梓玉,黄耀莹,钟赛意..不同来源硫酸软骨素的结构特征及抗氧化活性与降脂活性比较[J].食品工业科技,2026,47(3):42-51,10.基金项目
深圳市国际合作项目(GJHZ20240218114715029) （GJHZ20240218114715029）
国家重点研发计划(2020YFD0901101) （2020YFD0901101）
广东省高校重点领域专项(2023ZDZX2025) （2023ZDZX2025）
广东省高校科技创新团队项目(2021KCXTD021). （2021KCXTD021）
