Study on the analytical assay system using capillary gel electrophoresis method for quality and functional evaluation of natural sulfated polysaccharides

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K05423
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Kyushu University
• Principal Investigator: Miyazaki Yoshiyuki 九州大学, 農学研究院, 准教授 (40380779)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: 硫酸化多糖類 / キャピラリーゲル電気泳動 / 分別定量分析 / 免疫調節

Outline of Final Research Achievements

High molecular weight polysaccharides derived from natural products are known to have physiological activities suitable for supporting health, but analytical methods for measuring their content in foods have not yet been established. Therefore, this research focused on the development of a new analytical method to measure sulfated polysaccharides in foods based on the analytical principle of capillary gel electrophoresis to ensure the safe and effective use of natural sulfated polysaccharides in foods.
As the results, it was confirmed that the sulfated polysaccharides could be successfully migrated and detected in polyacrylamide gels, although their detection could not be achieved due to insufficient separation by molecular weight and fixation to the capillary wall. In addition, the sulfated polysaccharide fucoidan in brown seaweeds probably has preventive effects on cancer metastasis and infectious diseases by regulating immune function.

Free Research Field

食品科学

Academic Significance and Societal Importance of the Research Achievements

海藻のヌメリ成分であるフコイダンは、水溶性食物繊維の一種であり、食事として摂取された際に腸管免疫系の活性化ならびに腸内細菌叢の改変に寄与し、本研究では、感染病原体の侵入に対する生体防御応答ならびに感染症で生じる病態の緩和に働く可能性を見出した。一方、多糖類を種類別に測定可能な技術は、未だ確立されていないのが現状である。従って、高分子多糖の定量分析法の開発研究は大きな学術的価値を有し、フコイダン含有食品の品質および生理学的機能性の正確な評価試験法を構築することで健康の維持・向上に効果的な食品成分の利用法を社会に提案することができる。