Glycolipids Isolated from Spirulina maxima: Structure and Fatty Acid Composition |
| |
Authors: | Naoko Kataoka Akira Misaki |
| |
Institution: | Department of Food and Nutrition, Faculty of Science of Living, Osaka City University, Sugimoto, Sumiyoshi-ku, Osaka, 558 Japan |
| |
Abstract: | Several glycolipids were isolated from Spirulina maxima, an edible blue-green algae, by systematic fractionation with different solvents. Structural investigation by using methylation, GC-MS, and enzymic techniques indicated that the major glycolipids are O-β-d-galactosyl-(1→l′)-2′, 3′-di-O-acyl-d-glycerol, O-α-d-galactosyl-(l-→6)-O-β-d-galactosyl-(1→l′)-2′,3′-di-O-acyl-d-glycerol and 6-sulfo-O-α-quinovosyl-(l→l′)-2′, 3′-di-O-acyl-d-glycerol. Main fatty acid components of these glycolipids were identified as palmitic acid and linoleic or linolenic acid. Based on-these fatty acid compositions, Spirulina glycolipids were compared with those in higher plants. |
| |
Keywords: | β-lactoglobulin chitosan protein conjugation functional improvement reduced immunogenicity |
|
|