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Chicken leg bone as a source of chondroitin sulfate

Author:
Wang, Xiaojun, Shen, Qingshan, Zhang, Chunhui, Jia, Wei, Han, Ling, Yu, Qunli
Source:
Carbohydrate polymers 2019 v.207 pp. 191-199
ISSN:
0144-8617
Subject:
Fourier transform infrared spectroscopy, adsorption, bones, carbon disulfide, chicken meat, chondroitin sulfate, electrophoresis, enzymatic treatment, high performance liquid chromatography, molecular weight, soups
Abstract:
In this work, chondroitin sulfate (CS) was extracted from chicken leg bone soup using the heat-resin static adsorption extraction (HSAE) method. The HSAE method was optimized as follows: resin dosage, 10%; adsorption time, 4.3 h; eluent concentration, 2 M; eluent time, 1.3 h, under which the yield of CS1 from the bone soup reached 0.14% and the recovery rate was 67.35%. CS2, as reference, was obtained from the ends of chicken leg bone using enzymatic method. CS1 and CS2, together with other glycosaminoglycans, were confirmed using agarose-gel electrophoresis. The average molecular weight of CS1 and CS2 was 35.81 kDa and 37.18 kDa, respectively. The structures of CS1 and CS2 were compared using Fourier-transform infrared spectroscopy and high-performance liquid chromatography, and no significant difference was observed. Overall, the HSAE method was proposed to be a promising approach for the coproduction of CS and bone soup.
Agid:
6254080