TITLE:
Structure of Ulvan Isolated from the Edible Green Seaweed, Ulva pertusa
AUTHORS:
Masakuni Tako, Makie Tamanaha, Yoshiyuki Tamashiro, Shuntoku Uechi
KEYWORDS:
Ulva pertusa, Ulvan, NMR Analysis, Methylation Analysis, Chemical Structure
JOURNAL NAME:
Advances in Bioscience and Biotechnology,
Vol.6 No.10,
October
30,
2015
ABSTRACT: Ulvan, rhamnan sulfate, was extracted from the edible green seaweed, Ana-aosa (Ulva pertusa),
which is grown on the coast of the Okinawa Islands. The yield of ulvan was 8.5% (W/W), and the
total carbohydrates, uronic acid and sulfuric acid and ash contents were 67.3%, 23.8%, 19.7% and
22.6%, respectively. L-Rhamnose, D-xylose and D-glucose residues were identified by liquid chromatography,
and their molar ratio was 4.0:0.1:0.3. D-Glucuronic and L-idulonic acid residues were
also identified in molar ratio of 1.0:0.2. The NMR (13C and 1H) and methylation analysis revealed
terminal β-D-glucruonic acid, terminal α-L-idulonic acid, 1,3-linked α-L-rhamnose, 1,4-linked
α-L-rhamnose, 1,2,4-linked α-L-rhamnose, 1,3,4-linked α-L-rhamnose, 1,2,3,4-linked α-L-rhamnose
and 1,3,4-linked β-D-xylose. The sulfate groups were attached at the C-2 and C-3 positions of the
1,4-linked α-L-rhamnose as well as C-3 of the 1,4-linked β-D-xylose residues. The chemical structure
of the ulvan from Ulva pertusa was determined.