The preparation and antioxidant activity of glucosamine sulfate

• Published in: Chinese journal of oceanology and limnology Vol. 27; no. 2; pp. 283 - 287
• Main Author: 邢荣娥 刘松 王琳 蔡圣宝 于华华 冯金华 李鹏程
• Format: Journal Article
• Language: English
• Published: Heidelberg SP Science Press 01.05.2009; Springer Nature B.V
• Subjects: Antioxidants; Chelation; Chemistry; Chitin; Chitosan; Earth and Environmental Science; Earth Sciences; Ferrous ions; Free radicals; Functional foods & nutraceuticals; Glucosamine; Hydroxyl radicals; Ion exchange; Oceanography; Optical properties; Optical rotation; Oxidative stress; Scavenging; Sulfates; Superoxide; 抗氧化活性; 葡萄糖胺; radical scavenging effect; glucosamine sulfate; ion-exchange method; reducing power; chelating effect
• ISSN: 0254-4059; 2096-5508; 1993-5005; 2523-3521
• DOI: 10.1007/s00343-009-9135-x

Glucosamine sulfate was prepared from glucosamine hydrochloride that was produced by acidic hydrolysis of chitin by ion-exchange method. Optical rotation and elemental analysis characterized the degree of its purity. In addition, the antioxidant potency of cbitosan derivative-glucosamine sulfate was investigated in various established in vitro systems, such as superoxide （O2^-）/hydroxyl （·OH） radicals scavenging, reducing power, iron ion chelating. The following results are obtained： first, glucosamine sulfate had pronounced scavenging effect on superoxide radical. For example the O2 scavenging activity of glucosamine sulfate was 92.11% at 0.8 mg/mL. Second, the ·OH scavenging activity of glucosamine sulfate was also strong, and was about 50% at 3.2 mg/mL. Third, the reducing power of glucosamine sulfate was more pronounced. The reducing power of glucosamine sulfate was 0.643 at 0.75 mg/mL. However, its potency for ferrous ion chelating was weak. Furthermore, except for ferrous ion chelating potency, the scavenging rate of radical and reducing power of glucosamine sulfate were concentration-dependent and increased with their increasing concentrations, but its ferrous ion chelating potency decreased with the increasing concentration. The multiple antioxidant activities of glucosamine sulfate were evidents of reducing power and superoxide/hydroxyl radicals scavenging ability. These in vitro results suggest the possibility that glucosamine sulfate could be used effectively as an ingredient in health or functional food, to alleviate oxidative stress.