Characterization and assessment of antioxidant and antibacterial activities of sulfated polysaccharides extracted from cuttlefish skin and muscle-Reference-Cited by-同舟云学术

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Characterization and assessment of antioxidant and antibacterial activities of sulfated polysaccharides extracted from cuttlefish skin and muscle

Published:2019-02 Issue: Volume:123 Page:1221-1228
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Jridi Mourad,Nasri Rim,Marzougui Zeineb,Abdelhedi Ola,Hamdi Marwa,Nasri Moncef

Funder

Ministry of Higher Education and Scientific Research

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference42 articles.

1. Structural, physicochemical and antioxidant properties of sodium alginate isolated from a Tunisian brown seaweed;Sellimi;Int. J. Biol. Macromol.,2015

2. Sulfated polysaccharides in marine sponges: extraction methods and anti-HIV activity;Esteves;Mar. Drugs.,2011

3. Sulfated polysaccharides from common smooth hound: extraction and assessment of anti-ACE, antioxidant and antibacterial activities;Abdelhedi;Carbohydr. Polym.,2016

4. Amounts and compositional analysis of glycosaminoglycans in the tissue of fish;Arima;Carbohydr. Res.,2013

5. Highly sulfated dermatan sulfate from the skin of the ray Raja montagui: anticoagulant activity and mechanism of action;Ben Mansour;Comp. Biochem. Physiol. B Biochem. Mol. Biol.,2010

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3. Sulfated polysaccharides from the viscera of Mustelus shark: Characterization and antioxidant, anticoagulant and anti-proliferative activities;Bioactive Carbohydrates and Dietary Fibre;2024-05

4. The nutritional function of active polysaccharides from marine animals: A review;Food Bioscience;2024-04

5. The Role of Ultrasound Cavitation Combined with Alcalase Enzyme in Improving the Structural and Antioxidant Attributes of Sulfated Polysaccharide from Yellowfin ( Thunnus albacares ) Skin;Journal of Aquatic Food Product Technology;2024-02-07

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