Gelling polysaccharide from Chondrus armatus and its oligosaccharides: the structural peculiarities and anti-inflammatory activity.

@article{Kalitnik2015GellingPF,
  title={Gelling polysaccharide from Chondrus armatus and its oligosaccharides: the structural peculiarities and anti-inflammatory activity.},
  author={Alexandra A. Kalitnik and Pavel A Marcov and Stanislav D. Anastyuk and Anna O Byankina Barabanova and Valeriy P Glazunov and Sergey V Popov and Yuriy S Ovodov and Irina M. Yermak},
  journal={Carbohydrate polymers},
  year={2015},
  volume={115},
  pages={768-75}
}
Structural peculiarities of low molecular weight (LMW) sample obtained by mild acid hydrolysis of κ-carrageenan from Chondrus armatus was investigated by a rapid mass spectrometric method. The selected conditions allowed avoiding excess destruction of 3,6-AnGal residues that was shown by using tandem (MS/MS) mode. Main oligosaccharide fraction with molecular weight 2.3 kg/mol, obtained by mild acid hydrolysis was chosen for the analysis. It was shown that fragments with even degree of… CONTINUE READING