Influence of molecular weight fractionation on the antimicrobial and anticancer properties of a fucoidan rich-extract from the macroalgae Fucus vesiculosus
|Title:||Influence of molecular weight fractionation on the antimicrobial and anticancer properties of a fucoidan rich-extract from the macroalgae Fucus vesiculosus||Authors:||Cabral, Eduarda M.; Mondala, Julie Rose Mae; Oliveira, Márcia; García-Vaquero, Marco; et al.||Permanent link:||http://hdl.handle.net/10197/12494||Date:||1-Sep-2021||Online since:||2021-09-23T14:54:09Z||Abstract:||The objective of this study was to investigate the antimicrobial and anticancer properties of a fucoidan extract and subsequent fractions isolated from the macroalgae Fucus vesiculosus. The fractions obtained (>300 kDa, <300 kDa, <100 kDa, <50 kDa and <10 kDa) could inhibit the growth of B. subtilis, E. coli, L. innocua and P. fluorescens when assayed at concentrations between 12,500 and 25,000 ppm. The bacterial growth was monitored by optical density (OD) measurements (600 nm, 24 h) at 30 °C or 37 °C, depending upon on the strain used. The extracted fractions were also tested for cytotoxicity against brain glioblastoma cancer cells using the Alamar Blue assay for 24 h, 48 h and 6 days. The >300 kDa fraction presented the lowest IC50 values (0.052% - 24 h; 0.032% - 6 days). The potential bioactivity of fucoidan as an antimicrobial and anticancer agent was demonstrated in this study. Hence, the related mechanisms of action should be explored in a near future.||Funding Details:||European Commission Horizon 2020
Science Foundation Ireland
|Funding Details:||Spanish Ministry of Science, Innovation and Universities||Type of material:||Journal Article||Publisher:||Elsevier||Journal:||International Journal of Biological Macromolecules||Volume:||186||Start page:||994||End page:||1002||Copyright (published version):||2021 the Authors||Keywords:||Fucoidan; Laminarin; Weight fractionation; Brown macroalgae; Antimicrobial properties; Anticancer properties||DOI:||10.1016/j.ijbiomac.2021.06.182||Language:||en||Status of Item:||Peer reviewed||ISSN:||0141-8130||This item is made available under a Creative Commons License:||https://creativecommons.org/licenses/by/3.0/ie/|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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