Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Structural Effects of Sulfated-Glycoproteins from Stichopus japonicus on the Nitric Oxide Secretion Ability of RAW 264.7 Cells

  • Cao, Rong-An (College of Food Science, Heilongjiang Bayi Agricultural University) ;
  • Lee, Su-Han (Department of Food Technology and Service, Eulji University) ;
  • You, SangGuan (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
  • Received : 2014.11.11
  • Accepted : 2014.11.24
  • Published : 2014.12.31
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Abstract

The effect of various levels of proteins, sulfates, and molecular weight ($M_w$) of a sulfated-glycoprotein ($NF_3$) from a sea cucumber, Stichopus japonicus, on nitric oxide (NO) releasing capacity from RAW 264.7 cells was investigated. The $NF_3$ derivatives had various amounts of proteins (4.8~11.2%) and sulfates (6.8~25.2%) as well as different $M_w$ ($640.3{\times}10^3{\sim}109.2{\times}10^3g/mol$). $NF_3$ was able to stimulate RAW 264.7 cells to release NO with lower protein contents, indicating that the protein moiety was not an important factor to stimulate macrophages. On the other hand, the NO inducing capacity was significantly reduced with decreased levels of sulfates and $M_w$, implying that sulfates and $M_w$ played a pivotal role in activating RAW 264.7 cells. It was not clear why sulfates and a certain range of $M_w$ were essential for stimulating macrophages. It appeared that certain levels of sulfates and $M_w$ of sulfated-glycoproteins were required to bind to the surface receptors on RAW 264.7 cells.

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References

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