Roles of Fucoidan, an Anionic Sulfated Polysaccharide on BSA-Stabilized Oil-in-Water Emulsion

Do-Yeong Kim; Weon-Sun Shin

Macromolecular Research, Vol.17, No.2, 128-132, February, 2009

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Roles of Fucoidan, an Anionic Sulfated Polysaccharide on BSA-Stabilized Oil-in-Water Emulsion

Do-Yeong Kim, and Weon-Sun Shin^†

Food Chemistry Lab., Department of Food & Nutrition, College of Human Ecology, Hanyang University, Seoul 133-791, Korea

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Fucoidan, a sulfated polysaccharide derived from brown seaweed, is an important material valued for its various biological functions, including anti-coagulation, anti-aging, and immune system support. In this study, we examined the potential of fucoidan as a novel emulsifying agent in BSA (bovine serum albumin)-stabilized emulsion at a neutral pH. We measured the dispersed oil-droplet size, surface zeta-potential and creaming formation of 0.5 wt% BSA emulsion (20 wt% oil fraction) in the absence and presence of fucoidan. The average particle size and zeta-potential value were 625.4 nm and -30.91 mV in only BSA-stabilized emulsion and 745.2 nm and -44.2 mV in 1.0 wt% fucoidan-added BSA emulsion, respectively. This result suggested that some positive charges of the BSA molecules interacted with the negative charges of fucoidan to inhibit the flocculation among the oil droplets. The creaming rate calculated from the backscattering data measured by Turbiscan dramatically decreased in 1.0 wt% fucoidan-added BSA emulsion during storage. Accordingly, the repulsion forces induced among the oil particles coated with 1.0 wt% fucoidan in emulsion solution resulted in significantly increased emulsion stability. The turbidity of the BSA-stabilized emulsion at 500 nm decreased during five days of storage. However, the fucoidan-added BSA emulsion exhibited a higher value of turbidity than the BSA-stabilized emulsion did. In conclusion, an anionic sulfated fucoidan lowered the surface zeta-potential of BSA-coated oil droplets via the electrostatic interaction, and subsequently inhibited the flocculation among the oil droplets, thereby clearly minimizing the creaming and phase separation of the emulsion.

Keywords:fucoidan;surface zeta-potential;electrostatic interaction;emulsion stability.

[References]

McClements DJ, Food Emulsions: Principles, Practices, and Techniques, 2nd Edition, Boca Raton, Florida, CRC Press, 2004
Dickinson E, Food Hydrocolloid., 17, 25 (2003)
Huang X, Kakuda Y, Cui W, Food Hydrocolloid., 15, 533 (2001)
Nishino T, Kiyohara H, Yamada H, Nagumo T, Phytochemistry, 30, 535 (1991)
Chevolot L, Foucault A, Chaubet F, Kervarec N, Sinquin C, Fisher AM, Boisson Vidal C, Carbohyd. Res., 319, 154 (1999)
Hemmingson JA, Falshaw R, Furneaux RH, Thompson K, J. Appl. Phycol., 18, 185 (2006)
Zhuang C, Itoh H, Mizuno T, Ito H, Biosci. Biotechnol. Biochem., 59, 563 (1995)
Koyanagi S, Tanigawa N, Nakagawa H, Soeda S, Shimeno H, Biochem. Pharmacol., 65, 173 (2003)
Zhang QB, Yu PZ, Tradit, Herbal Drugs, 34, 824 (2003)
Wang J, Zhang Q, Zhang Z, Li Z, Int. J. Biol. Macromol., 42, 127 (2008)
Zvyagintseva TN, Shevchenko NM, Nazarova IV, Scobun AS, Luk’yanov PA, Elyakova LA, Comp. Biochem. Phys. C, 126, 209 (2000)
Tako M, Bot. Mar., 46, 461 (2004)
Faldt P, Bergenstahl B, Claesson PM, Colloid Surface A, 71, 187 (1993)
Moreau L, Kim HJ, Decker EA, McClements DJ, J. Agr. Food Chem., 51, 6612 (2003)
Ogawa S, Decker EA, McClements DJ, J. Agr. Food Chem., 51, 2806 (2003)
Ogawa S, Decker EA, McClements DJ, J. Agr. Food Chem., 51, 5522 (2003)
Kim HJ, Choi SJ, Shin WS, Moon TW, J. Agr. Food Chem., 51, 1049 (2003)
Kentish S, Wooster TJ, Ashokkumar M, Balachandran S, Mawson R, Simons L, Innovative Food Science & Emerging Technologies, 9, 170 (2007)
Abismail B, Canselier JP, Wilhelm AM, Delmas H, Gourdon C, Ultrason. Sonochem., 6, 75 (1999)
Pearce KN, Kinsella JE, J. Agr. Food Chem., 26, 716 (1978)
Liu M, Damodaran S, J. Agr. Food Chem., 47, 1514 (1999)
Qi M, Hettiarachchy NS, Kalapathy U, J. Food Sci., 62, 1110 (1997)
Harnsilawat T, Pongsawatmanit R, McClements DJ, J. Agr. Food Chem., 54, 5540 (2006)

[Referenced By]

[1] McClements DJ, Food Emulsions: Principles, Practices, and Techniques, 2nd Edition, Boca Raton, Florida, CRC Press, 2004

[2] Dickinson E, Food Hydrocolloid., 17, 25 (2003)

[3] Huang X, Kakuda Y, Cui W, Food Hydrocolloid., 15, 533 (2001)

[4] Nishino T, Kiyohara H, Yamada H, Nagumo T, Phytochemistry, 30, 535 (1991)

[5] Chevolot L, Foucault A, Chaubet F, Kervarec N, Sinquin C, Fisher AM, Boisson Vidal C, Carbohyd. Res., 319, 154 (1999)

[6] Hemmingson JA, Falshaw R, Furneaux RH, Thompson K, J. Appl. Phycol., 18, 185 (2006)

[7] Zhuang C, Itoh H, Mizuno T, Ito H, Biosci. Biotechnol. Biochem., 59, 563 (1995)

[8] Koyanagi S, Tanigawa N, Nakagawa H, Soeda S, Shimeno H, Biochem. Pharmacol., 65, 173 (2003)

[9] Zhang QB, Yu PZ, Tradit, Herbal Drugs, 34, 824 (2003)

[10] Wang J, Zhang Q, Zhang Z, Li Z, Int. J. Biol. Macromol., 42, 127 (2008)

[11] Zvyagintseva TN, Shevchenko NM, Nazarova IV, Scobun AS, Luk’yanov PA, Elyakova LA, Comp. Biochem. Phys. C, 126, 209 (2000)

[12] Tako M, Bot. Mar., 46, 461 (2004)

[13] Faldt P, Bergenstahl B, Claesson PM, Colloid Surface A, 71, 187 (1993)

[14] Moreau L, Kim HJ, Decker EA, McClements DJ, J. Agr. Food Chem., 51, 6612 (2003)

[15] Ogawa S, Decker EA, McClements DJ, J. Agr. Food Chem., 51, 2806 (2003)

[16] Ogawa S, Decker EA, McClements DJ, J. Agr. Food Chem., 51, 5522 (2003)

[17] Kim HJ, Choi SJ, Shin WS, Moon TW, J. Agr. Food Chem., 51, 1049 (2003)

[18] Kentish S, Wooster TJ, Ashokkumar M, Balachandran S, Mawson R, Simons L, Innovative Food Science & Emerging Technologies, 9, 170 (2007)

[19] Abismail B, Canselier JP, Wilhelm AM, Delmas H, Gourdon C, Ultrason. Sonochem., 6, 75 (1999)

[20] Pearce KN, Kinsella JE, J. Agr. Food Chem., 26, 716 (1978)

[21] Liu M, Damodaran S, J. Agr. Food Chem., 47, 1514 (1999)

[22] Qi M, Hettiarachchy NS, Kalapathy U, J. Food Sci., 62, 1110 (1997)

[23] Harnsilawat T, Pongsawatmanit R, McClements DJ, J. Agr. Food Chem., 54, 5540 (2006)