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Evaluation of chondroitin sulfate in shark cartilage powder as a dietary supplement: Raw materials and finished products

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Title: Evaluation of chondroitin sulfate in shark cartilage powder as a dietary supplement: Raw materials and finished products
Authors: Sim, Joon-Soo1, Im, A-Rang1, Cho, Seung Mock2, Jang, Hae Jin2, Jo, Jin Ho2, Kim, Yeong Shik1 kims@plaza.snu.ac.kr
Source: Food Chemistry. Mar2007, Vol. 101 Issue 2, p532-539. 8p.
Subjects: Shark cartilage, Connective tissues, Animal products, Dietary supplements
Abstract: Abstract: We evaluated the content and biochemical properties of chondroitin sulfate (CS) in shark cartilage powders being used as nutraceutical supplements. The quantities of CS in shark cartilage products (SCPs) and finished products containing shark cartilage powder were determined by analyzing unsaturated disaccharides after treatment with chondroitinase ABC, and the results were compared with the specifications on the product labels. This method was validated and good linearity (r ⩾0.999) was obtained. The recovery ranged from 95.27% to 102.39% with precision from 2.27% to 3.95%. Furthermore, the average molecular weights (MW) and the origins of CS in SCPs and finished products were evaluated by agarose gel-electrophoresis and assessment of disaccharide compositional patterns, respectively. Quantitative and compositional analysis of disaccharides after enzymatic depolymerization showed that the amount of CS in the samples of SCPs ranged from 0% to 28.92±0.03%. All of the SCP samples except for SCP D had ΔDi-2,6diS and had more ΔDi-6S than ΔDi-4S, indicating that they originated from shark cartilage. In the finished products, the amount of CS ranged from 0.58±0.01% to 21.30±0.08%. With the exception of SCP D and two finished products (F and D), which contained CS with lower MWs, the average MW of CS in the SCPs and finished products was approximately 40kDa or higher than that of MW standard (40kDa) of CS. These analyses contribute to the evaluation of the quantity and quality of CS in SCPs and finished products containing CS, which is necessary for the manufacture of high-grade nutraceuticals. [Copyright &y& Elsevier]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
An: 22369763
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  Label: Title
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  Data: Evaluation of chondroitin sulfate in shark cartilage powder as a dietary supplement: Raw materials and finished products
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  Data: <searchLink fieldCode="AR" term="%22Sim%2C+Joon-Soo%22">Sim, Joon-Soo</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Im%2C+A-Rang%22">Im, A-Rang</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Cho%2C+Seung+Mock%22">Cho, Seung Mock</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Jang%2C+Hae+Jin%22">Jang, Hae Jin</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Jo%2C+Jin+Ho%22">Jo, Jin Ho</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Kim%2C+Yeong+Shik%22">Kim, Yeong Shik</searchLink><relatesTo>1</relatesTo><i> kims@plaza.snu.ac.kr</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Mar2007, Vol. 101 Issue 2, p532-539. 8p.
– Name: Subject
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  Data: <searchLink fieldCode="DE" term="%22Shark+cartilage%22">Shark cartilage</searchLink><br /><searchLink fieldCode="DE" term="%22Connective+tissues%22">Connective tissues</searchLink><br /><searchLink fieldCode="DE" term="%22Animal+products%22">Animal products</searchLink><br /><searchLink fieldCode="DE" term="%22Dietary+supplements%22">Dietary supplements</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Abstract: We evaluated the content and biochemical properties of chondroitin sulfate (CS) in shark cartilage powders being used as nutraceutical supplements. The quantities of CS in shark cartilage products (SCPs) and finished products containing shark cartilage powder were determined by analyzing unsaturated disaccharides after treatment with chondroitinase ABC, and the results were compared with the specifications on the product labels. This method was validated and good linearity (r ⩾0.999) was obtained. The recovery ranged from 95.27% to 102.39% with precision from 2.27% to 3.95%. Furthermore, the average molecular weights (MW) and the origins of CS in SCPs and finished products were evaluated by agarose gel-electrophoresis and assessment of disaccharide compositional patterns, respectively. Quantitative and compositional analysis of disaccharides after enzymatic depolymerization showed that the amount of CS in the samples of SCPs ranged from 0% to 28.92±0.03%. All of the SCP samples except for SCP D had ΔDi-2,6diS and had more ΔDi-6S than ΔDi-4S, indicating that they originated from shark cartilage. In the finished products, the amount of CS ranged from 0.58±0.01% to 21.30±0.08%. With the exception of SCP D and two finished products (F and D), which contained CS with lower MWs, the average MW of CS in the SCPs and finished products was approximately 40kDa or higher than that of MW standard (40kDa) of CS. These analyses contribute to the evaluation of the quantity and quality of CS in SCPs and finished products containing CS, which is necessary for the manufacture of high-grade nutraceuticals. [Copyright &y& Elsevier]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1016/j.foodchem.2006.02.011
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        Text: English
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      – SubjectFull: Animal products
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              Text: Mar2007
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