antioxidant properties of polysaccharide from the brown seaweed sargassum graminifolium (turn.), and its effects on calcium oxalate crystallization多糖的抗氧化性能海带海藻graminifolium(。),及其对草酸钙结晶的影响.pdfVIP

Mar. Drugs 2012, 10, 119-130; doi:10.3390/m OPEN ACCESS Marine Drugs ISSN 1660-3397 /journal/marinedrugs Article Antioxidant Properties of Polysaccharide from the Brown Seaweed Sargassum graminifolium (Turn.), and Its Effects on Calcium Oxalate Crystallization Chao-Yan Zhang 1,2, Wen-Hui Wu 2, Jue Wang 2 and Min-Bo Lan 1,* 1 Shanghai Key Laboratory of Functional Materials Chemistry, Research Center of Analysis and Testing, East China University of Science and Technology, Shanghai 200237, China 2 College of Food Science and Technology, Institutes of Marine Sciences, Shanghai Ocean University, Shanghai 201306, China; E-Mails: chyzhang@ (C.-Y.Z.); whwu@ (W.-H.W.); wangqilung@126.com (J.W.) * Author to whom correspondence should be addressed; E-Mail: minbolan@; Tel./Fax: +86-021 Received: 24 November 2011; in revised form: 2 January 2012 / Accepted: 5 January 2012 / Published: 16 January 2012 Abstract: We investigated the effects of polysaccharides from the brown seaweed Sargassum graminifolium (Turn.) (SGP) on calcium oxalate crystallization, and determined its antioxidant activities. To examine the effects of SGP on calcium oxalate crystallization, we monitored nucleation and aggregation of calcium oxalate monohydrate crystals, using trisodium citrate as a positive control. We assessed antioxidant activities of SGP by determining its reducing power, its ability to scavenge superoxide radicals, and its activity in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The nucleation inh