2. Academic Validation
  3. Chicken leg bone as a source of chondroitin sulfate

Chicken leg bone as a source of chondroitin sulfate

  • Carbohydr Polym. 2019 Mar 1;207:191-199. doi: 10.1016/j.carbpol.2018.11.086.
Xiaojun Wang 1,  Qingshan Shen 2,  Chunhui Zhang 3,  Wei Jia 2,  Ling Han 4,  Qunli Yu 4
Affiliations

Affiliations

  • 1 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • 2 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
  • 3 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: dr_zch@163.com.
  • 4 College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
PMID: 30599999 DOI: 10.1016/j.carbpol.2018.11.086
Abstract

In this work, chondroitin sulfate (CS) was extracted from chicken leg bone soup using the heat-resin static adsorption extraction (HSAE) method. The HSAE method was optimized as follows: resin dosage, 10%; adsorption time, 4.3 h; eluent concentration, 2 M; eluent time, 1.3 h, under which the yield of CS1 from the bone soup reached 0.14% and the recovery rate was 67.35%. CS2, as reference, was obtained from the ends of chicken leg bone using enzymatic method. CS1 and CS2, together with other glycosaminoglycans, were confirmed using agarose-gel electrophoresis. The average molecular weight of CS1 and CS2 was 35.81 kDa and 37.18 kDa, respectively. The structures of CS1 and CS2 were compared using Fourier-transform infrared spectroscopy and high-performance liquid chromatography, and no significant difference was observed. Overall, the HSAE method was proposed to be a promising approach for the coproduction of CS and bone soup.

Keywords

Bone soup; Chicken leg bone; Chondroitin sulfate; Coproduction.

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