Table 1.
The chemical compositions of each fraction from Lapemis curtus. The total mole number of unsaturated disaccharides of each sample was taken as 100% in disaccharide compositions. “-” represents not detected.
| Composition | Polysaccharides from Skin | Polysaccharides from Meat | ||||
|---|---|---|---|---|---|---|
| LSP1 | LSP2 | LSP3 | LMP1 | LMP2 | LMP3 | |
| Uronic acid (%) | 0.5 | 1.8 | 25.3 | 1.1 | 1.9 | 15.2 |
| Total proteins (%) | 48.3 | 46.0 | 19.2 | 42.4 | 63.8 | 12.3 |
| Sulfated groups (%) | 0.7 | 0.4 | 11.2 | 0.5 | 0.4 | 10.1 |
| Molecular weight (kDa) | 3.7 | 3.1 | 82.0 | 2.1 | 2.7 | 79.0 |
| Monosaccharide (molar ratio) | ||||||
| Mannose | 5.6 | 4.7 | - | 4.8 | 2.5 | - |
| N-acetyl Glucosamine | 12.6 | 17.2 | 1.8 | 18.1 | 13.8 | 2.0 |
| Rhamnose | - | - | - | - | - | - |
| Glucuronic acid | - | 1.1 | 16.2 | - | - | 12.3 |
| Galacturonic acid | - | - | - | - | - | - |
| N-acetyl Galactosamine | 1.1 | 1.6 | 30.1 | 2.3 | 1.5 | 15.9 |
| Glucose | 9.4 | 3.3 | 1.2 | 15.4 | 3.1 | 2.0 |
| Galactose | 22.9 | 14.6 | 10.8 | 19.9 | 8.8 | 8.8 |
| Xylose | - | - | 1.3 | - | - | 1.5 |
| Arabinose | - | - | - | 1.1 | 1.6 | - |
| Fucose | 1 | 1 | 1 | 1 | 1 | 1 |
| Disaccharide (%) | ||||||
| ΔDi0S | 5.0 | 1.6 | ||||
| ΔDi6S | 42.2 | 20.0 | ||||
| ΔDi4S | 47.9 | 70.5 | ||||
| ΔDi2,6S | 4.9 | 8.0 | ||||