Abstract：
:Enhancement of hyaluronic acid (HA) production by Streptococcus zooepidemicus through increasing oxygen transfer rate via degradation of HA by hyaluronidase was investigated. Dissolved oxygen (DO) level became a limiting factor for HA production during 8-16h, and thus hyaluronidase (0.05, 0.10, 0.15, 0.20, 0.25g/l) was added at 8h to degrade HA. Oxygen transfer rate coefficient and DO level during 8-16h increased with increased hyaluronidase concentration. Compared to 5.0±0.1g/l of the control without hyaluronidase addition, HA production was increased from 5.0±0.1g/l to 6.0±0.1g/l when hyaluronidase concentration was 0.15g/l. Further increase of hyaluronidase concentration had no effect on HA production. The molecular weight of HA decreased with the increased hyaluronidase concentration and decreased to 21kDa when hyaluronidase concentration was 0.25g/l from 1300kDa of the control. The prepared low molecular weight HA (LMW-HA) could function as potential anti-angiogenic substances, antiviral and anti-tumor agents to possibly be used as functional food ingredients.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu L,Du G,Chen J,Wang M,Sun Jdoi
10.1016/j.foodchem.2008.02.082subject
Has Abstractpub_date
2008-10-15 00:00:00pages
923-6issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(08)00289-6journal_volume
110pub_type
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