Analysis of carrageenan compositions by new enzymes and risk assessment of carrageenans as GAG-like molecules

角叉菜胶是海藻多糖，广泛用作食品添加剂，具有胶凝、稳定和增粘等作用。然而，对人体的影响尚未明确。对食品中添加的角叉菜胶，需要建立合适的分析方法。在这项研究中，我们采用了来自深海微生物的新酶来对卡拉胶进行特异性分析。进一步，我们评估了卡拉胶对人体细胞的影响。

Carrageenans are seaweed polysaccharides and widely used as food additives for gelling, stabilizing, and viscosity-building. However, the effects on human have not been clarified. It has been required to develop a suitable analytical method for carrageenans added to foods. In this study, we adopted the new enzymes from deep-sea microbes for the specific carrageenan analyses for this purpose. Further, we evaluated the effects of carrageenas on human cells.