eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2015-09-09 3 7 437 444 10.12691/jfnr-3-7-5 JFNR2015375 article Wen-Sing Liang 1 2 Tristan C. Liu 2 Chun-Ju Chang 2 Chorng-Liang Pan b0037@ntou.edu.tw 2 2 Department of Food Science, National Taiwan Ocean University, Jhongjheng District, Keelung City, Taiwan Oligosaccharides extracted from algae exhibit many bioactivities and are used as food additives and dietary supplements. In this study, -1,3-xylan was extracted from the green algae Caulerpa lentillifera; this compound was hydrolyzed by -1,3-xylanase XYLII to produce mixed < 3 kDa -1,3-xylooligosaccharide (XOSmix), which was mainly composed of -1,3-xylose, -1,3-xylobiose, and -1,3-xylotriose. The antioxidant and anticoagulant activities of XOSmix were then examined. Results revealed that the 2,2-diphenyl-1-pikryl-hydrazyl scavenging activity, reducing power, and total antioxidant status of 20 mg/mL XOSmix was equivalent to those of 8.7, 115.1, and 157.3 μg/mL trolox, respectively; whereas the ferrous ion chelating activity of 20 mg/mL XOSmix was equivalent to that of 64.3 g/mL EDTA. Regarding the anticoagulant activity, XOSmix delayed the activated partial thromboplastin time. These results suggest that XOSmix exhibits potential for application in the food industry. http://pubs.sciepub.com/jfnr/3/7/5/jfnr-3-7-5.pdf pseudomonas vesicularis MA103 β-1 3-xylanase β-1 3-xylooligosaccharide bioactivity