Structural characterisation of chondroitin sulphate from Italian cheese Parmigiano-Reggiano

► Complex heteropolysaccharides were isolated from Italian cheese Parmigiano-Reggiano. ► Two main polysaccharides were identified as chondroitin sulphate and heparin. ► Parmigiano-Reggiano showed the presence of 0.15-0.30% of glycosaminoglycans. ► A detailed study of chondroitin sulphate structure and properties was performed. ► Chondroitin sulphate presents a molecular mass value of 15400.