Anticoagulant and antithrombotic effects of chemically sulfated fucogalactan and citrus pectin

作者：Roman Yony^*; de Oliveira Barddal Helyn P; Iacomini Marcello; Sassaki Guilherme L; Cipriani Thales R^*

来源：Carbohydrate Polymers, 2017, 174: 731-739.

DOI：10.1016/j.carbpol.2017.06.110

• Chemical sulfation
• Citrus pectin
• Fucogalactan
• Anticoagulant activity
• Antithrombotic activity

Citrus pectin (CP14) from Citrus sinensis, and a fucogalactan (E) and a glucan (G16) from Agaricus bisporus were isolated and structurally characterized. CP14 was constituted by (1 -> 4)-linked alpha-D-GalpA units, E was composed by a (1 -> 6)-linked alpha-D-Galp main-chain, partially substituted at O-2 by non-reducing end-units of alpha-L-Fucp or alpha-D-Galp, and partially methylated at O-3, whereas G16 was composed of (1 -> 6)-linked beta-D-Glcp units. The polysaccharides were sulfated giving rise to CP14S, ESL and G16S. The APTT and PT assays showed a decreasing order of anticoagulant activity for ESL, CP14S and G16S, respectively. ESL and CP14S showed greater anticoagulant activity. However, ESL reduced thrombus formation to 32.3% at a dose of 6.0 mg kg(-1), whereas CP14S inhibited totally the thrombus formation at 3.0 mg kg(-1), in vivo. NMR and methylation analyses showed that alpha-D-GalAp units of CP14S were sulfated in 2,3-O-position, whereas ESL was mainly sulfated in 2-O-, 2,3-O- and 2,3,4-O-positions.

• 出版日期2017-10-15