Chemical characteristics and antithrombotic effect of chondroitin sulfates from sturgeon skull and sturgeon backbone
文献类型： 外文期刊
作者： Gui, Meng 1 ; Song, Juyi 1 ; Zhang, Lu 1 ; Wang, Shun 3 ; Wu, Ruiyun 1 ; Ma, Changwei 1 ; Li, Pinglan 1 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China
2.Inst Agr Sci Jiangsu Changjiang River Bank Dist, Rugao 226541, Peoples R China
3.Beijing Fisheries Res Inst, Beijing 100068, Peoples R China
关键词： Sturgeon;Chondroitin sulfate;Anticoagulant;Anti-platelet aggregation;Thrombolysis
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）
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收录情况： SCI
摘要： Chondroitin sulfates (CSs) were extracted from sturgeon skull and backbone, and their chemical composition, anticoagulant, anti-platelet and thrombolysis activities were evaluated. The average molecular weights of CS from sturgeon skull and backbone were 38.5 kDa and 49.2 kDa, respectively. Disaccharide analysis indicated that the sturgeon backbone CS was primarily composed of disaccharide monosulfated in position four of the GalNAc (37.8%) and disaccharide monosulfated in position six of the GalNAc (59.6%) while sturgeon skull CS was primarily composed of nonsulfated disaccharide (74.2%). Sturgeon backbone CS showed stronger antithrombotic effect than sturgeon skull CS. Sturgeon backbone CS could significantly prolong activated partial thromboplastin time (APTT) and thrombin time (TT), inhibited ADP-induced platelet aggregation and dissolved platelet plasma clots in vitro. The results suggested that sturgeon backbone CS can be explored as a functional food with antithrombotic function. (C) 2015 Elsevier Ltd. All rights reserved.
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