Chem. J. Chinese Universities ›› 2010, Vol. 31 ›› Issue (12): 2407.

• Articles • Previous Articles     Next Articles

Sulfation of a Squid Ink Polysaccharide and Its Anticoagulant Activities

CHEN Shi-Guo, LI Zhao-Jie, WANG Yu-Ming, LI Guo-Yun,  SUN Bei-Bei, XUE Chang-Hu*   

  1. College of Food Science and Engineering, Ocean University of China, Qingdao  266003, China
  • Received:2010-01-25 Revised:2010-03-25 Online:2010-12-10 Published:2010-12-06
  • Contact: XUE Chang-Hu E-mail:xuech@ouc.edu.cn
  • About author:薛长湖, 男, 博士, 教授, 博士生导师, 主要从事水产化学的研究.
  • Supported by:

    National Natural Science Foundation of China

Abstract: Abstract: This paper is the firstly reported the preparation, characterization, and anticoagulant activities of a chemically sulfated polysaccharide isolated from the ink of the squid, Ommastrephes bartrami. The squid ink polysaccharides (SIPs) were firstly sulfated with the pyridine-sulfur-trioxide complex in dimethyl sulfoxide. Structural characterization of sulfated SIP using nuclear magnetic resonance indicated that sulfation mainly occurred at the 4, 6-position of GalNAc. Further anticoagulant activity assay indicated that sulfated SIPs prolonged the APTT and PT times obviously. By evaluating their influence on anti-thrombin and anti-FXa activities mediated by antithrombin III and heparin cofactor II, the sulfate SIP TBA-1 obviously inhibited the activity of FIIa and FXa.

Key words: squidinkpolysaccharide, sulfation, anticoagulant, activity

TrendMD: