Format

Send to

Choose Destination
Carbohydr Polym. 2015 Jun 5;123:454-60. doi: 10.1016/j.carbpol.2015.01.046. Epub 2015 Feb 3.

Chemical characteristics and antithrombotic effect of chondroitin sulfates from sturgeon skull and sturgeon backbone.

Author information

1
Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: guimeng172@126.com.
2
Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Institute of Agricultural Sciences of Jiangsu Changjiang River Bank District, Rugao 226541, China. Electronic address: songjuyi526@163.com.
3
Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: luzhangcau@163.com.
4
Beijing Fisheries Research Institute, Beijing 100068, China. Electronic address: wangshunjob@126.com.
5
Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: 993352939@qq.com.
6
Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: chwma@cau.edu.cn.
7
Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: lipinglan420@126.com.

Abstract

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 38.5kDa and 49.2kDa, 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.

KEYWORDS:

Anti-platelet aggregation; Anticoagulant; Chondroitin sulfate; Sturgeon; Thrombolysis

PMID:
25843879
DOI:
10.1016/j.carbpol.2015.01.046
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center