| 鱿鱼墨多糖的硫酸酯化及抗凝血活性 |
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| 引用本文： | 陈士国,李兆杰,王玉明,李国云,孙蓓蓓,薛长湖.鱿鱼墨多糖的硫酸酯化及抗凝血活性[J].高等学校化学学报,2010,31(12):2407-2412. |
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| 作者姓名： | 陈士国 李兆杰 王玉明 李国云 孙蓓蓓 薛长湖 |
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| 作者单位： | 中国海洋大学食品科学与工程学院, 青岛 266003 |
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| 基金项目： | 国家自然科学基金(批准号:30871944)资助 |
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| 摘 要： | 本文采用三氧化硫吡啶复合物二甲亚砜法首次对北太平洋鱿鱼墨多糖SIP进行硫酸酯化。对硫酸酯化后多糖样品的基本化学组成进行测定，分析了糖组成，硫酸基含量和分子量。并结合红外光谱和一维核磁分析其结构，结果表明硫酸酯化主要发生在GalNAc的4，6位上。进一步的凝血活性分析表明有较好的延长APTT和PT时间效果。对凝血因子的抑制实验则表明，硫酸化后的鱿鱼墨多糖TBA-1对FIIa和FXa 均有显著的抑制作用。
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| 关 键 词： | 鱿鱼墨多糖 硫酸酯化 抗凝血 活性 |
| 收稿时间： | 2010-01-25 |
Sulfation of a Squid Ink Polysaccharide and Its Anticoagulant Activities |
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| CHEN Shi-Guo,LI Zhao-Jie,WANG Yu-Ming,LI Guo-Yun,SUN Bei-Bei,XUE Chang-Hu.Sulfation of a Squid Ink Polysaccharide and Its Anticoagulant Activities[J].Chemical Research In Chinese Universities,2010,31(12):2407-2412. |
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| Authors: | CHEN Shi-Guo LI Zhao-Jie WANG Yu-Ming LI Guo-Yun SUN Bei-Bei XUE Chang-Hu |
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| Institution: | College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China |
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| 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. |
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| Keywords: | Squid ink polysaccharide Sulfation Anticoagulant Activity |
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