Article

Influence of molecular weight of chemically sulfated citrus pectin fractions on their antithrombotic and bleeding effects.

Laboratório de Química de Carboidratos, Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19046, CEP 81.531-980, Curitiba, PR, Brazil.
Thrombosis and Haemostasis (Impact Factor: 5.76). 05/2009; 101(5):860-6. DOI: 10.1160/TH08-08-0556
Source: PubMed

ABSTRACT Evaluated were the anticoagulant and antithrombotic activities, and bleeding effect of two chemically sulfated polysaccharides, obtained from citric pectin, with different average molar masses. Both low-molecular-weight (Pec-LWS, 3,600 g/mol) and high-molecular-weight sulfated pectins (Pec-HWS, 12,000 g/mol) had essentially the same structure, consisting of a (1-->4)-linked alpha-D-GalpA chain with almost all its HO-2 and HO-3 groups substituted by sulfate. Both polysaccharides had anticoagulant activity in vitro, although Pec-HWS was a more potent antithrombotic agent in vivo, giving rise to total inhibition of venous thrombosis at a dose of 3.5 mg/kg body weight. Surprisingly, in contrast with heparin, Pec-HWS and Pec-LWS are able to directly inhibit alpha-thrombin and factor Xa by a mechanism independent of antithrombin (AT) and/or heparin co-factor II (HCII). Moreover, Pec-HWS provided a lower risk of bleeding than heparin at a dose of 100% effectiveness against venous thrombosis, indicating it to be a promising antithrombotic agent.

1 Bookmark
 · 
131 Views
  • [Show abstract] [Hide abstract]
    ABSTRACT: New pectin derivative (Pec-MA) was obtained in specific reaction conditions. The presence of maleoyl groups in Pec-MA structure was confirmed by 1H NMR and FTIR spectroscopy. The substitution degree of Pec-MA (DS = 24%) was determined by 1H NMR. The properties of Pec-MA were investigated through WAXS, TGA/DTG, SEM and zeta potential techniques. The Pec-MA presented amorphous characteristics and higher-thermal stability compared to raw pectin (Pec). In addition, considerable morphological differences between Pec-MA and Pec were observed by SEM. The cytotoxic effect on the Caco-2 cells showed that the Pec-MA significantly inhibited the growth of colon cancer cells whereas the Pec-MA does not show any cytotoxic effect on the VERO healthy cells. This result opens new perspectives for the manufacture of biomaterials based on Pec with anti-tumor properties.
    Carbohydrate Polymers 01/2015; 115:139–145. · 3.92 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Citrus pectin (CP), a polysaccharide composed of [→4)-α-d-GalpA-(1→]n, was submitted to one or four carboxy-reduction cycles, resulting in CP-CR1 and CP-CR4, which had 40% and 2% of GalpA units, respectively. The polysaccharides were chemically sulfated and their anticoagulant and antithrombotic effects determined. Sulfated polysaccharides (CP-S, CP-CR1S and CP-CR4S) had different anticoagulant activities, doubling APTT at concentrations of 28.7, 13.2, and 4.9 μg/ml respectively. CP-CR1S and CP-CR4S also showed antithrombotic activity in vivo with ED50 of 3.01 and 1.70 mg/kg, respectively. Like heparin, they inhibited thrombin by a mechanism dependent on AT and HCII. Their hemorrhagic potential was also similar to that of heparin. According to methylation analysis, 91.1% and 50.2% of 6-O-position in CP-CR4S and CP-CR1S were sulfated, respectively. Therefore, substitution of carboxyl groups by sulfate esters in these polysaccharides increases the anticoagulant and antithrombotic effects.
    Carbohydrate Polymers 08/2012; 89(4):1081–1087. · 3.92 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Crosslinked hydrogels were developed by in-situ reaction of periodate oxidized pectin (OP) and gelatin. The reaction takes place through the formation of Schiff bases between aldehyde groups of OP and amino groups of gelatin. The effect of various process parameters such as reaction time, reaction temperature, pH of the reaction and composition on the efficacy of the crosslinking was investigated. Field emission scanning electron micrsocopy (FESEM) revealed that homogenous, single phase systems are obtained after the crosslinking of OP and gelatin. The swelling characteristics of the hydrogels were monitored. The equilibrium swelling varies in the range of 195-324% with a variation in the gelatin content (10-40%). Glycerol, when used as a plasticizer, improved the flexibility and the handling characteristics of the crosslinked hydrogels. Plasticized films retained good tensile strengths in the range of 19-48MPa. By proper selection of the reaction conditions, the efficiency of crosslinking can be controlled to obtain the optimum results.
    Carbohydrate polymers. 06/2014; 106:312-8.