Anticoagulant and antithrombotic effects of chemically sulfated fucogalactan and citrus pectin

• Published in: Carbohydrate polymers 2017-10, Vol.174, p.731-739
• Main Authors: Román, Yony, de Oliveira Barddal, Helyn P., Iacomini, Marcello, Sassaki, Guilherme L., Cipriani, Thales R.
• Format: Article
• Language: English
• Subjects: Anticoagulant activity; Antithrombotic activity; Chemical sulfation; Citrus pectin; Fucogalactan
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2017.06.110

•Agaricus bisporus fucogalactan and β-glucan, and citrus pectin were isolated.•The polysaccharides were chemically sulfated under optimized conditions.•Anticoagulant activity of the sulfated polysaccharides was evaluated.•Antithrombotic effect of the sulfated fucogalactan and citrus pectin was showed. Citrus pectin (CP14) from Citrus sinensis, and a fucogalactan (E) and a glucan (G16) from Agaricus bisporus were isolated and structurally characterized. CP14 was constituted by (1→4)-linked α-d-GalpA units, E was composed by a (1→6)-linked α-d-Galp main-chain, partially substituted at O-2 by non-reducing end-units of α-l-Fucp or α-d-Galp, and partially methylated at O-3, whereas G16 was composed of (1→6)-linked β-d-Glcp units. The polysaccharides were sulfated giving rise to CP14S, ESL and G16S. The APTT and PT assays showed a decreasing order of anticoagulant activity for ESL, CP14S and G16S, respectively. ESL and CP14S showed greater anticoagulant activity. However, ESL reduced thrombus formation to 32.3% at a dose of 6.0mgkg−1, whereas CP14S inhibited totally the thrombus formation at 3.0mgkg−1, in vivo. NMR and methylation analyses showed that α-d-GalAp units of CP14S were sulfated in 2,3-O-position, whereas ESL was mainly sulfated in 2-O-, 2,3-O- and 2,3,4-O-positions.