Literature DB >> 17602735

Preparation and anticoagulation activity of sodium cellulose sulfate.

Zhao Mei Wang1, Lin Li, Bi Sheng Zheng, Nodirali Normakhamatov, Si Yuan Guo.   

Abstract

Semi-synthesis of cellulose sulfate sodium (Na-MCS) was carried out by sulfation of microcrystalline cellulose (MCC) with chlorosulfonic acid-dimethylformamide complex as sulfating agent. As shown by FT-IR, NMR spectroscopy, and elemental analysis, the sulfation occurred mainly at C6, partially at C2, and no substitution at C3. The substitution degree ranged from 1.10 to 1.70 and the average molecular weight is between 1.1 and 3.5 x 10(4)Da. The anticoagulant efficacy and its possible mechanism were investigated using in vitro, in vivo coagulation assays and amidolytic tests in comparison with heparin. Results indicated that Na-MCS exhibited higher anticoagulation activity based on activated partial thromboplastin time (APTT) assay and prolonged the thrombin time (TT) to a lesser extent than heparin. No effect was detected on the prothrombin time (PT). Subcutaneous administration of Na-MCS to mice increased the clotting time (CT) in a moderate dose-dependent manner with a longer duration. Na-MCS exhibited anticoagulation activity mainly by accelerating the inhibition of antithrombin III (AT-III) on coagulation factors FIIa and FXa in plasma.

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Year:  2007        PMID: 17602735     DOI: 10.1016/j.ijbiomac.2007.05.007

Source DB:  PubMed          Journal:  Int J Biol Macromol        ISSN: 0141-8130            Impact factor:   6.953


  2 in total

1.  A Direct Sulfation Process of a Marine Polysaccharide in Ionic Liquid.

Authors:  Nathalie Chopin; Corinne Sinquin; Jacqueline Ratiskol; Agata Zykwinska; Pierre Weiss; Stéphane Cérantola; Jean Le Bideau; Sylvia Colliec-Jouault
Journal:  Biomed Res Int       Date:  2015-05-19       Impact factor: 3.411

2.  Preparation and characterization of sodium cellulose sulfate/chitosan composite films loaded with curcumin for monitoring pork freshness.

Authors:  Chuan Tang; Zhixin Zhao; Ming Yang; Xuan Lu; Li Fu; Ge Jiang
Journal:  Curr Res Food Sci       Date:  2022-09-08
  2 in total

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