Depolymerization of heparin by complexed ferrous ions.

B Lahiri; P S Lai; M Pousada; D Stanton; I Danishefsky

doi:10.1016/0003-9861(92)90364-3

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Depolymerization of heparin by complexed ferrous ions.

B Lahiri·P S Lai·M Pousada·D Stanton·I Danishefsky

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Abstract

Treatment of porcine heparin with the ferrous-EDTA complex and ascorbic acid for 24 h at 37 degrees C results in the degradation of most of the glycosaminoglycan to smaller fragments. About 65% of the products comprise oligosaccharides composed of less than 30 sugar units. The extent of depolymerization is decreased significantly if ascorbate or EDTA is not included in the reaction mixture. Gel filtration of the reaction products yielded fractions with narrow chain length ranges. The sulfate content of the fractions and their electrophoretic mobilities on cellulose acetate indicate that the components have equivalent charge densities. Depolymerization products with 20 or more sugar units retain significant anticoagulant potencies as measured by their effect in accelerating the neutralization of factor Xa by antithrombin.

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Animals Anticoagulants Ascorbic Acid Carbohydrate Sequence Chromatography, Gel Chromatography, High Pressure Liquid Edetic Acid Electrophoresis, Cellulose Acetate Ferrous Compounds Heparin Molecular Sequence Data Molecular Weight Polymers Structure-Activity Relationship Swine Journal Article Research Support, U.S. Gov't, P.H.S.

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B Lahiri, P S Lai, M Pousada, D Stanton, I Danishefsky. 1992-02-14. Depolymerization of heparin by complexed ferrous ions.. https://doi.org/10.1016/0003-9861(92)90364-3

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