Anticoagulant and antioxidant activity of lambda- and theta-carrageenans of different molecular weights
2020
Saluri, Kadri | Tuvikene, Rando
Currently the world has very high demand for bioactive compounds and in search of alternative products, the marine extracts are increasingly of interest. Macroalgae are considered potentially valuable as both pharmacological products and functional foods. Carrageenans are polysaccharides obtained from a variety of red seaweeds, consisting of sulfated galactopyranose units.In the present study, native λ-carrageenan was alkali treated to obtain θ-carrageenan, after which both carrageenans were autohydrolyzed for different time periods ranging from 0.5 up to 72 h. The structure was confirmed with vibrational spectroscopy and the molecular weight was estimated with size-exclusion chromatography. Anticoagulant and antioxidant tests were performed on every sample.All studied carrageenan samples showed bioactive properties, of which the most noteworthy were antioxidant activities of low molecular weight θ-carrageenan in Folin-Ciocalteu assay and anticoagulant activity of high molecular weight λ-carrageenan in thrombin time assay. The anticoagulant activity of high molecular weight λ-carrageenan samples was comparable to the anticoagulant activity of heparin, as high-molecular weight λ-carrageenan samples were 2.5 … 4 times less active than heparin. The results of the current study provide an insight to two important bioactivities of λ- and θ-carrageenan samples, giving detailed information about changes in activity based on molecular weight.
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