Structure comparison and anti-coagulant effects of the glycosaminoglycans from porcine duodenum and jejunum.

To make full use of the porcine sources and develop better choice of novel GAGs as anti-coagulants, two fractions of GAGs from the porcine jejunum (A) and duodenum (C) have been separated & purified. The products were further sulfated to give B and D in order to test the influence of sulfate pattern on the bioactivity. The results showed that the relative molecular weight range of A was 3000-50,000 (Mw, g/mol), whereas C had an average molecular weight of 75,885 (Mw, g/mol). A was identified as a novel heparan sulfate through enzymatic hydrolysis analysis. C was a chondroitin like polysaccharide mainly composed of β-d-GlcA-(1 → 4) and β-d-GalNAc-(1 → 3). A possessed controllable anti-coagulant activity (7 IU/mg) in vitro. The activity of D almost achieved the same magnitude of A. This study demonstrated the anticoagulant potential of the polysaccharides, providing solid foundation for development of anti-coagulants from porcine intestine. Copyright © 2021 Elsevier Ltd. All rights reserved.

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Yishu Yan, Panpan Ren, Qingqing Wu, Xiaoni Liu, Zhenqing Zhang, Minyu Hua, Wei Xia, Jinghua Chen. Structure comparison and anti-coagulant effects of the glycosaminoglycans from porcine duodenum and jejunum. Food chemistry. 2022 Mar 30;373(Pt B):131609

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PMID: 34819245

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