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     Advance Journal of Food Science and Technology


The Anticoagulation Effects of Glycosaminoglycan from Mactra veneriformis

Chunying Yuan, Yue Wang, Wanying Wang and Qingman Cui
Tianjin Key Laboratory for Marine Chemistry and Resource, College of Marine Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Advance Journal of Food Science and Technology  2015  12:878-882
http://dx.doi.org/10.19026/ajfst.8.2723  |  © The Author(s) 2015
Received: January ‎8, ‎2015  |  Accepted: February ‎11, ‎2015  |  Published: July 20, 2015

Abstract

In this study, the anticoagulation effect of glycosaminoglycan from Mactra veneriformis was studied. The results showed that glycosaminoglycan mainly exerted anticoagulation via antithrombin III. Glycosaminoglycan could passivate the function of heparin cofactor II inhibiting thrombin activity. Glycosaminoglycan significantly reduced the activities of coagulation factor II, V, VII, X, VIII, IX, XI, XII as well as fibrinogen content in the plasma (p<0.05, p<0.01). Besides, glycosaminoglycan could extend blood recalcification time in rats by shielding Ca2+ in plasma and significantly reduced Ca2+ concentration in rats and mice serum (p<0.05, p<0.01). Glycosaminoglycan reduced the Ca2+ concentration in serum in a more intensive way than that of heparin sodium (p<0.05, p<0.01).

Keywords:

Anticoagulation effect, glycosaminoglycan, Mactra veneriformis,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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