Depolymerization of heparin by complexed ferrous ions.
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.
Lahiri
B
B
Department of Biochemistry and Molecular Biology, New York Medical College, Valhalla 10595.
Lai
P S
PS
Pousada
M
M
Stanton
D
D
Danishefsky
I
I
D000818:Animals; D000925:Anticoagulants / Q000737:chemistry; D001205:Ascorbic Acid / Q000737:chemistry; D002240:Carbohydrate Sequence; D002850:Chromatography, Gel; D002851:Chromatography, High Pressure Liquid; D004492:Edetic Acid / Q000737:chemistry; D004588:Electrophoresis, Cellulose Acetate; D005296:Ferrous Compounds; D006493:Heparin / Q000737:chemistry*; D008969:Molecular Sequence Data; D008970:Molecular Weight; D011108:Polymers / Q000737:chemistry; D013329:Structure-Activity Relationship; D013552:Swine
D000925:Anticoagulants; D005296:Ferrous Compounds; D011108:Polymers; D006493:Heparin; D004492:Edetic Acid; D001205:Ascorbic Acid