title: Characterization of sulfation patterns of beef and pig mucosal heparins by nuclear magnetic resonance spectroscopy.
abstract: Though differing only slightly in their degrees of sulfation, heparin preparations from pig mucosa and those from beef mucosa have consistently different 13C- and 1H-NMR spectra, which provide useful fingerprints for distinguishing the two types of heparin. Integrated areas of NMR signals associated with minor, undersulfated sequences (assigned by comparison with mono-dimensional spectra of selectively desulfated heparins and by analysis of two-dimensional spectra of heparins prepared from pig and beef mucosa) permit quantitation of differences in sulfation patterns. Undersulfation of pig mucosal heparins at position 6 of the hexosamine units, determined by 13C-NMR and expressed as percent glucosamines nonsulfated at C6 referred to total glucosamines, is substantially lower for pig mucosal heparins than for beef mucosal heparins (16.9-21.7% vs 36.7-40.7%; average values: 18.6% vs 40.3%). By contrast, undersulfation at position 2 of the iduronic acid units, determined by 1H-NMR and expressed as percent nonsulfated iduronic acid referred to total (sulfated + nonsulfated) iduronic acid is significantly higher for pig mucosal preparations (9.6-13.5% vs 2.1-2.7%; average values: 12.7% vs 2.3%). Pig mucosal heparins also have a significantly higher content of 3-O-sulfated glucosamine units, which are markers for the active site of heparin for antithrombin-III.
authors: G. Ronzoni Institute for Chemical and Biochemical Research, Milan, Italy.
authors: B
authors: B
authors: Casu
authors: M
authors: M
authors: Guerrini
authors: A
authors: A
authors: Naggi
authors: G
authors: G
authors: Torri
authors: L
authors: L
authors: De-Ambrosi
authors: G
authors: G
authors: Boveri
authors: S
authors: S
authors: Gonella
authors: A
authors: A
authors: Cedro
authors: L
authors: L
authors: Ferró
authors: E
authors: E
authors: Lanzarotti
authors: M
authors: M
authors: Paterno
authors: M
authors: M
authors: Attolini
authors: M G
authors: MG
authors: Valle
mesh_terms: D000818:Animals; D002240:Carbohydrate Sequence; D002417:Cattle; D005944:Glucosamine / Q000737:chemistry / Q000378:metabolism; D006493:Heparin / Q000737:chemistry*; D007413:Intestinal Mucosa / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D008969:Molecular Sequence Data; D013045:Species Specificity; D013431:Sulfates / Q000737:chemistry*; D013552:Swine
chemical_list: D013431:Sulfates; D006493:Heparin; D005944:Glucosamine