title: Depolymerization of Fucosylated Chondroitin Sulfate with a Modified Fenton-System and Anticoagulant Activity of the Resulting Fragments.
abstract: Fucosylated chondroitin sulfate (fCS) from sea cucumberIsostichopus badionotus(fCS-Ib) with a chondroitin sulfate type E (CSE) backbone and 2,4-O-sulfo fucose branches has shown excellent anticoagulant activity although has also show severe adverse effects. Depolymerization represents an effective method to diminish this polysaccharide's side effects. The present study reports a modified controlled Fenton system for degradation of fCS-Iband the anticoagulant activity of the resulting fragments. Monosaccharides and nuclear magnetic resonance (NMR) analysis of the resulting fragments indicate that no significant chemical changes in the backbone of fCS-Iband no loss of sulfate groups take place during depolymerization. A reduction in the molecular weight of fCS-Ibshould result in a dramatic decrease in prolonging activated partial thromboplastin time and thrombin time. A decrease in the inhibition of thrombin (FIIa) by antithromin III (AT III) and heparin cofactor II (HCII), and the slight decrease of the inhibition of factor X activity, results in a significant increase of anti-factor Xa (FXa)/anti-FIIa activity ratio. The modified free-radical depolymerization method enables preparation of glycosaminoglycan (GAG) oligosaccharides suitable for investigation of clinical anticoagulant application.
authors.affiliation: Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. 18511581374@163.com.
authors.forename: Jun-Hui
authors.initials: JH
authors.lastname: Li
authors.affiliation: Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. 11613001@zju.edu.cn.
authors.forename: Shan
authors.initials: S
authors.lastname: Li
authors.affiliation: Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. zhizijian8866@163.com.
authors.forename: Zi-Jian
authors.initials: ZJ
authors.lastname: Zhi
authors.affiliation: Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. 11513026@zju.edu.cn.
authors.forename: Lu-Feng
authors.initials: LF
authors.lastname: Yan
authors.affiliation: Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. psu@zju.edu.cn.
authors.forename: Xing-Qian
authors.initials: XQ
authors.lastname: Ye
authors.affiliation: Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. tding@zju.edu.cn.
authors.forename: Tian
authors.initials: T
authors.lastname: Ding
authors.affiliation: Center for Biotechnology & Interdisciplinary Studies, Department of Chemistry & Chemical Biology, Rensselaer Polytechnic Institute, Biotechnology Center 4005, Troy, NY 12180, USA. yuy8@rpi.edu.
authors.forename: Lei
authors.initials: L
authors.lastname: Yan
authors.affiliation: Center for Biotechnology & Interdisciplinary Studies, Department of Chemistry & Chemical Biology, Rensselaer Polytechnic Institute, Biotechnology Center 4005, Troy, NY 12180, USA. linhar@rpi.edu.
authors.forename: Robert John
authors.initials: RJ
authors.lastname: Linhardt
authors.affiliation: Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. chenshiguo210@163.com.|Center for Biotechnology & Interdisciplinary Studies, Department of Chemistry & Chemical Biology, Rensselaer Polytechnic Institute, Biotechnology Center 4005, Troy, NY 12180, USA. chenshiguo210@163.com.
authors.forename: Shi-Guo
authors.initials: SG
authors.lastname: Chen
keywords: anticoagulant activity; free-radical depolymerization; fucosylated chondroitin sulfate; sea cucumber