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Article

Structural Analysis and Anticoagulant Activity of Fucosylated Glycosaminoglycan from Sea Cucumber Phyllophorus proteus

by
Jingwen Liu
1,2,3,
Lihua Geng
1,2,
Jing Wang
1,2,3,
Yang Yue
1,2,
Ning Wu
1,3 and
Quanbin Zhang
1,2,3,*
1
CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
2
Laboratory for Marine Biology and Biotechnology, Qingdao Marine Science and Technology Center, Qingdao 266071, China
3
University of Chinese Academy of Sciences, Beijing 101408, China
*
Author to whom correspondence should be addressed.
Foods 2024, 13(18), 2889; https://doi.org/10.3390/foods13182889
Submission received: 26 July 2024 / Revised: 2 September 2024 / Accepted: 10 September 2024 / Published: 12 September 2024
(This article belongs to the Special Issue Marine Food: Development, Quality and Functionality)
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Abstract

Phyllophorus proteus is a low-value sea cucumber from Indonesia and other tropical peripheral waters. In this study, a fucosylated glycosaminoglycan (FG) was extracted from P. proteus. It consists of GlcA, GalNAc, and Fuc, with a molecular weight of 67.1 kDa. The degraded FG (dFG) was prepared by β-elimination. Structural analysis revealed that the main chain of dFG was composed of GalNAc and GlcA, linked alternately by β1,3 and β1,4 glycosidic bonds. The sulfate group was located at the 4 and 6 positions of GalNAc. Fuc was attached to the 3 position of GlcA by an α1,3 glycosidic bond, and the side chain of Fuc exhibited various sulfate substitutions. FG significantly prolonged the coagulation time of APTT, PT, TT, and FIB, surpassing the effect of LMWH, thereby demonstrating its ability to exert anticoagulant effects in both the endogenous and exogenous coagulation pathways. Conversely, dFG had no significant effect on the clotting time of PT, suggesting its lack of impact on the intrinsic coagulation pathway. This study elucidates the structural properties and potent anticoagulant activities of fucosylated glycosaminoglycan from P. proteus.
Keywords: anticoagulation; fucosylated glycosaminogiycan; Phyllophorus proteus anticoagulation; fucosylated glycosaminogiycan; Phyllophorus proteus

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MDPI and ACS Style

Liu, J.; Geng, L.; Wang, J.; Yue, Y.; Wu, N.; Zhang, Q. Structural Analysis and Anticoagulant Activity of Fucosylated Glycosaminoglycan from Sea Cucumber Phyllophorus proteus. Foods 2024, 13, 2889. https://doi.org/10.3390/foods13182889

AMA Style

Liu J, Geng L, Wang J, Yue Y, Wu N, Zhang Q. Structural Analysis and Anticoagulant Activity of Fucosylated Glycosaminoglycan from Sea Cucumber Phyllophorus proteus. Foods. 2024; 13(18):2889. https://doi.org/10.3390/foods13182889

Chicago/Turabian Style

Liu, Jingwen, Lihua Geng, Jing Wang, Yang Yue, Ning Wu, and Quanbin Zhang. 2024. "Structural Analysis and Anticoagulant Activity of Fucosylated Glycosaminoglycan from Sea Cucumber Phyllophorus proteus" Foods 13, no. 18: 2889. https://doi.org/10.3390/foods13182889

APA Style

Liu, J., Geng, L., Wang, J., Yue, Y., Wu, N., & Zhang, Q. (2024). Structural Analysis and Anticoagulant Activity of Fucosylated Glycosaminoglycan from Sea Cucumber Phyllophorus proteus. Foods, 13(18), 2889. https://doi.org/10.3390/foods13182889

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