EFFECT OF SULFATION ON THE STRUCTURE AND ANTICOAGULANT ACTIVITY OF ULVAN EXTRACTED FROM GREEN SEAWEED ULVA RETICULATA

Authors

  • Quach Thi Minh Thu Institute of Chemistry, VAST, 18 Hoang Quoc Viet, Cau Giay, Hanoi

DOI:

https://doi.org/10.15625/2525-2518/54/2C/11863

Keywords:

ulvan, green seaweed, Ulva reticulata, sulfation, structure, anticoagulant activity.

Abstract

Ulvans are sulfated polysaccharides derived from the cell wall of green seaweeds. The
chemical structure of ulvan extracted from Ulva reticulata is reported, focusing on investigation
of the sulfated modification of the ulvan and the changes in structure and anticoagulant activity.
The results showed that sulfated modification was able to change the ulvan conformational
structure and markedly enhance its anticoagulant activity.

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Published

2018-03-19

Issue

Section

Articles