FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (11): 71-77.doi: 10.7506/spkx1002-6630-20200422-282

• Basic Research • Previous Articles     Next Articles

Preparation, Physicochemical Properties and Anticoagulant Activity of Heparinoid from Shrimp Head

CHEN Jing, DU Zhenxing, CHEN Jianping, JIA Xuejing, LIU Xiaofei, LI Rui, ZHONG Saiyi   

  1. (1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Shenzhen Institute, Guangdong Ocean University, Shenzhen 518108, China; 3. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
  • Online:2021-06-15 Published:2021-06-29

Abstract: In this study, heparinoid was separated and purified from an enzymatic hydrolysate of shrimp heads by anion exchange column chromatography and alcohol precipitation and was identified by cellulose acetate film electrophoresis. Its purity and molecular mass were analyzed by ultraviolet (UV) spectroscopy and high-performance gel permeation chromatography (HPGPC), its functional group structure by Fourier transform infrared spectroscopy, and its monosaccharide composition by high performance liquid chromatography (HPLC) after pre-column derivatization. Its anticoagulant activity was evaluated by in vitro coagulation test. The results showed that the heparinoid contents of fractions F1.1 and F1.5 were 83%, indicating their high purity, and their molecular masses were 7.8 and 19.8 kDa, respectively. The electrophoretic mobility of F1.1 was similar to that of chondroitin sulfate, and F1.5 was close to the heparin standard. Both had the absorption peaks of carboxyl, acetamido, and sulfuric acid groups. Monosaccharide composition analysis demonstrated that they were composed of glucuronic acid, iduronic acid, N-acetylgalactosamine, galactose and fucose in different proportions. F1.1 and F1.5 exerted a significant anticoagulant effect through the endogenous coagulation pathway and the common coagulation pathway, and F1.5 had better anticoagulant activity than F1.1 and could be used as a potential anticoagulant agent.

Key words: shrimp head; heparinoid; physicochemical properties; anticoagulant

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