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

Quach Thi Minh Thu

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.


Keywords


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

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DOI: https://doi.org/10.15625/2525-2518/54/2C/11863 Display counter: Abstract : 208 views. PDF : 181 views.

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Bioteknologi Agrikultur

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Published by Vietnam Academy of Science and Technology