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Anticoagulant Activities of Brown Seaweed Extracts in Korea  

Kim, Young-Myoung (Korea Food Research Institute)
Kim, Dong-Soo (Korea Food Research Institute)
Choi, Yong-Suk (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.6, 2004 , pp. 1008-1013 More about this Journal
Abstract
Effects of extraction conditions and molecular fractionation on anticoagulant activities of major brown seaweeds in Korea were investigated. Hot water extracts of C. costata, U. pinnatifida (Sporophyte), L. japonica, K. crassifolia, E. stolonifera, E. bicyclis, S. horneri, and E. kurome increaced activated partial thromboplastin time (APTT) over 190 seconds, which may be related to intrinsic pathway of blood coagulation. Hot water extract of E. Kurome (EKJ) was further fractionated by ethanol precipitation. EKJ-eim, ethanol-insoluble material of EKJ, showed higher anticoagulant activity than EKJ. EKJ-eim was further fractioned with ultrafiltration. EKJ-eim 1, (over 100 kDa) fraction showed higher APTT activity than EKJ-eim. A EKJ-eim 1 was sulfated polysaccharide consisting of fucose, xylose, mannose, galactose, glucose and, sulfate at molar ratio of 1 : 0.05 : 0.10 : 0.15 : 0.17 : 1.46. The anticoagulant activity increased as sulfate content and molecular weight increased.
Keywords
brown seaweed; Ecklonia kurome; anticoagulant activity; blood coagulation; APTT;
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