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   anticoagulative effect of two species of brown algae: sargassum angustifolium and cystoseira indica  
   
نویسنده obeidi narges ,mousavi mohammad javad ,hosseinpouri arghavan ,malekhayati hamideh ,ehsandoost elham
منبع research in molecular medicine - 2020 - دوره : 8 - شماره : 3 - صفحه:125 -132
چکیده    Background: fucoidans are a group of sulfated fucose-rich polysaccharides that are isolated from brown marine algae and echinoderms, and recently have been found in seagrasses. fucoidans, as well as their derivatives, have several beneficial biological effects and therapeutic potentials. in the present study, we aimed to evaluate the anticoagulative effects of two species of brown algae, namely sargassum angustifolium (s. angustifolium) and cystoseira indica (c. indica). materials and methods: fucoidan c and fucoidan s were extracted by an ethanol/water solvent system from s. angustifolium and c. indicia, respectively. the anticoagulative effects of fucoidan c and fucoidan s were tested on 10 normal serum samples by evaluating the rate of thrombin time (pt) and prothrombin time (ptt). results: both fucoidan c and fucoidan s significantly increased ptt. however, no significant difference was observed in pt. fucoidan c had a greater effect on ptt prolongation compared with fucoidan s. conclusion: both fucoidans extracted from s. angustifolium and c. indicia can be used as anticoagulants in biotechnology and human disorders.
کلیدواژه fucoidan ,sargassum angustifolium ,cystoseira indica ,anticoagulation
آدرس bushehr university of medical sciences, school of para medicine, persian gulf marine biotechnology research center, department of hematology, iran, bushehr university of medical sciences, school of para medicine, department of hematology, iran. tehran university of medical sciences, school of medicine, department of immunology, iran, persian gulf university, faculty of sciences, department of cellular and molecular sciences, iran, bushehr university of medical sciences, student research committee, iran, shiraz university, department of food science & technology, iran
 
     
   
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