Antithrombin stabilisation by sulfated carbohydrates correlates with anticoagulant activity

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2013-05-01
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Lima, Marcelo A. [UNIFESP]
Hughes, Ashley J.
Veraldi, Noemi
Rudd, Timothy R.
Hussain, Rohanah
Brito, Adriana S. [UNIFESP]
Chavante, Suely F.
Tersariol, Ivarne I. [UNIFESP]
Siligardi, Giuliano
Nader, Helena B. [UNIFESP]
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Thermal stabilisation of native antithrombin-III (AT), determined using differential scanning fluorimetry, correlated with the anticoagulant activity of heparin and heparin-related saccharides. Similar conformational changes were induced in native AT by a variety of active and inactive heparin-related sulfated carbohydrates, measured in solution using synchrotron radiation circular dichroism, and their anticoagulant activities. Measurement of native AT stabilisation provides a convenient assay for prospective anticoagulants and represents an additional parameter by which to compare biosimilar heparins.
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Medchemcomm. Cambridge: Royal Soc Chemistry, v. 4, n. 5, p. 870-873, 2013.
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