Souissi Nabil, Boughriba Soumaya, Abdelhedi Ola, Hamdi Marwa, Jridi Mourad, Li Suming, Nasri Moncef
Laboratoire de Biodiversité Marine, Institut National des Sciences et Technologies de la Mer, Centre de Sfax Avenue Madagascar BP 1035-3018 Sfax Tunisia
Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax B. P. 1173-3038 Sfax Tunisia.
RSC Adv. 2019 Apr 12;9(20):11538-11551. doi: 10.1039/c9ra00959k. eCollection 2019 Apr 9.
In this study, the antioxidant, antibacterial and anticoagulant activities of sulfated polysaccharides extracted from flesh were investigated physicochemical characterization of the crude polysaccharide SM-CP and its deproteinized fraction (SM-DP); their total sugar contents were 47.15% and 66.01%. The results obtained molecular weight evaluation showed that SM-CP mainly had a high molecular weight (1075 kDa), whereas SM-DP had a lower molecular weight (almost 237.9 kDa); in addition, thermal analysis (differential scanning calorimetry and thermogravimetry) was conducted; the results indicated that SM-CP was thermally more stable as its degradation temperature was 307 °C, whereas SM-DP was thermally less stable, with the degradation temperature of 288 °C. Moreover, the results obtained the investigation of biological properties revealed that the extracted polysaccharides exhibited strong antioxidant and anticoagulant activities. Subsequently, SM-CP was fractionated using the DEAE-cellulose column. The peak (FII) eluted at high NaCl concentrations indicated highest anticoagulant activity as designated by the prolongation of the activated partial thromboplastin time (over 120 s), prothrombin time (28 s) and low level of fibrinogen (0.7 g l). The overall data demonstrated the significant therapeutic potential of the polysaccharides extracted from razor clam flesh.
在本研究中，对从蛏子肉中提取的硫酸化多糖的抗氧化、抗菌和抗凝活性进行了研究，同时对粗多糖SM-CP及其脱蛋白组分（SM-DP）进行了物理化学表征；它们的总糖含量分别为47.15%和66.01%。分子量评估结果表明，SM-CP主要具有高分子量（1075 kDa），而SM-DP具有较低分子量（约237.9 kDa）；此外，进行了热分析（差示扫描量热法和热重分析法）；结果表明，SM-CP热稳定性更高，其降解温度为307℃，而SM-DP热稳定性较低，降解温度为288℃。此外，生物学特性研究结果表明，提取的多糖具有较强的抗氧化和抗凝活性。随后，使用DEAE-纤维素柱对SM-CP进行分级分离。在高NaCl浓度下洗脱的峰（FII）显示出最高的抗凝活性，表现为活化部分凝血活酶时间延长（超过120秒）、凝血酶原时间延长（28秒）和纤维蛋白原水平较低（0.7 g/l）。总体数据表明，从蛏子肉中提取的多糖具有显著的治疗潜力。
