Structural characterization of pharmaceutical heparins prepared from different animal tissues

Authors
Fu, Li
Li, Guoyun
Yang, Bo
Onishi, Akihiro
Li, Lingyun
Sun, Peilong
Zhang, Fuming
Linhardt, Robert J.
ORCID
https://orcid.org/0000-0003-2219-5833
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Issue Date
2013-01-01
Keywords
Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
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Full Citation
Structural characterization of pharmaceutical heparins prepared from different animal tissues, L. Fu, G. Li, B. Yang, A. Onishi, L. Li, P. Sun, F. Zhang, R.J. Linhardt, Journal of Pharmaceutical Science, 102, 1447-1457, 2013.
Abstract
Although most pharmaceutical heparin used today is obtained from porcine intestine, heparin has historically been prepared from bovine lung and ovine intestine. There is some regulatory concern about establishing the species origin of heparin. This concern began with the outbreak of mad cow disease in the 1990s and was exacerbated during the heparin shortage in the 2000s and the heparin contamination crisis of 2007-2008. Three heparins from porcine, ovine, and bovine were characterized through state-of-the-art carbohydrate analysis methods with a view profiling their physicochemical properties. Differences in molecular weight, monosaccharide and disaccharide composition, oligosaccharide sequence, and antithrombin III-binding affinity were observed. These data provide some insight into the variability of heparins obtained from these three species and suggest some analytical approaches that may be useful in confirming the species origin of a heparin active pharmaceutical ingredient.
Description
Journal of Pharmaceutical Science, 102, 1447-1457
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Department
The Linhardt Research Labs.
The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
Publisher
Elsevier
Relationships
The Linhardt Research Labs Online Collection
Rensselaer Polytechnic Institute, Troy, NY
Journal of Pharmaceutical Sciences
https://harc.rpi.edu/
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A full text version is available in DSpace@RPI