Cited by 212Polysaccharides Composition and ApplicationsSeaweed-derived Bioactive CompoundsProteoglycans and glycosaminoglycans research

Anticoagulant activity, paw edema and pleurisy induced carrageenan: Action of major types of commercial carrageenans

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Silva, F.R.F., Dore, C.M.P.G., Marques, C.T., Nascimento, M.S., Benevides, N.M.B., Rocha, H.A.O., Chavante, S.F., Leite, E.L.·2010·Carbohydrate Polymers

Abstract

Considering the use of commercials carrageenans as a model for inflammation, the aim this work is a comparative study these compounds in the pro-inflammatory action by ear edema and pleurisy and to analyze their anticoagulant activity. Paw edema was induced by injecting kappa, iota and lambda carrageenans in saline solution into the hind paw of male Wistar rats (p < 0.05). The three types of carrageenans showed different volume in pleural exudates, characterized by fluid accumulation, a large number of neutrophils and raised NO production (p < 0.001). The activated partial thromboplastin time (aPTT) for kappa and iota carrageenans (100 μg) was 240 s and 132 s, respectively. Lambda carrageenan was the most potent anticoagulant at 240 s (20 μg). These carragenans demonstrated no anticoagulant action using the PT test in vitro. Histological analysis in paw edema demonstrated that iota and lambda carrageenans showed major cellular infiltration in relation to kappa. Thus, quantitative evaluation of inflammation demonstrated that iota and lambda carrageenans have higher inflammatory potential than do kappa carrageenans.

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Crossref · 10.1016/j.carbpol.2009.07.010

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  1. Cuzzocrea, S., Zingarelli, B., Gilard, E., Hake, P., Salzman, A. L., & Szabò, C. (1997). Protective effect of melatonin in carrageenan-induced models of local inflammation. Journal Pineal Research, 23, 106-116.
  2. Spector, J. (1978). Refinement of the coomassie blue method of protein quantification. A simple and linear spectrophotometric assay of 0.5 to 50 lg of protein. Analytical Biochemistry, 86(14), 2-143.
  3. Stanley, N. F. (1990). Carrageenans. In P. Harris (Ed.), Food gels (pp. 79-119). London: Elsevier.

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Authors
Silva, F. R. F., Dore, C. M. P. G., Marques, C. T., Nascimento, M. S., Benevides, N. M. B., Rocha, H. A. O., Chavante, S. F., & Leite, E. L.
Affiliations
Universidade Federal do Rio Grande do Norte (BR)
Corresponding author
Leite, E.L.
Venue
Carbohydrate Polymers
Publisher
Elsevier BV
Published
2010-01
Volume
79
Issue
1
Pages
26-33
ISSN
0144-8617 (ISSN-L)
OpenAlex
W1990331189
Cited by
212
References
29
Citations by year
2026: 7 · 2025: 11 · 2024: 12 · 2023: 22 · 2022: 19 · 2021: 16 · 2020: 26 · 2019: 12 · 2018: 14 · 2017: 8 · 2016: 8 · 2015: 11 · 2014: 13 · 2013: 7 · 2012: 12
FWCI
13.72
Type
journal article
Language
en
Open access
Locations
Carbohydrate Polymers (publishedVersion)
Funders
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Proteoglycans and glycosaminoglycans research
Keywords
carrageenan, kappa-carrageenan, iota-carrageenan, lambda-carrageenan, anticoagulant activity, paw edema, pleurisy, pleural exudate, neutrophil infiltration, nitric oxide production, activated partial thromboplastin time, pro-inflammatory activity, inflammation model

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