Microwave-assisted desulfation of sulfated polysaccharides
Several sulfated polysaccharides were desulfated by heating their pyridinium salts dissolved in dimethyl sulfoxide in a microwave oven. The procedure was applied to different products like a λ-carrageenan, a partially cyclized μ/ν-carrageenan, an agar-like product like corallinan, a fucoidan and a c...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_01448617_v69_n4_p742_Navarro |
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todo:paper_01448617_v69_n4_p742_Navarro2023-10-03T14:59:45Z Microwave-assisted desulfation of sulfated polysaccharides Navarro, D.A. Flores, M.L. Stortz, C.A. Agaran Carrageenan Chondroitin Desulfation Fucoidan Microwave irradiation Depolymerization Heating Microwave irradiation Microwave ovens Salts Spectroscopic analysis Sulfate minerals Agaran Carrageenan Desulfation Fucoidan Polysaccharides Several sulfated polysaccharides were desulfated by heating their pyridinium salts dissolved in dimethyl sulfoxide in a microwave oven. The procedure was applied to different products like a λ-carrageenan, a partially cyclized μ/ν-carrageenan, an agar-like product like corallinan, a fucoidan and a chondroitin sulfate. When their pyridinium salts were generated in carefully chosen conditions, the desulfation proceeds smoothly after 1 min of heating, leading to a removal of 60-93% of the original sulfate present. Some depolymerization was found to occur, but its effect is moderate (yields of the recovered products are 64-89%), even for polysaccharides with labile bonds. An in situ methylation procedure was coupled with the microwave-aided desulfation method in order to facilitate the retrieval of structural data. Both spectroscopical and chemical studies showed that the integrity of the polysaccharides was not affected by this procedure (besides the loss of sulfate and the above-mentioned depolymerization). © 2007 Elsevier Ltd. All rights reserved. Fil:Navarro, D.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Stortz, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01448617_v69_n4_p742_Navarro |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Agaran Carrageenan Chondroitin Desulfation Fucoidan Microwave irradiation Depolymerization Heating Microwave irradiation Microwave ovens Salts Spectroscopic analysis Sulfate minerals Agaran Carrageenan Desulfation Fucoidan Polysaccharides |
| spellingShingle |
Agaran Carrageenan Chondroitin Desulfation Fucoidan Microwave irradiation Depolymerization Heating Microwave irradiation Microwave ovens Salts Spectroscopic analysis Sulfate minerals Agaran Carrageenan Desulfation Fucoidan Polysaccharides Navarro, D.A. Flores, M.L. Stortz, C.A. Microwave-assisted desulfation of sulfated polysaccharides |
| topic_facet |
Agaran Carrageenan Chondroitin Desulfation Fucoidan Microwave irradiation Depolymerization Heating Microwave irradiation Microwave ovens Salts Spectroscopic analysis Sulfate minerals Agaran Carrageenan Desulfation Fucoidan Polysaccharides |
| description |
Several sulfated polysaccharides were desulfated by heating their pyridinium salts dissolved in dimethyl sulfoxide in a microwave oven. The procedure was applied to different products like a λ-carrageenan, a partially cyclized μ/ν-carrageenan, an agar-like product like corallinan, a fucoidan and a chondroitin sulfate. When their pyridinium salts were generated in carefully chosen conditions, the desulfation proceeds smoothly after 1 min of heating, leading to a removal of 60-93% of the original sulfate present. Some depolymerization was found to occur, but its effect is moderate (yields of the recovered products are 64-89%), even for polysaccharides with labile bonds. An in situ methylation procedure was coupled with the microwave-aided desulfation method in order to facilitate the retrieval of structural data. Both spectroscopical and chemical studies showed that the integrity of the polysaccharides was not affected by this procedure (besides the loss of sulfate and the above-mentioned depolymerization). © 2007 Elsevier Ltd. All rights reserved. |
| format |
JOUR |
| author |
Navarro, D.A. Flores, M.L. Stortz, C.A. |
| author_facet |
Navarro, D.A. Flores, M.L. Stortz, C.A. |
| author_sort |
Navarro, D.A. |
| title |
Microwave-assisted desulfation of sulfated polysaccharides |
| title_short |
Microwave-assisted desulfation of sulfated polysaccharides |
| title_full |
Microwave-assisted desulfation of sulfated polysaccharides |
| title_fullStr |
Microwave-assisted desulfation of sulfated polysaccharides |
| title_full_unstemmed |
Microwave-assisted desulfation of sulfated polysaccharides |
| title_sort |
microwave-assisted desulfation of sulfated polysaccharides |
| url |
http://hdl.handle.net/20.500.12110/paper_01448617_v69_n4_p742_Navarro |
| work_keys_str_mv |
AT navarroda microwaveassisteddesulfationofsulfatedpolysaccharides AT floresml microwaveassisteddesulfationofsulfatedpolysaccharides AT stortzca microwaveassisteddesulfationofsulfatedpolysaccharides |
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1807319018652041216 |