Polysaccharide isolated from Agardhiella ramosissima : chemical structure and anti-inflammation activity

• Autor(a) principal: Batista, Jalles A.
• Data de Publicação: 2014
• Outros Autores: Dias, Eulina G.N., Brito, Tarcisio V., Prudêncio, Rafael S., Silva, Renan O., Ribeiro, Ronaldo A., Souza, Marcellus Henrique L.P., Paula, Regina Célia Monteiro de, Feitosa, Judith P.A., Chaves, Luciano S., Melo, Márcia R.S., Freitas, Ana L.P., Medeiros, Jand-Venes R., Barbosa, André L.R.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/7204
• topic: Espectrometria de Massas; Peroxidase

The sulfated polysaccharide (PLS) fraction of Agardhiella ramosissima was characterized by microanalysis, infrared spectroscopy, NMR and gas–liquid-chromatography–mass-spectrometry. The main constituent of PLS was the carrageenan. The monosaccharide composition of the PLS showed galactose, 3,6- anhydrogalactose and 6-O-methylgalactose. The PLS (30 mg kg−1) significantly reduced the paw oedema induced by carrageenan, dextran, histamine and serotonin and also was able to significantly inhibit leucocyte migration into the peritoneal cavity and decrease the concentration of myeloperoxidase (MPO) in paw tissue. In the antinociceptive tests, the pre-treatment with PLS reduced the number of writhes, the licking time but did not increase the latency time of response. This study demonstrates for the first time the anti-inflammatory and anti-nociceptive effects of PLS from A. ramosissima. Thus, we concluded that PLS could be a new natural tool in pain and acute inflammatory conditions.