Producción Científica Profesorado

Size exclusion chromatography (SEC-HPLC) as an alternative to study thrombin inhibition



Gonzalez Olivares, Luis Guillermo

2018

Size exclusion chromatography (SEC-HPLC) as an alternative to study thrombin inhibition, Pérez-Escalante, E., González-Olivares, L.G., Cruz-Guerrero, A.E., Galán-Vidal, C.A., Páez-Hernández, M.E., Álvarez-Romero, G.A., Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 1074-1075 (2018) 34-38, DOI: 10.1016/j.jchromb.2017.12.037


Abstract


In vitro analysis of anticoagulant compounds with a potential use as antithrombotic drugs, has been traditionally performed using techniques like spectrophotometry, turbidimetry, as well as electrochemical and clinical assays. Although, these techniques have some disadvantages such as: the inability to measure the total biological activity of thrombin, interferences and, sometimes, the quantitative determination of the inhibition ratio is not accurate. In the present work, the conversion of fibrinogen to fibrin was monitored by molecular exclusion chromatography (SEC-HPLC) in three different reaction systems. An inhibition percentage of 43.192.02% was obtained using heparin as an anticoagulant, in addition to the determination of the percentage of heparin bonded to thrombin. This methodology has not been previously described and has high potential for the determination of anticoagulant capacity with higher precision, the determination of thrombin's total biological activity and the quantitative determination of the inhibition ratio



Producto de Investigación




Artículos relacionados

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.