Caracteristicas e aplicações dos Glicosaminoglicanos: uso de subprodutos da indústria de alimentos/ Characteristics and applications of glycosaminoglycans: use of by-products of the food industry

Heloisa Cristina de Moura, Cláudio Roberto Novello, Alexandre da Trindade Alfaro, Helyn Priscila de Oliveira Barddal, Evellin Balbinot Alfaro, Elisângela Düsman

Resumo


Os glicosaminoglicanos (GAG´s) são polissacarídeos aniônicos, lineares, compostos basicamente por hexosamina, ácido urônico e galactose. São eles o sulfato de condroitina (CS), sulfato de dermatana (DS), ácido hialurônico (HA), sulfato de queratana (KS), heparina (HE) e sulfato de heparana (HS). A diferença de densidade de cargas negativas e o grau de sulfatação determinam suas propriedades estruturais e biológicas. As propriedades terapêuticas dos GAG´s estão correlacionadas com sua capacidade de se ligar as proteínas. Os GAG´s sulfatados têm sido amplamente utilizados como anticoagulantes, com destaque para a heparina (HE). Diversos estudos também apontam para atividades regenerativa, antiviral, antiproliferativa e anti-inflamatória. A crescente demanda por GAG´s está impulsionando uma série de pesquisas para a descoberta de novas fontes de isolamento. Os subprodutos da indústria de alimentos são uma potencial fonte para obtenção de glicosaminoglicanos.


Palavras-chave


Polissacarídeos. GAG’s. Propriedades terapêuticas.

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Referências


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DOI: https://doi.org/10.34115/basrv4n3-053

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