Chondroitin sulfate sodium salt - CAS 9082-07-9
Catalog number: B1999-337602
Category: Carbohydrates
Molecular Formula:
Molecular Weight:
Chondroitin sulfate sodium salt is a sulfated glycosaminoglycan (GAG) and a component of cartilage.
Nutritional supplement in health care products.
Ingredient of health care products.
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1.Combined chondroitin sulfate and glucosamine for painful knee osteoarthritis: a multicentre, randomised, double-blind, non-inferiority trial versus celecoxib.
Hochberg MC1, Martel-Pelletier J2, Monfort J3, Möller I4, Castillo JR5, Arden N6, Berenbaum F7, Blanco FJ8, Conaghan PG9, Doménech G10, Henrotin Y11, Pap T12, Richette P13, Sawitzke A14, du Souich P15, Pelletier JP2; MOVES Investigation Group. Ann Rheum Dis. 2016 Jan;75(1):37-44. doi: 10.1136/annrheumdis-2014-206792. Epub 2015 Jan 14.
OBJECTIVES: To compare the efficacy and safety of chondroitin sulfate plus glucosamine hydrochloride (CS+GH) versus celecoxib in patients with knee osteoarthritis and severe pain.
2.Exploiting differential surface display of chondroitin sulfate variants for directing neuronal outgrowth.
Swarup VP1, Hsiao TW, Zhang J, Prestwich GD, Kuberan B, Hlady V. J Am Chem Soc. 2013 Sep 11;135(36):13488-94. doi: 10.1021/ja4056728. Epub 2013 Aug 30.
Chondroitin sulfate (CS) proteoglycans (CSPGs) are known to be primary inhibitors of neuronal regeneration at scar sites. However, a variety of CSPGs are also involved in neuronal growth and guidance during other physiological stages. Sulfation patterns of CS chains influence their interactions with various growth factors in the central nervous system (CNS), thus influencing neuronal growth, inhibition, and pathfinding. This report demonstrates the use of differentially sulfated CS chains for neuronal navigation. Surface-immobilized patterns of CS glycosaminoglycan chains were used to determine neuronal preference toward specific sulfations of five CS variants: CS-A, CS-B (dermatan sulfate), CS-C, CS-D, and CS-E. Neurons preferred CS-A, CS-B, and CS-E and avoided CS-C containing lanes. In addition, significant alignment of neurites was observed using underlying lanes containing CS-A, CS-B, and CS-E chains. To utilize differential preference of neurons toward the CS variants, a binary combinations of CS chains were created by backfilling a neuro-preferred CS variant between the microcontact printed lanes of CS-C stripes, which are avoided by neurons.
3.A nanosensor for ultrasensitive detection of oversulfated chondroitin sulfate contaminant in heparin.
Kalita M1, Balivada S, Swarup VP, Mencio C, Raman K, Desai UR, Troyer D, Kuberan B. J Am Chem Soc. 2014 Jan 15;136(2):554-7. doi: 10.1021/ja409170z. Epub 2014 Jan 6.
Heparin has been extensively used as an anticoagulant for the last eight decades. Recently, the administration of a contaminated batch of heparin caused 149 deaths in several countries including USA, Germany, and Japan. The contaminant responsible for the adverse effects was identified as oversulfated chondroitin sulfate (OSCS). Here, we report a rapid, ultrasensitive method of detecting OSCS in heparin using a nanometal surface energy transfer (NSET) based gold-heparin-dye nanosensor. The sensor is an excellent substrate for heparitinase enzyme, as evidenced by ~70% recovery of fluorescence from the dye upon heparitinase treatment. However, the presence of OSCS results in diminished fluorescence recovery from the nanosensor upon heparitinase treatment, as the enzyme is inhibited by the contaminant. The newly designed nanosensor can detect as low as 1 × 10(-9) % (w/w) OSCS making it the most sensitive tool to date for the detection of trace amounts of OSCS in pharmaceutical heparins.
4.Stable nanoparticles prepared by heating electrostatic complexes of whey protein isolate-dextran conjugate and chondroitin sulfate.
Dai Q1,2, Zhu X2, Abbas S1, Karangwa E1, Zhang X1, Xia S1, Feng B1, Jia C1. J Agric Food Chem. 2015 Apr 29;63(16):4179-89. doi: 10.1021/acs.jafc.5b00794. Epub 2015 Apr 15.
A simple and green method was developed for preparing the stable biopolymer nanoparticles with pH and salt resistance. The method involved the macromolecular crowding Maillard process and heat-induced gelation process. The conjugates of whey protein isolate (WPI) and dextran were produced by Maillard reaction. The nanoparticles were fabricated by heating electrostatic complexes of WPI-dextran conjugate and chondroitin sulfate (ChS) above the denaturation temperature and near the isoelectric point of WPI. Then, the nanoparticles were characterized by spectrophotometry, dynamic laser scattering, zeta potential, transmission electron microscopy, atomic force microscopy, and scanning electron microscopy. Results showed that the nanoparticles were stable in the pH range from 1.0 to 8.0 and in the presence of high salt concentration of 200 mM NaCl. WPI-dextran conjugate, WPI, and ChS were assembled into the nanoparticles with dextran conjugated to WPI/ChS shell and WPI/ChS core.
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