Scientific Production Faculty

Urea as the best fibrin solubilizer in the thrombin inhibition analysis: Theoretical and experimental modeling of fibrinogen denaturation



Gonzalez Olivares, Luis Guillermo

2020

Emmanuel Pérez-Escalante, Alma Elizabeth Cruz-Guerrero, Giaan Arturo Álvarez-Romero, Luis Humberto Mendoza-Huizar, Juan Francisco Flores-Aguilar, Luis Guillermo González-Olivares.Urea as the best fibrin solubilizer in the thrombin inhibition analysis: Theoretical and experimental modeling of fibrinogen denaturation. Chemical Physics Letters. (2020) 137352. DOI:10.1016/j.cplett.2020.137352


Abstract


Due to worldwide thrombosis incidence, new anticoagulant drugs have been developed. Therefore, diverse techniques are used to measure this capacity. In this sense, a size-exclusion chromatography method has already proposed, which depends on the fibrin solubilization step. Thus, the work aimed to establish the influence of different fibrin solubilizers on fibrinogen denaturation through theoretical-experimental modeling. Theoretical results showed that the coupling energy for fibrinogen-TCA is lower than that obtained for fibrinogen-urea and fibrinogen-bromide coupling, while experimental results evidenced partial fibrinogen precipitation with TCA, NaBr, and urea, resulting this last the best solubilizer to measure thrombin inhibition.



Research Product




Related articles

EFFECT OF ACID MODIFICATION OF BLUE CORN (Zea mays) STRIP WITH DIFFERENT ACIDIFYING SOLVENTS...

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

PHYSICOCHEMICAL CHARACTERIZATION OF WHEY IN THE VALLEY OF TULANCINGO

STARCH CHARACTERIZATION OF TWO SORGHUM VARIETIES OF THE STATE OF TAMAULIPAS

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

INCREASING THE COLOR STABILITY OF BLACKBERRY EXTRACTS BY CONDENSATION REACTIONS.

EFFECT OF THE ACIDIFIED SOLVENT ON THE FUNCTIONAL PROPERTIES OF THE STARCH PRESENT IN CORN AZ...

Evaluation of the Antihyperglycemic Effect of Orange (Citrus sinensis var.Valencia) Bagasse in Est...

EVALUATION OF THE PHYSICOCHEMICAL CHARACTERISTICS OF THE BEAN SPECIES PHASEOLUS VULGARIS FROM THE V...

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS