Chemical and pharmacological aspects of neutralization of heparins from different animal sources by protamine
Abstract
Essentials
- Bovine (HBI) and porcine (HPI) heparins differ in structure and anticoagulant activity.
- Protamine‐neutralization was evaluated on a variety of physical‐chemical methods.
- HBI requires more protamine than HPI to fully neutralize its anticoagulant activity.
- Protamine preferentially removes higher‐sulfated chains of HBI while HPI is evenly precipitated.