Studies on oligo saccharides sulfates and monosaccharides sulfates for medical purposes. I. Antipeptic and antiulcerogenic properties of the disaccharides sulfates

Abstract

Examinations were made on the sodium salts of sucrose, lactose, and maltose sulfates on their in vitro action on pepsin inhibition and their inhibitory action of pepticulceration in pylorus-ligated rats. It was there by found that even these low-molecular compounds like disaccharide sulfates had a strong anti-pepsin and anti-ulcer activities, comparable to those of sulfate esters of polysaccharides when highly sulfated, and these activities were found to increase with increasing number of the sulfate radical. Comparison among the disaccharides showed that the nonreducing sugar-type sucrose sulfate, having three primary hydroxyls in its molecule, had the strongest activity, and the reducing-type disaccharides, lactose and maltose sulfates, showed approximately the same effect. These facts seemed to suggest that the sulfate radical bonded to the primary hydroxyl took part in the appearance of the activity rather than that bonded to the secondary hydroxyl. Since the disaccharide sulfates showed a strong inhibitory action comparable to that of polysaccharide sulfates, the chief group responsible for the appearance of anti-ulcer effect of the sulfate esters of saccharides is the sulfate radical and that the degree of molecular polymerization was a supplementary factor in this effect.