Process for the isolation and stabilization of low-molecular...

Details Process for the isolation and stabilization of low-molecular... Process for the isolation and stabilization of low-molecular...

2011-01-11

2011-01-11

Olson, Eric S (Department: 1623)

Organic compounds -- part of the class 532-570 series

Organic compounds

Carbohydrates or derivatives

C536S123000, C536S123100

Reexamination Certificate

active

07868165

ABSTRACT:
A process for the isolation of low-molecular weight aminoglycan compound of formula I made up of alternating glucuronic acid and N-acetyl glucosamine units; from a hitherto unexploited natural source of waste egg shells; which process comprises the steps of:wherein M may be at one or more instances Na, Ca, K, Mg: andn is an integer between 20 and 40:(a) pre-preparation of the waste egg-shells for extraction of the embryonic low molecular weight aminoglycan compound of formula I using a polar organic solvent in water;(b) extraction of the low molecular weight aminoglycan compound of formula I as its water soluble salt using an aqueous polar salt solution;(c) isolation of a purified low molecular weight aminoglycan compound of formula I by gel formation out of the aqueous salt mixture by using a polar organic solvent followed by filtration or centrifuging;(d) stabilization of the isolated aminoglycan extract by sequential introduction of organic oils into a semi-dried gel to form the aminoglycan compound of formula I.

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patent: 2004/0180851 (2004-09-01), Long et al.
patent: 1707578 (2006-10-01), None
T. Nakano et al, Extraction of Glycosaminoglycans from Chicken Eggshell, Poultry Science, 2001, 681-684, 80, Poultry Science Association, Inc, USA.

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