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ABSTRACT The first step in blood clotting is the transformation of fibrinogen into soluble fibrin aggregates through the action of thrombin. The second step consists of the formation of insoluble fibrin polymers through the action of a transamidase, which is the thrombin-activated form of fibrinase or fibrin stabilising factor (FSF). Thrombin is derived from prothrombin in a very complex physiological process. All enzymes and substrates involved in these reactions contain a sugar fragment. Their structures, so far elucidated, are compared. The essential role of the sugar fragments of fibrinogen is demonstrated by inherited and acquired dysfibrinogenemia. The possible common role of carbohydrates in the complex process of blood clotting is discussed.

Structure et role dans la coagulation du sang des glucides liés aux protéines