The specific interaction of hyaluronic acid with cartilage proteoglycans
1972; Elsevier BV; Volume: 279; Issue: 2 Linguagem: Inglês
10.1016/0304-4165(72)90160-2
ISSN1872-8006
Autores Tópico(s)Salivary Gland Disorders and Functions
ResumoThe addition of small amounts of hyaluronic acid (0.01–1.0%) to disaggregated cartilage proteoglyans produced a large increase in hydrodynamic size on gel chromatography. Re-chromatography of the excluded and retarded fractions showed that there was no equilibrium between them. The increase in hydrodynamic size, which was unaffected by the presence of EDTA, was maximal when the proportion of hyaluronic acid was rather less than 1% and decreased with higher proportions up to 50%. There was no such interaction when proteoglycans were mixed with other polyanions in comparable proportions. The interaction was accompanied by a large increase in viscosity which was eliminated in concentrated solutions of guanidine·HCl and at low pH. From the optimal proportions of proteoglycan and hyaluronic acid and estimates of their molecular weights, it was calculated that 10–30 proteoglycans were associated with each hyaluronic acid chain.
Referência(s)