Hyaluronidase degradation of hyaluronic acid from different sources: influence of the hydrolysis conditions on the production and the relative proportions of tetra- and hexasaccharide produced.
1. Hyaluronic acid (HA) can be digested with a Streptomyces hyaluronidase. 2. The rate of production and the ratio of tetrasaccharide (T) and hexasaccharide (H), studied by HPLC, varied with the temperature and duration of hydrolysis. 3. The rates of production and the respective amounts of the two oligosaccharides depended on the rheological properties of the HA from different sources. 4. A close relationship was found between the initial rate of hydrolysis and the intrinsic viscosity of the HA (eta i). 5. Our data suggest that enzymatic degradation at a given pH value, temperature, and duration of hydrolysis is dependent on the conformation of HA. 6. Moreover, under given conditions, the relative proportions of the two oligosaccharides depend on the eta i and may also reflect the degree of hydrolysis of the substrate.
Payan
E
E
Laboratoire de Pharmacologie, Faculté de Médecine, Vandoeuvre les Nancy, France.
Jouzeau
J Y
JY
Lapicque
F
F
Muller
N
N
Netter
P
P
D002851:Chromatography, High Pressure Liquid; D006820:Hyaluronic Acid / Q000737:chemistry / Q000378:metabolism*; D006821:Hyaluronoglucosaminidase / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007700:Kinetics; D008968:Molecular Conformation; D009844:Oligosaccharides / Q000378:metabolism*; D013302:Streptomyces / Q000201:enzymology*; D013696:Temperature; D014783:Viscosity
D009844:Oligosaccharides; D006820:Hyaluronic Acid; D006821:Hyaluronoglucosaminidase