Binding of oligosaccharides of hyaluronic acid to proteoglycans.
Binding of oligosaccharides of hyaluronic acid to proteoglycans.
复制标题
透明质酸寡糖与蛋白聚糖的结合。
作者：
T. Hardingham;H. Muir
如在粘度计中所测量的，来自透明质酸的寡糖显示出抑制蛋白聚糖-透明质酸相互作用。相对抑制随寡糖的大小而增加，结果表明十糖是能够与蛋白聚糖强烈结合的最小片段。
Oligosaccharides derived from hyaluronic acid were shown to inhibit proteoglycan-hyaluronic acid interaction, as measured in a viscometer. The relative inhibition increased with the size of the oligosaccharide and the results suggested that decasaccharides were the smallest fragments able to bind strongly to the proteoglycan.