Effects of the addition of hyaluronate segments with different chain lengths on the viscoelasticity of hyaluronic acid solutions

✍ Scribed by Kazuko Fujii; Masatoshi Kawata; Yoshiyuki Kobayashi; Akio Okamoto; Katsuyoshi Nishinari

• Publisher: Wiley (John Wiley & Sons)
• Year: 1996
• Tongue: English
• Weight: 648 KB
• Volume: 38
• Category: Article
• ISSN: 0006-3525
• DOI: 10.1002/(sici)1097-0282(199605)38:5<583::aid-bip4>3.0.co;2-o

✦ Synopsis

Thc @~ct.s ol'thc uddition qf'sodiiim hvulirronate segments ( s H A ) with d(ff2rent chain 1eng:lh.s on the vi.sc~oelasticiti 01' high molrculur I.t.eight sodiiim hyal~ironatc ( H A ) aqueoiis solutions wcrc studicd. Thc udditivc c$&~t.v of'.sHA &pcwdec.d on thc chain length o f s H A . Shorter sHA d~~crcasod .storuge (GI) and loss (G") moduli. whereas longer .sHA increased both moduli. I n ph~:vioIogicul salinc, tho &YTS ofthc addition 0 f s H A dependod on the chain Ienglh o f s H A , us in uyricwris sohitions, e ~c ~j p t thut shorter sc>grncn!s did not d ~r t u s r both moduli. The &cts 01' thc uddition ofmono.saL,c,liurid~~s, i.c.., N-acetyl glucosaniine (GIcNAc) and sodium glucuronate (GlcANu) , M ' m also stiidicd. itlihoiigh GlcNAc increased G' und G " , GIcANu dmmsrd both modirli. A .shifi juctor "A," which dqended on chain-length efi>ct.s, a sugar effect, and a .salt c:/]i>ct, M'US dev~lopcd to explain these additive eff2cts quantitutivcly.