The molecular basis of the solution properties of hyaluronan investigated by confocal fluorescence recovery after photobleaching

Citation
P. Gribbon et al., The molecular basis of the solution properties of hyaluronan investigated by confocal fluorescence recovery after photobleaching, BIOPHYS J, 77(4), 1999, pp. 2210-2216
Citations number
37
Categorie Soggetti
Biochemistry & Biophysics
Journal title
BIOPHYSICAL JOURNAL
ISSN journal
00063495 → ACNP
Volume
77
Issue
4
Year of publication
1999
Pages
2210 - 2216
Database
ISI
SICI code
0006-3495(199910)77:4<2210:TMBOTS>2.0.ZU;2-W
Abstract
Hyaluronan (HA) is a highly hydrated polyanion, which is a network-forming and space-filling component in the extracellular matrix of animal tissues. Confocal fluorescence recovery after photobleaching (confocal-FRAP) was use d to investigate intramolecular hydrogen bonding and electrostatic interact ions in hyaluronan solutions. Self and tracer lateral diffusion coefficient s within hyaluronan solutions were measured over a wide range of concentrat ions (c), with varying electrolyte and at neutral and alkaline pH. The free diffusion coefficient of fluoresceinamine-labeled HA of 500 kDa in PBS was 7.9 x 10(-8) cm(2) s(-1) and of 830 kDa HA was 5.6 x 10(-8) cm(2) s(-1). R eductions in self- and tracer-diffusion with c followed a stretched exponen tial model. Electrolyte-induced polyanion coil contraction and destiffening resulted in a 2.8-fold increase in self-diffusion between 0 and 100 mM NaC l. Disruption of hydrogen bonds by strong alkali (0.6 M NaOH) resulted in f urther larger increases in self- and tracer-diffusion coefficients, consist ent with a more dynamic and permeable network. Concentrated hyaluronan solu tion properties were attributed to hydrodynamic and entanglement interactio ns between domains. There was no evidence of chain-chain associations. At p hysiological electrolyte concentration and pH, the greatest contribution to the intrinsic stiffness of hyaluronan appeared to be due to hydrogen bonds between adjacent saccharides.