Low Mw sulfated curdlan with improved water solubility forms macromolecular complexes with polycytidylic acid

Kazuya Koumoto, Mariko Umeda, Munenori Numata, Takahiro Matsumoto, Kazuo Sakurai, Toyoki Kunitake, Seiji Shinkai

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Abstract

The water solubility of curdlan was enhanced by partial sulfation at O-6. Circular dichroism measurements suggest that the sulfated curdlan with the degree of substitution (DS) from 0 to 8.7mol% forms macromolecular complexes with polycytidylic acid (poly(C)). Although the thermal stability of the complexes decreased with increase in DS, this could be overlapped by addition of NaCl in the concentration above that of serum. The results clearly indicate that the drawback arising from the electrostatic repulsion between the anionic charges can be partially compensated by the presence of salt. Furthermore, the polynucleotide chain complexed with the sulfated curdlan was protected from the enzymatic hydrolysis, corroborating the assumption that the sulfated curdlan has an ability to bind poly(C).

Original languageEnglish
Pages (from-to)161-167
Number of pages7
JournalCarbohydrate Research
Volume339
Issue number1
DOIs
Publication statusPublished - Jan 2 2004

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All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry

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