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

研究成果: ジャーナルへの寄稿学術誌査読

25 被引用数 (Scopus)

抄録

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).

本文言語英語
ページ(範囲)161-167
ページ数7
ジャーナルCarbohydrate Research
339
1
DOI
出版ステータス出版済み - 1月 2 2004

!!!All Science Journal Classification (ASJC) codes

  • 分析化学
  • 生化学
  • 有機化学

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