Study on mutual interactions and electronic structures of hyaluronan with Lysine, 6-Aminocaproic acid and Arginine

Hyaluronan-Arginine Interactions—An Ultrasound and ITC Study

“…Proteins capable of such interactions are called hyaladherins [ 7 ], e.g., HARE, which controls the endocytosis of hyaluronan [ 8 , 9 ]; LYVE1 [ 5 , 9 ], which is structurally similar to the CD44 receptor [ 9 ]; and many others including, intracellular receptors whose functions have not yet been fully clarified [ 10 ]. For most hyaluronan binding proteins, a domain of about 100 amino acids, known as the “Link module,” is responsible for binding [ 5 , 8 , 11 ].…”

“…Hyaluronan has already been shown to interact with amino acids under appropriate conditions [ 11 ]. In particular, pH and ionic strength appear to be important; when the pH drops to about 2.5, virtually no interactions can be observed, since the carboxyl groups of the hyaluronan providing the interaction are no longer dissociated [ 24 ].…”

“…In particular, pH and ionic strength appear to be important; when the pH drops to about 2.5, virtually no interactions can be observed, since the carboxyl groups of the hyaluronan providing the interaction are no longer dissociated [ 24 ]. According to calculations (density functional theory), Arginine together with hyaluronan form a more rigid structure, while lysine is more flexible [ 11 ].…”

“…The aim of this work was to obtain a detailed picture of interactions between hyaluronan and various arginine oligomers using ultrasound spectroscopy and isothermal titration calorimetry, the latter also delivering basic thermodynamic parameters for these interactions. Such a system has not been investigated by these two techniques and only rarely by some other techniques [ 11 ].…”

Ionic coupling of hyaluronic acid with ethyl N-lauroyl l-arginate (LAE): Structure, properties and biocide activity of complexes

“…LAE and HyA are largely expected to combine ionically because both compounds have been reported to form stable ionic complexes when they enter in contact with diverse counter-ions. Thus LAE is known to interact positively with the anionic polysaccharides present in the food (Asker, Weiss, & McClements, 2009;Loeffler et al, 2014), and complexes of HyA with a diversity of organocationic compounds have been also described (Battistini et al, 2017;Bračič, Hansson, Pérez, Zemljič, & Kogej, 2015;Chytil, Trojan, & Kovalenko, 2016;Tolentino, Alla, Martínez de Ilarduya, & Muñoz-Guerra, 2013). Complexes of LAE with poly(-glutamic acid) (LAE•PGGA) with antibacterial properties have been recently described by us (Gamarra-Montes, Missagia, Morató, & Muñoz-Guerra, 2017).…”