Oligosaccharide als Zwischen- und Endprodukte beim enzymatischen Abbau der Hyaluronsäure

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Abstract
The products formed during the digestion of hyaluronic acid (HA) by tests and bacterial (staphylococcal and streptococcal) hyaluronidase were compared by paper chromatographic methods. HA of very high viscosity was prepared from umbilical cords by a method involving precipitation with 1.5 volumes of ethanol from a solution saturated with potassium acetate. The chromatographic solvent was butanol-glacial acetic acid- water 45:15:40. It was found that the action of both bacterial and testes enzyme led to the formation of a series of oligosaccharides, which however were not identical. In an experiment where both enzymes were used, all oligosaccharides detectable during single action could be demon-strated. Two substances were isolated from the bacterial enzyme digest; they had the same ratio of N-acetyl glucosamine to glucuronic acid. The one with the lower Rf was degraded by bacterial enzyme to the one with the higher Rf, which was shown to be a disaccharide; it is probable that the other was a tetra-saccharide. This tetrasaccharide however differed from a tetra-saccharide isolated from the reaction mixture using testes hyaluronidase. The final product obtained with bacterial enzyme was a disaccharide.

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