INFLUENCE OF TYPE OF SULFATE BOND AND DEGREE OF SULFATION OF GLYCOSAMINOGLYCANS ON THEIR INTERACTION WITH LYSOSOMAL ENZYMES

被引：30

作者：

AVILA, JL

机构：

来源：

BIOCHEMICAL JOURNAL | 1978年 / 171卷 / 02期

关键词：

D O I：

10.1042/bj1710489

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Significant differences occur between the interaction of several sulphated glycosaminoglycans with a particular lysosomal protein, leading to inhibition in the case of lysosomal enzymes. The order of strength of inhibition at pH4 was: heparin>chondroitin 4-sulphate = chondroitin 6-sulphate>dermatan sulphate.

引用

页码：489 / 491

页数：3

共 13 条

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