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
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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.
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页码:489 / 491
页数:3
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