Improvement of the Digestibility of Sulfated Hyaluronans by Bovine Testicular Hyaluronidase: A UV Spectroscopic and Mass Spectrometric Study
Figure 1
Chemical structure of native (R = H) and chemically sulfated HA (R = ). The cleavage site of hyaluronidase (exclusively the 1-4 glycosidic linkages) is also illustrated in the figure. Note that the sulfate residue represents a strong electrolyte; that is, it always exists in the deprotonated form.
