An analysis of the products formed during the hydrolysis of hyaluronate by enzymes and acids, with observations on the nature of the amino-sugar released from the polysaccharide

Abstract

The hydrolysis of hyaluronate at pH 7.0 by enzymes derived from bull testes, Streptococcus C7, and C. welchii S107 yielded products that were chemically distinguishable. The 3 enzyme prepns. respectively yielded, in mg./ ml. glucosamine 1.04, 1.27 and 1.27; reducing sugars 1.26, 1.42 and 1.54; and N-acetylhexosamine 0.81, 2.27 and 1.62. When the hydrolysates were dialyzed, the non-diffusible substances present in the hydrolysates of the 3 enzyme prepns. were, respectively (reported as % of original extract): glucosamine 46.7, 20.4 and 55.0; reducing sugars 19.2, < 0.5, and 9.8; and N-acetylhexosamine 51.5, < 1 and 16.3. The so-called acetyl-hexosamine derived by enzymic hydrolysis gave more rapid and pronounced color reactions than did N-acetylglucosamine which probably indicated the presence of a cyclic structure.