McCabe M
Biochem J. 1972 Mar;127(1):249-53. doi: 10.1042/bj1270249.
A hyaluronic acid-protein complex was embedded into agar gel. This gel complex resembles in some respects the physiological situation in connective tissue, but still permits precise physicochemical measurements to be made. The diffusion coefficient of caffeine into and from such gels has been measured as a function of both agar and hyaluronate concentration. The value for the diffusion coefficient of caffeine was also measured by using a Gouy type diffusiometer. From both types of measurement the value for D (Fick) for caffeine when extrapolated to zero caffeine and agar concentrations agreed at (6.79+/-0.01)x10(-6)cm(2).s(-1) at 25 degrees C. Although agar concentration had only a small effect on caffeine diffusion, hyaluronic acid caused a large decrease in caffeine diffusion co-efficient. The presence of the hyaluronic acid-protein complex within the gel tended to oppose gel syneresis, a concentration of 1.7mg/ml abolishing the effect and higher concentrations reversing it. The possible physiological implications of these results are discussed.
将一种透明质酸 - 蛋白质复合物嵌入琼脂凝胶中。这种凝胶复合物在某些方面类似于结缔组织中的生理情况，但仍允许进行精确的物理化学测量。已经测量了咖啡因进出此类凝胶的扩散系数，它是琼脂和透明质酸盐浓度的函数。还使用古伊型扩散计测量了咖啡因的扩散系数值。从这两种测量类型来看，当将咖啡因和琼脂浓度外推至零时，咖啡因的扩散系数D（菲克）值在25℃时为(6.79±0.01)×10(-6)cm(2)·s(-1)，二者结果一致。虽然琼脂浓度对咖啡因扩散的影响很小，但透明质酸会使咖啡因扩散系数大幅降低。凝胶中透明质酸 - 蛋白质复合物的存在往往会抑制凝胶脱水收缩，1.7mg/ml的浓度可消除这种影响，更高的浓度则会使其逆转。讨论了这些结果可能的生理学意义。
