Asada M, Sugie M, Inoue M, Nakagomi K, Hongo S, Murata K, Irie S, Takeuchi T, Tomizuka N, Oka S
National Institute of Bioscience and Human-Technology, Ibaraki, Japan.
Biosci Biotechnol Biochem. 1997 Jun;61(6):1030-2. doi: 10.1271/bbb.61.1030.
The effects of various types of alginic acid consisting of L-guluronic acids (G) and D-mannuronic acids (M) on hyaluronidase and mast cell degranulation were examined. Alginic acid with an M/G ratio of 1.0 exhibited the strongest inhibition of both activities, the higher molecular weight alginic acids of 150 to 370 kDa being preferable in both cases. Esterification of the carboxyl residue enhanced the latter activity.
研究了由L-古洛糖醛酸（G）和D-甘露糖醛酸（M）组成的各种类型海藻酸对透明质酸酶和肥大细胞脱颗粒的影响。M/G比为1.0的海藻酸对这两种活性的抑制作用最强，在这两种情况下，150至370 kDa的较高分子量海藻酸更优。羧基残基的酯化增强了后一种活性。
