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Structure and Interactions of Aggrecans: Statistical Thermodynamic Approach

机译:Aggrecans的结构和相互作用:统计热力学方法

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摘要

Weak polyelectrolytes tethered to cylindrical surfaces are investigated using a molecular theory. These polymers form a model system to describe the properties of aggrecan molecules, which is one of the main components of cartilage. We have studied the structural and thermodynamical properties of two interacting aggrecans with a molecular density functional theory that incorporates the acid-base equilibrium as well as the molecular properties: including conformations, size, shape, and charge distribution of all molecular species. The effect of acidity and salt concentration on the behavior is explored in detail. The repulsive interactions between two cylindrical-shaped aggrecans are strongly influenced by both the salt concentration and the pH. With increasing acidity, the polyelectrolytes of the aggrecan acquire charge and with decreasing salt concentration those charges become less screened. Consequently the interactions increase in size and range with increasing acidity and decreasing salt concentration. The size and range of the forces offers a possible explanation to the aggregation behavior of aggrecans and for their ability to resist compressive forces in cartilage. Likewise, the interdigitation of two aggrecan molecules is strongly affected by the salt concentration as well as the pH. With increasing pH, the number of charges increases, causing the repulsions between the polymers to increase, leading to a lower interdigitation of the two cylindrical polymer layers of the aggrecan molecules. The low interdigitation in charged polyelectrolytes layers provides an explanation for the good lubrication properties of polyelectrolyte layers in general and cartilage in particular.
机译:使用分子理论研究了束缚在圆柱表面上的弱聚电解质。这些聚合物形成一个模型系统来描述聚集蛋白聚糖分子的特性,该蛋白聚糖是软骨的主要成分之一。我们已经利用分子密度泛函理论研究了两种相互作用的聚集蛋白聚糖的结构和热力学性质,该理论结合了酸碱平衡以及分子性质:包括所有分子种类的构象,大小,形状和电荷分布。详细探讨了酸度和盐浓度对行为的影响。盐浓度和pH值都强烈影响两个圆柱形聚集蛋白聚糖之间的排斥性相互作用。随着酸度的增加,聚集蛋白聚糖的聚电解质获得电荷,而随着盐浓度的降低,这些电荷的筛选变得较少。因此,随着酸度增加和盐浓度降低,相互作用的大小和范围增加。力的大小和范围为聚集蛋白聚糖的聚集行为及其抵抗软骨中压缩力的能力提供了可能的解释。同样,两个聚集蛋白聚糖分子的叉指受到盐浓度和pH的强烈影响。随着pH值的增加,电荷的数量增加,导致聚合物之间的排斥力增加,从而导致聚集蛋白聚糖分子的两个圆柱状聚合物层的相互交叉度降低。带电的聚电解质层中的低指叉提供了对聚电解质层总体上,尤其是软骨的良好润滑性能的解释。

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