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Effect of solvent and ions on the structure and dynamics of a hyaluronan molecule

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F20%3A10421327" target="_blank" >RIV/00216208:11310/20:10421327 - isvavai.cz</a>

  • Alternative codes found

    RIV/70883521:28110/20:63526104

  • Result on the web

    <a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=8sxsmvIctz" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=8sxsmvIctz</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.carbpol.2020.115919" target="_blank" >10.1016/j.carbpol.2020.115919</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Effect of solvent and ions on the structure and dynamics of a hyaluronan molecule

  • Original language description

    Hyaluronic acid (hyaluronan, HA) is a negatively charged polysaccharide forming highly swollen random coils in aqueous solutions. Their size decreases along with growing salt concentration, but the mechanism of this phenomenon remains unclear. We carry out molecular-dynamics simulations of a 48-monosaccharide HA oligomer in varying salt concentration and temperature. They identify the interaction points of Na+ ions with the HA chain and reveal their influence on the HA solvation-shell structure. The salt-dependent variation of the molecular size does not consist in the distribution of the dihedral angles of the glycosidic connections but is driven by the random flips of individual dihedral angles, which cause the formation of temporary hairpin-like structures effectively shortening the chain. They are induced by the frequency of cation-chain interactions that grow with the salt concentration, but is reduced by the simultaneous decrease of ions&apos; activities. This leads to an anomalous random-coil shrinkage at 0.6 M salt concentration.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10404 - Polymer science

Result continuities

  • Project

    <a href="/en/project/GBP208%2F12%2FG016" target="_blank" >GBP208/12/G016: Controlling structure and function of biomolecules at the molecular scale: theory meets experiment</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2020

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Carbohydrate Polymers

  • ISSN

    0144-8617

  • e-ISSN

  • Volume of the periodical

    234

  • Issue of the periodical within the volume

    April

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    8

  • Pages from-to

    115919

  • UT code for WoS article

    000513917300042

  • EID of the result in the Scopus database

    2-s2.0-85078672217