We investigated the glycosaminoglycan (GAG) in healthy and inflamed gingiva distal to the most distal mandibular molar in humans. GAG composition was determined by electrophoresis on cellulose acetate strips. Unsaturated disaccharides produced from chondroitin sulfate (CS) and dermatan sulfate (DS) by specific enzymatic digestion were determined by high-performance liquid chromatography.
The results obtained were as follows :
1) The amounts of total protein and DNA were increased, and hydroxyproline was decreased in the inflamed gingiva.
2) GAG in both the healthy and inflamed gingiva consisted of CS, DS, heparan sulfate, and hyalu ronic acid.
3) GAG (uronic acid) in the inflamed gingiva was increased. In particular, there was a greater increase in CS and DS than other components.
4) Unsaturated disaccharides from CS both in the healthy and inflamed gingiva consisted of non-sulfated unsaturated disaccharide (
ΔDi-0S), and monosulfated unsaturated disaccharides (
ΔDi-4S and
ΔDi-6S). However, the ratio of monosulfated unsaturated disaccharides to non-sulfated unsaturated disaccharides was greater in the inflamed than in the healthy gingiva.
5) Unsaturated disaccharides from DS both in the healthy and inflamed gingiva consisted of non-sulfated unsaturated disaccharide (
ΔDi-0S), monosulfated unsaturated disaccharides (
ΔDi-4S and either
ΔDi-6S or a combination of
ΔDi-6S and
ΔDi-UA2S), and disulfated unsaturated disaccharides (
ΔDi-diS
B,
ΔDi-diS
D and
ΔDi-diS
E). In the inflamed gingiva, there was a greater increase in
ΔDi-4S than other unsaturated disaccharides.
These results seem to indicate that gingival inflammation affects the metabolic pathways of GAG. This may be partially brought about by changes in the polysaccharide chain structure of GAG.
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