Hyaluronic acid NEW

Hyaluronic acid (HA) is a naturally occurring linear polysaccharide (a type of carbohydrate polymer) with the following key chemical characteristics:

1. Basic Structure

• Chemical Formula: (C₁₄H₂₁NO₁₁)ₙ

• CAS Number: 9004-61-9

• IUPAC Name: Poly[(2-acetamido-2-deoxy-β-D-glucose)-(1→4)-β-D-glucuronate]

• Repeating Unit:
  ⠀⠀[→4)-β-D-Glucuronic acid-(1→3)-β-D-N-acetylglucosamine-(1→]

2. Molecular Features

• Composition:

• Alternating units of D-glucuronic acid and N-acetyl-D-glucosamine.

  Linked by β(1→3) and β(1→4) glycosidic bonds.

• Molecular Weight:

• Ranges widely: 50 kDa to 2,000 kDa (depending on source and processing).

• Charge:

• Anionic (negatively charged) due to carboxylate groups (–COO⁻) on glucuronic acid.

3. Unique Properties

• Water Retention:

• Binds up to 1,000× its weight in water – critical for tissue hydration.

• Viscosity:

• Forms highly viscous solutions even at low concentrations (0.1% w/v).

• Biological Role:

• Key component of the extracellular matrix (ECM) in skin, joints, and connective tissues.

4. Applications

5. Natural vs. Synthetic

• Natural Sources: Extracted from rooster combs, bacterial fermentation (Streptococcus).

• Synthetic Production: Most commercial HA is biosynthesized via microbial fermentation for purity and scalability.

Key Chemical Traits Summary

Hyaluronic acid is a high-molecular-weight, anionic polysaccharide with exceptional hygroscopicity and viscoelasticity, enabling vital roles in tissue hydration, lubrication, and structural support.