IT has often been suggested that covalent interchain cross-linkages contribute to the stability of collagen fibrils1,2. Gustavson 1 speculated that ester bonds exist between free carboxyl groups and the hydroxyl groups of the hydroxy amino-acids. The work of Gallop et al. 3 and Hörmann et al.4 has substantiated this proposal, implicating carbohydrate or sugar cross-linkage as well. We have found in our work with dentine collagen evidence for still another type of cross-linkage which might apply to the collagens of the calcified tissues, bone and dentine.
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