Glycosaminoglycans
(GAGs) are molecules that govern the load-bearing
and frictional properties of cartilage and the lubricating properties
of synovial fluid of joints. Most GAGs in the body form proteoglycans
(PGs), and the dominant PG in cartilage is the bottlebrush-shaped
aggrecan, comprised of a protein core decorated by GAG side chains
consisting mainly of chondroitin sulfate (CS) and keratan sulfate.
Additionally, hyaluronic acid (HA) induces aggrecan to self-assemble
into complexes having up to 100 aggrecan molecules attached to each
HA chain “backbone”. Here, we report the rheological
properties of CS, HA, aggrecan, and aggrecan–HA complexes in
water and salt solutions. We find that CS solutions are viscous liquids,
while HA solutions exhibit viscoelasticity and shear thinning. Specifically,
in the case of HA, the storage modulus G′
exceeds the loss modulus G″ at high frequencies
(ω) while the reverse is true at low ω. Thus, the rheologies
of CS and HA exhibit somewhat distinct viscoelastic properties. Aggrecan,
on the other hand, shows a rheology consistent with an incipient “weak
gel” in which G′ and G″ cross at a specific ω and follow a power-law scaling
over a wide ω range. Moreover, aggrecan samples do not attain
an observable plateau in the viscosity under steady shear and low
shear rates. Finally, the complexation of aggrecan and HA over a period
of 48 h results in a slow evolution (“aging”) in measured
rheological properties, with G′ at low ω
progressively increases in time, while G″
remains essentially unchanged. This suggests that aggrecan and HA
gradually form a macroscopic network in which molecular complexes
act as physical cross-links.