Abstract
Summary
Papain and ficin digest collagen in the pH 2.0-4.5 range at low salt concentration. Evidence is presented that collagen undergoes a reversible alteration at low pH which renders it susceptible to digestion by a number of proteolytic enzymes active at acid pH's. A mechanism for the enzymatic breakdown of collagen in areas of suppuration is suggested. No evidence has been obtained to support a preliminary alteration in collagen as part of the mechanism by which Clostridium histolyticum collagenase preparations degrade collagen.
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