Analysis of pyridylaminated O-linked sugar chains by two-dimensional sugar mapping.
Analysis of pyridylaminated O-linked sugar chains by two-dimensional sugar mapping.
复制标题
通过二维糖图谱分析吡啶胺化的 O-连接糖链。
作者：
N. Kuraya;S. Hase
研究了o链糖链的二维高效液相色谱图谱。采用反相-分级高效液相色谱法分离了27个经肼水解- n -乙酰化从糖蛋白中分离出来的o链吡啶氨基（PA-）衍生物。结合这两种高效液相色谱技术获得的洗脱位置，可以构建二维糖图，用于分析pa - o连接的糖链的结构。与pa - n -糖链的情况一样，pa - o -糖链的化学结构与洗脱位置相关的可加性规则也被发现。该分离系统被有效地应用于微量pa - o连接的低聚糖的解析。
Two-dimensional HPLC mapping of O-linked sugar chains was studied. Twenty-seven pyridylamino (PA-) derivatives of O-linked sugar chains liberated from glycoproteins by hydrazinolysis-N-acetylation were separated by reversed-phase and size-fractionation HPLC. Combining the elution positions obtained by these two HPLC techniques allows the construction of a two-dimensional sugar map which can be used to analyze the structure of PA-O-linked sugar chains. As in the case of PA-N-linked sugar chains, the additivity rule which correlates chemical structures with elution positions was also found in the case of PA-O-linked sugar chains. This separation system was effectively applied to the elucidation of minute amounts of PA-O-linked oligosaccharides.