Recent Chemical Biology Approaches for Profiling Cell Surface Sialylation Status.
Recent Chemical Biology Approaches for Profiling Cell Surface Sialylation Status.
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最近用于分析细胞表面唾液酸化状态的化学生物学方法。
DOI:
10.1021/acschembio.8b00456
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发表时间:
2018-07
影响因子:
4
通讯作者:
Sun Xue Long
中科院分区:
文献类型:
--
作者:
Whited Joshua;Zhang Xiaoqing;Nie Huan;Wang Dan;Li Yu;Sun Xue Long
Sialic acids (SAs) often exist as the terminal sugars of glycans of either glycoproteins or glycolipids on the cell surface and thus are directly involved in biological processes, such as cell-cell, cell-ligand, and cell-pathogen interactions. Cell surface SA expression levels and their linkages are collectively termed cell surface sialylation status, which represent varying cellular states and contribute to the overall functionality of a cell. Accordingly, systemic and specific profiling of the cell surface sialyation status is critical in deciphering the structures and functions of cell surface glycoconjugates and the molecular mechanisms of their underlying biological processes. In recent decades, several advanced chemical biology approaches have been developed to profile the cell surface sialyation status of both in vitro and in vivo samples, including metabolic labeling, direct chemical modification, and boronic acid coupling approaches. Various investigative technologies have also been explored for their unique competence, including fluorescent imaging, flow cytometry, Raman imaging, magnetic resonance imaging (MRI), and matrix-assisted laser desorption ionization imaging mass spectrometry. In particular, the sialylation status of a specific glycoprotein on the cell surface has been investigated. This review highlights the recent advancements in chemical biology approaches for profiling cell surface sialyation status. It is expected that this review will provide researchers different choices for both biological and biomedical research and applications.
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影响因子:
16.6
作者:
Chang, Pamela V.;Chen, Xing;Smyrniotis, Chris;Xenakis, Alexander;Hu, Tianshun;Bertozzi, Carolyn R.;Wu, Peng
通讯作者:
Wu, Peng
影响因子:
5.5
作者:
Powers TW;Holst S;Wuhrer M;Mehta AS;Drake RR
通讯作者:
Drake RR
影响因子:
4.3
作者:
E. Roffman;M. Wilchek
通讯作者:
E. Roffman;M. Wilchek
影响因子:
8.8
作者:
Langereis MA;Bakkers MJ;Deng L;Padler-Karavani V;Vervoort SJ;Hulswit RJ;van Vliet AL;Gerwig GJ;de Poot SA;Boot W;van Ederen AM;Heesters BA;van der Loos CM;van Kuppeveld FJ;Yu H;Huizinga EG;Chen X;Varki A;Kamerling JP;de Groot RJ
通讯作者:
de Groot RJ
影响因子:
7.8
作者:
Wang, Zhiyun;Du, Jian;Che, Pao-Lin;Meledeo, M. Adam;Yarema, Kevin J.
通讯作者:
Yarema, Kevin J.