High-density glycosylation of polymer membrane surfaces by click chemistry for carbohydrate-protein recognition.
High-density glycosylation of polymer membrane surfaces by click chemistry for carbohydrate-protein recognition.
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DOI：
10.1002/marc.200900866
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发表时间：
2010-06
影响因子：
4.6
通讯作者：
Cang Wang;Jian Wu;Zhi‐Kang Xu
中科院分区：
文献类型：
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作者：
Cang Wang;Jian Wu;Zhi‐Kang Xu
为了在生物学上模拟人工系统中的碳水化合物-蛋白质相互作用，挑战之一是构建具有高糖基密度的糖基化表面，以产生显着的“糖苷簇效应”。提出了一种通过点击化学对微孔聚丙烯膜（MPPM）表面进行高密度糖基化的新策略。表面糖基密度可以在很宽的范围内得到很好的控制，最大值超过10 µmol·cm(-2)。这些糖基化MPPM对凝集素的识别能力表明，当膜表面的糖基密度超过0.20 µmol·cm(-2)时，就会出现“糖苷簇效应”。
To biologically mimic the carbohydrate-protein interactions in artificial systems, one of the challenges is to construct a glycosylated surface with a high glycosyl density to yield a notable 'glycoside cluster effect'. A novel strategy is presented for high density glycosylation of the surface of a microporous poly(propylene) membrane (MPPM) by click chemistry. It is promising that the surface glycosyl density can be well controlled over a wide range and the maximum value is over 10 µmol · cm(-2) . The recognition capability of these glycosylated MPPMs to lectins indicates the occurrence of the 'glycoside cluster effect' when the glycosyl density on the membrane surface exceeds 0.20 µmol · cm(-2) .