Benefits of Chemical Sugar Modifications Introduced by Click Chemistry for Glycoproteomic Analyses.
Benefits of Chemical Sugar Modifications Introduced by Click Chemistry for Glycoproteomic Analyses.
复制标题
DOI:
10.1021/jasms.1c00084
复制
发表时间:
2021-09-01
影响因子:
3.2
通讯作者:
Malaker SA
中科院分区:
文献类型:
--
作者:
Calle B;Bineva-Todd G;Marchesi A;Flynn H;Ghirardello M;Tastan OY;Roustan C;Choi J;Galan MC;Schumann B;Malaker SA
Mucin-type O-glycosylation is among the most complex post-translational modifications. Despite mediating many physiological processes, O-glycosylation remains understudied compared to other modifications, simply because the right analytical tools are lacking. In particular, analysis of intact O-glycopeptides by mass spectrometry is challenging for several reasons; O-glycosylation lacks a consensus motif, glycopeptides have low charge density which impairs ETD fragmentation, and the glycan structures modifying the peptides are unpredictable. Recently, we introduced chemically modified monosaccharide analogs that allowed selective tracking and characterization of mucin-type O-glycans after bioorthogonal derivatization with biotin-based enrichment handles. In doing so, we realized that the chemical modifications used in these studies have additional benefits that allow for improved analysis by tandem mass spectrometry. In this work, we built on this discovery by generating a series of new GalNAc analog glycopeptides. We characterized the mass spectrometric signatures of these modified glycopeptides and their signature residues left by bioorthogonal enrichment reagents. Our data indicate that chemical methods for glycopeptide profiling offer opportunities to optimize attributes such as increased charge state, higher charge density, and predictable fragmentation behavior.
登录
查看更多内容
DOI:
10.1074/mcp.r120.002277
发表时间:
2021
期刊:
Molecular & cellular proteomics : MCP
影响因子:
--
作者:
Riley NM;Bertozzi CR;Pitteri SJ
通讯作者:
Pitteri SJ
影响因子:
10.1
作者:
Malaker SA;Penny SA;Steadman LG;Myers PT;Loke JC;Raghavan M;Bai DL;Shabanowitz J;Hunt DF;Cobbold M
通讯作者:
Cobbold M
影响因子:
4.4
作者:
Riley, Nicholas M.;Malaker, Stacy A.;Bertozzi, Carolyn R.
通讯作者:
Bertozzi, Carolyn R.
影响因子:
4.9
作者:
Galan, M. Carmen;Tran, Anh Tuan;Bernard, Claire
通讯作者:
Bernard, Claire
影响因子:
7.8
作者:
Cioce A;Malaker SA;Schumann B
通讯作者:
Schumann B