Detection of Glycosaminoglycans by Polyacrylamide Gel Electrophoresis and Silver Staining.
Detection of Glycosaminoglycans by Polyacrylamide Gel Electrophoresis and Silver Staining.
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DOI:
10.3791/62319
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发表时间:
2021-02-25
影响因子:
1.2
通讯作者:
Schmidt, Eric P.
中科院分区:
文献类型:
--
作者:
LaRiviere, Wells B.;Han, Xiaorui;Oshima, Kaori;McMurtry, Sarah A.;Linhardt, Robert J.;Schmidt, Eric P.
Sulfated glycosaminoglycans (GAGs), such as heparan sulfate (HS) and chondroitin sulfate (CS), are polysaccharides that both contribute to tissue structure and influence signaling processes via electrostatic interaction with proteins. The specific length of GAG polymers is of particular importance to their binding affinity for cognate ligands. This report describes a technique to isolate and purify GAGs from biological samples and use polyacrylamide gel electrophoresis to approximate their size. Sulfated glycosaminoglycans (GAGs) such as heparan sulfate (HS) and chondroitin sulfate (CS) are ubiquitous in living organisms and play a critical role in in a variety of basic biological structures and processes. As polymers, GAGs exist as a polydisperse mixture containing polysaccharide chains that can range from 4000 Da to well over 40,000 Da. Within these chains exists domains of sulfation, conferring a pattern of negative charge that facilitates interaction with positively charged residues of cognate protein ligands. Sulfated domains of GAGs must be of sufficient length to allow for these electrostatic interactions. To understand the function of GAGs in biological tissues, the investigator must be able to isolate, purify, and measure the size of GAGs. This report describes a practical and versatile polyacrylamide gel electrophoresis-based technique that can be leveraged to resolve relatively small differences in size between GAGs isolated from a variety of biological tissue types.
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影响因子:
15.9
作者:
MANKIN, HJ;LIPPIELL.L
通讯作者:
LIPPIELL.L
DOI:
10.1165/rcmb.2017-0428oc
发表时间:
2018-09-01
影响因子:
6.4
作者:
Haeger, Sarah M.;Liu, Xinyue;Schmidt, Eric P.
通讯作者:
Schmidt, Eric P.
影响因子:
2.9
作者:
JAY, GD;CULP, DJ;JAHNKE, MR
通讯作者:
JAHNKE, MR
影响因子:
82.9
作者:
Schmidt, Eric P.;Yang, Yimu;Janssen, William J.;Gandjeva, Aneta;Perez, Mario J.;Barthel, Lea;Zemans, Rachel L.;Bowman, Joel C.;Koyanagi, Dan E.;Yunt, Zulma X.;Smith, Lynelle P.;Cheng, Sara S.;Overdier, Katherine H.;Thompson, Kathy R.;Geraci, Mark W.;Douglas, Ivor S.;Pearse, David B.;Tuder, Rubin M.
通讯作者:
Tuder, Rubin M.
影响因子:
4.8
作者:
Pempe, Elizabeth H.;Xu, Yongmei;Harris, Edward N.
通讯作者:
Harris, Edward N.