Site-selective glycosylation of hemoglobin with variable molecular weight oligosaccharides: potential alternative to PEGylation.
Site-selective glycosylation of hemoglobin with variable molecular weight oligosaccharides: potential alternative to PEGylation.
复制标题
DOI:
10.1021/ja300893t
复制
发表时间:
2012-05-02
影响因子:
15
通讯作者:
Wang, Peng G.
中科院分区:
文献类型:
--
作者:
Styslinger, Thomas J.;Zhang, Ning;Bhatt, Veer S.;Pettit, Nicholas;Palmer, Andre F.;Wang, Peng G.
Poly(ethylene glycol) (PEG) conjugation (i.e. PEGylation) is a commonly used strategy to increase the circulatory half-life of therapeutic proteins and colloids, however, few viable alternatives exist to replicate its functions. Herein, we report a method for the rapid site-selective glycosylation of proteins with various sized carbohydrates, up to a molecular weight (MW) of 10,000 Da, thus, serving as a potential alternative for PEGylation. More importantly, the method developed has two unique features. First, traditional protecting group strategies that typically accompany the modification of the carbohydrate fragments are circumvented, allowing for the facile site-selective glycosylation of a desired protein with various sized glycans. Second, the methodology employed is not limited by oligosaccharide size; consequently, glycans of a similar MW to that of PEG, used in the PEGylation of therapeutic proteins, can be employed. To demonstrate the usefulness of this technology, hemoglobin (Hb) was site-selectively glycosylated with a series of carbohydrates of increasing MW (504 to ~10,000 Da). Hb was selected based on the vast wealth of biochemical and biophysical knowledge present in the literature and because of its use as a precursor in the synthesis/formulation of artificial red blood cell substitutes. Following the successful site-selective glycosylation of Hb, the impact of increasing the glycan MW on Hb’s biophysical properties was investigated in vitro.
登录
查看更多内容
影响因子:
3
作者:
Manjula, BN;Tsai, AG;Acharya, SA
通讯作者:
Acharya, SA
影响因子:
4.7
作者:
Manjula, BN;Tsai, S;Acharya, AS
通讯作者:
Acharya, AS
影响因子:
2.7
作者:
Kalia, Jeet;Raines, Ronald T.
通讯作者:
Raines, Ronald T.
影响因子:
5.2
作者:
Lee, M;Shin, I
通讯作者:
Shin, I
影响因子:
5.6
作者:
BALDWIN, J;CHOTHIA, C
通讯作者:
CHOTHIA, C