THE EFFECT OF MILD ALKALI AND ALKALINE BOROHYDRIDE ON THE CARBOHYDRATE AND PEPTIDE MOIETIES OF FETUIN
THE EFFECT OF MILD ALKALI AND ALKALINE BOROHYDRIDE ON THE CARBOHYDRATE AND PEPTIDE MOIETIES OF FETUIN
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DOI：
10.1042/bst0120607
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发表时间：
1984-01-01
影响因子：
3.9
通讯作者：
FEIZI, T
中科院分区：
文献类型：
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作者：
HOUNSELL, EF;PICKERING, NJ;FEIZI, T
糖蛋白的n -和0-糖苷连接的碳水化合物链传统上以前者的稳定性和后者对温和碱（例如37-50℃的0.05~-氢氧化钠）的不稳定性来区分。Mildalkali处理最初用于在允许释放的低聚糖部分降解（称为“剥落”）的条件下释放0链(Lloyd等[。, 1968)。随后，在温和碱中加入1 m -硼氢化钠（Iyer & Carlson, 1971; Anderson et al., 1972）。这种碱性硼氢化物降解条件，通常被称为卡尔森降解，通过立即减少释放的链来防止剥离反应。然而，最近有人提出硼氢化钠会导致大量的释放
The N-and 0-glycosidically linked carbohydrate chains of glycoproteins have traditionally been distinguished by the stability of the former and the lability of the latter to mild alkali (eg 0.05~-sodium hydroxide at 37-50 C). Mildalkali treatment was originally used to release 0-linked chains under conditions allowing the partial degradation (referred to as ‘peeling’) of the released oligosaccharides (Lloyd et a [., 1968). Subsequently, 1 M-sodium borohydride was added to the mild base (Iyer & Carlson, 1971; Anderson et al., 1972). This alkaline borohydride-degradation condition, popularly known as the Carlson degradation, prevents the peeling reaction by immediate reduction of the released chains. However, it has recently been suggested that the sodium borohydride results in a substantial release