REEXAMINATION OF THE PYRIDYLAMINATION USED FOR FLUORESCENCE LABELING OF OLIGOSACCHARIDES AND ITS APPLICATION TO GLYCOPROTEINS
REEXAMINATION OF THE PYRIDYLAMINATION USED FOR FLUORESCENCE LABELING OF OLIGOSACCHARIDES AND ITS APPLICATION TO GLYCOPROTEINS
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DOI：
10.1093/oxfordjournals.jbchem.a134585
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发表时间：
1984-01-01
影响因子：
2.7
通讯作者：
IKENAKA, T
中科院分区：
文献类型：
--
作者：
HASE, S;IBUKI, T;IKENAKA, T
为了提高吡啶氨基糖苷的总收率，对糖蛋白糖链的吡啶层叠反应进行了重新研究。糖蛋白的糖链通过肼分解释放，游离氨基被N-乙酰化。将糖链与2-氨基吡啶偶联，得到的吡啶氨基衍生物经Sephadex G-15柱层析纯化，并用高效液相色谱法进行分析。对偶联反应的条件(温度、时间、pH、2-氨基吡啶的浓度和还原剂的用量)进行了重新考察。在本研究建立的条件下，糖蛋白糖链的吡啶氨基衍生物的总回收率约为70%，0.15nmol的糖蛋白足以检测到糖链的吡啶氨基衍生物。还研究了唾液酸基和岩藻糖基在本条件下的稳定性。
The pyridylamination reaction of sugar chains from glycoproteins was re-investigated to raise the total yield of pyridylamino sugars. Sugar chains of glycoproteins were released by hydrazinolysis and free amino groups were N-acetylated. The sugar chains were coupled with 2-aminopyridine, and the pyridylamino derivatives thus obtained were purified by Sephadex G-15 column chromatography and analyzed by high performance liquid chromatography. Conditions for the coupling reaction (temperature, time, pH, concentration of 2-aminopyridine and amount of the reducing reagent) were re-investigated. Under the conditions established in this study, the total recovery of pyridylamino derivatives of sugar chains of glycoproteins was about 70%, and 0.15 nmol of a glycoprotein was enough to detect the pyridylamino derivatives of sugar chains. The stability of sialyl and fucosyl linkages under the present conditions was also studied.