Novel proteoglycan glycotechnology: chemoenzymatic synthesis of chondroitin sulfate-containing molecules and its application
Novel proteoglycan glycotechnology: chemoenzymatic synthesis of chondroitin sulfate-containing molecules and its application
复制标题
新型蛋白聚糖糖技术：含硫酸软骨素分子的化学酶法合成及其应用
作者：
M. Yamaguchi;K. Takagaki;K. Kojima;Naohiro Hayashi;Fengchao Chen;I. Kakizaki;A. Kon;M. Endo
蛋白聚糖由一个蛋白核心组成，一个或多个糖胺聚糖链（即硫酸软骨素、硫酸皮聚糖和硫酸肝素）与之共价结合。糖胺聚糖链决定了蛋白聚糖的许多功能和性质。开发蛋白聚糖糖技术以开发糖胺聚糖链的功能是糖生物学的一个非常重要的方面。在这里，我们描述了一种高效和广泛适用的化学酶合成方法，包括完整的硫酸软骨素（ChS）长链的共轭化合物。通过酶转移反应制备了含有ChS的炔，并通过点击化学与含有叠氮基的化学合成核心化合物连接。这种方法可以高效地将ChS引入目标材料。此外，ChS引入的化合物具有明显的抗蛋白水解稳定性，化学连接的ChS链有助于这些核心化合物的稳定性。我们相信本方法将有助于蛋白聚糖糖生物学和技术的发展。
Proteoglycans consist of a protein core, with one or more glycosaminoglycan chains (i.e., chondroitin sulfate, dermatan sulfate and heparin sulfate) bound covalently to it. The glycosaminoglycan chains account for many of the functions and properties of proteoglycans. The development of proteoglycan glycotechnology to exploit the functionality of glycosaminoglycan chains is an extremely important aspect of glycobiology. Here we describe an efficient and widely applicable method for chemoenzymatic synthesis of conjugate compounds comprising intact long chondroitin sulfate (ChS) chains. An alkyne containing ChS was prepared by an enzymatic transfer reaction and linked with a chemically synthesized core compound containing an azido group using click chemistry. This method enabled highly efficient introduction of ChS into target materials. Furthermore, the ChS-introduced compounds had marked stability against proteolysis, and the chemically linked ChS chain contributed to the stability of these core compounds. We believe the present method will contribute to the development of proteoglycan glycobiology and technology.
从 cDNA 克隆推导出的大鼠软骨蛋白多糖核心蛋白的完整一级结构。
DOI：
--
发表时间：
1987
期刊：
The Journal of biological chemistry
影响因子：
--
作者：
Doege,K;Sasaki,M;Horigan,E;Hassell,JR;Yamada,Y
通讯作者：
Yamada,Y
影响因子：
16.6
作者：
Miller, JS;Dudkin, VY;Danishefsky, SJ
通讯作者：
Danishefsky, SJ
影响因子：
16.6
作者：
Rostovtsev, VV;Green, LG;Sharpless, KB
通讯作者：
Sharpless, KB