title: Estimation of elution times on reverse-phase high-performance liquid chromatography of pyridylamino derivatives of sugar chains from glycoproteins.
abstract: Addition of a sugar residue to a pyridylamino (PA) sugar chain affects its elution time on reverse-phase HPLC and the contribution of the sugar residue is not influenced by the other sugar residues [S. Hase, S. Natsuka, H. Oku, and T. Ikenaka (1987) Anal. Biochem. 167, 321-326]. The partial relative elution times (Ei) of 22 sugar residues were calculated from the relative elution times (the elution time relative to Man5Glc-NAc2-PA) of three kinds of PA-sugar chain: the oligomannose and N-acetyllactosamine types and sugar chains with a xylose residue. The relative elution time of a PA-sugar chain can be calculated by summing the Ei values of all of the constituent sugar residues. The calculated relative elution times of 44 PA-sugar chains agreed well with the observed values. This method can be used to estimate the relative elution times of PA-sugar chains that are not yet available, and to estimate the structures of sugar chains in limited amounts of glycoproteins by a combination of sugar composition analysis and exoglycosidase digestion.
authors.affiliation: Department of Chemistry, Osaka University College of Science, Japan.
authors.forename: S
authors.initials: S
authors.lastname: Hase
authors.forename: T
authors.initials: T
authors.lastname: Ikenaka
mesh_terms: D000631:Aminopyridines; D002240:Carbohydrate Sequence; D002241:Carbohydrates / Q000302:isolation & purification*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D006023:Glycoproteins / Q000032:analysis*; D008969:Molecular Sequence Data; D013329:Structure-Activity Relationship
chemical_list: D000631:Aminopyridines; D002241:Carbohydrates; D006023:Glycoproteins; C032439:alpha-aminopyridine