title: Analysis of pyridylaminated O-linked sugar chains by two-dimensional sugar mapping.
abstract: Two-dimensional HPLC mapping of O-linked sugar chains was studied. Twenty-seven pyridylamino (PA-) derivatives of O-linked sugar chains liberated from glycoproteins by hydrazinolysis-N-acetylation were separated by reversed-phase and size-fractionation HPLC. Combining the elution positions obtained by these two HPLC techniques allows the construction of a two-dimensional sugar map which can be used to analyze the structure of PA-O-linked sugar chains. As in the case of PA-N-linked sugar chains, the additivity rule which correlates chemical structures with elution positions was also found in the case of PA-O-linked sugar chains. This separation system was effectively applied to the elucidation of minute amounts of PA-O-linked oligosaccharides.
authors.affiliation: Department of Chemistry, Osaka University College of Science, Japan.
authors.forename: N
authors.initials: N
authors.lastname: Kuraya
authors.forename: S
authors.initials: S
authors.lastname: Hase
mesh_terms: D000631:Aminopyridines / Q000737:chemistry*; D000818:Animals; D002240:Carbohydrate Sequence; D002241:Carbohydrates / Q000737:chemistry*; D002417:Cattle; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D006801:Humans; D008969:Molecular Sequence Data; D013552:Swine
chemical_list: D000631:Aminopyridines; D002241:Carbohydrates