Analysis of pyridylaminated O-linked sugar chains by two-dimensional sugar mapping.
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.
Kuraya
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N
Department of Chemistry, Osaka University College of Science, Japan.
Hase
S
S
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
D000631:Aminopyridines; D002241:Carbohydrates