期刊
ANALYTICAL BIOCHEMISTRY
卷 348, 期 1, 页码 40-48出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.ab.2005.10.009
关键词
infrared; sugar; glycosylation; carbohydrate; glucose; mannose; altrose; fructose; galactose; N-acetylglucosamine; N-acetylgalactosamine; fucose
资金
- NIGMS NIH HHS [P01 GM48130] Funding Source: Medline
- NATIONAL INSTITUTE OF GENERAL MEDICAL SCIENCES [P01GM048130] Funding Source: NIH RePORTER
Infrared (IR) spectroscopy is used for studying the carbohydrate moieties of glycosylated proteins. IR spectra of mono- and disaccharides in the fingerprint region are specific to each sugar and to the environment of the sugar molecules (i.e., aqueous solution or anhydrous glass phase). The IR spectra of glycosylated proteins (mucin, soybean peroxidase, collagen IV, and avidin) were compared with those of the constituent sugars and cytochrome c (a protein with no glycosylation). Our results demonstrate that the IR absorption spectra of glycosylated proteins show distinct absorption bands for the sugar moiety, the protein amide group, and water. Therefore, IR can be used to detect glycosylation. (c) 2005 Elsevier Inc. All rights reserved.
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