Infrared spectroscopy used to evaluate glycosylation of proteins

被引：105

作者：

Khajehpour, M ^{[1
]}

Dashnau, JL ^{[1
]}

Vanderkooi, JM ^{[1
]}

机构：

[1] Univ Penn, Sch Med, Dept Biochem & Biophys, Philadelphia, PA 19104 USA

来源：

ANALYTICAL BIOCHEMISTRY | 2006年 / 348卷 / 01期

关键词：

infrared; sugar; glycosylation; carbohydrate; glucose; mannose; altrose; fructose; galactose; N-acetylglucosamine; N-acetylgalactosamine; fucose;

D O I：

10.1016/j.ab.2005.10.009

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

引用

页码：40 / 48

页数：9

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