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Hybrid Oligosaccharide (hybrid + oligosaccharide)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

Enzyme-Catalyzed Synthesis of a Hybrid N-Linked Oligosaccharide using N-Acetylglucosaminyltransferase I

ADVANCED SYNTHESIS & CATALYSIS (PREVIOUSLY: JOURNAL FUER PRAKTISCHE CHEMIE), Issue 11-12 2008
Rui Chen
Abstract The soluble catalytic domain of human N-acetylglucosaminyltransferase I was purified from Escherichia coli and utilized in the enzyme-catalyzed conversion of high mannose N-linked oligosaccharide 1 into the rare hybrid oligosaccharide 2. Analysis of the reaction showed that the conversion of high mannose 1 into hybrid oligosaccharide 2 proceeded to 100% completion as assessed by MALDI-TOF-MS. Purification of the large polar oligosaccharide by gel filtration and silica gel chromatography afforded a 42% isolated yield of oligosaccharide 2. This enzyme-catalyzed reaction can be utilized to produce rare hybrid oligosaccharides for biochemical and structural studies. [source]

Matrix-assisted laser desorption/ionisation mass spectrometry for the direct analysis of enzymatically digested kappa - iota - and hybrid iota/nu -carrageenans,

RAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 16 2005
Aristotelis Antonopoulos
Enzymatically digested oligosaccharides of kappa -, iota - and hybrid iota/nu -carrageenans were analysed using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry in the negative-ion mode. nor -Harmane was used as matrix. Depending on the stock concentration and the laser intensity applied, the oligosaccharides exhibited losses of sulphate units (neutralised by the Na+ ion, and thus non-stable), leaving the primary backbone structure in most cases with only the deprotonated sulphate groups (carrying the negative charge, stable). This meant that kappa - and iota -oligosaccharides could not be easily distinguished from one another since they share the same primary backbone structure. However, for the hybrid iota/nu -oligosaccharides the primary backbone structure could be identified since the nu -carrageenan repeating unit differs from that of the kappa/iota -carrageenan unit. For all types of oligosaccharides, the results indicated cleavage of an anhydrogalactose unit from the non-reducing end. Specifically, for the hybrid oligosaccharides of iota/nu -carrageenans, this type of fragmentation means that the nu -carrageenan unit is not positioned on the non-reducing end of the hybrid oligosaccharides. Dehydration reactions, and exchange reactions of Na+ with K+ and Ca2+, were also observed. Copyright © 2005 John Wiley & Sons, Ltd. [source]