Specific cleavage of the glycosidic bond between the carbohydrate and ceramide portions in glycosphingolipids using trifluoroacetolysis.

A number of glycosphingolipids have been subjected to trifluoroacetolysis. Heating the glycosphingolipid at 100 degrees C for 48 h in mixtures of trifluoroacetic acid (TFA) and trifluoroacetic anhydride (TFAA) varying from 1:1 to 1:100 (v/v) resulted in complete cleavage of the glycosidic bond between the carbohydrate and the unsaturated base of the ceramide. The fatty acid(s) linked to the amino group of sphingosine were also released by transamidation. The carbohydrate portion was stable under these conditions due to stabilization of the glycosidic bonds by the electronegative O-trifluoroacetyl groups. The 2-acetamido-2-deoxy-hexose units in the glycosphingolipids were converted into their N-trifluoroacetyl analogues. The N-trifluoroacetyl functions could be removed and the 2-acetamido-2-deoxy-hexoses could be reconstituted by N-acetylation.