Hase S, Ibuki T, Ikenaka T
J Biochem. 1984 Jan;95(1):197-203. doi: 10.1093/oxfordjournals.jbchem.a134585.
The pyridylamination reaction of sugar chains from glycoproteins was re-investigated to raise the total yield of pyridylamino sugars. Sugar chains of glycoproteins were released by hydrazinolysis, and free amino groups were N-acetylated. The sugar chains were coupled with 2-aminopyridine, and the pyridylamino derivatives thus obtained were purified by Sephadex G-15 column chromatography and analyzed by high performance liquid chromatography. In this study, conditions for the coupling reaction (temperature, time, pH, concentration of 2-aminopyridine, and amount of the reducing reagent) were re-investigated. Under the conditions established in the present study, the total recovery of pyridylamino derivatives of sugar chains of glycoproteins was about 70%, and 0.15 nmol of a glycoprotein was enough to detect the pyridylamino derivatives of sugar chains. The stability of sialyl and fucosyl linkages under the present conditions was also studied.
为提高吡啶氨基糖的总产率，对糖蛋白糖链的吡啶基胺化反应进行了重新研究。通过肼解释放糖蛋白的糖链，并将游离氨基进行N-乙酰化。糖链与2-氨基吡啶偶联，所得的吡啶基氨基衍生物通过Sephadex G-15柱色谱法纯化，并通过高效液相色谱法进行分析。在本研究中，重新研究了偶联反应的条件（温度、时间、pH值、2-氨基吡啶的浓度和还原剂的用量）。在本研究建立的条件下，糖蛋白糖链的吡啶基氨基衍生物的总回收率约为70%，0.15 nmol的糖蛋白足以检测糖链的吡啶基氨基衍生物。还研究了在当前条件下唾液酸和岩藻糖基连接的稳定性。
