2006
DOI: 10.1016/j.ab.2005.09.037
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Advances in fluorescence derivatization methods for high-performance liquid chromatographic analysis of glycoprotein carbohydrates

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Cited by 243 publications
(169 citation statements)
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“…Another critical point is the derivatization procedure with 2-AB. This label was preferred over the more sensitive 2-aminobenzoic acid [34] as it does not introduce an additional charge (i.e., polarity) to all glycans that complicates charge analysis by WAX and is more difficult to ionise in negative ion mode MS. The introduction of the fluorophore at the reducing-end sugar is carried out in a slightly acidic environment.…”
Section: Discussionmentioning
confidence: 99%
“…Another critical point is the derivatization procedure with 2-AB. This label was preferred over the more sensitive 2-aminobenzoic acid [34] as it does not introduce an additional charge (i.e., polarity) to all glycans that complicates charge analysis by WAX and is more difficult to ionise in negative ion mode MS. The introduction of the fluorophore at the reducing-end sugar is carried out in a slightly acidic environment.…”
Section: Discussionmentioning
confidence: 99%
“…The reaction speed and yield of this acidcatalyzed labeling reaction is greatly influenced by the amount and type of acid used. Organic acids with low pK a , such as acetic acid (pK a = 4.75), malonic acid (pK a1 = 2.83) or citric acid (pK a1 = 3.15), are more commonly used to accelerate glycan labeling [27,28]. Studies have shown that stronger acids were able to increase derivatization yield [29], but their use was associated with higher sialic acid loss [30].…”
Section: Introductionmentioning
confidence: 99%
“…In this method, N-linked glycans are labeled with 2AB [50]. Fluorescence derivatization with 2AB is a common approach in carbohydrate analysis [51], including structural characterization by MS (see, for example, Reference [52]). Glycans labeled with 2AB demonstrate good on-line MS signal in both positive and negative ion modes.…”
mentioning
confidence: 99%