2007
DOI: 10.1016/j.orggeochem.2007.02.005
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Characterization of methyl sugars, 3-deoxysugars and methyl deoxysugars in marine high molecular weight dissolved organic matter

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Cited by 34 publications
(22 citation statements)
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References 43 publications
(50 reference statements)
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“…Furthermore, our findings are suggestive of some of the chemical attributes and degradation patterns of naturally occurring DOM. In previous chemical analyses, about 15% of DOM carbohydrate has been shown to consist of methyl sugars (37,38). Our present findings suggest that Alteromonadales (specifically, Idiomarina spp.…”
Section: Discussionmentioning
confidence: 95%
“…Furthermore, our findings are suggestive of some of the chemical attributes and degradation patterns of naturally occurring DOM. In previous chemical analyses, about 15% of DOM carbohydrate has been shown to consist of methyl sugars (37,38). Our present findings suggest that Alteromonadales (specifically, Idiomarina spp.…”
Section: Discussionmentioning
confidence: 95%
“…In contrast to the low level of hydrolyzable carbohydrates, nuclear magnetic resonance (NMR) analyses indicate an abundance of carbohydrates in at least the high molecular weight fraction of DOM (Benner et al, 1992). These non-hydrolyzable carbohydrates that persist after more labile DOM has been degraded are possibly biosynthesized and belong to the family of acylated polysaccharides (Aluwihare et al, 1997;Panagiotopoulos et al, 2007). The latter observations are of major relevance because they imply that biosynthesized compounds that are presumably not modified by secondary abiotic reactions resist degradation on the long term.…”
Section: The Intrinsic Stability Hypothesismentioning
confidence: 99%
“…Hydrolysis of HMWDOM yields an O-methylated sugar fraction that can be purified by chromatography and characterized in detail by 1 H NMR and MS (Panagiotopoulos et al, 2007(Panagiotopoulos et al, , 2013. All seven major neutral sugars recovered by hydrolysis were found to have mono-and di-O-methylated homologues ( Figure 2.5).…”
Section: Figure 23 (A)mentioning
confidence: 99%