1996
DOI: 10.1111/j.1432-1033.1996.0448h.x
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Structural Characterization of the N‐Linked Carbohydrate Chains of the Zona Pellucida Glycoproteins from Bovine Ovarian and Fertilized Eggs

Abstract: The N-linked oligosaccharides that were released by hydrazinolysis from glycoproteins of zonae pellucidae of bovine ovarian eggs, were composed of neutral (23%) and acidic (77%) carbohydrate chains; almost all the acidic chains were neutralized by sialidase digestion. Sugar mapping analysis of pyridylaminated N-linked chains by reverse-phase and normal-phase HPLC and 500-MHz 'H-NMR spectroscopy revealed that the major neutral chain is a high-mannose-type oligosaccharide and the acidic chains are di-, tri-, and… Show more

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Cited by 47 publications
(50 citation statements)
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“…The pyridylaminated neutral fraction of N-linked chains was chromatographed on a Shim-pack CLC-ODS column (6 · 150 mm; Shimadzu) by a linear gradient from 0.1 to 0.25% 1-butanol in 10 mM sodium phosphate (pH 3.8) for 60 min at a flow rate of 1 mLAEmin )1 at 55°C [14]. The fluorescence intensity was monitored with excitation at 320 nm and emission at 400 nm.…”
Section: Sugar Mapping Analysis Of the Pyridylaminated N-linked Chainsmentioning
confidence: 99%
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“…The pyridylaminated neutral fraction of N-linked chains was chromatographed on a Shim-pack CLC-ODS column (6 · 150 mm; Shimadzu) by a linear gradient from 0.1 to 0.25% 1-butanol in 10 mM sodium phosphate (pH 3.8) for 60 min at a flow rate of 1 mLAEmin )1 at 55°C [14]. The fluorescence intensity was monitored with excitation at 320 nm and emission at 400 nm.…”
Section: Sugar Mapping Analysis Of the Pyridylaminated N-linked Chainsmentioning
confidence: 99%
“…The fluorescence intensity was monitored with excitation at 310 nm and emission at 375 nm. The pyridylaminated acidic fractions were also analyzed using both columns after digestion with Arthrobacter ureafaciens sialidase (Nacalai tesque, Kyoto, Japan) in 0.1 M ammonium acetate (pH 5.0) at 37°C for 24 h. The glucose units of the pyridylaminated N-linked chains were calculated from their retention times using the pyridylaminated glucose oligomers as the standard [14,21].…”
Section: Sugar Mapping Analysis Of the Pyridylaminated N-linked Chainsmentioning
confidence: 99%
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