糖蛋白组学
样品(材料)
色谱法
化学
生物化学
糖蛋白
聚糖
作者
Junyao Wang,Sherifdeen Onigbinde,Waziha Purba,Judith Nwaiwu,Yehia Mechref
出处
期刊:Methods in molecular biology
日期:2024-01-01
卷期号:: 281-290
标识
DOI:10.1007/978-1-0716-3666-4_17
摘要
Glycosylation refers to the biological processes that covalently attach carbohydrates to the peptide backbone after the synthesis of proteins. As one of the most common post-translational modifications (PTMs), glycosylation can greatly affect proteins’ features and functions. Moreover, aberrant glycosylation has been linked to various diseases. There are two major types of glycosylation, known as N-linked and O-linked glycosylation. Here, we focus on O-linked glycosylation and thoroughly describe a bottom-up strategy to perform O-linked glycoproteomics studies. The experimental section involves enzymatic digestions using trypsin and O-glycoprotease at 37 °C. The prepared samples containing O-glycopeptides are analyzed using nanoHPLC coupled with tandem mass spectrometry (MS) for accurate identification and quantification.
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