Related Experiment Video
Updated: Aug 23, 2026

Visualizing Intracellular Sialylation with Click Chemistry and Expansion Microscopy
Published on: February 7, 2025
Enhanced post-source decay and cross-ring fragmentation of oligosaccharides facilitated by conversion to amino
Jan Muzikar1, Yehia Mechref, Yunping Huang
1Department of Chemistry, Indiana University, Bloomington, IN 47405, USA.
Abstract:
Post-source decay (PSD) fragmentation of chemically or enzymatically produced aminoglycans has been evaluated through matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry. Conversion of native glycans to their respective aminoglycan derivatives improved detection sensitivity of the usual fragments and promoted cross-ring fragmentation of linear oligosaccharides, facilitating linkage recognition. The cross-ring fragmentations for both dextrin and dextran oligosaccharides were not limited to the reducing-end glucose moiety, as they were extended throughout the entire molecule. When the amino group was generated for N-glycans derived from three different glycoproteins, an enhancement of PSD was observed, without a significant extent of cross-ring fragmentation.
Related Concept Videos
Oligosaccharide Assembly
Multiple sugar molecules that may or may...
Biosynthesis of Polysaccharides
Protein Glycosylation
Glycosylation occurs in...
Protein Folding Quality Check in the RER
Carbohydrate Digestion
Protein Modifications in the RER
Broadly, these modifications can be categorized into four main categories — glycosylation, formation of disulfide bonds, assembly of protein subunits, and specific proteolytic cleavages like removal of signal sequences.

