Related Experiment Video
Updated: Jul 5, 2026

10:17
Pulse-chase Analysis of N-linked Sugar Chains from Glycoproteins in Mammalian Cells
Published on: April 27, 2010
Release of saccharides from glycoconjugates
L D Powell1, A P Varki, H H Freeze
1University of California San Diego, La Jolla, California, USA.
Current Protocols in Immunology
|April 25, 2008
Summary
Glycosidases, enzymes that remove sugar chains, are detailed for analyzing cell-surface glycoconjugates. Protocols cover exoglycosidases, endoglycosidases, and glycoamidases for glycoprotein and glycopeptide analysis.
Area of Science:
- Biochemistry and enzymology
- Glycobiology and glycoconjugate analysis
Background:
- Glycosidases are crucial enzymes for modifying and analyzing carbohydrate structures on cell surfaces.
- Understanding glycosidase function is key to characterizing glycoproteins and glycopeptides.
Purpose of the Study:
- To provide detailed protocols for the use of various glycosidases in biochemical analysis.
- To enable researchers to characterize N-linked carbohydrate chains on proteins and glycopeptides.
Main Methods:
- Detailed protocols for exoglycosidase, endoglycosidase, and glycoamidase digestion.
- Sialidase digestion of purified proteins and intact cell suspensions.
- Enzyme activity testing and sequential digestion strategies for carbohydrate chain analysis.
Main Results:
- Established protocols for common endoglycosidases (Endo H, Endo F2, PNGase F) and glycoamidases.
- Demonstrated methods for estimating the number and types of N-linked carbohydrate chains.
- Described techniques for recovering and analyzing released radiolabeled oligosaccharide chains.
Conclusions:
- The provided protocols offer a comprehensive toolkit for glycosidase-based analysis of glycoconjugates.
- These methods facilitate detailed structural and quantitative characterization of N-linked glycans.
Related Concept Videos
Oligosaccharide Assembly
Protein glycosylation starts in the ER lumen and continues in the Golgi apparatus. Glycosyltransferases catalyze the addition of sugar molecules or glycosylation of proteins. Usually, these enzymes add sugars to the hydroxyl groups of selected serine or threonine residues to form O-linked glycans or the amino groups of asparagine residues to form N-linked glycans. Different positions on the same polypeptide chain can contain differently linked glycans.
Multiple sugar molecules that may or may...
Multiple sugar molecules that may or may...
Proteoglycans
Glycans, a class of complex heterogeneous molecules, can be covalently attached to proteins to form glycosylated proteins that regulate various physiological and pathological processes. Glycosylated proteins or glycoproteins comprise N-linked and O-linked oligosaccharides. O-glycosylation is the most common type of protein glycosylation. Here, glycans attach to the oxygen atom of the hydroxyl groups of Serine or Threonine residues. O-linked glycosylation occurs later in protein processing,...
Protein Glycosylation
Glycosylation, the most common post-translational modification for proteins, serves diverse functions. Adding sugars to proteins makes the proteins more resistant to proteolytic digestion. Glycosylated proteins can act as markers and receptors to promote cell-cell adhesion. Additionally, they have many essential quality control functions in the cell, such as correct protein folding and facilitating transport of misfolded proteins to the cytosol, which can be degraded.
Glycosylation occurs in...
Glycosylation occurs in...
Carbohydrate Metabolism
Carbohydrates are polymers composed of molecules containing atoms of carbon, hydrogen and oxygen. One gram of carbohydrate can provide four kilo-calories of energy, which makes it the most efficient instant energy source.
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in the...
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in the...
Chemistry of Carbohydrates
Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...
Overview of Carbohydrate Metabolism
Carbohydrate metabolism is a fundamental biochemical process that ensures a constant supply of energy to living cells. The most important carbohydrate is glucose, which can be broken down via glycolysis to enter into the Krebs cycle and eventually lead to the production of ATP through oxidative phosphorylation.
Glucose transport into cells is facilitated by a family of transport proteins called GLUT (Glucose Transporters). GLUT4 is the primary glucose transporter for insulin-stimulated glucose...
Glucose transport into cells is facilitated by a family of transport proteins called GLUT (Glucose Transporters). GLUT4 is the primary glucose transporter for insulin-stimulated glucose...
