Isolation and structural analyses of positional isomers of 61,6n-di-O-(N-acetyl-β-d-glucosaminyl)cyclomaltoheptaose (n=2, 3, and 4) and 6-O-[6-O-(N-acetyl-β-d-glucosaminyl)-N-acetyl-β-d-glucosaminyl]cyclomaltoheptaose
Autor: | Yasuyo Okada, Sumio Kitahata, Kenichi Hamayasu, Koki Fujita, Masanori Semma, Hitoshi Hashimoto, Kyoko Koizumi, Yoshio Ito |
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Rok vydání: | 2001 |
Předmět: |
Oligosaccharides
Branched-Chain Cyclodextrins Glucosamine Magnetic Resonance Spectroscopy Molecular Structure Chemistry Stereochemistry Organic Chemistry Fabaceae General Medicine Nuclear magnetic resonance spectroscopy Degree of polymerization Biochemistry High-performance liquid chromatography Mass Spectrometry beta-N-Acetylhexosaminidases Acetylglucosamine Analytical Chemistry Isomerism Liquid chromatography–mass spectrometry N acetyl β Structural isomer Chromatography High Pressure Liquid Enzymatic degradation |
Zdroj: | Carbohydrate Research. 336:203-211 |
ISSN: | 0008-6215 |
DOI: | 10.1016/s0008-6215(01)00229-4 |
Popis: | 6- O -[6- O -( N -acetyl-β- d -glucosaminyl)- N -acetyl-β- d- glucosaminyl]cyclomaltoheptaose (βCD) and three positional isomers of 6 1 ,6 n -di- O -( N -acetyl-β- d -glucosaminyl)cyclomaltoheptaose ( n =2, 3, and 4) in a mixture of products from βCD and N -acetylglucosamine by the reversed reaction of β- N -acetylhexosaminidase from jack bean were isolated and purified by HPLC. The structures of four isomers of di- N -acetylglucosaminyl-βCDs were determined by FABMS and NMR spectroscopy. The degree of polymerization of the branched oligosaccharides produced by enzymatic degradation with bacterial saccharifying α-amylase (BSA) was established by LC–MS methods. |
Databáze: | OpenAIRE |
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