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dc.contributor.authorZhang, Ning
dc.contributor.authorLi, Guoyun
dc.contributor.authorLi, Shijie
dc.contributor.authorCai, Chao
dc.contributor.authorZhang, Fuming
dc.contributor.authorLinhardt, Robert J.
dc.contributor.authorYu, Guangli
dc.date2020
dc.date.accessioned2022-06-27T15:42:23Z
dc.date.available2022-06-27T15:42:23Z
dc.date.issued2020-04-01
dc.identifier.citationMass spectrometric evidence for the mechanism of free-radical depolymerization of various types of glycosaminoglycans, N. Zhang, G. Li, S. Li, C. Cai, F. Zhang, R. J. Linhardt, Guangli Yu, Carbohydrate Polymers,233, 115847, 2020.
dc.identifier.issn1448617
dc.identifier.urihttps://doi.org/10.1016/j.carbpol.2020.115847
dc.identifier.urihttps://hdl.handle.net/20.500.13015/5515
dc.descriptionCarbohydrate Polymers,233, 115847
dc.descriptionNote : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
dc.description.abstractGlycosaminoglycans (GAGs) are large, complex carbohydrate molecules that interact with a wide range of proteins involved in physiological and pathological processes. Several naturally derived GAGs have emerged as potentially useful therapeutics in clinical applications. Natural polysaccharides, however, generally have high molecular weights with a degree of polydispersity, making it difficult to investigate their structural properties. In this study, we establish a free-radical–mediated micro-reaction system and use hydrophilic interaction chromatography (HILIC)–Fourier transform mass spectrometry (FTMS) to profile the degraded products of various types of GAGs, heparin, chondroitin sulfate A, NS-heparosan, and oversulfated chondroitin sulfate (OSCS), to reveal the free-radical degradation mechanism of GAGs. The results show that the bulk fragments of GAGs generated by free-radical degradation can maintain their basic structural units and sulfate substituents. In addition, an abundance of oligomers modified with oxidation at their reducing ends or by dehydration also appeared. We discovered that these modifications were related in terms of the degree of sulfation and the α- or β-linkage of HexNY (Y = SO3− or Ac), and especially that the different linkage of the disaccharide unit is the main factor in modification. In addition, the method based on micro-free-radical reaction and HILIC-FTMS is both effective and sensitive, thus suggesting its broad practical value for the structural characterization and in the biological structure-function studies of GAGs.
dc.description.sponsorshipNational Natural Science Foundation of China
dc.description.urihttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.carbpol.2020.115847
dc.languageen_US
dc.language.isoENG
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.ispartofCarbohydrate Polymers
dc.relation.urihttps://harc.rpi.edu/
dc.subjectBiology
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titleMass spectrometric evidence for the mechanism of free-radical depolymerization of various types of glycosaminoglycans
dc.typeArticle
dcterms.accessRightshttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.carbpol.2020.115847
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dcterms.isVersionOfhttps://doi.org/10.1016/j.carbpol.2020.115847
dc.rights.holderIn Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/page/InC/1.0/
dc.creator.identifierhttps://orcid.org/0000-0003-2219-5833
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
rpi.description.volume233


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