Analysis of N- and O-Glycans by Pyridylamination

Abstract

The pyridylamination method was originally described in 1978 as a means of analyzing glycan structures with high-sensitivity (1). Subsequently, the method has been applied to structure analyses of glycans including glycosidase digestion (2), 2D-mapping by various kinds of high-performance liquid chromatography (HPLC) (3), partial acetolysis (4), Smith degradation (5), methylation analysis (1), nuclear magnetic resonance (6), mass spectrometry (7), and lectin-affinity chromatography (8).