糖蛋白的去糖基化方法研究进展  

Research Progress on the Methods of Deglycosylation of Glycoproteins

作　　者：徐云巧 李婷婷[1] 吴彩娥[1] 范龚健[1] 李佟[1] 

机构地区：[1]南京林业大学轻工科学与工程学院,南京210037

出　　处：《中国生物工程杂志》2017年第5期97-106,共10页China Biotechnology

基　　金：江苏省自然科学基金青年基金(BK20150883);江苏高校优势学科建设工程项目(PAPD);南方现代林业协同创新中心科研项目资助项目

摘　　要：糖组学是继基因组学及蛋白质组学后的新兴研究领域,糖基化是非常重要的一种蛋白质翻译后修饰,在多种生物过程中扮演着重要角色,异常糖基化与一些疾病的发生发展密切相关,因此糖基化的研究已成为研究热点。去糖基化后能够影响糖蛋白的活性、分泌等物化性质,而且去糖基化也是糖基化研究的主要技术手段,因此综述了各种去糖基化的方法,各种方法的优缺点和适用范围及去糖基化后的结构检测方法等,为研究去糖基化对大分子物质的构效关系提供参考。Glycomics is emerging after genomics and proteomics research, glycosylation is an important post-translation modification of proteins which plays an significant role in many biological processes, abnormal glycosylation is closely related to the occurrence of some diseases development, therefore, glycosylation research has become a hot research topic. Deglycosylation can affect the activity, secretion and other physical and chemical properties of glycoprotein, and deglycosylation is also the main technical means of glycosylation research, various methods of deglycosylation, the advantages and disadvantages of various methods and the applicable scope as well as the detection methods of the deglycosylation were summarized, and provided a reference for the study of structure-activity macromolecules.

关 键 词：糖基化 糖蛋白 去糖基化 技术手段 构效关系 

分 类 号：Q513.2[生物学—生物化学]