Notes

Profiles Desorptionionization Mass Spectrometry Maldi Ms
Oligosaccharides were sequenced using specific exoglycosidases, and digestion products were analyzed by MALDI MS and the computer matching of the resulting masses with those derived from a sequence database. Fifty picomoles (6 microg) of arylsulfatase A applied to the gel were sufficient to characterize its oligosaccharide content. The results indicated that human placental arylsulfatase A possesses only high-mannose-type oligosaccharides, of which almost half are core fucosylated. In addition, there was a minor species of high-mannose-type glycan bearing six mannose residues with a core fucose. This structure was not expected since high-mannose-type oligosaccharides basically have not been recognized as a substrate for the alpha1,6-fucosyltransferase.Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency.

Quijada-Morín N(1), Williams P(2), Rivas-Gonzalo JC(1), Doco T(2), Facultad de Farmacia, Universidad de Salamanca, E-307 Salamanca, Spain.Facultad de Farmacia, Universidad de Salamanca, E-307 Salamanca, Spain. The influence of the proanthocyanidic, polysaccharide and oligosaccharide composition on astringency perception of Tempranillo wines has been evaluated. Statistical analyses revealed the existence of relationships between chemical composition and perceived astringency. Proanthocyanidic subunit distribution had the strongest contribution to the multiple linear regression (MLR) model. Polysaccharide families showed clear opposition to astringency perception according to principal component analysis (PCA) results, being stronger for mannoproteins and rhamnogalacturonan-II (RG-II), but only Polysaccharides Rich in Arabinose and Galactose (PRAGs) were considered in the final fitted MLR model, which explained 96% of the variability observed in the data. Obtain today did not show a clear opposition, revealing that structure and size of carbohydrates are important for astringency perception.

Mannose and galactose residues in the oligosaccharide fraction are positively related to astringency perception, probably because its presence is consequence of the Analysis of the N-linked oligosaccharides of human C1s using electrospray Petillot Y(1), Thibault P, Thielens NM, Rossi V, Lacroix M, Coddeville B, Spik Information on the structures of the oligosaccharides linked to Asn residues 159 and 391 of the human complement protease C1s was obtained using mass spectrometric and monosaccharide analyses. Asn159 is linked to a complex-type biantennary, bisialylated oligosaccharide NeuAc2 Gal2 GlcNAc4 Man3 (molecular mass = 26 +- 1). Asn391 is occupied by either a biantennary, bisialylated oligosaccharide, or a triantennary, trisialylated species NeuAc3 Gal3 GlcNAc5 Man3 (molecular mass = 2861 +- 1), or a fucosylated triatennary, trisialylated species NeuAc3 Gal3 GlcNAc5 Man3 Fuc1 (molecular mass = 07 +- 1), in relative proportions of approximately 111. The carbohydrate heterogeneity at Asn391 gives rise to three major types of C1s molecules of molecular masses 79,318 +- 8 (A), 79,971 +- 8 (B), and ,131 +- 8 (C), with an average mass of 79,7 +- 8. A minor modification, yielding an extra mass of 132 +- 2, is also Primary structure of neutral and acidic oligosaccharide-alditols derived from the jelly coat of the Mexican axolotl. 2'-fucosyllactose of oligosaccharides with fucosyl(alpha 1-3)fucosyl(alpha 1-4)-3-deoxy-D-glycero-D-galacto-nonulosonic acid and galactosyl(alpha 1-4)[fucosyl(alpha 1-2)]galactosyl(beta Strecker G(1), Wieruszeski JM, Michalski JC, Alonso C, Leroy Y, Boilly B, Six major neutral and acidic oligosaccharide-alditols were prepared from the jelly coat of Mexican axolotl eggs. These compounds were demonstrated to contain 3-deoxy-D-glycero-D-galacto-nonulosonic acid (dNloA) and L-fucose (Fuc).

The structures of the six major oligosaccharides were established as follows DOI 111j432-33992.tb17135.xAssembly of Bacterial Capsular Polysaccharides and Exopolysaccharides.Polysaccharides are dominant features of most bacterial surfaces and are displayed in different formats. Many bacteria produce abundant long-chain capsular polysaccharides, which can maintain a strong association and form a capsule structure enveloping the cell andor take the form of exopolysaccharides that are mostly secreted into the immediate environment. These polymers afford the producing bacteria protection from a wide range of physical, chemical, and biological stresses, support biofilms, and play critical roles in interactions between bacteria and their immediate environments.
Here's my website: https://en.wikipedia.org/wiki/2%27-Fucosyllactose