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Agarose Bound Sugars

These agarose-bound sugars may be used as affinity matrices to purify an array of carbohydrate-binding proteins. The sugars are attached to cross-linked, 4%, agarose beads with diameters of approximately 100 microns. Sugars are randomly coupled through a proprietary 5-atom hydrophilic linker arm. The agarose-bound sugars are provided as a 50% suspension in buffered saline with sodium azide. Most applications would involve using these agarose sugars in a standard column format at ambient temperature. Captured proteins can be subsequently recovered through elution procedures specific for the sugar, as indicated on the accompanying product data sheet.

Agarose-bound sugars have been used extensively to purify carbohydrate binding proteins. Lectins and other proteins with carbohydrate binding properties are ubiquitous in nature and are responsible for many important processes such as cell-cell interactions, virus and bacteria binding to cells, removal of specific glycoproteins or cells from blood, and recognition of invasive organisms or foreign tissues. These interactions generally require a defined sugar structure as part of a glycoprotein, glycolipid, or other glycoconjugate to be present on the surface membrane of a cell or organism. Often these carbohydrate structures are complex and specific recognition requires this complexity. Usually the terminal sugar of the complex oligasaccharide plays the most important role in binding. As a consequence, the terminal sugar of the glycoconjugate alone may be sufficient to allow binding of the lectin or sugar-binding protein, even though the affinity to it may be lower than to the complete structure.

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