Rapid glycoconjugation with glycosyl amines. Issue 44 (4th November 2021)

• Record Type: Journal Article
• Authors: Rapp, Mareike A.; Baudendistel, Oliver R.; Steiner, Ulrich E.; Wittmann, Valentin
• Is Part Of: Chemical science. Volume 12:Issue 44(2021)
• Page Start: 14901
• Page End: 14906
• Publication Date: 2021-11-04
• Subjects: Chemistry -- Periodicals; 540.5
• DOI: 10.1039/d1sc05008g
• Languages: English
• ISSNs: 2041-6520

Abstract

Abstract : A new method for carbohydrate-oxyamine ligation starting from glycosyl amines 1 instead of the commonly used reducing sugars 2 results in tremendously increased ligation rates without the need for a catalyst, such as aniline. Abstract : Conjugation of unprotected carbohydrates to surfaces or probes by chemoselective ligation reactions is indispensable for the elucidation of their numerous biological functions. In particular, the reaction with oxyamines leading to the formation of carbohydrate oximes which are in equilibrium with cyclic N -glycosides (oxyamine ligation) has an enormous impact in the field. Although highly chemoselective, the reaction is rather slow. Here, we report that the oxyamine ligation is significantly accelerated without the need for a catalyst when starting with glycosyl amines. Reaction rates are increased up to 500-fold compared to the reaction of the reducing carbohydrate. For comparison, aniline-catalyzed oxyamine ligation is only increased 3.8-fold under the same conditions. Glycosyl amines from mono- and oligosaccharides are easily accessible from reducing carbohydrates via the corresponding azides by using Shoda's reagent (2-chloro-1, 3-dimethylimidazolinium chloride, DMC) and subsequent reduction. Furthermore, glycosyl amines are readily obtained by enzymatic release from N -glycoproteins making the method suited for glycomic analysis of these glycoconjugates which we demonstrate employing RNase B. Oxyamine ligation of glycosyl amines can be carried out at close to neutral conditions which makes the procedure especially valuable for acid-sensitive oligosaccharides.