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Modification of sialic acids by 9-O-acetylation is detected in human leucocytes using the lectin property of influenza C virus

  • Gert Zimmer
    ,
  • Toshiaki Suguri
    ,
  • Gerd Reuter
    ,
  • Robert K. Yu
    ,
  • Roland Schauer
    ,
  • Georg Herrler(corresponding author)
*Corresponding author for this work
  • University of Marburg
    ,
  • Kiel University
    ,
  • Virginia Commonwealth University
Scholary Output:
Contribution to journal
Article
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Open access

Abstract

Influenza C virus spike glycoprotein HEF specifically recognizes glycoconjugates containing 9-O-acetyl-N-acetylneuraminic acid. The same protein also contains an esterase activity. Taking advantage of these two properties, influenza C virus was used as a very sensitive probe for the detection of traces of 9-O-acetyl-N-acetylneuraminic acid in human leucocytes. The binding of influenza C virus to leucocyte glycoproteins and gangliosides separated by sodium dodecyl sulphate-polyacrylamide gel electrophoresis and thin-layer chromatography, respectively, was assayed using a chromogenic esterase substrate. In this way, glycoproteins of B-lymphocytes and T-lymphocytes were found to contain 9-O-acetylated sialic acids. Of the various 9-O-acetylated gangliosides detected, one had the characteristics of 9-O-acetylated GD3. The identification of 9-O-acetylated sialic acids on distinct glycoproteins and glycolipids should be helpful in assigning a physiological role to this sugar.

Publication Information

Output type

Scholary Output:
Contribution to journal
Article
Peer-review

Original language

English (US)

Pages from-to (Number of pages)

Pages 343-349 (7 pages)

Journal (Volume, Issue Number)

Glycobiology (Volume 4, Issue 3)

Publication milestones

  • Published - 06/1994

Publication status

Published - 06/1994

ISSN

0959-6658

Publication IDs

  • Scopus: 0028228529
  • PubMed: 7949660

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Funding Details

We thank Snow Brand Milk Products Co., Ltd (Kawagoe, Japan) for kindly providing the monoclonal antibody against O-Ac-GD3 from bovine cheese whey. This work was conducted by G.Z. in partial fulfilment of the requirements for the Dr rer. nat. degree from FBI7, Philipps-Universital, Marburg. Financial support was obtained from the Deutsche Forschungsgemeinschaft (SFB 286).
FunderFunding number
DFG
SFB 286