The Art of Carbohydrate Analysis - Hardcover

by Gerrit J. Gerwig (Author)

List of abbreviations

Preface

Introduction

Chapter 1 The World of Carbohydrates

Chapter 2 Basic Knowledge of Glycobiology

2.1 Monosaccharides

2.1.1 The Molecular Structure

2.1.2 D/L-forms of Monosaccharides

2.1.3 Specific Monosaccharides

2.2 Oligosaccharides

2.3 Polysaccharides

2.4 Glycoconjugates

2.4.1 Glycoproteins

2.4.1.1 N-glycans

2.4.1.2 O-glycans

2.4.1.3 Blood Group Determinants

2.4.1.4 Different Types of Glycosylation

2.4.1.5 Glycosides

2.4.2 Proteoglycans and Glycosaminoglycans

2.4.3 Glycolipids

2.4.4 Glycosylphosphatidyl-inositol Membrane Anchors

2.5 Intrinsic Complexity of Carbohydrates

2.6 Working in a Laboratory

Chapter 3 Carbohydrates involved in Diseases

Chapter 4 Detection of Carbohydrate by Colorimetric Methods

4.1 Introduction

4.2 Preparing Standard Sugar Solutions for Calibration Curves

4.3 General tests

4.3.1 Detection of Carbohydrate by a Spot Test

4.3.2 Phenol-Sulfuric Acid Assay

4.3.3 Anthrone Test

4.3.4 Molisch's Test

4.3.5 Fehling's Test

4.3.6 Benedict's Test

4.3.7 Barfoed's Test

4.4 Specific Tests

4.4.1 Seliwanoff's Test for Ketoses

4.4.2 Bial's Test for Pentoses

4.4.3 Colorimetric Analysis of (N-acetyl) Aminosugars

4.4.4 Colorimetric Analysis of Uronic Acids

4.4.5 Colorimetric Analysis of Sialic Acids

4.4.6 Iodine Test for Starch

Chapter 5. Analytical Techniques to Study Carbohydrates

5.1 Structural Parameters

5.2 Glycosidic-bond Cleavage techniques

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Back Jacket

The growing importance of glycobiology and carbohydrate chemistry in modern biotechnology and the pharmaceutical industry makes accurate carbohydrate analysis indispensable. This book provides the principles and protocols of various fundamental carbohydrate analysis methods. Choice of method is entirely dependent upon the type of material being investigated (biological samples, food products, etc.), and the level of structural detail required, i.e. sugar content, compositional analysis, linkages between the sugar components, or the total chemical structure of a given molecule. Full structural characterization of carbohydrate chains requires significant time, resources, and skill in several methods of analysis; no single technique can address all glycan analysis needs.
This book summarizes several existing analytical techniques (both chemical and physical) in an introductory volume designed for the non-expert researcher or novice scientist. While background in carbohydrate chemistry is assumed, all information necessary to understanding the described techniques is addressed in the text.

Author Biography

Dr. Gerrit J. Gerwig earned his Ph.D. degree in Bio-Organic Chemistry from Utrecht University, The Netherlands. During 40 years, he was involved in Glycobiology and Carbohydrate Research at Utrecht University, together with Prof. Dr. JFG Vliegenthart and Prof. Dr. JP Kamerling. Thereafter, during 10 years, he had a guest position as carbohydrate researcher in the group of Prof. Dr. L Dijkhuizen at the University of Groningen, The Netherlands. At this moment, he is associated with CarbExplore Research BV, a glycobiotechnology company in Groningen. He has published over 150 peer-reviewed scientific papers in international journals and several chapters in different books on glycoscience.