Interaction Assay of Oligosaccharide with Protein Using Fluorescence Polarization (FP) and Fluorescence Correlation Spectroscopy (FCS)
Carbohydrate-protein interaction is very important in understanding the function of sugar chains. The immobilization or fluorescence modification of oligosaccharides was investigated to understand the biological interaction between various species and oligosaccharides. In many cases of immobilization and modification of carbohydrates, the structure of the glycan was found to be relatively small, because the synthesis of an oligosaccharide is not easy compared with that of an oligopeptide or oligonucleotide.
KeywordsSialic Acid Binding Assay Fluorescence Polarization Fluorescence Correlation Spectroscopy Sugar Chain
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