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A typical class of glycolipids are sphingoglycolipids in which a fatty acid and an oligosaccharide chain are connected to sphingosine, a long-chain amino alcohol, via amide and glycoside. linkages, respectively.
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38
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12044259093
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2 and analogues and binding of polar compounds thereon, see ref 7c.
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2] ≅ 50 mM (∼20 wt %) when a distinct reduction in surface tension (∼40 dyn/cm) is observed. This may be interpreted in terms of bulk effects.
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0348054772
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2 through a membrane filter of 200 nm pores. The chromatogram for the vesicle-free solution thus obtained is the same as that shown in Figure 3, which is actually for an unfiltered solution. Thus, vesicular assemblies if any are only in an undetectable amount, in agreement with the DLS results in reference to the weight- or number-based population.
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55
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0028596370
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Any unfolded conformation could also account for the calculated surface if intermolecular interpenetration of the oligosaccharide moieties is allowed.
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For examples of SPR studies on glycocluster compounds, see: (a) MacKenzie, C. R.; Hirama, T.; Lee, K. K.; Altman, E.; Young, N. M. J. Biol. Chem. 1997, 272, 5533-5538. (b) Matsuura, K.; Kitakouji, H.; Sawasa, N.; Ishida, H.; Kiso, M.; Kitajima, K.; Kobayashi, K. J. Am. Chem. Soc. 2000, 122, 7406-7407. (c) Rathore, D.; McCutchan, T. F.; Garboczi, D. N.; Toida, T.; Hernaiz, M. J.; LeBrun, L. A.; Lang, S. C. Biochemistry 2001, 40, 11518-11524. (d) Haseley, S. R.; Vermeer, H. J.; Kamerling, J. P.; Vliegenthart, J. F. G. Proc. Natl. Acad. Sci. U.S.A. 2001, 96, 9419-9424. (e) Hemáiz, M. J.; de la Fuente, J. M.; Barrientos, A. G.; Penadés, S. Angew. Chem., Int. Ed. 2002, 41, 1554-1557.
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note
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5/w in Figure 8) actually results in no detectable increase in RU. This may be due to low SPR sensitivity of sodium phosphate in terms of mass (low molecular weight) as well as reflective index (high polarity).
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88
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0347424334
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note
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2.
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89
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0346793776
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note
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Ready binding of concanavaline A, a glucose-binding (as well as mannose-binding) lectin, to the surface can be taken as another evidence for the saccharide-coated nature of the latter.
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