Analysis of N- and O-Glycans by Pyridylamination

The pyridylamination method was originally described in 1978 as a means of analyzing glycan structures with high-sensitivity (1 ). Subsequently, the method has been applied to structure analyses of glycans including glycosidase digestion (2 ), 2D-mapping by various kinds of high-performance liquid chromatography (HPLC) (3 ), partial acetolysis (4 ), Smith degradation (5 ), methylation analysis (1 ), nuclear magnetic resonance (6 ), mass spectrometry (7 ), and lectin-affinity chromatography (8 ).