ABSTRACT
Glycol cleavage: The glycol cleavage of carbohydrates is the oxidative cleavage of a carbon–carbon bond between vicinal hydroxyl groups resulting in the formation of aldehydes which can, for example, be coupled to amino groups. Amino-terminal serine or threonine is also subjected to glycol cleavage (From Chai, W., Stoll, M.S., Cashmore, G.C., and Lawson, A.M., Specificity of mild periodate oxidation of oligosaccharide-alditols: Relevance to the analysis of the core-branching pattern of O-linked glycoprotein oligosaccharides, Carbohydr. Res., 239, 107–115, 1993; Zhong, Y.L., and Shing, T.K., Efficient and facile glycol cleavage oxidation using improved silica gel-supported sodium metaperiodate, J. Org. Chem., 62, 2622–2624, 1997; Balakrishnan, B., Lesieur, S., Labarre, D., and Jayakrishnan, A., Periodate oxidation of sodium alginate 508in water and in ethanol-water mixture: A comparative study, Carbohydr. Res., 340, 1425–1429, 2005; Liu, B., Burdine, L., and Kodadek, T., Chemistry of periodate-mediated cross-linking of 3,4-dihydroxyphenylalanine-containing molecules to proteins, J. Am. Chem. Soc., 128, 15228–15235, 2006; Chelius, D., and Shaler, T.A., Capture of peptides with N-terminal serine and threonine: A sequence-specific chemical method for peptide mixture simplification, Bioconjug. Chem., 14, 205–211, 2003).
