Jerry McCully and others sugars lovers,
SUGARS
======
How sweet [(it is)/(is it)] to work with glycoproteins (!/?)
Please, when asking for help, include details of the source and nature of
the glycosylation.
i.e. :
Natural (Human or Mammalian) - monoclonal (best) / polyclonal / single
donor / pooled multi-donor (worst).
Heterologous expression - organism used for expression and source:
mammalian /
yeast /
insect/ :drosophila:bacolovirus
etc.
cell types
N-only or both N- and O- glycosylation and number of glycosylation sites.
Type of sugars present and the degree of variability.
Glycosylation is highly variable and depends on your system and growth
conditions.
PHASE SEPARATION
================
Glycosylated proteins tend to be very soluble and phase separation is not
typical.
PEG/salt phase separation on the other hand is very common.
This is a different topic which is independent of your protein and of
glycosylation.
I would be happy to offer advice but I lack the information to do so.
Enrico.
--
Enrico A. Stura D.Phil. (Oxon) , Tel: 33 (0)1 69 08 4302 Office
Room 19, Bat.152, Tel: 33 (0)1 69 08 9449 Lab
LTMB, SIMOPRO, IBiTec-S, CEA Saclay, 91191 Gif-sur-Yvette
Cedex FRANCE http://www-dsv.cea.fr/en/ibitecs/82
http://www.chem.gla.ac.uk/protein/mirror/stura/index2.html
e-mail: est...@cea.fr Fax: 33 (0)1 69 08 90 71
