Preparation of N-Glycans from Natural Products

Abstract

In order to investigate the relationship between the function of a native glycoprotein and the structure of a sugar chain, it is important to obtain a protein that has a homogeneous glycan structure. Enzymatic methods using glycosyltransferases and glycoside hydrolases and organic chemical methods to achieve this are well established. Besides, methods utilizing sugar chains present in natural products have also been explored. In this mini review, the extraction, purification, and preparation of N-glycan from natural products (chicken eggs, edible bird’s nest, gingko nuts, and soybeans), from which the yields of the homogeneous glycans are easily available, are described in detail.