Carbohydrate-Functionalized Surfactant Vesicles for Controlling Glycan Density
Monique A. Makos, Rebecca A. Zangmeister
We report on the development of a method for rapidly characterizing the glycan binding properties of lectins. Catanionic surfactant vesicles were prepared that spontaneously formed in water and remained stable at room temperature for months. By varying the amount of glycoconjugate added during preparation, glycans were incorporated on the outer surface of the vesicles in a controlled range of densities. The carbohydrate-functionalized vesicles were applied to commercially-available, nitrocellulose-coated slides to generate glycan arrays. As proof of concept, the binding of two lectins, Concanavalin A and peanut agglutinin, to the arrays was quantified using a biotin-avidin fluorescence sandwich assay. This facile method of preparing a glycan array by using vesicles to control the glycan density can be expanded to provide a platform for characterizing unknown lectins.
and Zangmeister, R.
Carbohydrate-Functionalized Surfactant Vesicles for Controlling Glycan Density, Talanta, [online], https://doi.org/10.1016/j.talanta.2012.01.036
(Accessed December 5, 2023)