目的 通过对成像毛细管等电聚焦电泳谱图分析探讨重组白介素-15融合蛋白糖链类型和构成比例。方法 通过建立相应的数学模型,分析重组白介素-15融合蛋白的等电聚焦电泳检测谱图、去唾液酸等电聚焦电泳检测谱图和去N糖链等电聚焦电泳检测谱图,并根据各峰面积和等电点的相互关系,用最小二乘法进行组成拟合分析,明确峰面积和等电点分布相互关系。结果 确认间隔1个峰模型的合理性,并根据该模型获得一系列基础相关数据,包括该蛋白的表观m值25.53个基准(R);该蛋白的表观n值28.83R;唾液酸的表观m值0.86(0.855)R,表观n值0.12(0.119)R;N乙酰氨基葡萄糖(未区分与N乙酰半乳糖胺的不同)表观n值0.06(0.061)R;去N糖链后形成的羧基表观m值0.19(0.186)R。该蛋白质糖构成的相关信息,包括唾液酸化度为;摩尔比约1.83;蛋白原型占比约8.3%、含N糖链单修饰占比约19.8%、含N糖链双修饰约28.4%、含N糖链三修饰占比约23.7%;带唾液酸O糖链修饰占比19.8%;主要糖型为G0(海藻糖F)、G1(F)、G2(F)、G1A1(F)和G2A1(F)。结论 糖链的结构复杂,但也有一定重复性和规律性,希望通过本实验的研究,可以快速勾勒出糖蛋白糖链轮廓,增进对糖蛋白认识和对蛋白相互作用的研究。
Abstract
OBJECTIVE To analyze the glycosylated chains of recombinant interleukin-15 fusion protein using capillary isoelectric focusing-whole column imaging detection (WCID-cIEF) spectrograms. METHODS Using established corresponding mathematical models and the least square method, the WCID-cIEF spectrograms of whole protein, de-salicylic-acid protein and de-N-glycosylation-chain protein were analyzed. Among the mathematical models, the interval-1-peak model was selected. And according to the model, the relationship between isoform peak-areas and isoelectric points was listed. RESULTS The rationality of the interval-1-peak model was confirmed and a series of basic data was obtained according to the model as follows:the apparent m value of the protein was 25.53 reference(R), the apparent n value of the protein was 28.83R, the apparent m value of sialic acid was 0.86 (0.855) R, the apparent n value was 0.12 (0.119) R, the apparent n value of N-acetylglucosamine (undifferentiated from N-acetylgalactosamine) was 0.06(0.061) R, and the apparent m value of formed carboxyl after N-chain removal was 0.19 (0.186) R. Some information of protein sugar composition was also obtained: the sialylation degree was about 1.83 mol·mol-1, the percentage of prototype protein was about 8.3%, the percentage of single N-glycosated modification protein was about 19.8%, the percentage of double N-glycosated modification protein was about 28.4%, the percentage of triple N-glycosated modification protein was about 23.7%, and the percentage of O-glycosated modification (with sialic acid) protein was about 19.8%. The main sugar types should be G0 (F), G1 (F), G2 (F), G1A1 (F), and G2A1 (F). CONCLUSION The structure of sugar chain is complex, but it also has some repeatability and regularity. We hope that through this study, the glycoprotein sugar chain can be quickly outlined, the understanding of glycoprotein and the study of protein interaction can be improved.
关键词
成像毛细管等电聚焦电泳 /
重组IL-15 融和蛋白 /
等电点异质性 /
等电点异构体 /
N-糖基化修饰 /
O-糖基化修饰 /
唾液酸
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Key words
capillary isoelectric focusing-whole column imaging detection(WCID-cIEF) /
recombinant IL-15 fusion protein /
isoelectric point heterogeneity /
isoelectric point isoform(IF) /
N-glycosylation /
O-glycosylation /
sialic acid(SA)
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中图分类号：
R917
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参考文献
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脚注
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基金
国家重大新药创制项目资助(2018ZX09101001-004-002);《中国药典》药品标准提高项目资助(2018S001)
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