Shimadzu has patented a method for preparing glycan samples involving lactonization and amidation reactions with specific conditions. The process includes reacting sialic acids with ammonia, amines, or salts, without the need for a dehydration condensation agent. This innovation streamlines glycan analysis processes. GlobalData’s report on Shimadzu gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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Method for preparing glycan sample through lactonization and amidation
A recently granted patent (Publication Number: US11971336B2) discloses a method for preparing a sample containing a glycan. The method involves a lactonization reaction where sialic acids in the glycan are lactonized, followed by an amidation reaction where lactones of lactonized sialic acids are amidated through the addition of an amidation reaction solution to the sample. The amidation reaction solution includes ammonia, an amine, or a salt thereof, with specific conditions such as a pH of 7.7 or higher and a concentration of 0.5 M or more. Notably, the method excludes the use of a dehydration condensation agent in the amidation reaction, simplifying the process.
Furthermore, the patent includes additional claims related to the method, such as the removal of the lactonization reaction solution after the reaction, a short contact time of less than 30 minutes with the amidation reaction solution, and the use of specific types of amines like primary amines with unbranched alkyl groups. The method also allows for the analysis of the prepared sample through mass spectrometry or chromatography. Another key aspect of the method is the opening of lactone rings of lactonized sialic acids through aminolysis in the amidation reaction, eliminating the need for hydrolysis. Overall, the patented method offers a novel approach to preparing glycan samples for analysis, streamlining the process and improving efficiency in glycan research and analysis.
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