Quantitative β-elimination-reduction of O-glycosyl linkages in chondroitin sulfates

The chondroitin 4-sulfate-peptide from whale cartilage contains serine, xylose, and galactose in ～1:1:2 molar ratio. Deamination with nitrous acid showed that about 50% of the serine is at the amino terminus. Various conditions of β-elimination-reduction were employed with the preparation to provide quantitative data on the linkage region between protein and carbohydrate. The optimal conditions used, 0.4m sodium hydroxide in the presence of 0.3m sodium borohydride and 0.01m PdCl₂·2H₂O for 24 h at 25°, resulted in an increase of alanine content and concomitant decrease of serine and conversion of xylose into xylitol, all in equimolar amounts. Furthermore, substitution of both the terminal amino and carboxyl groups, and elimination-reduction, brought about cleavage of most of the linkages; over 90% of the amino acids originally present were lost after re-isolation of the polymer fraction. These results indicate that β-elimination-reduction alone, under the optimal conditions, allows the mode of linkage to be quantitatively determined as an O-xylosylserine linkage. Under these optimal conditions, the linkage region between protein and a chondroitin 4- and 6-sulfate hybrid (1:1) from bovine tracheal cartilage was determined to be Gal-Gal-Xyl-O-Ser, thus being similar to that found in chondroitin 4-sulfate-peptide.