Carbohydrate microscopy

Tromas C, Garcia R (2002) Interaction Forces with Carbohydrates Measured by Atomic Force Microscopy. 218 115-132 Tsiourvas D, see Paleos CM (2003) 227 1-29... 

Antibodies against sugars (carbohydrate residues) can be difficult to obtain and lectins are a solution to these problems. Lectins are naturally occurring plant and animal proteins or glycoproteins that selectively bind noncovalently to carbohydrate residues. Lectins can be labeled directly or secondary antibodies against lectins enables the use of other immuno techniques (30) including electron microscopy (31). 

Schorsch C, Gamier C, Doublier JL. Microscopy of xanthan/galactomannan mixtures. Carbohydr Polym 1995 28 319-323. 

Round A, MacDougall AJ, Ring SG, Morris VJ. Unexpected branching in pectin observed by atomic force microscopy. Carbohydr Res 1997 303 251-253. 

HIV is a typical member of the retrovirus family, in that it is an enveloped virus that carries RNA as its genetic information. The structure of HIV (Fig. 2) has been determined by electron microscopy. The viral membrane is acquired from the infected cell as the virus buds through the cell membrane. Inserted into the viral membrane are protein molecules coupled to carbohydrates (glycoproteins) which are essential for viral infectivity and probably also play a role in the... 

Special emphasis is placed on the carbohydrate-mediated cell - target system interaction by describing hints and pitfalls of assays for cytoadhesion, specificity, cytoinvasion, and cytoevasion. In addition, basic considerations are presented to discriminate between active and passive uptake as well as to detect lysosomal accumulation. Finally, the pros and cons of two useful analytical techniques, namely, flow cytometry and confocal laser scanning microscopy, are described in detail. 

Fiebrig, L, Harding, S.E., Rowe, A.J., Hyman, S.C., and Davis, S.S., Transmission electron microscopy studies on pig gastric mucin and its interactions with chitosan, Carbohydr. Polym., 28 239-244 (1995). 

The localization of proteins and carbohydrates within cells and tissues with specific antibodies has long been proven to be a valuable technique. Immuno-localization procedures allow one to detect not only well-characterized cellular structures but also provide information about newly characterized proteins and carbohydrates. This chapter will review some of the advantages and drawbacks of common chemical fixation and permeabilization methods used for immuno-localization at the level of light microscopy. 

Microscopic structure of texturized water-extracted soy flour and texturized soy concentrate were quite similar to that of texturized soy flour. Scanning electron microgrpahs showed that water extraction of soy flours had little effect on morphological characteristics of texturized soy products (Figure 10). Solubility of soluble sugars was not affected by texturization, whereas solubility of proteins decreased sharply when soy flour was texturized (Table VII). It appears that soluble sugars did not interact with proteins during texturization. Based upon results of microscopy and solubility studies, it is reasonable to speculate that natural soluble carbohydrates are not required (do not play an important role) in development of texture or stabilization of structure. 

A hindrance to the elucidation of membrane structure is, of course, the material itself. Membranes are rather intractable lipoprotein systems. Their lipid, protein, and carbohydrate contents are variable both quantitatively and qualitatively since they cannot be crystallized, a detailed analysis by x-ray diffraction is impossible, and since they do not form solutions, the use of hydrodynamic or light-scattering techniques is quite limited. Electron microscopy has been the major physical method, but it is becoming increasingly clear that the electron microscope, at least at present, is incapable by itself of clarifying membrane structure on the molecular level (47). Despite an extensive literature, there is no general... 

R.G. Fulcher, P.J. Wood and S.H. Yiu, Insights into Food Carbohydrates through Fluorescence Microscopy, Food Technology (1984), 101-106. 

T6th E, Helm L, Merbach AE (2002) Relaxivity of MRI Contrast Agents. 221 61 -101 Tromas C, Garcia R (2002) Interaction Forces with Carbohydrates Measured by Atomic Force Microscopy. 218 115-132 Ublacker GA, see Maul JJ (1999) 206 79-105 Uemura S, see NishibayashiY(2000) 208 201 -233 Uemura S, see NishibayashiY (2000)208 235-255... 

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