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. 2010 Apr 2;285(24):18336–18343. doi: 10.1074/jbc.M110.101592

FIGURE 3.

FIGURE 3.

Degree of sulfation as a function of oligosaccharide location. The saturated counterparts of the dp8 oligosaccharides shown in Fig. 2A were quantified, and the average degree of sulfation for both sets of data were calculated. Saturated oligosaccharides originate from the NRE of the chain, whereas Δ-unsaturated oligosaccharides originate from the internal region of the chain.