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. Author manuscript; available in PMC: 2012 Feb 9.
Published in final edited form as: J Am Chem Soc. 2011 Jan 5;133(5):1597–1602. doi: 10.1021/ja110115a

Table 2.

HOBT-mediated Aspartylation

graphic file with name nihms-262776-t0011.jpg

entry peptide + glycan
ratio (P:G)		 product yielda
1 7 + 14
(1:2)
No HOBT		 graphic file with name nihms-262776-t0012.jpg 20%
2 7 + 14
(1:1.5)		 graphic file with name nihms-262776-t0013.jpg 85%b
3 8 + 14
(1:2)		 graphic file with name nihms-262776-t0014.jpg 75%c
4 10 + 14
(1:2)		 graphic file with name nihms-262776-t0015.jpg 52%d
5 10 + 15
(1:1)		 graphic file with name nihms-262776-t0016.jpg 50%e
6 11 + 14
(1:2)		 graphic file with name nihms-262776-t0017.jpg 55%f
7 12 + 15
(1:1.5)		 graphic file with name nihms-262776-t0018.jpg 52%g
8 11 + 15
(1.5:1)		 graphic file with name nihms-262776-t0019.jpg 75%h
9 11 + 16
(1.8:1)		 graphic file with name nihms-262776-t0020.jpg 49%
10 11 + 17
(1.8:1)		 graphic file with name nihms-262776-t0021.jpg 39%
a

Isolated yield. The ratio of products was determined by LC-MS of the crude reaction mixture (product:acid:aspartimide)

b

89:10:1.

c

82:17:1.

d

59:37:4.

e

52:44:2.

f

60:35:5.

g

63:34:3.

h

62:34:4.

graphic file with name nihms-262776-t0022.jpg