Table 2.
Glycan Strand Length Distribution Analysis of H. pylori
| % UV | % molar | |||
|---|---|---|---|---|
| Disaccharide units | 26695 | amiA− | 26695 | amiA− |
| 1 | 3.71% ± 1.0% | 4.04% ± 0.7% | 3.71% ± 1.0% | 4.04% ± 0.7% |
| 2 | 4.26% ± 1.4% | 4.24% ± 0.8% | 2.13% ± 0.7% | 2.12% ± 0.4% |
| 3 | 5.79% ± 2.0% | 6.23% ± 1.3% | 1.93% ± 0.7% | 2.08% ± 0.4% |
| 4 | 6.80% ± 0.8% | 7.22% ± 0.8% | 1.70% ± 0.2% | 1.81% ± 0.2% |
| 5 | 7.30% ± 0.2% | 7.54% ± 0.4% | 1.46% ± 0.0% | 1.51% ± 0.1% |
| 6 | 7.42% ± 0.1% | 7.03% ± 0.1% | 1.24% ± 0.0% | 1.17% ± 0.0% |
| 7 | 7.60% ± 0.2% | 6.39% ± 0.2% | 1.09% ± 0.0% | 0.91% ± 0.0% |
| 8 | 6.68% ± 0.5% | 5.42% ± 0.0% | 0.84% ± 0.1% | 0.68% ± 0.0% |
| 9 | 5.52% ± 0.6% | 4.45% ± 0.4% | 0.61% ± 0.1% | 0.49% ± 0.0% |
| 10 | 5.32% ± 0.2% | 4.69% ± 0.5% | 0.53% ± 0.0% | 0.47% ± 0.1% |
| 11 | 4.29% ± 0.1% | 3.13% ± 0.1% | 0.39% ± 0.0% | 0.28% ± 0.0% |
| 12 | 3.75% ± 0.1% | 2.16% ± 1.1% | 0.31% ± 0.0% | 0.18% ± 0.1% |
| 13 | 3.14% ± 0.1% | 2.20% ± 0.8% | 0.24% ± 0.0% | 0.17% ± 0.1% |
| 14 | 2.55% ± 0.2% | 2.15% ± 0.4% | 0.18% ± 0.0% | 0.15% ± 0.0% |
| 15 | 2.06% ± 0.2% | 1.81% ± 0.2% | 0.14% ± 0.0% | 0.12% ± 0.0% |
| 16 | 1.62% ± 0.2% | 1.44% ± 0.1% | 0.10% ± 0.0% | 0.09% ± 0.0% |
| 17 | 1.32% ± 0.3% | 0.46% ± 0.8% | 0.08% ± 0.0% | 0.03% ± 0.0% |
| 18 | 0.93% ± 0.6% | 0.41% ± 0.7% | 0.05% ± 0.0% | 0.02% ± 0.0% |
| 19 | 0.78% ± 0.5% | 0.37% ± 0.6% | 0.04% ± 0.0% | 0.02% ± 0.0% |
| 20 | 0.73% ± 0.3% | 0.35% ± 0.6% | 0.04% ± 0.0% | 0.02% ± 0.0% |
| 21 | 0.64% ± 0.3% | 0.31% ± 0.5% | 0.03% ± 0.0% | 0.01% ± 0.0% |
| 22 | 0.52% ± 0.3% | 0.27% ± 0.5% | 0.02% ± 0.0% | 0.01% ± 0.0% |
| 23 | 0.19% ± 0.3% | 0.24% ± 0.4% | 0.01% ± 0.0% | 0.01% ± 0.0% |
| 24 | 0.15% ± 0.3% | 0.20% ± 0.3% | 0.01% ± 0.0% | 0.01% ± 0.0% |
| 25 | 0.06% ± 0.1% | 0.00% ± 0.0% | 0.00% ± 0.0% | 0.00% ± 0.0% |
| ≥26 | 16.86% ± 2.1% | 24.97% ± 4.6% | 0.50% ± 0.1% | 0.81% ± 0.2% |
Each glycan strand species corresponds to the different peaks in Fig. 1B. The nomenclature of each peak refers to the number of disaccharide repeating units per glycan strand specie. The UV percentage takes into account the total glycan strand UV absorbing material separated by HPLC (Fig. 1B). The molar percentage can be calculated for the 25 first peaks by dividing the UV percentage by the number of disaccharide units of each glycan species. The final glycan strand peak is a mixture of different species for which the relative proportions are unknown. Therefore, we estimated the average glycan strand length of the very long chains to have a gross estimate of their molar proportion. To determine the average chain length for glycans ≥26 disaccharide units, we used the following formula = (average length − UV% [peaks 1–25] × average length [peaks 1–25])/UV% [peaks ≥26]). The average glycan strand length was calculated in Table 1 (10.2 and 10.7 for 26695 and 26695 amiA, respectively). The average length for the glycan chains up to 25 disaccharide units were calculated as described by Harz.23 We obtained an average of 5.3 and 4.9 for 26695 and 26695 amiA, respectively. The average length of glycans with more than 26 disaccharide units is 33.4 and 30.7 disaccharide repeating units for 26695 and 26695 amiA, respectively. HPLC, high-pressure liquid chromatography.