Preparation, properties, and applications of carbohydrate conjugates of proteins and lipids.

As a result of the growing awareness of the involvement of the oligosaccharide moieties of glycoproteins and glycolipids in cell surface recognition and binding phenomena, a wide variety of methods have been developed, many quite recently, for preparing glycoconjugates. The chemical methods used for the attachment of sugars and certain hydrophilic polymers (e.g., polyethylene glycol) are discussed, as are the effects of such modifications on various properties of the protein (immune response, thermal stability and resistance to proteolysis, clearance, and specific binding to cell surface receptors). Enzymatic approaches to glycoconjugate preparation are also considered, and several examples are given of the preparation of model glycolipids, useful in studying cell surface phenomena. In a final section, three areas are considered in which rapid advances seem likely to occur: improved methods for the preparation of glycoconjugates; direct modification of cell surface glycoconjugates; and modification for the purpose of studying location and environment of membrane glycoconjugates.