Adhesive Properties of the Carbohydrate-Modified von Willebrand Factor (CHO-vWF)

In this cooperative study, we explored the role of the carbohydrate moiety (CHO) of von Willebrand factor (vWF) in supporting platelet adhesion. Because of previous discrepant results, all purification steps and CHO modifications by various enzymes were critically evaluated. Under our conditions, CH...

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Bibliographic Details
Published in:Blood 1988-04, Vol.71 (4), p.947-952
Main Authors: Federici, Augusto B., Romeuf, Christophe De, De Groot, Phlip G., Samor, Bruno, Lombardi, Rossana, D’Alessio, Patrizia, Mazurier, Claudine, Mannucci, Pier Mannuccio, Sixma, Jan J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Blood coagulation. Blood cells
Carbohydrate Conformation
Coagulation factors
Electrophoresis, Polyacrylamide Gel
Fundamental and applied biological sciences. Psychology
Galactose - metabolism
Glycoside Hydrolases
Humans
Mannosyl-Glycoprotein Endo-beta-N-Acetylglucosaminidase
Molecular and cellular biology
N-Acetylneuraminic Acid
Neuraminidase
Platelet Adhesiveness
Platelet Aggregation
Sialic Acids - blood
Structure-Activity Relationship
von Willebrand Factor - isolation & purification
von Willebrand Factor - physiology
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Summary:In this cooperative study, we explored the role of the carbohydrate moiety (CHO) of von Willebrand factor (vWF) in supporting platelet adhesion. Because of previous discrepant results, all purification steps and CHO modifications by various enzymes were critically evaluated. Under our conditions, CHO-modified vWF preparations contained
ISSN:0006-4971
1528-0020
DOI:10.1182/blood.V71.4.947.947