Glycosaminoglycans of the chicken muscular stomach or gizzard

Authors
Chen, Yin
Reddy, Megan
Yu, Yanlei
Zhang, Fuming
Linhardt, Robert J.
ORCID
https://orcid.org/0000-0003-2219-5833
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Other Contributors
Issue Date
2017-02-01
Keywords
Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
Degree
Terms of Use
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Full Citation
Glycosaminoglycans of the chicken muscular stomach or gizzard, Y. Chen, M. Reddy, Y. Yu, F. Zhang, R. J. Linhardt, Glycoconjugate Journal, 34, 119–126, 2017.
Abstract
Glycosaminoglycans (GAGs) were prepared from the muscular stomach or gizzard of the chicken. The content of GAGs on a dry weight basis contains 0.4 wt.% a typical value observed for a muscle tissue. The major GAG components were chondroitin-6-sulfate and chondroitin-4-sulfate (~64 %) of molecular weight 21–22 kDa. Hyaluronan (~24 %) had a molecular weight 120 kDa. Smaller amounts (12 %) of heparan sulfate was also present which was made of more highly sulfated chains of molecular weight of 21-22 kDa and a less sulfated low molecular weight (< 10 kDa) heterogeneous partially degraded heparan sulfate. Chicken gizzard represents an inexpensive and readily available source of muscle tissue-derived GAGs.
Description
Glycoconjugate Journal, 34, 119–126
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Department
The Linhardt Research Labs.
The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
Publisher
Relationships
The Linhardt Research Labs Online Collection
Rensselaer Polytechnic Institute, Troy, NY
Glycoconjugate Journal
https://harc.rpi.edu/
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