Keratan sulfate glycosaminoglycan from chicken egg white

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Authors
Fu, Li
Sun, Xiaojun
He, Wenqin
Cai, Chao
Onishi, Akihiro
Zhang, Fuming
Linhardt, Robert J.
Liu, Zhangguo
Issue Date
2016-07-01
Type
Article
Language
ENG
Keywords
Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
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Abstract
Keratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36–41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-D-glucosamine (1 → 3) β-D-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F.
Description
Glycobiology, 26, 693–700
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Keratan sulfate glycosaminoglycan from chicken egg white, L. Fu, X. Sun, W. He, C. Cai, A. Onishi, F. Zhang, R. J. Linhardt, Z. Liu, Glycobiology, 26, 693–700, 2016.
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14602423
9596658
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