Keratan sulfate glycosaminoglycan from chicken egg white

Fu, Li
Sun, Xiaojun
He, Wenqin
Cai, Chao
Onishi, Akihiro
Zhang, Fuming
Linhardt, Robert J.
Liu, Zhangguo
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Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
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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.
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.
Glycobiology, 26, 693–700
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Rensselaer Polytechnic Institute, Troy, NY