A structural study of the asparagine-linked oligosaccharide moiety of duck ovomucoid.
Asparagine-linked oligosaccharides of duck ovomucoid were released quantitatively from the protein by digestion with glycoamidase A (from almond), the reducing ends of the oligosaccharide chains thus obtained were aminated with a fluorescent reagent, 2-aminopyridine, and the mixture of pyridylamino derivatives of the oligosaccharides was separated using two different types of high performance liquid chromatography (HPLC) on a reversed phase column and an amide adsorption column. More than sixteen different oligosaccharides were separated and the structures were characterized by a combination of the 2-dimensional sugar mapping technique using HPLC, exoglycosidase digestion, and proton nuclear magnetic resonance measurements (1- and 2-dimensional). Furthermore, the HPLC profile of duck ovomucoid oligosaccharides was compared with previously reported profiles obtained from quail and chicken ovomucoids.
Takahashi
N
N
GlycoLab, Nakano Central Research Institute, Nakano Vinegar Co. Ltd, Handa-City, Japan.
Matsuda
T
T
Shikami
K
K
Shimada
I
I
Arata
Y
Y
Nakamura
R
R
D000818:Animals; D001216:Asparagine / Q000737:chemistry*; D002236:Carbohydrate Conformation; D002240:Carbohydrate Sequence; D005591:Chemical Fractionation; D002645:Chickens / Q000378:metabolism; D004372:Ducks / Q000378:metabolism*; D009682:Magnetic Resonance Spectroscopy; D008969:Molecular Sequence Data; D015394:Molecular Structure; D009844:Oligosaccharides / Q000737:chemistry*; D010059:Ovomucin / Q000737:chemistry* / Q000302:isolation & purification; D011784:Quail / Q000378:metabolism; D013045:Species Specificity
D009844:Oligosaccharides; D010059:Ovomucin; D001216:Asparagine