title: Keratan sulfate glycosaminoglycan from chicken egg white.
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.
authors.affiliation: Department of Chemistry and Chemical Biology.
authors.forename: Li
authors.initials: L
authors.lastname: Fu
authors.affiliation: Department of Chemistry and Chemical Biology.
authors.forename: Xiaojun
authors.initials: X
authors.lastname: Sun
authors.affiliation: Department of Chemical and Biological Engineering.
authors.forename: Wenqin
authors.initials: W
authors.lastname: He
authors.affiliation: Department of Chemistry and Chemical Biology.
authors.forename: Chao
authors.initials: C
authors.lastname: Cai
authors.affiliation: Department of Biology.
authors.forename: Akihiro
authors.initials: A
authors.lastname: Onishi
authors.affiliation: Department of Chemical and Biological Engineering.
authors.forename: Fuming
authors.initials: F
authors.lastname: Zhang
authors.affiliation: Department of Chemistry and Chemical Biology.|Department of Chemical and Biological Engineering.|Department of Biology.|Department of Biomedical Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA.
authors.forename: Robert J
authors.initials: RJ
authors.lastname: Linhardt
authors.affiliation: College of Animal Science, Zhejiang Agriculture & Forestry University, Lin'an, Zhejiang 311300, China.
authors.forename: Zhangguo
authors.initials: Z
authors.lastname: Liu
mesh_terms: D000818:Animals; D002645:Chickens; D004529:Egg White / Q000737:chemistry*; D005690:Galactose / Q000737:chemistry; D006026:Glycoside Hydrolases / Q000737:chemistry; D007632:Keratan Sulfate / Q000737:chemistry* / Q000302:isolation & purification; D008970:Molecular Weight; D019158:N-Acetylneuraminic Acid / Q000737:chemistry; D043524:Peptide-N4-(N-acetyl-beta-glucosaminyl) Asparagine Amidase / Q000737:chemistry; D011509:Proteoglycans / Q000737:chemistry*; D012794:Sialic Acids / Q000737:chemistry
chemical_list: D011509:Proteoglycans; D012794:Sialic Acids; D007632:Keratan Sulfate; D006026:Glycoside Hydrolases; C026093:keratan-sulfate endo-1,4-beta-galactosidase; D043524:Peptide-N4-(N-acetyl-beta-glucosaminyl) Asparagine Amidase; D019158:N-Acetylneuraminic Acid; D005690:Galactose
keywords: chicken egg white; glycosaminoglycan; keratan sulfate