Comprehensive site- and structure-specific profiling of N-glycosylation of edible bird’s nest (EBN) proteome using label-free quantitative glycoproteomics

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-12-17 DOI:10.1016/j.foodchem.2024.142535
Yue Yu, Jiukai Zhang, Xiabing Kong, Wenhan Kang, Ranran Xing, Ying Chen
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Abstract

Glycoproteins, which are involved in numerous biological functions, are among the most critical functional ingredients in an edible bird's nest (EBN). To gain a comprehensive understanding of the glycoprotein species within EBN, a label-free, site-specific glycoproteomic approach was used to analyze their N-glycoproteins, N-glycopeptides, and N-glycans systematically. A total of 127 N-glycoproteins were identified in EBN, of which 72 were found in house EBN and 63 in cave EBN, yielding 4195 and 5649 glycopeptides, respectively. Eight N-glycoproteins were common to both types, comprising 288 intact N-glycopeptides and 235 N-glycans. The results showed a relatively high abundance of terminally sialylated and core fucosylated N-glycans in EBN. Moreover, through Gene ontology and Kyoto Encyclopedia of Genes and Genomes analyses, it was observed that EBN N-glycoproteins predominantly participated in neurodegeneration-multiple illness, cell adhesion molecules, TNF signaling, and TGF-beta signaling pathways. These findings provide insights into EBN glycoprotein site-specific N-glycosylation and its biological roles and processes.

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糖蛋白参与多种生物功能,是燕窝(EBN)中最关键的功能成分之一。为了全面了解燕窝中的糖蛋白种类,研究人员采用了一种无标记、位点特异的糖蛋白组学方法,对燕窝中的N-糖蛋白、N-糖肽和N-糖进行了系统分析。在EBN中总共鉴定出127种N-糖蛋白,其中72种在室内EBN中发现,63种在洞穴EBN中发现,分别得到4195个和5649个糖肽。两种类型共有 8 种 N-糖蛋白,包括 288 个完整的 N-糖肽和 235 个 N-聚糖。结果表明,在 EBN 中,末端糖基化和核心岩藻糖基化的 N-聚糖含量相对较高。此外,通过基因本体论和京都基因与基因组百科全书分析,观察到 EBN N-糖蛋白主要参与神经变性-多种疾病、细胞粘附分子、TNF 信号和 TGF-beta 信号通路。这些发现为了解 EBN 糖蛋白特异性 N-糖基化位点及其生物学作用和过程提供了新的视角。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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