糖蛋白的研究羊颌下腺糖蛋白中n -乙酰半乳糖胺与丝氨酸和苏氨酸残基的o -糖苷键

R. Carubelli , V.P. Bhavanandan, A. Gottschalk
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引用次数: 96

摘要

用蛋白酶消化羊颌下糖蛋白(OSM),用凝胶过滤分离唾液糖肽。经神经氨酸酶(EC 3.2.1.18)处理和进一步纯化,得到平均分子量为660,含半乳糖胺总量50%的糖肽。丝氨酸和苏氨酸是唯一的氨基酸,其侧链上的官能团的浓度足以容纳所有的己糖胺残基。用0.5 N NaOH在0°或22°条件下处理糖肽导致N-乙酰半乳糖胺的释放,同时失去等量的羟基氨基酸。碳水化合物很可能是通过β-羰基消除机制释放的。用分光光度法给出了一些不饱和化合物(可能是α-氨基丙烯酸)形成的证据。结果表明,在OSM中至少有50%的假基以糖苷方式连接到丝氨酸和苏氨酸的羟基上。当天然OSM在pH 8.0和42°下处理120 h时,约有三分之一的假体基团被释放。经过这种处理,分离的,不可透析的残余糖蛋白在沃伦试验中反应强烈阳性。讨论了反应的机理。
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Studies on glycoproteins XI. The O-glycosidic linkage of N-acetylgalactosamine to seryl and threonyl residues in ovine submaxillary gland glycoprotein

Ovine submaxillary glycoprotein (OSM) was digested exhaustively with pronase and the sialoglycopeptides separated by gel filtration. By subsequent neuraminidase (EC 3.2.1.18) treatment and further purification, glycopeptides of average molecular weight 660 and containing 50% of the total galactosamine of OSM were obtained. Serine and threonine were the only amino acids with a functional group in the side chain present in a concentration high enough to accommodate all hexosamine residues. Treatment of the glycopeptides with 0.5 N NaOH at 0° or 22° resulted in the release of N-acetylgalactosamine coincident with the loss of an equimolecular amount of hydroxyamino acids. Most likely the carbohydrate was released by the mechanism of β-carbonyl elimination. Some evidence for the formation of an unsaturated compound, presumably α-aminoacrylic acid, was afforded spectrophotometrically.

It is concluded that in OSM at least 50% of the prosthetic groups are joined glycosidically to the hydroxyl groups of serine and threonine.

When native OSM was treated at pH 8.0 and 42° for 120 h, about one-third of the prosthetic groups was released. After this treatment the isolated, non-dialyzable residual glycoprotein reacted strongly positive in the Warren test. The mechanism of the reaction is discussed.

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Subject index Erratum Author index Hexosamine and acid glycosaminoglycans in human teeth Acid mucopolysaccharides of tadpole tail fin and back skin
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