Immunoreactive Glycopeptides Separated from Peptic Hydrolysate of Chicken Egg White Ovomucoid |
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| Authors: | TSUKASA MATSUDA JAINXIN GU KAZUKO TSURUTA RYO NAKAMURA |
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| Affiliation: | Authors Matsuda, Gu, Tsuruta, and Nakamura are affiliated with the Dept. of Food Science &Technology, Faculty of Agriculture, Nagoya Univ., Chikusa-ku, Nagoya 464, Japan. |
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| Abstract: | Chicken egg white ovomucoid was hydrolyzed with pepsin, fractionated by gel filtration, and the reactivity to anti-ovomucoid antibody was detected in the two carbohydrate-containing fractions. Immunoreactive fragments separated from these fractions by immunoaffinity chromatography were positive to both protein and carbohydrate staining, i.e., glycopeptides. Ovomucoid glycopeptides prepared by pronase-hydrolysis did not have this immunoreactivity. These results show that some glycopeptides with immunoreactivity remained after peptic hydrolysis, suggesting that the carbohydrate moieties of ovomucoid exert a protective effect against peptic hydrolysis. |
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