Homogalacturonan from squash: Characterization and tau-binding pattern of a sulfated derivative.

Heparin / chemistry Pectins Spectroscopy, Fourier Transform Infrared Sulfates / chemistry
Binding pattern Homogalacturonan Squash Sulfated polysaccharide Tau K18 protein

Journal

Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156

Informations de publication

Date de publication:
01 Jun 2022
Historique:
received: 28 10 2021
revised: 08 02 2022
accepted: 09 02 2022
entrez: 15 3 2022
pubmed: 16 3 2022
medline: 8 4 2022
Statut: ppublish

Résumé

A pectic polysaccharide (WAP) was isolated from squash and identified as a homogalacturonan with a molecular mass of 83.2 kDa by GPC, monosaccharide composition analysis, FT-IR and NMR spectra. Sulfation modification of WAP was carried out and a sulfated derivative (SWAP) was obtained with a substitution degree of 1.81. The NMR spectrum indicated that the sulfation modification mainly occurred at the C-2 and C-3 positions of galacturonan residues. The binding pattern of SWAP to tau K18 protein was observed in 2D

Identifiants

DOI: 10.1016/j.carbpol.2022.119250 PMID: 35287864 PMC: PMC9482147
pubmed: 35287864
pii: S0144-8617(22)00154-0
doi: 10.1016/j.carbpol.2022.119250
pmc: PMC9482147
mid: NIHMS1799408
pii:
doi:

Substances chimiques

Sulfates 0
Pectins 89NA02M4RX
Heparin 9005-49-6
polygalacturonic acid VV3XD4CL04

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

119250

Subventions

Organisme : NIA NIH HHS
ID : RF1 AG066493
Pays : United States
Organisme : NIA NIH HHS
ID : RF1 AG069039
Pays : United States

Informations de copyright

Copyright © 2022. Published by Elsevier Ltd.

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Auteurs

Yu Zhang (Y)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.

Panhang Liu (P)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.

Chunyu Wang (C)

Department of Chemistry and Chemical Biology, Rensselaer Polytechnic Institute, Troy, NY, United States of America; Department of Biological Sciences, Rensselaer Polytechnic Institute, Troy, NY, United States of America; Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY, United States of America.

Fuming Zhang (F)

Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY, United States of America; Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY, United States of America.

Robert J Linhardt (RJ)

Department of Chemistry and Chemical Biology, Rensselaer Polytechnic Institute, Troy, NY, United States of America; Department of Biological Sciences, Rensselaer Polytechnic Institute, Troy, NY, United States of America; Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY, United States of America; Department of Biomedical Engineering, Rensselaer Polytechnic Institute, Troy, NY, United States of America; Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY, United States of America.

David Eliezer (D)

Department of Biochemistry, Program in Structural Biology, Weill Cornell Medical College, New York, United States of America.

Quanhong Li (Q)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China. Electronic address: quanhong_li@hotmail.com.

Jing Zhao (J)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China. Electronic address: zhaojing_cau@hotmail.com.

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Classifications MeSH

questionsmedicales.fr › Glucides › Polyosides › Glycosaminoglycanes › Héparine › Homogalacturonan from squash: Characterization...
questionsmedicales.fr › Mélanges complexes › Produits biologiques › Préparations à base de plantes › Pectine › Homogalacturonan from squash: Characterization...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse spectrale › Spectrophotométrie › Spectrophotométrie IR › Spectroscopie infrarouge à transformée de Fourier › Homogalacturonan from squash: Characterization...
questionsmedicales.fr › Produits chimiques inorganiques › Sulfates › Homogalacturonan from squash: Characterization...