Xiao Yu, Zhao Zeyun, Zhang Tao, Xu Xiaoqi, Anik Khan, Qiu Yibin, Xu Zheng, Li Sha, Xu Hong
College of Food and Light Industry, Nanjing Tech University, Nanjing 211800, PR China.
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China.
Food Res Int. 2024 Oct;194:114875. doi: 10.1016/j.foodres.2024.114875. Epub 2024 Aug 6.
Pigeon egg white (PEW) is widely recognized as a promising source of bioactive proteins, with a high degree of glycosylation. This study focused on the characterization of a novel glycoprotein extracted from PEW, known as ovalbumin-related protein Y (OVAY). Our investigation included an analysis of the N-glycan and protein structures of OVAY, as well as an examination of simulated gastrointestinal digestive products and the transmembrane transport mechanism of OVAY-digested peptides. The results revealed that OVAY contains two glycosylation sites (Asn 62, 215) and consists of 30 N-linked glycoforms, with the top three glycans being N6H3, N6H7S1, and N6H5. Additionally, OVAY is rich in Gal and sialic acid and exhibits a rod-like molecular structure. Furthermore, it was found that OVAY demonstrates resistance to gastric digestion, with its digested peptides primarily transported via PepT1 and endocytosis. This study provides insight into the glycoprotein structure of OVAY and elucidates its physiological activity, providing a theoretical reference for the development of a novel sialate-rich protein.
鸽蛋清（PEW）被广泛认为是一种有前景的生物活性蛋白来源，具有高度糖基化。本研究聚焦于从鸽蛋清中提取的一种新型糖蛋白——卵清蛋白相关蛋白Y（OVAY）的特性研究。我们的研究包括对OVAY的N-聚糖和蛋白质结构分析，以及对模拟胃肠道消化产物和OVAY消化肽的跨膜转运机制的研究。结果表明，OVAY含有两个糖基化位点（Asn 62、215），由30种N-连接糖型组成，含量最高的三种聚糖为N6H3、N6H7S1和N6H5。此外，OVAY富含半乳糖和唾液酸，呈现棒状分子结构。此外，研究发现OVAY对胃消化具有抗性，其消化肽主要通过PepT1和内吞作用进行转运。本研究深入了解了OVAY的糖蛋白结构，阐明了其生理活性，为新型富含唾液酸蛋白的开发提供了理论参考。
