Kato Y, Matsuda T
Department of Clinical Nutrition, Kawasaki University of Medical Welfare, Okayama, Japan.
Biosci Biotechnol Biochem. 1996 Sep;60(9):1490-1. doi: 10.1271/bbb.60.1490.
The amino-carbonyl reactions of two glycoproteins, chicken ovomucoid and quail ovomucoid, which have similar amino acid sequences but different sugar chains, were compared. The free guanidino groups, but not amino groups, of chicken ovomucoid decreased more rapidly than those of quail ovomucoid during reaction with glucose. Protein polymerization and formation or brownish or fluorescent compounds also occurred more quickly in the chicken ovomucoid. These results suggested that the sugar chain moieties affect the amino-carbonyl reaction of glycoproteins with deducing sugars, especially at advanced stages of the reaction.
对两种糖蛋白——鸡卵类粘蛋白和鹌鹑卵类粘蛋白的氨基羰基反应进行了比较，它们具有相似的氨基酸序列但糖链不同。在与葡萄糖反应过程中，鸡卵类粘蛋白的游离胍基而非氨基，比鹌鹑卵类粘蛋白的游离胍基下降得更快。鸡卵类粘蛋白中蛋白质聚合以及褐色或荧光化合物的形成也更快发生。这些结果表明，糖链部分影响糖蛋白与还原性糖的氨基羰基反应，尤其是在反应的后期阶段。
