牛顎下腺ムチンの化学組成の研究

概要

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A preliminary study was undertaken on the composition of mucin extracted from the bovine submaxillary gland and fractionated into 5 portions of different structure, with special regard to carbohydrate-peptide linkage of the macromolecule. The fresh gland was first minced and allowed to be extracted with water for I hour under gentle stirring to yield native mucin as little contaminated with other cellular components as possible. Special devices were applied for the fractionation of mucin, and precipitation by citric acid and then by ethanol was found favorable in preparing the 5 fractions. Estimation of sialic acid and protein contents on each of the 5 preparations of mucin gave proof that they differed from one another in the structure. After Pronase digestion of fraction I and II of mucin, resulting oligopeptides carrying carbohydrate chains were collected by column chromatography with cationic resin at pH 3.1, and presence of N-acetylgalactosamine, N-acetylneuraminic acid and a hydroxyamino acid, probably serine, was detected in initial part of the column eluate.
1971-07-31