Glycoform Analysis of Japanese Cedar Pollen Allergen, Cry j 1
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概要
- 論文の詳細を見る
In our previous study (Y. Kimura et al., Biosci. Biotechnol. Biochem., 69, 137–144 (2005)), we found that plant complex type N-glycans harboring Lewis a epitope are linked to the mountain cedar pollen allergen Jun a 1. Jun a 1 is a glycoprotein highly homologous with Japanese cedar pollen glycoallergen, Cry j 1. Although it has been found that some plant complex type N-glycans are linked to Cry j 1, the occurrence of Lewis a epitope in the N-glycan moiety has not been proved yet. Hence, we reinvestigated the glycoform of the pollen allergen to find whether the Lewis a epitope(s) occur in the N-glycan moiety of Cry j 1. From the cedar pollen glycoallergen, the N-glycans were liberated by hydrazinolysis and the resulting sugar chains were N-acetylated and then coupled with 2-aminopyridine. Three pyridylaminated sugar chains were purified by reversed-phase HPLC and size-fractionation HPLC. The structures were analyzed by a combination of exo- and endo-glycosidase digestions, sugar chain mapping, and electrospray ionization mass spectrometry (ESI-MS). Structural analysis clearly indicated that Lewis a epitope (Galβ1-3(Fucα1-4)GlcNAcβ1-), instead of the Galβ1-4(Fucα1-6)GlcNAc, occurs in the N-glycans of Cry j 1.
- 社団法人 日本農芸化学会の論文
著者
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OKANO Mitsuhiro
Department of Otolaryngology/Head & Neck Surgery, Okayama University Medical School and Graduate Sch
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MAEDA Megumi
Division of Bioscience, Department of Biofunctional Chemistry, Graduate School of Natural Science an
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KIMURA Yoshinobu
Division of Bioscience, Department of Biofunctional Chemistry, Graduate School of Natural Science an
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Kimura Mariko
Faculty of Food Culture, Department of Nutrition, Kurashiki Sakuyo University
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Kimura Mariko
Faculty Of Food Culture Department Of Food Systems Kurashiki Sakuyo University
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Kimura M
Laboratory Of Biochemistry Faculty Of Agriculture Graduate School Kyushu University
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Maeda Megumi
Division Of Bioscience Department Of Biofunctional Chemistry Graduate School Of Natural Science And
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KAMAMOTO Maiko
Department of Bioresources Chemistry, Faculty of Agriculture, Okayama University
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Hino Katsuhiko
Fujisaki Institute, Hayashibara Biochemical Laboratory, Inc.
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YAMAMOTO Shigeto
Fujisaki Institute, Hayashibara Biochemical Laboratory, Inc.
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Okano Mitsuhiro
Department Of Mechanical Engineering Kansai University
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Kuroyanagi Masanori
Fac. Of Pharmaceutical Sciences At Kagawa Campus Tokushima Bunri Univ.
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Hino Katsuhiko
Fujisaki Institute Hayashibara Biochemical Laboratories Inc.
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Kimura Mariko
Fac. Of Food Culture Dep. Of Nutrition Kurashiki Sakuyo Univ.
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Maeda M
Department Of Biofunctional Chemistry Graduate School Of Natural Science And Technology Okayama Univ
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KIMURA Mariko
Faculty of Food Culture, Department of Food Systems, Kurashiki Sakuyo University
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MAEDA Megumi
Division of Biomolecular Science, Graduate School of Natural Science and Technology, Okayama University
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KIMURA Yoshinobu
Division of Anesthesia, Asahikawa Redcross Hospital
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KIMURA Yoshinobu
Division of Biomolecular Science, Graduate School of Natural Science and Technology, Okayama University
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