Structural highlights of an antioxidative arabinogalactan protein of Lannea grandis gum that stabilizes β-lactoglobulin

Structural highlights of an antioxidative arabinogalactan protein of Lannea grandis gum that... Arabinogalactan proteins (AGPs) are heavily glycosylated proteoglycans in plants. The structural complexity of their glycan portion hampers the assignment of the arabinogalactan protein function and limits their uses. Herein, we report finer structural details of the AGP of Lannea grandis gum based on libraries of oligosaccharides released by Smith degradation, enzyme digestion and partial acid hydrolysis. Application of NMR spectroscopy to the parental AGP, which contained 95% carbohydrate and 3% protein, in combination with chemical, chromatographic and ESI-MS data on oligosaccharides generated allowed direct information on glycosidic linkage type, ring size, anomeric configuration and sequence of saccharide residues. Finally, this AGP shows dose-dependent free radical scavenging activity as well as forms water soluble complex (K = 3.32 × 106/M) with β-lactoglobulin (β-lg) at pH (2–7). http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Structural highlights of an antioxidative arabinogalactan protein of Lannea grandis gum that stabilizes β-lactoglobulin

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Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2016.06.016
Publisher site
See Article on Publisher Site

Abstract

Arabinogalactan proteins (AGPs) are heavily glycosylated proteoglycans in plants. The structural complexity of their glycan portion hampers the assignment of the arabinogalactan protein function and limits their uses. Herein, we report finer structural details of the AGP of Lannea grandis gum based on libraries of oligosaccharides released by Smith degradation, enzyme digestion and partial acid hydrolysis. Application of NMR spectroscopy to the parental AGP, which contained 95% carbohydrate and 3% protein, in combination with chemical, chromatographic and ESI-MS data on oligosaccharides generated allowed direct information on glycosidic linkage type, ring size, anomeric configuration and sequence of saccharide residues. Finally, this AGP shows dose-dependent free radical scavenging activity as well as forms water soluble complex (K = 3.32 × 106/M) with β-lactoglobulin (β-lg) at pH (2–7).

Journal

Food HydrocolloidsElsevier

Published: Dec 1, 2016

References

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