Mass Spectrometry and Two-Dimensional Electrophoresis to Characterize the Glycosylation of Hen Egg White Ovomacroglobulin

Fang Geng, Xi Huang, Kaustav Majumder, Zhihui Zhu, Zhaoxia Cai, Meihu Ma

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Glycosylation of proteins plays an important role in their biological functions, such as allergenicity. Ovomacroglobulin (OVMG) is a glycoprotein from hen egg white, but few studies have been done so far to delineate the glycosylated sites of OVMG. The present study characterized the glycosylation of OVMG using mass spectrometry and two-dimensional electrophoresis. MALDI-TOF-MS showed that the OVMG subunit [M + H]+ ion has a peak at m/z 183297; therefore, the carbohydrate moiety is calculated as 11.5% of the whole OVMG molecule. HPLC-ESI-MS/MS confirmed that of 13 potential N-glycosylation sites of OVMG, 11 sites were glycosylated; 1 site (N1221) was found in both glycosylated and nonglycosylated forms. On the two-dimensional electrophoresis gel, a series of OVMG spots horizontally distributed at 170 kDa, with an isoelectric point range of 5.03-6.03, indicating the heterogeneity of glycosylation of OVMG. These results provided important information for understanding of structure, function, and potential allergenic sites of OVMG.

Original languageEnglish (US)
Pages (from-to)8209-8215
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number37
DOIs
StatePublished - Sep 23 2015

Fingerprint

Glycosylation
egg albumen
glycosylation
Electrophoresis
electrophoresis
Mass spectrometry
hens
Mass Spectrometry
mass spectrometry
allergenicity
matrix-assisted laser desorption-ionization mass spectrometry
two-dimensional gel electrophoresis
isoelectric point
glycoproteins
ions
carbohydrates
ovomacroglobulin
Egg White
Matrix-Assisted Laser Desorption-Ionization Mass Spectrometry
Electrophoresis, Gel, Two-Dimensional

Keywords

  • egg white
  • glycosylation
  • mass spectrometry
  • ovomacroglobulin
  • two-dimensional electrophoresis

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

Mass Spectrometry and Two-Dimensional Electrophoresis to Characterize the Glycosylation of Hen Egg White Ovomacroglobulin. / Geng, Fang; Huang, Xi; Majumder, Kaustav; Zhu, Zhihui; Cai, Zhaoxia; Ma, Meihu.

In: Journal of Agricultural and Food Chemistry, Vol. 63, No. 37, 23.09.2015, p. 8209-8215.

Research output: Contribution to journalArticle

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AU - Cai, Zhaoxia

AU - Ma, Meihu

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