Structural characterisation of chondroitin sulphate from Italian cheese Parmigiano-Reggiano

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• 作者：Giovanni V. Coppa^a ; Francesca Maccari^b ; Lucia Zampini^a ; Lucia Santoro^a ; Tiziana Galeazzi^a ; Orazio Gabrielli^a ; Nicola Volpi^b ; ^{volpi@unimo.it}
• 关键词：CS ; chondroitin sulphate ; DS ; dermatan sulphate ; EULAR ; The European League Against Rheumatism ; GAG(s) ; glycosaminoglycan(s) ; GalN ; galactosamine ; GlcNAc ; N-acetylglucosamine ; GlcA ; glucuronic acid ; GlcN ; glucosamine ; HA ; hyaluronic acid or hyaluronan ; He
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：1 September, 2012
• 卷：134
• 期：1
• 页码：195-199
• 文件大小：384 K

摘要

Chondroitin sulphate (CS) was purified for the first time from the Italian cheese Parmigiano-Reggiano and analysed to evaluate its structure and properties. Two main polysaccharides were identified as CS, 鈭?2%, and fast moving-heparin/heparan sulphate, 鈭?8%. Quantitative analyses yielded 鈭?.5-3.0 渭g of total GAGs per gram of Parmigiano-Reggiano (0.15-0.30%). By means of specific chondroitinases and HPLC separation of generated unsaturated disaccharides, CS was found to be composed of 鈭?%of nonsulphated disaccharide, 鈭?6%of disaccharide monosulphated in 6 of the GalNAc, 鈭?5%of disaccharide monosulphated in 4 of the GalNAc, with a charge density of 鈭?.91 and a 4/6-sulphated ratio of 2.45. The ratio of 4/6 sulphated residues was confirmed by ¹³C NMR experiments. Susceptibility to cleavage catalysed by chondroitinase B confirmed that the purified Parmigiano-Reggiano CS contains mainly GlcA (鈭?4%) as uronic acid. PAGE analysis showed a CS having a molecular mass with an average value of 15400.