Characterization of Nidamental Mucin from Japanese Common Squid Todarodes pacificus
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Accession number;03A0400068
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| Title;Characterization of Nidamental Mucin from Japanese Common Squid Todarodes pacificus |
| Author;
KIMURA S
(Tokyo Univ. Fisheries, Tokyo, Jpn)
GOHDA T
(Tokyo Univ. Fisheries, Tokyo, Jpn)
SAKURAI Y
(Hokkaido Univ., Hokkaido, Jpn)
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Journal Title;J Tokyo Univ Fish
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Journal Code:G0466A
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ISSN:0040-9014
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VOL.89;NO.;PAGE.7-13(2003)
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| Figure&Table&Reference;FIG.6, TBL.2, REF.17 |
| Pub. Country;Japan |
| Language;English |
| Abstract;The nidamental mucosubstance, 3 g by wet weight, of Japanese common squid Todarodes pacificus was solubilized with 0.4 M NaOH containing 0.1 M NaBH4 at 4.DEG.C. for 4 h. A water-soluble mucin, 170 mg by dry weight, was isolated by precipitation with 50 % ethanol. Thc nidamental mucin comprised 16.4 % protein, 80.3 % sugar and 3.3 % ester sulfate by weight. About 72 % of the protein backbone was composed of threonine, proline and isoleucine in the molar ratio of about 2:1:1. The compositional feature of sugars was the presence of two methylated monosaccharides, 4-0-methylglucose and N-acetyl-4-0-methylglucosamine. The mucin had a long, rod-like structure with a molecular mass of 2,600 kDa and gave a very viscous solution in water. Before and after protease digestion of the mucin, no marked change of its molecular structure was observed. Sugar chains of the mucin were resistant to .BETA.-elimination, but were released by mild hydrazinolysis. A major component of the sugar chains was found to be a tetrasaccharide consisting of 1 mol each of galactose, fucose, 4-0-methylglucose and N-acetyl-4-0-methyl-glucosamine. These results suggest that the mucin plays a crucial role in the high viscosity and gel-forming properties of the nidamental mucosubstance. (author abst.) |
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