In-depth Profiling of N-glycans Isolated from Ostrich Egg White and Yolk Glycoproteomes by HPLC-HILIC-FLD-MS/MS

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dc.contributor.authorKayili, H.M.
dc.date.accessioned2024-09-29T16:16:15Z
dc.date.available2024-09-29T16:16:15Z
dc.date.issued2021
dc.departmentKarabük Üniversitesien_US
dc.description.abstractProtein glycosylation is an essential post-translational modification and modulates critical cellular events. It is known that N-glycosylated proteins from egg white and yolk are played crucial roles in various cellular pathways. Characterization of N-glycan structures of glycoproteomes is required to understand these functions. Therefore, this study is aimed to characterize the N-glycan profiles of ostrich egg white and yolk glycoproteomes. In the study, N-glycans were released from ostrich egg white and yolk glycoproteomes by an enzymatical process and labeled with a procainamide tag. Samples were analyzed by HPLC-HILIC-FLD-MS/MS (high-performance hydrophilic interaction liquid chromatography with fluorescence and tandem mass spectrometric detection). The number of detected N-glycans obtained from ostrich egg white and yolk glycoproteomes was found to be 39 and 36, respectively. It was determined that N-glycans of ostrich egg white glycoproteome were highly galactosylated (96.64%). In addition, bisecting N-glycans were abundant in ostrich egg white glycoproteome (91.72%) compared to ostrich egg yolk glycoproteome (6.74%). The abundance of high-mannose N-glycans was dramatically higher in the ostrich egg yolk glycoproteome (55.84%) than the ostrich egg yolk glycoproteome (2.67%). The fucosylation ratio of N-glycans belonging to ostrich egg white and yolk glycoproteomes was detected to be 4.52% and 0.95%, respectively. The obtained data showed that N-glycan profiles of ostrich egg white and yolk glycoproteomes differed significantly. © 2021, Adiyaman University. All rights reserved.en_US
dc.identifier.doi10.37094/adyujsci.934336
dc.identifier.endpage204en_US
dc.identifier.issn2147-1630
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85159796266en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage191en_US
dc.identifier.trdizinid436423en_US
dc.identifier.urihttps://doi.org/10.37094/adyujsci.934336
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/436423
dc.identifier.urihttps://hdl.handle.net/20.500.14619/8965
dc.identifier.volume11en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherAdiyaman Universityen_US
dc.relation.ispartofAdiyaman University Journal of Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGlycomicsen_US
dc.subjectGlycosylationen_US
dc.subjectHPLCen_US
dc.subjectMass spectrometryen_US
dc.subjectOstrich egg whiteen_US
dc.subjectOstrich egg yolken_US
dc.titleIn-depth Profiling of N-glycans Isolated from Ostrich Egg White and Yolk Glycoproteomes by HPLC-HILIC-FLD-MS/MSen_US
dc.title.alternativeDevekuşu Yumurta Akı ve Sarısı Glikoproteomlarından İzole Edilmiş N-glikanların HPLC-HILIC-FLD-MS/MS ile Derinlemesine Profillenmesien_US
dc.typeArticleen_US

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