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Glycosaminoglycans from chicken muscular stomach or gizzard

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Abstract

Glycosaminoglycans (GAGs) were prepared from the muscular stomach or gizzard of the chicken. The content of GAGs on a dry weight basis contains 0.4 wt.% a typical value observed for a muscle tissue. The major GAG components were chondroitin-6-sulfate and chondroitin-4-sulfate (~64 %) of molecular weight 21–22 kDa. Hyaluronan (~24 %) had a molecular weight 120 kDa. Smaller amounts (12 %) of heparan sulfate was also present which was made of more highly sulfated chains of molecular weight of 21-22 kDa and a less sulfated low molecular weight (< 10 kDa) heterogeneous partially degraded heparan sulfate. Chicken gizzard represents an inexpensive and readily available source of muscle tissue-derived GAGs.

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Abbreviations

GAG:

Glycosaminoglycan

HS:

Heparan sulfate

CS:

Chondroitin sulfate

KS:

Keratan sulfate

MWCO:

Molecular weight cut off

HPLC-MS:

High performance liquid chromatography and mass spectrometry

DMMB:

1,9-dimethylmethylene blue

AMAC:

2-aminoacridone

GPC:

Gel permeation chromatography

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Acknowledgments

This work was supported in part by the China Scholarship Council (YC). The work was also supported by Grants (RJL) from the National Institutes of Health in the form of Grants HL125371, GM38060, GM090127, HL096972, and HL10172.

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Authors and Affiliations

  1. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China

    Yin Chen

  2. Departments of Biology, Chemical and Biological Engineering, Biomedical Engineering, and Chemistry and Chemical Biology, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York, 12180, USA

    Megan Reddy, Yanlei Yu, Fuming Zhang & Robert J. Linhardt

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  1. Yin Chen
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  2. Megan Reddy
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  3. Yanlei Yu
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  4. Fuming Zhang
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Correspondence to Yin Chen or Robert J. Linhardt.

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Chen, Y., Reddy, M., Yu, Y. et al. Glycosaminoglycans from chicken muscular stomach or gizzard. Glycoconj J 34, 119–126 (2017). https://doi.org/10.1007/s10719-016-9737-4

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  • DOI: https://doi.org/10.1007/s10719-016-9737-4

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