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Cereal Research Communications

, Volume 44, Issue 2, pp 286–297 | Cite as

Cereal n-glycoproteins Enrichment by Lectin Affinity Monolithic Chromatography

  • D. Flodrová
  • J. BobálováEmail author
  • M. Laštovičková
Quality and Utilization

Abstract

Research of cereal glycoproteins is important for understanding of their functional properties, their role during technological processing of cereals and it can serve as a valuable tool for the detection of cereal allergens. The main intention of this study was the screening of profile of water-soluble glycoproteins present in barley (Hordeum vulgare), wheat durum (Triticum durum) and spelt (Triticum spelta). Lectin monolithic HPLC column was used for rapid and effective enrichment of glycoprotein fractions. Captured glycoproteins were electrophoretically separated and analyzed by MALDI-TOF MS. Presented procedure resulted in identification of a group of N-glycoprotein candidates with affinity to lectin concanavalin A (ConA). Such molecules could have, among others, an allergenic potential. Majority of captured low-molecular-weight glycoproteins belong to alpha amylase/trypsin inhibitors family. However, most of the higher-molecular-weight proteins identified in lectin bound fractions have not been described as glycoproteins yet. Obtained results improved the knowledge about (glyco)protein content in cereal grain. The connection of lectin HPLC-GE-MS was proved as a convenient strategy for identification of cereal glycoproteins. Suggested method is universal and can be applied for various cereals and food-stuffs.

Keywords

barley wheat glycoprotein mass spectrometry lectin chromatography 

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Notes

Acknowledgements

This work was supported by the Grant Agency of the Czech Republic (Grant No. P503/12/P395) and by the Institutional Research Plan RVO:68081715 of the Institute of Analytical Chemistry of the CAS, v. v. i., Czech Republic.

Supplementary material

42976_2016_4402286_MOESM1_ESM.pdf (165 kb)
Cereal N-Glycoproteins Enrichment by Lectin Affinity Monolithic Chromatography

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© Akadémiai Kiadó, Budapest 2016

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • D. Flodrová
    • 1
  • J. Bobálová
    • 1
    Email author
  • M. Laštovičková
    • 1
  1. 1.Institute of Analytical Chemistry of the CAS, v. v. i.BrnoCzech Republic

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