Identification of a β-lactoglobulin lactosylation site

Biochimica et Biophysica Acta - Protein Structure and Molecular Enzymology

Volumn 1388, Issue 2, 1998, Pages 295-304

  Fogliano, Vincenzo ^a   Monti, Simona M ^a   Visconti, Attilio ^a   Randazzo, Giacomino ^a   Facchiano, Angelo M ^b   Colonna, Giovanni ^b   Ritieni, Alberto ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b SECOND UNIVERSITY OF NAPLES   (Italy)

Author keywords

Lactoglobulin; Amadori compound; Glycosylation; Lactosylation; Liquid chromatography mass spectrometry; Maillard reaction; Milk; Thermal treatment

Indexed keywords

BETA LACTOGLOBULIN; LACTOSE; LYSINE; ORGANIC SOLVENT; TRYPSIN;

AMINO ACID SEQUENCE; ARTICLE; GLYCATION; HEATING; LIGAND BINDING; MILK; MOLECULAR MODEL; PRIORITY JOURNAL; PROTEIN STRUCTURE;

AMINO ACID SEQUENCE; BINDING SITES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GLYCOSYLATION; HEAT; LACTOGLOBULINS; LACTOSE; LYSINE; MAILLARD REACTION; MASS SPECTROMETRY; MILK PROTEINS; MODELS, MOLECULAR; MOLECULAR SEQUENCE DATA; PEPTIDE FRAGMENTS; TRYPSIN;

EID: 0032506267     PISSN: 01674838     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0167-4838(98)00177-0     Document Type: Article

References (25)

1. Papiz M.Z., Sawyer L., Eliopoulos E.E., North A.C.T., Findlay J.B.C., Sivapradasarao R., Jones T.A., Newcomer M.E., Kraulis P.J. Nature. 324:1986;383-385.
2. de Wit J.N., Klarenbeek K. J. Dairy Sci. 67:1984;207-2710.
3. Lapanje S., Poklar N. Biophys. Chem. 34:1989;155-161.
4. Casal H., Kohler U., Mantsh H.N. Biochim. Biophys. Acta. 957:1988;11-20.
5. Anema S., McKenna A. J. Agric. Food Chem. 44:1996;422-428.
6. Jang H.D., Swaisgood H.E. Arch. Biochem. Biophys. 283:1990;318-328.
7. P.A. Finot, R. Deutch, E. Bujard, in: Maillard Reaction in Food, Pergamon Press, Oxford, 1981, pp. 345-355.
8. Harding J.J. Adv. Protein Chem. 37:1985;247-334.
9. M. Friedman, in: R. Ikan (Ed.), The Maillard Reaction: Consequences for the Chemical and Life Science, John Wiley and Sons, New York, 1996, pp. 129-147.
10. Resmini P., Pellegrino L., Batteli G. Ital. J. Food Sci. 3:1990;173-183.
11. Finot P.A., Bricout J., Viani R., Mauron J. Experientia. 25:1968;134-135.
12. Nakayama H., Teneda S., Mitsuhashi T., Kuwajima S., Aoki S., Kuroda Y., Misawa K., Yanagisawa K., Nakagawa S. J. Immunol. Methods. 140:1991;119-125.
13. Matsuda T., Ishiguro H., Ohkubo I., Sasaki M., Nakamura R. J. Biochem. 111:1992;383-387.
14. Fogliano V., Monti S.M., Ritieni A., Marchisano C., Peluso G., Randazzo G. Food Chem. 58:1997;53-58.
15. Matsuda T., Kato Y., Watanabe K., Nakamura R. J. Agric. Food Chem. 33:1985;1193-1196.
16. Kitabatake N., Cuq J.L., Cheftel J.C. J. Agric. Food Chem. 33:1985;125-130.
17. Hattori M., Ogino A., Nakai H., Takahashi K. J. Agric. Food Chem. 45:1997;703-708.
18. Morgan F., Leonil J., Mollé D., Bauhallab S. Biochem. Biophys. Res. Commun. 236:1997;413-417.
19. Leonil J., Mollé D., Fauquant J., Maubois L., Pearce R.J., Bauhallab S. J. Dairy Sci. 80:1997;2270-2281.
20. Aschaffenburg R., Dewry J. 15th Int. Dairy Congr. Lond. 3:1959;1631-1637.
21. Laemmli U.K. Nature. 227:1970;680-685.
22. Bernstein F.C., Koetzle T.F., Williams G.J.B., Meyer E.F., Brice M.D., Rodgers J.R., Kennard O., Shimanouchi T., Tasumi M. J. Mol. Biol. 112:1977;535-542.
23. Hubbard S.J., Campbell S.F., Thornton J.M. J. Mol. Biol. 220:1991;507-530.
24. Iberg N., Fluckiger R. J. Biol. Chem. 29:1986;13542-13545.
25. Brownlow S., Morais-Chabral J.H., Cooper R., Flower D.R., Yewdall S.J., Polikarpov I., North A.T.C., Sawyer L. Structure. 5:1997;481-495.