Chondroitin sulphate (CS) was purified for the first time from the Italian cheese Parmigiano-Reggiano and analysed to evaluate its structure and properties. Two main polysaccharides were identified as CS, 72%, and fast moving-heparin/heparan sulphate, 28%. Quantitative analyses yielded 1.5–3.0 lg of total GAGs per gram of Parmigiano-Reggiano (0.15–0.30%). By means of specific chondroitinases and HPLC separation of generated unsaturated disaccharides, CS was found to be composed of 9% of nonsulphated disaccharide, 26% of disaccharide monosulphated in 6 of the GalNAc, 65% of disaccharide monosulphated in 4 of the GalNAc, with a charge density of 0.91 and a 4/6-sulphated ratio of 2.45. The ratio of 4/6 sulphated residues was confirmed by 13C NMR experiments. Susceptibility to cleavage catalysed by chondroitinase B confirmed that the purified Parmigiano-Reggiano CS contains mainly GlcA (94%) as uronic acid. PAGE analysis showed a CS having a molecular mass with an average value of 15400.
Structural characterization of chondroitin sulfate from Italian cheese Parmigiano Reggiano / Coppa, Giovanni Valentino; F., Maccari; Zampini, Lucia; Santoro, Lucia; Galeazzi, Tiziana; Gabrielli, Orazio; N., Volpi. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 134:(2012), pp. 195-199. [10.1016/j.foodchem.2012.02.092]
Structural characterization of chondroitin sulfate from Italian cheese Parmigiano Reggiano
COPPA, Giovanni Valentino;ZAMPINI, LUCIA;SANTORO, LUCIA;GALEAZZI, Tiziana;GABRIELLI, ORAZIO;
2012-01-01
Abstract
Chondroitin sulphate (CS) was purified for the first time from the Italian cheese Parmigiano-Reggiano and analysed to evaluate its structure and properties. Two main polysaccharides were identified as CS, 72%, and fast moving-heparin/heparan sulphate, 28%. Quantitative analyses yielded 1.5–3.0 lg of total GAGs per gram of Parmigiano-Reggiano (0.15–0.30%). By means of specific chondroitinases and HPLC separation of generated unsaturated disaccharides, CS was found to be composed of 9% of nonsulphated disaccharide, 26% of disaccharide monosulphated in 6 of the GalNAc, 65% of disaccharide monosulphated in 4 of the GalNAc, with a charge density of 0.91 and a 4/6-sulphated ratio of 2.45. The ratio of 4/6 sulphated residues was confirmed by 13C NMR experiments. Susceptibility to cleavage catalysed by chondroitinase B confirmed that the purified Parmigiano-Reggiano CS contains mainly GlcA (94%) as uronic acid. PAGE analysis showed a CS having a molecular mass with an average value of 15400.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
