Dec 1, 2012

N- and o-glycosylation of a commercial bovine whey protein product

Journal of Agricultural and Food Chemistry
Sander S van LeeuwenLubbert Dijkhuizen


Bovine whey protein products are used as a base ingredient in infant formulas to optimize the amino acid pattern to a more human-like composition. Although the protein composition of bovine milk has been studied in detail, glycosylation details of commercial whey protein products are missing. To this end, both the N- and O-glycans of such a protein concentrate were sequentially released, the N-glycans enzymatically and the O-glycans chemically (reducing and nonreducing conditions). For the structural analysis of the N- and O-glycans a combination of MALDI-TOF-MS, one-dimensional (1)H NMR spectroscopy, Wisteria floribunda agglutinin affinity chromatography, HPAEC-PAD profiling, and HPLC-FD profiling (2-aminobenzamide derivatives), together with exoglycosidase treatments, were used. A mixture of over 60 N-glycans and 10 O-glycans was characterized, giving a detailed insight into the glycosylation of a bovine whey protein product, Deminal 90, which is applied as an ingredient for infant formulas.

Mentioned in this Paper

Surface Enhanced Laser Desorption Ionization Mass Spectrometry
In Vivo NMR Spectroscopy
Dysautonomia, Familial
Bos taurus
Whey Proteins
Wisteria floribunda lectin
Staphylococcal Protein A
Carbohydrate Linkage

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