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• W1552110367 abstract "Abstract The structure and properties of the freezing point-depressing glycoproteins from a cold-adapted Antarctic fish, Trematomus borchgrevinki, were examined by means of chemical modifications and enzymatic and chemical degradations. Trypsin, α-chymotrypsin, almond emulsin, β-galactosidase, leucine aminopeptidase, and carboxypeptidase A did not hydrolyze the freezing point-depressing glycoproteins and had no effect on their activity. Subtilisin or fungal protease, however, destroyed the freezing point-depressing activity of the glycoproteins by cleavage of relatively few peptide bonds. Periodate oxidation of 80% of the galactose residues, β elimination of carbohydrate with 0.5 n NaOH, or acetylation of 35% of the carbohydrate hydroxyls with acetic anhydride in pyridine likewise destroyed the activity. Deacylation of the inactive acetyl glycoproteins with hydroxylamine resulted in complete restoration of the freezing point-depressing activity. β elimination with 0.5 n NaOH at 20° for 6 hours indicated that the reducing ends of the carbohydrate groups are linked O-glycosidically to the β carbon of threonine. As a result of β elimination, all of the threonines were converted to 2-amino-2-butenoic acid, and an equivalent amount of reducing groups appeared. Formation of the 2-amino-2-butenoic acid residues during β elimination was confirmed by converting the residues to α-aminobutyric acid or to 3-methylcysteic acid. Sequential periodate oxidation revealed that galactose is in the external position and that N-acetylgalactosamine is linked to threonine. Preliminary evidence indicated that the linkage of galactose to N-acetylgalactosamine is 1,4 or 1,3, rather than 1,6. The freezing point-depressing glycoproteins appear to have a peptide backbone of alanine and threonine, with di- or trisaccharides linked O-glycosidically to every threonine molecule." @default.
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• W1552110367 date "1970-06-01" @default.
• W1552110367 modified "2023-10-13" @default.
• W1552110367 title "Studies of the Structure of Freezing Point-depressing Glycoproteins from an Antarctic Fish" @default.
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• W1552110367 doi "https://doi.org/10.1016/s0021-9258(18)63074-1" @default.
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