Sialylated O -Glycans from Hen Egg White Ovomucin are Decomposed by Mucin-degrading Gut Microbes

Ovomucin, a hen egg white protein, is characterized by its hydrogel-forming properties, high molecular weight, and extensive O -glycosylation with a high degree of sialylation. As a commonly used food ingredient, we explored whether ovomucin has an effect on the gut microbiota. O- Glycan analysis re...

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Detalles Bibliográficos
Autores principales: Takada, Hiromi, Katoh, Toshihiko, Katayama, Takane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Japanese Society of Applied Glycoscience 2020
Materias:
Regular Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8279891/
https://www.ncbi.nlm.nih.gov/pubmed/34354526
http://dx.doi.org/10.5458/jag.jag.JAG-2019_0020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8279891/
https://www.ncbi.nlm.nih.gov/pubmed/34354526
http://dx.doi.org/10.5458/jag.jag.JAG-2019_0020

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