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  • Title: Structure of intestinal-mucus glycoprotein from human post-mortem or surgical tissue: inferences from correlation analyses of sugar and sulfate composition of individual mucins.
    Author: Wesley AW, Forstner JF, Forstner GG.
    Journal: Carbohydr Res; 1983 Apr 16; 115():151-63. PubMed ID: 6850678.
    Abstract:
    The carbohydrate composition of 14 human, small-intestine mucins, obtained at surgery or post-mortem, varied greatly from specimen to specimen with respect to individual sugars and average chain-length (ratio of total carbohydrate to N-acetylgalactosamine). Three monosaccharides, galactose, N-acetylglucosamine, and fucose gave good correlations with each other, and to total carbohydrate content, when expressed as a ratio to the chain-terminal N-acetylgalactosamine residue. In contrast, sialic acid gave a good correlation only with N-acetylgalactosamine. In eight specimens the molar sulfate to N-acetylgalactosamine ratios gave good correlation with the ratios of galactose to N-acetylgalactosamine, N-acetylglucosamine to N-acetylgalactosamine, and total carbohydrate to N-acetylgalactosamine. These results indicate that the intraspecies variability of intestinal-mucin carbohydrates arises from the interdependent addition of galactose, N-acetylglucosamine, fucose, and sulfate residues. Partial correlation-analysis indicated that proportions of N-acetylglucosamine and fucose were correlated only through a mutual dependence on galactose, suggesting that the key elongating-factors involve the addition of galactose residues. The number of sialic acid residues per oligosaccharide chain remained relatively unchanged from mucin to mucin, and this, coupled with the close correlation between the proportions of sialic acid and N-acetylgalactosamine, suggests that almost all sialic acid residues are bound to the core N-acetylgalactosamine residues in intestinal mucin. High fucose-to-sialic acid and high sulfate-to-sialic acid ratios reported in some disease states are explained as the consequence of chain elongation.
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