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Studies on the attachment of carbohydrate to ovalbumin nascent chains in hen oviduct.
Open accessAbstract
We have examined the question, is the carbohydrate moiety of ovalbumin attached to nascent chains or to the completed protein after its release from polyribosomes. Ovalbumin nascent chains have been isolated from hen oviduct by immunoprecipitation of ovalbumin-synthesizing polysomes and subsequent isolation of peptidyl-tRNA by DEAE-cellulose chromatography. Our results indicate that both glucosamine and mannose are incorporated into ovalbumin nascent chains by hen oviduct fragments. Although the asparagine to which the carbohydrates are attached is 10 amino acid residues from the NH2 terminus, the majority of the carbohydrate, if not all, is attached only to those peptide chains that have been essentially completed.
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Citations
Cited by
INHIBITORS OF THE BIOSYNTHESIS AND PROCESSING OF N-LINKED OLIGOSACCHARIDE CHAINS
Elbein, A. D. (1987) · Annual Review of Biochemistry · doi:10.1146/annurev.bi.56.070187.002433 · Cited by 1,122
The complete amino-acid sequence of hen ovalbumin
NISBET, A. D., SAUNDRY, R. H., MOIR, A. J. G., FOTHERGILL, L. A., & FOTHERGILL, J. E. (1981) · European Journal of Biochemistry · doi:10.1111/j.1432-1033.1981.tb05243.x · Cited by 470
Influence of the Carbohydrate Moiety on the Stability of Glycoproteins
Wang, C., Eufemi, M., Turano, C., & Giartosio, A. (1996) · Biochemistry · doi:10.1021/bi9517704 · Cited by 344
Metadata
- Authors
- Kiely, M. L., McKnight, G. S., & Schimke, R. T.
- Venue
- Journal of Biological Chemistry
- Publisher
- Elsevier BV
- Published
- 1976-09
- Volume
- 251
- Issue
- 18
- Pages
- 5490-5495
- ISSN
- 0021-9258 (ISSN-L)
- OpenAlex
- W1584590512
- Cited by
- 217
- References
- 0
- FWCI
- 13.25
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- Kiely, M. L., McKnight, G. S., & Schimke, R. T. (1976). Studies on the attachment of carbohydrate to ovalbumin nascent chains in hen oviduct. Journal of Biological Chemistry. https://doi.org/10.1016/s0021-9258(17)33086-7
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