Change in carbohydrates of chicken and quail ovomucoids by gamma radiation

The radiation effects on the carbohydrates in chicken ovomucoid, a protease inhibitor as a typical allergenic glycoprotein of egg white, were investigated to clarify its role for the trypsin inhibitory activity on irradiation. The trypsin inhibitory activity of chicken ovomucoid decreased exponentially as a function of the radiation dose. In O 2 , the inactivation of chicken ovomucoid was protected remarkably in comparison to that in N 2 . With protein blotting, protein was degraded in O 2 and aggregated in N 2 . The patterns of carbohydrate blotting were similar to those of protein blotting. These results show that there could be a structural interrelationship between the active site and carbohydrate moiety. Sugar chains in a low molecular weight fraction (MW γ -radiation and those in O 2 were higher than in N 2 . From the high-performance liquid chromatography (HPLC) patterns of the degradation of sugar chains, all peaks of the oligosaccharides decreased with an increase of radiation dose and more remarkable in O 2 than in N 2 . It shows that the oligosaccharides of ovomucoids could be released sighificantly in O 2 by the degradation associated with γ -radiation. These results suggest that oxygen could play a protective role in the inactivation of ovomucoids by the removal of reducing species generated by γ -radiation and ionizing radiation could cause overall conformational changes by the degradation and release of oligosaccharides, as well as alter the bioactivity of ovomucoid.