PubMed:26903438 JSONTXT

{"project":"GlyCosmos600-Glycan-Motif-Structure","denotations":[{"id":"T1","span":{"begin":0,"end":15},"obj":"https://glytoucan.org/Structures/Glycans/G82109MW"},{"id":"T2","span":{"begin":58,"end":73},"obj":"https://glytoucan.org/Structures/Glycans/G82109MW"},{"id":"T3","span":{"begin":75,"end":77},"obj":"https://glytoucan.org/Structures/Glycans/G82109MW"},{"id":"T4","span":{"begin":172,"end":174},"obj":"https://glytoucan.org/Structures/Glycans/G82109MW"},{"id":"T5","span":{"begin":314,"end":316},"obj":"https://glytoucan.org/Structures/Glycans/G82109MW"},{"id":"T6","span":{"begin":372,"end":381},"obj":"https://glytoucan.org/Structures/Glycans/G68158BT"},{"id":"T7","span":{"begin":372,"end":381},"obj":"https://glytoucan.org/Structures/Glycans/G65889KE"},{"id":"T8","span":{"begin":406,"end":415},"obj":"https://glytoucan.org/Structures/Glycans/G68158BT"},{"id":"T9","span":{"begin":406,"end":415},"obj":"https://glytoucan.org/Structures/Glycans/G65889KE"},{"id":"T10","span":{"begin":439,"end":441},"obj":"https://glytoucan.org/Structures/Glycans/G82109MW"},{"id":"T11","span":{"begin":723,"end":746},"obj":"https://glytoucan.org/Structures/Glycans/G81533KY"},{"id":"T12","span":{"begin":723,"end":746},"obj":"https://glytoucan.org/Structures/Glycans/G50850NI"},{"id":"T13","span":{"begin":829,"end":831},"obj":"https://glytoucan.org/Structures/Glycans/G82109MW"},{"id":"T14","span":{"begin":852,"end":854},"obj":"https://glytoucan.org/Structures/Glycans/G82109MW"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"GlyCosmos6-Glycan-Motif-Image","denotations":[{"id":"T1","span":{"begin":0,"end":15},"obj":"Glycan_Motif"},{"id":"T2","span":{"begin":58,"end":73},"obj":"Glycan_Motif"},{"id":"T3","span":{"begin":75,"end":77},"obj":"Glycan_Motif"},{"id":"T4","span":{"begin":172,"end":174},"obj":"Glycan_Motif"},{"id":"T5","span":{"begin":314,"end":316},"obj":"Glycan_Motif"},{"id":"T6","span":{"begin":372,"end":381},"obj":"Glycan_Motif"},{"id":"T8","span":{"begin":406,"end":415},"obj":"Glycan_Motif"},{"id":"T10","span":{"begin":439,"end":441},"obj":"Glycan_Motif"},{"id":"T11","span":{"begin":723,"end":746},"obj":"Glycan_Motif"},{"id":"T13","span":{"begin":829,"end":831},"obj":"Glycan_Motif"},{"id":"T14","span":{"begin":852,"end":854},"obj":"Glycan_Motif"}],"attributes":[{"id":"A1","pred":"image","subj":"T1","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G82109MW"},{"id":"A2","pred":"image","subj":"T2","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G82109MW"},{"id":"A3","pred":"image","subj":"T3","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G82109MW"},{"id":"A4","pred":"image","subj":"T4","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G82109MW"},{"id":"A5","pred":"image","subj":"T5","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G82109MW"},{"id":"A6","pred":"image","subj":"T6","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G68158BT"},{"id":"A7","pred":"image","subj":"T6","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G65889KE"},{"id":"A8","pred":"image","subj":"T8","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G68158BT"},{"id":"A9","pred":"image","subj":"T8","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G65889KE"},{"id":"A10","pred":"image","subj":"T10","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G82109MW"},{"id":"A11","pred":"image","subj":"T11","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G81533KY"},{"id":"A12","pred":"image","subj":"T11","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G50850NI"},{"id":"A13","pred":"image","subj":"T13","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G82109MW"},{"id":"A14","pred":"image","subj":"T14","obj":"https://api.glycosmos.org/wurcs2image/0.10.0/png/binary/G82109MW"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"Glycosmos6-GlycoEpitope","denotations":[{"id":"T1","span":{"begin":0,"end":15},"obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"T2","span":{"begin":58,"end":73},"obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"T3","span":{"begin":75,"end":77},"obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"T4","span":{"begin":172,"end":174},"obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"T5","span":{"begin":314,"end":316},"obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"T6","span":{"begin":439,"end":441},"obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"T7","span":{"begin":829,"end":831},"obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"T8","span":{"begin":852,"end":854},"obj":"http://www.glycoepitope.jp/epitopes/EP0085"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"Glycosmos6-MAT","denotations":[{"id":"T1","span":{"begin":47,"end":50},"obj":"http://purl.obolibrary.org/obo/MAT_0000213"},{"id":"T2","span":{"begin":105,"end":108},"obj":"http://purl.obolibrary.org/obo/MAT_0000213"},{"id":"T3","span":{"begin":304,"end":307},"obj":"http://purl.obolibrary.org/obo/MAT_0000213"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"sentences","denotations":[{"id":"TextSentencer_T1","span":{"begin":0,"end":57},"obj":"Sentence"},{"id":"TextSentencer_T2","span":{"begin":58,"end":166},"obj":"Sentence"},{"id":"TextSentencer_T3","span":{"begin":167,"end":257},"obj":"Sentence"},{"id":"TextSentencer_T4","span":{"begin":258,"end":433},"obj":"Sentence"},{"id":"TextSentencer_T5","span":{"begin":434,"end":636},"obj":"Sentence"},{"id":"TextSentencer_T6","span":{"begin":637,"end":839},"obj":"Sentence"},{"id":"TextSentencer_T7","span":{"begin":840,"end":940},"obj":"Sentence"},{"id":"T1","span":{"begin":0,"end":57},"obj":"Sentence"},{"id":"T2","span":{"begin":58,"end":166},"obj":"Sentence"},{"id":"T3","span":{"begin":167,"end":257},"obj":"Sentence"},{"id":"T4","span":{"begin":258,"end":433},"obj":"Sentence"},{"id":"T5","span":{"begin":434,"end":636},"obj":"Sentence"},{"id":"T6","span":{"begin":637,"end":839},"obj":"Sentence"},{"id":"T7","span":{"begin":840,"end":940},"obj":"Sentence"}],"namespaces":[{"prefix":"_base","uri":"http://pubannotation.org/ontology/tao.owl#"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"GlyCosmos6-Glycan-Motif-Structure","denotations":[{"id":"T1","span":{"begin":0,"end":15},"obj":"https://glytoucan.org/Structures/Glycans/G82109MW"},{"id":"T2","span":{"begin":58,"end":73},"obj":"https://glytoucan.org/Structures/Glycans/G82109MW"},{"id":"T3","span":{"begin":372,"end":381},"obj":"https://glytoucan.org/Structures/Glycans/G65889KE"},{"id":"T4","span":{"begin":372,"end":381},"obj":"https://glytoucan.org/Structures/Glycans/G68158BT"},{"id":"T5","span":{"begin":406,"end":415},"obj":"https://glytoucan.org/Structures/Glycans/G65889KE"},{"id":"T6","span":{"begin":406,"end":415},"obj":"https://glytoucan.org/Structures/Glycans/G68158BT"},{"id":"T7","span":{"begin":723,"end":746},"obj":"https://glytoucan.org/Structures/Glycans/G50850NI"},{"id":"T8","span":{"begin":723,"end":746},"obj":"https://glytoucan.org/Structures/Glycans/G81533KY"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"GlyCosmos600-GlycoEpitope","denotations":[{"id":"PD-GlycoEpitope-B_T1","span":{"begin":0,"end":15},"obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"PD-GlycoEpitope-B_T2","span":{"begin":58,"end":73},"obj":"http://www.glycoepitope.jp/epitopes/EP0085"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"GlyCosmos600-FMA","denotations":[{"id":"T1","span":{"begin":0,"end":15},"obj":"Body_part"},{"id":"T2","span":{"begin":0,"end":7},"obj":"Body_part"},{"id":"T3","span":{"begin":16,"end":33},"obj":"Body_part"},{"id":"T4","span":{"begin":58,"end":73},"obj":"Body_part"},{"id":"T5","span":{"begin":58,"end":65},"obj":"Body_part"},{"id":"T6","span":{"begin":75,"end":77},"obj":"Body_part"},{"id":"T7","span":{"begin":172,"end":174},"obj":"Body_part"},{"id":"T8","span":{"begin":314,"end":316},"obj":"Body_part"},{"id":"T9","span":{"begin":348,"end":359},"obj":"Body_part"},{"id":"T10","span":{"begin":372,"end":381},"obj":"Body_part"},{"id":"T11","span":{"begin":406,"end":415},"obj":"Body_part"},{"id":"T12","span":{"begin":439,"end":441},"obj":"Body_part"},{"id":"T13","span":{"begin":723,"end":746},"obj":"Body_part"},{"id":"T14","span":{"begin":829,"end":831},"obj":"Body_part"},{"id":"T15","span":{"begin":852,"end":854},"obj":"Body_part"},{"id":"T16","span":{"begin":883,"end":890},"obj":"Body_part"}],"attributes":[{"id":"A1","pred":"fma_id","subj":"T1","obj":"http://purl.org/sig/ont/fma/fma63024"},{"id":"A2","pred":"fma_id","subj":"T2","obj":"http://purl.org/sig/ont/fma/fma67109"},{"id":"A3","pred":"fma_id","subj":"T3","obj":"http://purl.org/sig/ont/fma/fma63011"},{"id":"A4","pred":"fma_id","subj":"T4","obj":"http://purl.org/sig/ont/fma/fma63024"},{"id":"A5","pred":"fma_id","subj":"T5","obj":"http://purl.org/sig/ont/fma/fma67109"},{"id":"A6","pred":"fma_id","subj":"T6","obj":"http://purl.org/sig/ont/fma/fma63024"},{"id":"A7","pred":"fma_id","subj":"T7","obj":"http://purl.org/sig/ont/fma/fma63024"},{"id":"A8","pred":"fma_id","subj":"T8","obj":"http://purl.org/sig/ont/fma/fma63024"},{"id":"A9","pred":"fma_id","subj":"T9","obj":"http://purl.org/sig/ont/fma/fma82797"},{"id":"A10","pred":"fma_id","subj":"T10","obj":"http://purl.org/sig/ont/fma/fma82794"},{"id":"A11","pred":"fma_id","subj":"T11","obj":"http://purl.org/sig/ont/fma/fma82794"},{"id":"A12","pred":"fma_id","subj":"T12","obj":"http://purl.org/sig/ont/fma/fma63024"},{"id":"A13","pred":"fma_id","subj":"T13","obj":"http://purl.org/sig/ont/fma/fma82788"},{"id":"A14","pred":"fma_id","subj":"T14","obj":"http://purl.org/sig/ont/fma/fma63024"},{"id":"A15","pred":"fma_id","subj":"T15","obj":"http://purl.org/sig/ont/fma/fma63024"},{"id":"A16","pred":"fma_id","subj":"T16","obj":"http://purl.org/sig/ont/fma/fma67257"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"glycosmos-test-glycan-structure","denotations":[{"id":"PD-GlycanStructures-B_T1","span":{"begin":372,"end":381},"obj":"http://rdf.glyconavi.org/CarTNa/CarTNa207/trivialname"},{"id":"PD-GlycanStructures-B_T2","span":{"begin":406,"end":415},"obj":"http://rdf.glyconavi.org/CarTNa/CarTNa207/trivialname"},{"id":"PD-GlycanStructures-B_T3","span":{"begin":348,"end":359},"obj":"http://rdf.glyconavi.org/CarTNa/CarTNa208/trivialname"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"GlyCosmos600-GlycanStructure","denotations":[{"id":"PD-GlycanStructures-B_T1","span":{"begin":348,"end":359},"obj":"http://rdf.glyconavi.org/CarTNa/CarTNa208/trivialname"},{"id":"PD-GlycanStructures-B_T2","span":{"begin":372,"end":381},"obj":"http://rdf.glyconavi.org/CarTNa/CarTNa207/trivialname"},{"id":"PD-GlycanStructures-B_T3","span":{"begin":406,"end":415},"obj":"http://rdf.glyconavi.org/CarTNa/CarTNa207/trivialname"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"glycosmos-test-structure-v1","denotations":[{"id":"PD-GlycanStructures-B_T3","span":{"begin":348,"end":359},"obj":"http://rdf.glyconavi.org/CarTNa/CarTNa208/trivialname"},{"id":"PD-GlycanStructures-B_T1","span":{"begin":372,"end":381},"obj":"http://rdf.glyconavi.org/CarTNa/CarTNa207/trivialname"},{"id":"PD-GlycanStructures-B_T2","span":{"begin":406,"end":415},"obj":"http://rdf.glyconavi.org/CarTNa/CarTNa207/trivialname"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"GlyCosmos600-MAT","denotations":[{"id":"PD-MAT-B_T1","span":{"begin":47,"end":50},"obj":"http://purl.obolibrary.org/obo/MAT_0000213"},{"id":"PD-MAT-B_T2","span":{"begin":105,"end":108},"obj":"http://purl.obolibrary.org/obo/MAT_0000213"},{"id":"PD-MAT-B_T3","span":{"begin":304,"end":307},"obj":"http://purl.obolibrary.org/obo/MAT_0000213"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"GlyCosmos600-GlycoProteins","denotations":[{"id":"PD-GlycoProteins-B_T1","span":{"begin":931,"end":937},"obj":"http://purl.uniprot.org/uniprot/Q96IV0"},{"id":"PD-GlycoProteins-B_T2","span":{"begin":931,"end":937},"obj":"http://purl.uniprot.org/uniprot/Q5XI55"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

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sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"NGLY1-deficiency","denotations":[{"id":"PD-NGLY1-deficiency-B_T1","span":{"begin":931,"end":937},"obj":"hgnc:17646"}],"namespaces":[{"prefix":"hgnc","uri":"https://www.genenames.org/data/gene-symbol-report/#!/hgnc_id/HGNC:"},{"prefix":"omim","uri":"https://www.omim.org/entry/"},{"prefix":"chem","uri":"https://pubchem.ncbi.nlm.nih.gov/compound/"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"Anatomy-MAT","denotations":[{"id":"T1","span":{"begin":47,"end":50},"obj":"Body_part"},{"id":"T2","span":{"begin":105,"end":108},"obj":"Body_part"},{"id":"T3","span":{"begin":304,"end":307},"obj":"Body_part"}],"attributes":[{"id":"A1","pred":"mat_id","subj":"T1","obj":"http://purl.obolibrary.org/obo/MAT_0000213"},{"id":"A2","pred":"mat_id","subj":"T2","obj":"http://purl.obolibrary.org/obo/MAT_0000213"},{"id":"A3","pred":"mat_id","subj":"T3","obj":"http://purl.obolibrary.org/obo/MAT_0000213"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"Glycosmos15-GlycoEpitope","denotations":[{"id":"T1","span":{"begin":0,"end":15},"obj":"http://purl.jp/bio/12/glyco/glycan#Glycan_epitope"},{"id":"T2","span":{"begin":58,"end":73},"obj":"http://purl.jp/bio/12/glyco/glycan#Glycan_epitope"},{"id":"T3","span":{"begin":75,"end":77},"obj":"http://purl.jp/bio/12/glyco/glycan#Glycan_epitope"},{"id":"T4","span":{"begin":172,"end":174},"obj":"http://purl.jp/bio/12/glyco/glycan#Glycan_epitope"},{"id":"T5","span":{"begin":314,"end":316},"obj":"http://purl.jp/bio/12/glyco/glycan#Glycan_epitope"},{"id":"T6","span":{"begin":439,"end":441},"obj":"http://purl.jp/bio/12/glyco/glycan#Glycan_epitope"},{"id":"T7","span":{"begin":829,"end":831},"obj":"http://purl.jp/bio/12/glyco/glycan#Glycan_epitope"},{"id":"T8","span":{"begin":852,"end":854},"obj":"http://purl.jp/bio/12/glyco/glycan#Glycan_epitope"}],"attributes":[{"id":"A1","pred":"glycoepitope_id","subj":"T1","obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"A2","pred":"glycoepitope_id","subj":"T2","obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"A3","pred":"glycoepitope_id","subj":"T3","obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"A4","pred":"glycoepitope_id","subj":"T4","obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"A5","pred":"glycoepitope_id","subj":"T5","obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"A6","pred":"glycoepitope_id","subj":"T6","obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"A7","pred":"glycoepitope_id","subj":"T7","obj":"http://www.glycoepitope.jp/epitopes/EP0085"},{"id":"A8","pred":"glycoepitope_id","subj":"T8","obj":"http://www.glycoepitope.jp/epitopes/EP0085"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}

{"project":"Anatomy-UBERON","denotations":[{"id":"T1","span":{"begin":47,"end":56},"obj":"Body_part"},{"id":"T2","span":{"begin":105,"end":114},"obj":"Body_part"},{"id":"T3","span":{"begin":304,"end":313},"obj":"Body_part"}],"attributes":[{"id":"A1","pred":"uberon_id","subj":"T1","obj":"http://purl.obolibrary.org/obo/UBERON_0008944"},{"id":"A2","pred":"uberon_id","subj":"T2","obj":"http://purl.obolibrary.org/obo/UBERON_0008944"},{"id":"A3","pred":"uberon_id","subj":"T3","obj":"http://purl.obolibrary.org/obo/UBERON_0008944"}],"text":"Keratan sulfate glycosaminoglycan from chicken egg white.\nKeratan sulfate (KS) was isolated from chicken egg white in amounts corresponding to ∼0.06 wt% (dry weight). This KS had a weight-average molecular weight of ∼36-41 kDa with a polydispersity of ∼1.3. The primary repeating unit present in chicken egg white KS was →4) β-N-acetyl-6-O-sulfo-d-glucosamine (1 → 3) β-d-galactose (1→ with some 6-O-sulfo galactose residues present. This KS was somewhat resistant to depolymerization using keratanase 1 but could be depolymerized efficiently through the use of reactive oxygen species generated using copper (II) and hydrogen peroxide. Of particular interest was the presence of substantial amounts of 2,8- and 2,9-linked N-acetylneuraminic acid residues in the form of oligosialic acid terminating the non-reducing ends of the KS chains. Most of the KS appears to be N-linked to a protein core as evidenced by its sensitivity to PNGase F."}