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Abstract
We have reported a strategic procedure for the preparation of human-type N-linked oligosaccharides targeting hen egg white and yolk. To determine whether the technique is applicable to other avian species, we performed comparative analysis of N-linked oligosaccharides derived from eggs of other pheasant species. Our investigation of the principal oligosaccharides resulted in several major findings: (i) Glycan profiles as well as total yields were different between species and tissues (egg white and yolk). (ii) A common feature of egg white glycans is agalactosylated, hybrid-type, and complex-type oligosaccharides containing bisecting GlcNAc as major components. (iii) Egg yolk of pheasant species contained α2-6sialylated, biantennary complex-type oligosaccharides as major components. (iv) Egg yolk of Japanese pheasant and golden pheasant contained unusual persialylated oligosaccharides. Our results suggest that pheasant egg glycomes are significantly different from other avian species, although some common features are present.