Preparation of N-acetylneuraminic acid from delipidated egg yolk.

Abstract:

:Egg yolk, a large proportion of the egg, was studied for the preparation of N-acetylneuraminic acid (Neu5Ac). The delipidated hen egg yolk (DEY; 500 kg containing 0.2% w/w, Neu5Ac) was hydrolysed with HCl (pH 1.4) at 80 degrees C and neutralized with NaOH (pH 6.0). The mixture was filtered and electrodialysed until the conductivity was 240 microS cm-1. The filtrate was applied on a column of Dowex HCR-W2 (20-50 mesh), followed by a column of Dowex 1-X8 (200-400 mesh). The latter column was washed with water, and then eluted with a linear gradient of HCO2H (0-2 M). The eluates containing Neu5Ac were concentrated using a reverse osmosis membrane and, finally, rotary evaporated at 40 degrees C. The residue was then lyophilized to yield 500 g Neu5Ac. The purity of Neu5Ac was > 98% (TBA method). HPLC, NMR spectroscopy and TLC chromatography of the product obtained from the DEY showed that Neu5Ac was the sole derivative present in egg yolk. The DEY, a byproduct from egg processing plants, was found to be an excellent source for the large-scale preparation of Neu5Ac.

journal_name

Glycoconj J

journal_title

Glycoconjugate journal

authors

Koketsu M,Juneja LR,Kawanami H,Kim M,Yamamoto T

doi

10.1007/BF00731701

subject

Has Abstract

pub_date

1992-04-01 00:00:00

pages

70-4

issue

2

eissn

0282-0080

issn

1573-4986

journal_volume

9

pub_type

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