Carbohydrates of pigeon milk and their changes in the first week of secretion

Shetty, S. and Salimath, P. V. and Hedge, S. N. (1994) Carbohydrates of pigeon milk and their changes in the first week of secretion. Archives Internationales de Physiologie, de Biochimie et de Biophysique, 102. pp. 277-280.

PDF Archives of Physiology and Biochemistry 1994, Vol. 102, No. 5, Pages 277-280.pdf - Published Version Restricted to Registered users only Download (446kB)

Abstract

The carbohydrate content of pigeon crop secretion called pigeon milk (PM) was in the range of 0.9-1.5%. Sugars of trichloroacetic acid soluble (TCA-S) fraction increased by 67% between day-1 and day-5 of secretion while those of TCA- insoluble (TCA-P) fraction remained fairly constant. Sialic acids constituted 59% of carbohydrates. The proportion of lipid- and proteinbound sialic acids was 5 1070 and 3 1 Yo respectively; the former increased from 41 070 to 68% between day-1 and day-5 whereas the latter decreased from 45% to 21 070 during the corresponding period. Some of the sugars of PM were fucose (40%), glucosamine (31%), galactose (12%), mannose (9070) and glucose (8%). The free sugars whose content was very low (0.05%) included fucose, mannose, glucose and some unidentified oligosaccharides. The proportion of lipid- and protein-bound sugars was 31% and 63% respectively; the former decreased by 7% from day-1 to day-5 while the latter increased by 11 Yo during the same period. Gel chromatography of PM confirmed the presence of sialic acids and glucosamine; the latter existed both in free and bound form. The nature of changes in the carbohydrate composition of PM in the first week of secretion was more quantitative than qualitative.

Item Type:	Article
Uncontrolled Keywords:	pigeon milk; carbohydrates; secretion
Subjects:	500 Natural Sciences and Mathematics > 11 Animals 600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates 600 Technology > 08 Food technology > 27 Dairy products
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 May 2012 04:40
Last Modified:	22 May 2012 04:40
URI:	http://ir.cftri.res.in/id/eprint/4850

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