Purification and characterization of a soluble glycoprotein from garlic (Allium sativum) and its in vitro bioactivity

Yan Wang, Tingting Zou, Minghui Xiang, Chenzhong Jin, Xuejiao Zhang, Yong Chen, Q. Jiang, Yihong Hu
{"title":"Purification and characterization of a soluble glycoprotein from garlic (Allium sativum) and its in vitro bioactivity","authors":"Yan Wang, Tingting Zou, Minghui Xiang, Chenzhong Jin, Xuejiao Zhang, Yong Chen, Q. Jiang, Yihong Hu","doi":"10.1080/10826068.2015.1135454","DOIUrl":null,"url":null,"abstract":"ABSTRACT A soluble glycoprotein was purified to homogeneity from ripe garlic (Allium sativum) bulbs using ammonium sulfate precipitation, Sephadex G-100 gel filtration, and diethylaminoethyl-52 cellulose anion-exchange chromatography. A native mass of 55.7 kDa estimated on gel permeation chromatography and a molecular weight of 13.2 kDa observed on sodium dodecyl sulfate-polyacrylamide gel electrophoresis supported that the glycoprotein is a homotetramer. β-Elimination reaction result suggested that the glycoprotein is an N-linked type. Fourier-transform infrared spectroscopy proved that it contains sugar. Gas chromatography–mass spectrometer analysis showed that its sugar component was galactose. The glycoprotein has 1,1-diphenyl-2-picrylhydrazil free radical scavenging activity and the peroxidation inhibition ability to polyunsaturated fatty acid. These results indicated that the glycoprotein has potential for food additives, functional foods, and even biotechnological and medical applications.","PeriodicalId":20393,"journal":{"name":"Preparative Biochemistry and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2016-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Preparative Biochemistry and Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/10826068.2015.1135454","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 8

Abstract

ABSTRACT A soluble glycoprotein was purified to homogeneity from ripe garlic (Allium sativum) bulbs using ammonium sulfate precipitation, Sephadex G-100 gel filtration, and diethylaminoethyl-52 cellulose anion-exchange chromatography. A native mass of 55.7 kDa estimated on gel permeation chromatography and a molecular weight of 13.2 kDa observed on sodium dodecyl sulfate-polyacrylamide gel electrophoresis supported that the glycoprotein is a homotetramer. β-Elimination reaction result suggested that the glycoprotein is an N-linked type. Fourier-transform infrared spectroscopy proved that it contains sugar. Gas chromatography–mass spectrometer analysis showed that its sugar component was galactose. The glycoprotein has 1,1-diphenyl-2-picrylhydrazil free radical scavenging activity and the peroxidation inhibition ability to polyunsaturated fatty acid. These results indicated that the glycoprotein has potential for food additives, functional foods, and even biotechnological and medical applications.
大蒜可溶性糖蛋白的纯化、鉴定及其体外生物活性
采用硫酸铵沉淀、Sephadex G-100凝胶过滤和二乙胺乙基纤维素阴离子交换层析技术,从成熟大蒜球茎中纯化出可溶性糖蛋白。凝胶渗透色谱估计的天然质量为55.7 kDa,十二烷基硫酸钠-聚丙烯酰胺凝胶电泳观察到的分子量为13.2 kDa,支持糖蛋白是一种同聚物。β-消除反应结果表明该糖蛋白为n -连接型。傅里叶变换红外光谱证明了它含有糖。气相色谱-质谱分析表明其糖成分为半乳糖。该糖蛋白具有1,1-二苯基-2-苦酰肼自由基清除活性和对多不饱和脂肪酸的过氧化抑制能力。这些结果表明,该糖蛋白在食品添加剂、功能食品、甚至生物技术和医学方面具有潜在的应用前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信