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

Preparative Biochemistry and Biotechnology Pub Date : 2016-01-19 DOI:10.1080/10826068.2015.1135454

Yan Wang, Tingting Zou, Minghui Xiang, Chenzhong Jin, Xuejiao Zhang, Yong Chen, Q. Jiang, Yihong Hu

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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.

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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。

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Preparative Biochemistry and Biotechnology

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