枸杞子中免疫活性成分的分离、纯化及物理化学性质的研究

ISOLATION, PURIFICATION AND PHYSICO-CHEMICAL PROPERTIES OF IMMUNOACTIVE CONSTITUENTS FROM THE FRUIT OF LYCIUM BARBARUM L.

摘要: 从宁夏枸杞子提取得到的糖缀合物LBP经DEAE-celulose柱色谱得到5个组分,其中Lbp3,Lbp4和Lbp5分别经CM-SephadexC-50,SephadexG-100,SephadexG-50柱色谱得到均一组分LbGp3,LbGp4和LbGp5。N含量:LbGp30.83%,LbGp41.72%,LbGp59.58%。总糖含量:LbGp393.6%,LbGp485.6%,LbGp58.6%。分子量:LbGp39.25×10⁴,LbGp4 21.48×10⁴,LbGp52.37×10⁴。糖组成为:LbGp3:Ara∶Glc=1∶1,LbGp4:Ara∶Gal∶Rha∶Glc=1.5∶2.5∶0.43∶0.23,LbGp5:Rha∶Ara∶Xyl∶Gal∶Man∶Glc=0.33∶0.52∶0.42∶0.94∶0.85∶1。初步分析表明LbGp4是O-连接的糖蛋白。

Abstract: Three glycoconjugates, LbGp3, LbGp4 and LbGp5, were isolated from the fruit of Lycium barbarum L. Molecular weights of LbGp3, LbGp4 and LbGp5 were 9.25×10⁴, 21.48×10⁴ and 2.37×10⁴, respectively. Carbohydrate contents of LbGp3, LbGP4 and LbGp5 were 93.6%, 85.6%, 8.6%, respectivly. LbGp3 was composed of Ara and Gal in a molar ratio of 1∶1. LbGp4 was composed of Ara, Gal, Rha and Glc in a molar ratio of 1.5∶2.5∶0.43∶0.23. LbGp5 was composed of Rha, Ara, Xyl, Gal, Man and Glc in a molar ratio of 0.33∶0.52∶0.42∶0.94∶0.85∶1. Elemental analysis of N contents: LbGp3 0.83%, LbGp4 1.72%, LbGp5 9.58%. The linkage between the glycan and protein may be of O-linkage in LbGp4.