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

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。

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

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 x 10(4), 21.48 x 10(4) and 2.37 x 10(4), respectively. Carbohydrate contents of LbGp3, LbGP4 and LbGp5 were 93.6%, 85.6%, 8.6%, respectively. 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.