Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2017, 5(6), 399-405
DOI: 10.12691/jfnr-5-6-6
Open AccessArticle

Purification and Characterization of Anti-complementary Polysaccharides from Teucrium viscidum

Jin Gi MIN1,

1Department of Food Science and Technology, Pukyong National University, Daeyeon 3-dong, Nam-gu, Busan 608-737, Korea

Pub. Date: May 25, 2017

Cite this paper:
Jin Gi MIN. Purification and Characterization of Anti-complementary Polysaccharides from Teucrium viscidum. Journal of Food and Nutrition Research. 2017; 5(6):399-405. doi: 10.12691/jfnr-5-6-6

Abstract

The anti-complementary activities of aqueous polysaccharides from Teucrium viscidum and their inhibitory effects on the complement system were examined. TM4a, a polysaccharide purified by Sepharose CL-6B, showed significant anti-complementary activities on the classical, alternative and lectin pathways. The predominant linkages of TM4a consisted of 3.1 mol of 4-O-linked galactose, 2.8 mol of 3-O-linked galactose and 2.1 mol of 4-O-linked glucose; the branched polysaccharide was also indicated by the presence of 3,6-O-linked and 2,6-O-linked glucose. The inhibitory effects of TM4a and heparin showed similar results with regard to all complement pathways, except at the concentration of 100 μg/mL. After blocking the complement components with TM4a (620 μg/mL), C3 component, C3-deficient serum, or C3-deficient serum with a C3 component were added to the mixture. Hemolysis of the mixture with the C3 component, or C3-deficient serum showed about 18% or 21% hemolysis of EA cell, while the mixture with the C3-deficient serum containing C3 showed an increase in the hemolysis of EA cells of 68% with regard to the classical pathway. Regarding the alternative pathway, C3 component with TM4a was not cleaved into C3b and C3a during electrophoresis.

Keywords:
complement anti-complementary polysaccharide

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