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Purification, structural characterization of an arabinogalactan from green gram (Vigna radiata) and its role in macrophage activation

Kiranmayi, K. and Muralikrishna, G. (2018) Purification, structural characterization of an arabinogalactan from green gram (Vigna radiata) and its role in macrophage activation. Journal of Functional Foods (50). pp. 127-136. ISSN 1756-4646

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Abstract

An acidic arabinogalactan (AGP-2) isolated from green gram Hemicellulose-B was purified using Sephacryl S- 400 and its molecular weight was found to be ∼1200 kDa. Characterization of the AGP-2 by various structural methods indicated 1,3- β- D- Galactan backbone substituted, at O-6 with 1, 5 linked arabinofuranosyl side chains, which were further substituted either with mono/di/tri substituted arabinofuranosyl residues resulting in highly branched structure. Glucuronic acid residues are present as non reducing end terminals. AGP-2 enhanced the release of NO, TNF- α, IL-6 and IL- 1β and phagocytic capability of macrophages whereas carboxyl reduced AGP-2 failed to show the similar result indicating the importance of carboxyl groups in macrophage activation. Pretreatment of macrophages with antibodies specific to extracellular domains of TLR2, TLR4 and TREM1 significantly reduced the AGP-2 induced release of NO and TNF– α indicating the interaction of AGP-2 with TLRs to activate macrophages.

Item Type: Article
Uncontrolled Keywords: Green gram Arabinogalactan Carboxyl reduction NMR Methylation Macrophage activation
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Jan 2019 08:19
Last Modified: 10 Jan 2019 08:19
URI: http://ir.cftri.com/id/eprint/13897

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