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Identification of the protein components displaying immunomodulatory activity in aged garlic extract

Chandrashekar, P. M. and Venkatesh, Y. P. (2009) Identification of the protein components displaying immunomodulatory activity in aged garlic extract. Journal of Ethnopharmacology, 124. pp. 384-390.

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Ethnopharmacological relevance: Traditionally, garlic (Allium sativum L.; Alliaceae) has been knownto boost theimmunesystem. Aged garlic hasmore potent immunomodulatory effects than rawgarlic. These effects have been attributed to the transformed organosulfurcompounds; the identity of the immunomodulatory proteins in aged garlic extract (AGE) is not known. Aim of the study: The major aims are to examine the changes occurring in the protein fraction during ageing of garlic and to identify the immunomodulatory proteins. Materials and methods: Changes occurring in garlic during ageing have been examined by protein quantitation and gel electrophoresis. Purification and identification of the immunomodulatory proteins have been achieved by Q-Sepharose chromatography and mitogenic activity. Results: Only twomajor proteins (12–14 kDa range by SDS-PAGE) are observed in AGE. The purified protein components QA-1, QA-2, and QA-3 display immunomodulatory and mannose-binding activity; QA-2 shows the highest mitogenic activity. The identity of QA-2 and QA-1 proteins with the garlic lectins ASA I and ASA II, respectively, has been confirmed by hemagglutination analysis. QA-3 exhibits mitogenic activity, but no hemagglutination activity. Conclusions: The immunomodulatory activity of AGE is also contributed by immunomodulatory proteins. The major immunomodulatory proteins have been identified as the well-known garlic lectins.

Item Type: Article
Uncontrolled Keywords: Aged garlic extract ASA I ASA II Garlic agglutinins Immunomodulatory proteins Mitogenic activity
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2010 09:15
Last Modified: 09 May 2012 05:10
URI: http://ir.cftri.com/id/eprint/9316

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