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Isolation of Low Molecular weight Fructans from Aged Garlic Extract

Priyanka, B. S. (2010) Isolation of Low Molecular weight Fructans from Aged Garlic Extract. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Carbohydrates are the most abundant compounds present in garlic bulbs and constitute approximately 84% of the carbohydrate content. Fructans are widely distributed as carbohydrate storage polymers in the vegetative tissues of many plants, bacteria and fungi. A high molecular weight fructan has been isolated from raw garlic and its structure has been determined by spectroscopic (NMR) method. The 3 kDa ultrafiltrate of AGE contains fructans (< 3 kDa), free fructose, small peptides, fructosyl-arginine and some other transformed organosulfur compounds. In the present study, isolation of low molecular weight (<3 kDa) fructans from aged garlic extract has been attempted. Two components were separated based on their molecular weight by size exclusion chromatography (Bio-Gel P-2). Both the pools (peak-A and peak-B) were analyzed for the presence of fructose or fructose containing oligosaccharides. Qualitative analysis and mercaptan odor revealed the presence of low mol. wt. organosulfur compounds in both the peaks. SDS-PAGE (silver stain) analysis of peak-A and peak-B showed no protein bands, which confirmed the absence of small peptides in 3 kDa filtrate of AGE. HPLC analysis on amino column (LC-NH2) was done for both peak-A and peak-B pools. Peak-A gave two signals having RT of 4.708 and 5.575 min which corresponds to RT of standards fructose and sucrose, respectively. Peak-B gave single signal with RT of 4.825 min which corresponds to the RT of glucose. The 1H signals and comparison of the 13C-spectra of peak-A and peak-B has similarity with the determined structure of garlic fructans. In addition, there are several other signals which vary from the existing spectra of garlic fructans. This may be due to the presence of transformed organosulfur compounds. It was concluded that, peak-A is confirmed to be a low mol. wt. fructan (< 3 kDa) as revealed by cold anthrone assay and HPLC analysis. Peak-B consists of either fructose or sucrose. Further research is needed to separate the transformed organosulfur compounds present in 3 kDa filtrate and thereby the low mol. wt. garlic fructans structure elucidation can be attained by spectroscopic method.
Uncontrolled Keywords: Carbohydrates; garlic bulbs; fructan; Allium sativum
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 13 Carbohydrate Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jul 2010 05:21
Last Modified: 29 Dec 2016 13:13
URI: http://ir.cftri.com/id/eprint/9590

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