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

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Relation http://ir.cftri.com/13897/
https://doi.org/10.1016/j.jff.2018.09.029
 
Title Purification, structural characterization of an arabinogalactan from green
gram (Vigna radiata) and its role in macrophage activation
 
Creator Kiranmayi, K.
Muralikrishna, G.
 
Subject 28 Polysaccharide Chemistry
22 Legumes-Pulses
 
Description 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.
 
Publisher Elsevier
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13897/1/Journal%20of%20Functional%20Foods%2050%20%282018%29%20127%E2%80%93136.pdf
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