大蒜多糖的体外抗凝血作用及结构分析

Study on Structure Analysis and Anticoagulant Function in vitro of Garlic Polysaccharides

采用碱提法和DEAE-52纤维素柱层析法,从大蒜中分离纯化出3种多糖组分(GPⅠ、GPⅡ和GPⅢ);采用体外抗凝血活性试验分析了大蒜粗多糖及其分离组分GPⅠ的抗凝血作用;采用SephadexG-100凝胶层析法和冻融分析法鉴定GPⅠ的纯度,采用气相色谱分析了GPⅠ的单糖组成,首次采用凝胶渗透色谱与多角度光散射仪及示差检测器连用系统测定了GPⅠ的分子结构。结果表明:GPⅠ、GPⅡ和GPⅢ分别为大蒜多糖总量的75.2%、15.5%、9.3%;大蒜粗多糖及其分离组分GPⅠ能显著延长人体血浆的APTT值,通过影响内源性凝血系统发挥抗凝血作用;GPⅠ由鼠李糖、果糖、半乳糖、葡萄糖、甘露糖及1种未知单糖组成,构成比例为1.5∶1.1∶3.3∶1∶5.1∶3.5,分子质量为5.2×104～5.6×104u,分子旋转半径为31.5～32.9nm,分布宽度指数为1.039和1.084,分子呈球形。

Three kinds of polysaccharides （GP Ⅰ , GP Ⅱ , GPⅢ ） were separated from garlic with alkali extraction , purified by DEAE - 52 cellulose column, the anticoagulant function in vitro of garlic polysaccharides was analyzed, the purity of GP Ⅰ was verified by SephadexG -100 and frozen -thawing-analysis, the monosaccharide constituents of GP I was determined by gas chromatogram, GPC - MALLS - RI was applied to determine molecular structure of GP Ⅰ for the first time. Results： GP Ⅰ , GP Ⅱ and GP GPⅢ occupied of total garlic polysaccharides were 75.2% , 15.5% ,9.3% , respectively. Garlic polysaccharides had the anticoagulant function, which could effectively prolong APTT of human plasma, GP Ⅰ worked by affecting intrinsic pathway coagulation systerm, GP Ⅰ contained rhamnose, fructose, galactose, glucose and mannose and unknown monosaccharide,with the constituent ratio of 1.5 ： 1.1 ： 3.3 ： 1：5.1：3.5, the molecular weight of GP Ⅰ ranged from 5.2 × 10^4 U to 5. 6 × 10^4 U, the root mean square （rms） radius ranged from 31.5 nm to 32.9 nm, two polydispersity values were 1. 039 and 1. 084, respectively, It was spherical polymer. The results showed that the garlic polysaccharides had potential development value .