枸杞子中免疫活性成分的分离、纯化及物理化学性质的研究

ISOLATION, PURIFICATION AND PHYSICOCHEMICALPROPERTIES OF IMMUNOACTIVE CONSTITUENTS FROMTHE FRUIT OF LYCIUM BARBARUM L.

从宁夏枸杞子提取得到的糖缀合物ＬＢＰ经ＤＥＡＥｃｅｌｕｌｏｓｅ柱色谱得到５个组分，其中Ｌｂｐ３，Ｌｂｐ４和Ｌｂｐ５分别经ＣＭＳｅｐｈａｄｅｘＣ５０，ＳｅｐｈａｄｅｘＧ１００，ＳｅｐｈａｄｅｘＧ５０柱色谱得到均一组分ＬｂＧｐ３，ＬｂＧｐ４和ＬｂＧｐ５。Ｎ含量：ＬｂＧｐ３０８３％，ＬｂＧｐ４１７２％，ＬｂＧｐ５９５８％。总糖含量：ＬｂＧｐ３９３６％，ＬｂＧｐ４８５６％，ＬｂＧｐ５８６％。分子量：ＬｂＧｐ３９２５×１０４，ＬｂＧｐ４２１４８×１０４，ＬｂＧｐ５２３７×１０４。糖组成为：ＬｂＧｐ３：Ａｒａ∶Ｇｌｃ＝１∶１，ＬｂＧｐ４：Ａｒａ∶Ｇａｌ∶Ｒｈａ∶Ｇｌｃ＝１５∶２５∶０４３∶０２３，ＬｂＧｐ５：Ｒｈａ∶Ａｒａ∶Ｘｙｌ∶Ｇａｌ∶Ｍａｎ∶Ｇｌｃ＝０３３∶０５２∶０４２∶０９４∶０８５∶１。初步分析表明ＬｂＧｐ４是Ｏ连接的糖蛋白。

Three glycoconjugates, LbGp3, LbGp4 and LbGp5, were isolated from the fruit of Lycium barbarum L. Molecular weights of LbGp3, LbGp4 and LbGp5 were 9.25×10~4, 21.48×10~4 and 2.37×10~4, respectively. Carbohydrate contents of LbGp3, LbGP4 and LbGp5 were 93.6%, 85.6%, 8.6%, respectivly. LbGp3 was composed of Ara and Gal in a molar ratio of 1∶1. LbGp4 was composed of Ara, Gal, Rha and Glc in a molar ratio of 1.5∶2.5∶0.43∶0.23. LbGp5 was composed of Rha, Ara, Xyl, Gal, Man and Glc in a molar ratio of 0.33∶0.52∶0.42∶0.94∶0.85∶1. Elemental analysis of N contents: LbGp3 0.83%, LbGp4 1.72%, LbGp5 9.58%. The linkage between the glycan and protein may be of Olinkage in LbGp4.