Isolation and Biochemical Characterization of Mucus Proteins in Japanese Bunching Onion (<i>Allium fistulosum</i>) Green Leaves
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- Yamazaki Takashi
- Graduate School of Life Sciences, Tohoku University
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- Ogawa Tomohisa
- Graduate School of Life Sciences, Tohoku University
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- Muramoto Koji
- Graduate School of Life Sciences, Tohoku University
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- Nakahigashi Jun
- Amino Up Chemical Co., Ltd.
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- Takeuchi Atsuko
- National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization
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- Ueda Hiroshi
- National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization
抄録
Proteins contained in the green leaf mucus of Japanese bunching onion (Allium fistulosum L.) were isolated by ammonium sulfate precipitation and separated by hydrophobic interaction chromatography. The mucus proteins had an enhanced effect on tumor necrosis factor (TNF)-α production in the RAW 264 murine macrophage cell line. Protein composition was analyzed by SDS-polyacrylamide gel electrophoresis and N-terminal amino acid sequencing. The effect on RAW 264 cells was mainly attributed to mannose-binding lectin and thaumatin-like proteins, which occupied 34% of the mucus proteins. Other major proteins contained in the mucus showed homologous amino acid sequences to those of lachrymatory factor synthase, β-1,3-glucanase, 2S albumin precursor, and pathogenesis-related protein 4. Protein composition ratios in the mucus of 13 cultivars of Japanese bunching onion were also examined. Taken together, the green leaf mucus of Japanese bunching onion may be a possible source of various bioactive proteins.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 22 (2), 235-243, 2016
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282679435436160
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- NII論文ID
- 130005147061
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可