黑大蒜和鲜大蒜中可溶性蛋白成分的比较研究  

Comparison of Soluble Protein Components of Black Garlic and Fresh Garlic

作　　者：鞠秀云[1] 姜素平 刘金娟[1] 袁博[1] 蒋继宏[1] 

机构地区：[1]江苏师范大学江苏省药用植物生物技术重点实验室,江苏徐州221116

出　　处：《食品科学》2015年第21期90-94,共5页Food Science

基　　金：徐州市科技计划项目(XF13C036)

摘　　要：为探究黑大蒜和鲜大蒜中可溶性蛋白成分的差异,采用研磨浸提、硫酸铵沉淀、凝胶柱层析的方法,获得黑大蒜和鲜大蒜可溶性蛋白;采用阿尔玛蓝（Alamar Blue）法检测其体外抗肿瘤活性,采用牛津杯法检测其抗菌活性,并利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳法分析其可溶性蛋白成分的差异。结果表明：从黑大蒜和鲜大蒜中提取的可溶性蛋白均具有抗人肝癌细胞株HepG2的活性,鲜大蒜中可溶性蛋白的抗肿瘤活性高于黑大蒜中可溶性蛋白的抗肿瘤活性,且具有耐热性;鲜大蒜中可溶性蛋白还具有抗大肠杆菌和抗金黄色葡萄球菌的活性,其分子质量在10~55 k D之间;黑大蒜中的可溶性蛋白不具有抗菌活性,其分子质量在10 kD左右。黑大蒜与鲜大蒜的可溶性蛋白在种类上差异较大,在抗人肝癌细胞株HepG2、抗大肠杆菌和抗金黄色葡萄球菌的功能上差异显著。The aim of this study was to compare the difference of soluble protein components isolated from black garlic and fresh garlic. Soluble proteins were isolated from garlic by serial extraction methods including grinding, ammonium sulfate precipitation and gel filtration. Then, the antitumor activities of the extracts were determined in vitro using alamar blue method; the antibacterial activities were detected by oxford cup assay; and the differences of soluble protein components were further compared using SDS-PAGe. The results showed that the soluble protein components from both fresh garlic and black garlic were able to inhibit the growth of HepG2 cells. The soluble protein components from fresh garlic had stronger antitumor activity than those from fresh garlic and had heat resistance property. The soluble protein components from fresh garlic could inhibit Escherichia coli and Staphylococcus aureus. SDS-PAGe results showed that the molecular weight of soluble proteins in fresh garlic was in the range from 10 to 55 k D, and was about 10 k D for black garlic. This study indicated that there were significant differences in soluble protein species and functions between black garlic and fresh garlic.

关 键 词：大蒜 可溶性蛋白 抗肿瘤 抗细菌活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]