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Purified Polysaccharide Activating the Complement System from Leaves of Diospyos kaki L.  

Jung, Yung-Joo (Graduate School of Biotechnology, Korea University)
Chun, Hyug (Graduate School of Biotechnology, Korea University)
Kim, Kyung-Im (Graduate School of Biotechnology, Korea University)
An, Jeung-Hee (Graduate School of Biotechnology, Korea University)
Shin, Dong-Hoon (Graduate School of Biotechnology, Korea University)
Hong, Bum-Shik (Graduate School of Biotechnology, Korea University)
Cho, Hong-Yon (Graduate School of Biotechnology, Korea University)
Yang, Han-Chul (Graduate School of Biotechnology, Korea University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.5, 2002 , pp. 879-884 More about this Journal
Abstract
Cold and hot water fractions of Diospyros kaki were screened to determine its anti-complementary activity. Flour of Diospyros kaki leaf (250 g) was boiled at $100^{\circ}C$ for 3 h and passed through a membrane of 10 kDa molecular weight (DK-0). DK-0 was precipitated with ethanol and refluxed with methanol to obtain the crude polysaccharide (DKC). DKC-1 was isolated by ion exchange chromatography on DEAE-Toyopearl 650C, and DKC-1c was purified from DKC-1 by size exclusion chromatography on Bio gel P-60. The anti-complementary activities of DKC-1c at $1000\;{\mu}g/mL$ were 85.4 and 61.1% via whole and alternative pathways, respectively. DKC-1c was determined as a neutral polysaccharide composed of glucose (29.0 mol.%), arabinose (24.3 mol.%), and galactose (16.2 mol.%) with the molecular weight of 66.6 kDa. Results of agarose gel immunoelectrophoresis revealed DKC-1c, as a complement activator, cleaved C3 into C3a and C3b via both pathways.
Keywords
Diospyos kaki; anti-complementary activity; complement activator; C3 cleavage;
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