Identification and Purification of an Allergic Glycoprotein from Ginkgo biloba Kernel

作     者：YANG Jian-ting WU Cai-e LI Ying-ying JIA Shao-qian FAN Gong-jian PENG Fang-ren 

作者机构：Department of Forest Resource and Environment Nanjing Forest University Nanjing 210037 P.R.China College of Food and Drug Anhui Science and Technology University Fengyang 233100 P.R. China 

出 版 物：《Agricultural Sciences in China》 (中国农业科学（英文版）)

年 卷 期：2011年第10卷第4期

页      面：631-641页

核心收录：

学科分类：0710[理学-生物学] 071010[理学-生物化学与分子生物学] 081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070305[理学-高分子化学与物理] 080501[工学-材料物理与化学] 0805[工学-材料科学与工程（可授工学、理学学位）] 0703[理学-化学] 

基　　金：supported by Research Fund for the Doctoral Program of Higher Education of China(200802980004 and 20070298008) the National Natural Science Fundation of China (30872055) 

主　　题：Ginkgo biloba kernel glycoprotein allergy identification purification 

摘      要：Glycoprotein from Ginkgo biloba kernel may be allergic. In this paper, the allergic proteins were identified with Western blotting, and the 32 kDa glycoprotein was purified with ion exchange chromatography and gel chromatography. With Western blotting, there were 3 allergic proteins with molecular weight 21, 32, and 36 kDa. With SDS-PAGE analysis and measurements of the protein and sugar contents, the isolation and purification technology of 32 kDa was confirmed. Ginkgo crude protein extract was precipitated with ammonium sulphate （saturation gradient： 40-80%）. The precipitate was purified by chromatography with DEAE-cellulose 52, then chromatography with Sephadex G-200 and the target glycoprotein was finally obtained. The analysis results showed the molecule of the glycoprotein was 32.12 kDa and the ratio of protein to sugar was 20.56：1. In conclusion, the purification method could be used in preparation of the glycoprotein, and the study could provide a basis for the further research of the glycoprotein.