Structure of the d-galactan isolated from garlic (Allium sativum) Bulbs☆
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Cited by (27)
Onion and garlic polysaccharides: A review on extraction, characterization, bioactivity, and modifications
2022, International Journal of Biological MacromoleculesCitation Excerpt :The polysaccharide fraction extracted with ammonium oxalate (0.05 %) on hot water, precipitated with ethanol from defatted garlic bulbs yielded a mixture containing galactose 24.1 %, galacturonic acid 22.8 %, rhamnose 3.1 %, arabinose 7.2 %, and fructose and glucose 37.1 % (total hexose, with galactose 61.2 %). A similar extraction with water yielded a mixture of the same polysaccharides, but the concentration of total hexoses was considerably higher (76.6 %) [19]. The molecular weight of HBSS, CHSS, DASS, and CASS were found to be 7.702 × 103, 4.690 × 103, 4.943 × 103 and 1.390 × 103 kDa, respectively.
Impact of garlic oligosaccharide fractions on microcosmic, mesoscopic, or macroscopic characteristics of dough
2022, Food Research InternationalStructure and function of plant cell walls
2012, The Biochemistry of Plants: A Comprehensive TreatiseRasayana properties of Ayurvedic herbs: Are polysaccharides a major contributor
2012, Carbohydrate PolymersCitation Excerpt :The inulin type fructans escape the digestion in upper gastrointestinal tract (GIT) and reach the large intestine virtually intact, this provides them with the advantage of being fermented in large intestine where the potentially benevolent microflora (viz. lactobacilli, bifidobacteria, etc.) could thrive upon the nutrition received in the form of fructan (Abrams et al., 2007; Awad, Ghareeb, & Bohm, 2011; Bosch et al., 2008; Falony, Calmeyn, Leroy, & De Vuyst, 2009; Reddy, Hamid, & Rao, 1997; Tako et al., 2008; van de Wiele, Boon, Possemiers, Jacobs, & Verstraete, 2007). Rasayana herbs having a major proportion of fructans and providing health benefits include Shatavari (Asparagus racemosus), Safed Musli (Chlorophytum borivilianum), Akarkara (Anacyclus pyrethrum), Munjataka (Orchis latifolia), Lahsun (Allium sativum), Onion (Allium cepa) (Baumgartner, Dax, Praznik, & Falk, 2000; Das & Das, 1977; Jacobsen et al., 2006; Matsuura et al., 1996; Narasimhan et al., 2006; O’Donoghue et al., 2004; Pompei et al., 2008; Poulsen, Molck, & Jacobsen, 2002; Thakur, Bhargava, et al., 2009). Fructans in general are found capable of being able to modulate the polyamine concentration in the cecum of rats.
Synthesis of linear β-(1→4)-galacto-hexa- and heptasaccharides and studies directed towards cyclogalactans
2002, Carbohydrate ResearchCitation Excerpt :Linear chains of β-(1→4)-linked galactopyranose residues of varying lengths are the major carbohydrate components of pectins, either as part of arabinogalactans or galactans.1 The chain length of these galactans appears to depend on the source, as well as the isolation procedure, with the number of galactose units varying from four (wood,2 willow bark,3 citrus fruits4), six (soy bean5), 28 (aloe6) to 33 (citrus pectin,4 garlic7). The conformational similarity of a β-(1→4)-d-galactan to its amylose α-(1→4)-d-glucan analog, is striking (Fig. 1), as only the orientation of the intersaccharidic linkages—axial at one side of the pyranoid ring and equatorial at the other—is interchanged, entailing kinks at every glycosidic bond in both cases, as well as 2-O⋯HO-3′ hydrogen bonds between contiguous residues.
Characterisation of the high-molecular weight fructan isolated from garlic (Allium sativum L.)
2000, Carbohydrate ResearchCitation Excerpt :Garlic (Allium sativum L.) belongs to the botanic family of the Liliaceae, which store carbohydrates in cloves making up 75% of the dry matter [1]. In the early 1940s the polysaccharides from garlic were investigated and many publications about the structure of the fructan followed [2–5]. In the following years the d-fructan was isolated and a linear inulin-type was postulated [6,7] from the results obtained from methanolysis, hydrolysis, periodate oxidation, Smith degradation and enzymatic degradation.
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Charaterization of the Polysaccharides of Garlic (Allium sativum) Bulbs, Part I.