PMID: 8595261Oct 1, 1995Paper

Alliinase (alliin lyase) from garlic (Alliium sativum) is glycosylated at ASN146 and forms a complex with a garlic mannose-specific lectin

Glycoconjugate Journal
A RabinkovD Mirelman

Abstract

Alliinase (EC 4.4.1.4) catalyses the production of allicin (thio-2-propene-1-sulfinic acid S-allyl ester), a biologically active compound which is also responsible for the characteristic smell of garlic. It was demonstrated that alliinase which contains 5.5-6% of neutral sugars, gives clear PAS-staining, binds to Con A and can form a complex with garlic mannose-specific lectin (ASA). Evidence that the formation of such a complex is mediated by the interaction of the carbohydrate of the glycoprotein enzyme with the lectin was obtained from a radioligand assay which demonstrated the binding of alliinase to ASA and competitive inhibition of this binding by methyl alpha-D-mannoside. ASA I was shown as the lectin mainly present in the complex with alliinase. The results of this study also demonstrate that alliinase is glycosylated at Asn146 in the sequence Asn146-Met147-Thr148.

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Citations

Sep 1, 1996·Journal of Molecular Recognition : JMR·D LeiblerM Wilchek
Feb 6, 2004·European Journal of Pharmacology·Suby OommenDevarajan Karunagaran
Jan 10, 2004·The Journal of Allergy and Clinical Immunology·Shao-Hsuan KaoLu-Ping Chow
Dec 31, 2003·Journal of Ethnopharmacology·Veereshwarayya Vimal, Thiruvengadam Devaki
Dec 14, 1999·Microbes and Infection·S Ankri, D Mirelman
Apr 12, 2000·Plant Physiology·J E LancasterM T McManus
Dec 2, 2009·Antimicrobial Agents and Chemotherapy·Elena AppelDavid Mirelman
Feb 28, 2006·Analytical Biochemistry·T MironM Wilchek
Jun 2, 2015·Frontiers in Plant Science·Miguel D Dufoo-HurtadoEdmundo M Mercado-Silva
Nov 1, 2002·Phytotherapy Research : PTR·Gareth GriffithsBrian Smith
Apr 12, 2011·Journal of the Science of Food and Agriculture·Jing WangBaoguo Sun
Apr 16, 1998·The Journal of Biological Chemistry·T K DamA Surolia

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