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

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 -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.Abbreviations ASA (Allium sativum agglutini). Garlic mannose specific lectin(s) - PMSF Phenyl methyl sulfonyl fluoride - HPLC High performance liquid chromatography - SDS-PAGE Polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulfate - PAS Periodic acid-Schiff reagent stain - CAPS 3-(cyclohexylamino)-1-propanesulfonic acid - TFA Trifluoracetic acid - HEPES N-2-HydroxyethylpiperazineN-2-ethanesulfonic acid - Tricine N-2-hydroxyl-1,1-bis(hydroxymethyl)]-ethyl glycine - PVDF poly(vinylene difluoride)