The Isolation of Bacterial Polysaccharides with Anti-inflammatory Activity

It was found in the previous paper that wheat gluten polypeptides gave higher molecular weights in SDS-PAGE than in sedimentation equilibrium. To clear the cause of the abnormality of gluten polypeptides in SDS-PAGE, behaviors of the SDS complex of gliadin IV were investigated in comparison with those of the standard proteins. The amount of bound SDS for reduced and alkylated gliadin IV was not different from the value obtained with usual proteins. In accordance with the results of Reynolds et al., the plot of log [η] against log M gave a slope of 1.1, supporting a rodlike structure of the complex. The intrinsic viscosity of the SDS complex of gliadin IV gave a higher value of 0.28 dl/g in comparison with the corresponding value of 0.15 dl/g for the standard proteins. The sedimentation constant was lower in gliadin IV (1.61 S) than in the standard (1.77 S). These facts indicate that the gliadin IV complex has a higher frictional coefficient for its molecular weight of protein, suggesting a more elongated structure than usual. The helix content of the complex of gliadin IV was extremely low (12%). It was suggested that the high proline content of gliadin gives an elongated structure to the SDS complex and this structure causes a low electrophoretic migration mobility and overestimation of molecular weight in SDS-PAGE.