Water-Soluble Glycoconjugates of Vegetables I. Isolation and Properties of Arabinogalactan-Proteins from Cabbage

We present a new method for isolating and purifying water-soluble arabinogalactan-proteins from cabbage and give their chemical properties. The water-soluble nondialyzable material from fresh cabbage was separated into three fractions (A-I, II, and III) by gel filtration on Sepharose CL-4B. A-I and A-II can be purified by HPLC. Borate is necessary to avoid formation of insoluble aggregates during isolation and purification. The molecular weights of A-I, II, and III were estimated to be 4.0×10⁵, 1.0×10⁵, and 1.0~4.0×10⁴, respectively. A-I and A-II are arabinogalactan-proteins with different carbohydrate/protein ratios: 5.5/1 for A-I and 11.4/1 for A-II. The carbohydrate moieties of A-I and A-II were both arabino-3,6-galactans having d-galactose/l-arabinose ratios of 1.9/1 and 1.5/1, respectively. The amino acid composition indicates an abundance of hydroxyproline, serine, threonine and alanine, the sum of which amounted to about 50% of the total amino acids. A-I contained 1.5 times more hydroxyproline (20%) than A-II (14%), while A-II contained higher proportions of serine, glycine, and alanine. A-III was not a glycoprotein but was a mixture of carbohydrate and polypeptides.