Glycoprotein Derived from the Hot Water Extract of Mint Plant,Perilla frutescensBritton

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Abstract
Glycoprotein showing inhibitory activity against mast cell degranulation and hyaluronidase activity was purified from the hot water extract of mint plant (Perilla frutescens Britton). The purified inhibitor gave a single band detected with Coomassie brilliant blue staining and periodic acid-Schiff staining on sodium dodecyl sulfate−polyacrylamide gel electrophoresis (SDS−PAGE) analysis. The molecular mass was estimated to be 6.0 kDa on SDS−PAGE. The inhibitor did not become inactivated when boiled for 30 min or digested with trypsin, V8 protease, or proteinase K but was inactivated by NaIO4 oxidation. The inhibitor prevented mast cell degranulation and hyaluronidase activity (IC50 = 0.42 mg/mL) in a dose-dependent manner. The inhibitor also inhibited the protein kinase C activity. It is possible to purify and characterize a glycoprotein with putative pharmacological properties from mint plants. Keywords: Mint plant; Perilla frutescens Britton; glycoprotein; inhibitor; hyaluronidase; mast cell degranulation; protein kinase C