Some properties of an acidic protein-bound polysaccharide from the fruit of pumpkin

To contribute toward our understanding of therapy mechanism of pumpkin protein-bound polysaccharides, homogeneity and weight-average molecular weight of an acidic polysaccharide from the fruit of pumpkin (APBPP) was determined by HPLC. The amino acid and monosaccharide composition of APBPP were tested. In the acid hydrolysates of APBPP, analysis by HPLC showed the presence of mannose and arabinose in molar ratios of 1:2. Eighteen amino acids were identified to be components of the polymer. Alanine was the main amino acid (0.13%), followed by glutamic acid (0.113%) and serine (0.088%). But the relationship between the contents of amino acids and hypoglycemic activity of APBPP is not clear.