Isolation and Characterization of Protein Derived from Garlic Scale and Their Application in Bone Tissue Engineering

Abstract

In this project, we aim to find out the protein in garlic scale that could be used as a growth factor for bone cell proliferation. Garlic is one of the most researched bulbs and has immense medicinal values. The aqueous solvent of garlic scale was subjected for ammonium sulphate precipitation followed by dialysis to extract out the protein. The protein was concentrated using lyophilization. SDS-PAGE confirmed the presence of a protein of molecular weight 25 kDa approximately. Using the CD Spectroscopy analysis, the percentage of alpha helixes and beta sheets were found out. Fourier Transform Infra-red Spectroscopy suggested the presence of protein by showing some characteristics peaks. The endothermic peak for this new formulation shows a broad region of water evaporation. At every concentration, the samples showed a very positive effect on the MG63 cell viability by a considerable increase in the cell proliferation. Thus, protein from garlic scale can be used as a biological response modifier for tissue engineering applications.