Purification and characterization of a lectin from the mushroom Mycoleptodonoides aitchisonii

被引：30

作者：

Kawagishi, H ^{[1
]}

Takagi, J ^{[1
]}

Taira, T ^{[1
]}

Murata, T ^{[1
]}

Usui, T ^{[1
]}

机构：

[1] Shizuoka Univ, Fac Agr, Dept Appl Biol Chem, Shizuoka 4228529, Japan

来源：

PHYTOCHEMISTRY | 2001年 / 56卷 / 01期

关键词：

Mycoleptodonoides aitchisonii; climacodontaceae; mushrooms; fruiting body; lectin; surface plasmon resonance;

D O I：

10.1016/S0031-9422(00)00351-4

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A lectin was isolated from the mushroom Mycoleptodonoides aitchisonii by means of affinity chromatography on bovine submaxillary mucin (BSM)-Toyopearl and gel filtration on Superose 12 HR10/30 using a FPLC system. This lectin is composed of four identical 16 kDa subunits and the molecular mass of the intact lectin was estimated to be 64 kDa by gel filtration. In a hemagglutination inhibition assay, it exhibited strong sugar-binding specificity towards asialo-BSM among the mono- or oligo-saccharides and glycoproteins tested. The binding specificity of the lectin was also examined by surface plasmon resonance analysis. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：53 / 58

页数：6

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