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
收藏
页码：53 / 58
页数：6
相关论文
共 50 条
  • [21] Purification and characterization of an anti-(A+B) specific lectin from the mushroom Hygrophorus hypothejus
    Veau, B
    Guillot, J
    Damez, M
    Dusser, M
    Konska, G
    Botton, B
    BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS, 1999, 1428 (01): : 39 - 44
  • [22] Purification and properties of a lectin from ascomycete mushroom, Ciborinia camelliae
    Otta, Y
    Amano, K
    Nishiyama, K
    Ando, A
    Ogawa, S
    Nagata, Y
    PHYTOCHEMISTRY, 2002, 60 (02) : 103 - 107
  • [23] Monokariotic fruiting body and clamp cell formation in Mycoleptodonoides aitchisonii (Bunaharitake)
    Riffiani, Rini
    Wada, Takayuki
    Shimomura, Norihiro
    Yamaguchi, Takeshi
    Aimi, Tadanori
    MYCOSCIENCE, 2019, 60 (03) : 151 - 155
  • [24] Effect of methanol extract from fruit body of Mycoleptodonoides aitchisonii on acute and chronic inflammation models
    Kasahara, Y
    Yasukawa, K
    Kumaki, K
    JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN, 1999, 40 (05): : 368 - 374
  • [25] Mycoleptodonoides aitchisonii affects brain nerve growth factor concentration in newborn rats
    Okuyama, S
    Lam, NV
    Hatakeyama, T
    Terashima, T
    Yamagata, K
    Yokogoshi, H
    NUTRITIONAL NEUROSCIENCE, 2004, 7 (5-6) : 341 - 349
  • [26] Conductor compounds of phenylpentane in Mycoleptodonoides aitchisonii mycelium enhance the release of dopamine from rat brain striatum slices
    Okuyama, S
    Sawasaki, E
    Yokogoshi, H
    NUTRITIONAL NEUROSCIENCE, 2004, 7 (02) : 107 - 111
  • [27] Purification and characterization of an N-acetyl-D-galactosamine-specific lectin from the edible mushroom Schizophyllum commune
    Chumkhunthod, P
    Rodtong, S
    Lambert, SJ
    Fordham-Skelton, AP
    Rizkallah, PJ
    Wilkinson, MC
    Reynolds, CD
    BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS, 2006, 1760 (03): : 326 - 332
  • [28] Extract of the mushroom Mycoleptodonoides aitchisonii induces a series of anti-oxidative and phase II detoxifying enzymes through activation of the transcription factor Nrf2
    Kokubo, Takeshi
    Taniguchi, Yoshimasa
    Kanayama, Masaya
    Shimura, Masako
    Konishi, Yutaka
    Kawagishi, Hirokazu
    Yamamoto, Masayuki
    Shindo, Kazutoshi
    Yoshida, Aruto
    FOOD CHEMISTRY, 2011, 129 (01) : 92 - 99
  • [29] Purification and characterization of lectin from Lathyrus sativus
    Sawhney, VM
    Santha, IM
    Timko, MP
    Mehta, SL
    JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY, 1996, 5 (02) : 91 - 95
  • [30] Purification and partial characterization of lectin from broccolini
    Zhang, Xue-Wu, 1600, South China University of Technology (30):
12345