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
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