An Antibacterial Lectin from Lampteromyces japonicus

화경버섯의 항세균성 렉틴

  • Yoon, Joo-Ok (Department of Food Science and Technology, Dongguk University) ;
  • Min, Tae-Jin (Department of Chemistry, Dongguk University) ;
  • Yoon, Hee-Sik (Department of Biology, Yonsei University)
  • Published : 1995.03.30

Abstract

A lectin was isolated from the fruiting bodies of Lampteromyces japonicus by preparative PAGE and named LJAP (Lampteromyces japonicus antibacterial protein). LJAP was a polymeric protein of more than one hundred kDa consisting of 17-kDa subunits. The amino acid analysis revealed a high content of serine, glycine, and acidic amino acids. LJAP has an excellent antibacterial activity for Escherichia coli, JM 109, K 12, HB 101, and JW 380. By the inhibition assay of the antibacterial activity, a glycoprotein, asialofetuin was confirmed as the best inhibitor. This is the first lectin isolated and characterized its antibacterial and agglutination activities from the family Lampteromyces.

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