Biochemical Characteristics of Lectins Isolated from Lentinula edodes

표고버섯으로부터 분리한 렉틴의 생화학적 특성

  • Kim, Young-Sin (School of Forest Resources, Chungbuk National University) ;
  • Cho, Nam-Seok (School of Forest Resources, Chungbuk National University)
  • 김영신 (충북대학교 산림과학부) ;
  • 조남석 (충북대학교 산림과학부)
  • Received : 2001.08.01
  • Accepted : 2001.09.12
  • Published : 2001.12.30


Lectin was isolated from shiitake mushroom (Lentinula edodes) with 0.15 M NaCl solution, and purified by the following procedures : precipitation by ammonium sulfate, anion exchange column chromatography on DEAE Sephadex A-50 and hydroxyapatite column chromatography. The fresh pileus part of the mushroom contained more than two times of lectin compared to the stipe part, and lectins and its activity were reduced by heating. The extraction yield of crude lectin was 46.03%, 28% yield after purification on on DEAE Sephadex A-50 column chromatography. Some amino acids, aspartic acid, serine, alanine and histidine, were increased by purification process. Relatively low molecular weight parts of lectin had the agglutinating activity for rabbit blood, and its molecular weight was about 23 kDa The molecular weights of purified lectins, LA-a and LB-b, by the hydroxyapatite column chromatography were 24 kDa and 23 kDa, respectively.


Supported by : 한국학술진흥재단