YAKHAK HOEJI (약학회지)

The Pharmaceutical Society of Korea (대한약학회)
권호 표지

Changes of Lectin from Viscum coloratum by Fermentation with Lactobacillus plantarum -Isolation and Purification-

유산균 발효에 의한 겨우사리 중의 렉틴 성분의 변화 -분리 및 정제-

  • Park, Won-Bong (Department of Chemistry, College of Natural Science, Seoul Woman's University) ;
  • Kim, Hee-Sook (Department of Chemistry, College of Natural Science, Seoul Woman's University)
  • 박원봉 (서울여자대학교 자연과학대학 화학과) ;
  • 김희숙 (서울여자대학교 자연과학대학 화학과)
  • Published : 1994.12.30
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Abstract

Lectin from mistletoe(Viscum coloratum) fermented by Lactobacillus plantarum for 1,2,3 days were obtained by salt fractionation, gel filtration, anion exchange chromatography and SDS-PAGE, and compared with the lectin from unfermented mistletoe. The new lectin of molecular weight of about 18,500D from fermented mistletoe was identified.

Keywords