Changes of Lectin from Viscum coloratum by Fermentation with Lactobacillus plantarum : Effect of pH and Temperature, Suger Specificity and Lymphocyte Stimulting Activity

유산균 발효에 의한 겨우사리 중의 렉틴 성분의 변화 : pH, 온도의 영향, 당 특이성, 림프구 자극분열효과

  • 박원봉 (서울여자대학교 자연과학대학) ;
  • 김희숙 (서울여자대학교 자연과학대학) ;
  • 나혜복 (서울여자대학교 자연과학대학) ;
  • 함승시 (강원대학교 농과대학)
  • Published : 1995.02.01

Abstract

Lectin from mistletoe(Viscum coloratum) fermented by Lactobacillus plantarum was compared with the lectin from unfermented mistletoe. Agglunating activity of fermented mistletoe was stable at pH 3.77~8.71, at temperature range of $0~40^{\circ}C$ and in the presence of 9 mental ions, which results are similar to unfermented one, but less stable at pH 2.03~3.00 and more stable at temperature $60~80^{\circ}C$ than lectin from unfermented one. Agglunating activity of lectin from mistletoe fermented for 1 or 2 days and from fraction number 42~54 was not inhibited by all sugars used except for lectin from fraction number 21~34. Mitogenic activity to murine lymphpocytes of lectin from mistletoe was decreased by fermentation process.

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