Biochemical Characterization of Lectin Isolated from Cherry Tomato Fruit

방울토마토 열매로부터 분리된 lectin의 생화학적 특성

  • Published : 2007.02.28


Biochemical characterization of lectin isolated from fruit of cherry tomato through neutral saline extraction, ammonium sulfate precipitation, and affinity chromatography on Sephadex G-200 was studied. The lectin was agglutinated by trypsin-treated human ABO erythrocytes, and the most pronounced activity of agglutination was observed at B type erythrocyte. The analysis of the lectin by SDS-PAGE showed the high intensity band with molecular weights of 10.7 kDa. The optimal temperature and thermal stability of the lectin was $40^{\circ}C$ and $40-60^{\circ}C$, respectively. The maximal pH of this lectin was pH 7.2.

Neutral saline 추출, ammonium sulfate 침전 및 Sephadex G-200을 사용한 affinity chromatography 과정을 통해 방울토마토 열매에서 분리된 lectin의 생화학적 특성을 연구하였다. 트립신을 처리한 사람의 ABO형 적혈구 모두에서 응집반응이 일어났으며, 이 중 B형 적혈구에서 가장 높은 응집반응이 관찰되었다. 전기영동 분석에 의해 분자량 10.7 kDa의 강도가 높은 밴드가 확인되었다. 분리된 lectin의 최적반응온도는 $40^{\circ}C$이며, 40-60$^{\circ}C$ 범위에서 열에 대해 안정하였다. 또한 최적 pH는 7.2로 조사되었다.


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