Biochemical Properties of Eggplant Fruit Lectin.

가지 열매 lectin의 생화학적 성질

  • Published : 2008.03.31


Biochemical characterization including hemagglutination of erythrocytes, molecular weight, optimum temperature, thermal stability, optimum pH, carbohydrate specificity, and inhibitory effect of metal ion were studied in lectin of eggplant (Solanum melongena L.) fruit prepared by ammonium sulfate fractionation and affinity chromatography. This lectin was agglutinated by trypsin-treated rat blood erythrocyte. The molecular weight of this lectin by SDS-PAGE was estimated to be approximately 19.3 kDa of a single band. This lectin has no activity by 7 carbohydrates containing D-glucose. The optimum range of temperature and pH were $10-20^{\circ}C$ and pH 6.2-7.2, respectively. This lectin was relatively stable at $20-70^{\circ}C$. And the activity of this lectin was not inhibited by $Ca^{2+},\;Co^{2+},\;Cu^{2+},\;Fe^{2+},\;Mg^{2+}$, and $Mn^{2+}$.

가지 열매로부터 neutral saline에 의한 추출, $(NH_4)_2SO_4$ 침전 및 Sephadex-G100을 이용한 affinity chromatography에 의해 분리한 lectin의 생화학적 특성을 연구하였다. Trypsin을 처리하지 않은 사람, 쥐와 토끼의 적혈구에서는 혈구 응집반응이 일어나지 않았으며, Trypsin을 처리한 사람, 쥐와 토끼의 적혈구 중에서는 쥐의 적혈구에서만 혈구 응집반응이 일어났다. SDS-PAGE에 의해 가지 lectin의 분자량을 확인한 결과, 19.3 kDa의 단일 band 임이 확인되었다. D-glucose를 포함하는 7개의 탄수화물은 100 mM 이하의 농도에서 lectin과 적혈구의 응집을 저해시키지 않았으므로, 탄수화물에 대한 특이성이 나타나지 않았다. 최적 반응온도 범위는 $10-20^{\circ}C$로서, $20-70^{\circ}C$에서 열에 대해 안정하였으며, 안정된 pH 범위는 pH 6.2-7.2로 확인되었다. $Ca^{2+},\;Co^{2+},\;Cu^{2+},\;Fe^{2+},\;Mg^{2+}$$Mn^{2+}$ 20 mM 이하의 농도에서는 lectin과 적혈구의 응집을 저해시키지 않았으므로, 금속이온에 대한 특이성이 나타나지 않았다


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