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The nature of lectins from Dolichos lab lab.

Siva Kumar, N. and Rajagopal Rao, D. (1986) The nature of lectins from Dolichos lab lab. Journal of Biosciences, 10 (1). pp. 95-109.

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The lectins from the seeds of Dolichas lablab var, lignosus field bean)and Dolichus lablab var. typicus (lablab bean) have been isolated in a homogeneous form by affinity chromatography on D-mannose linked Sepharose, Both the lectins are g1ycoproteins and have a molecular weight of 60,000 and S20 value of 5.2 and seem to be made up of 4 similar subunits (apparent molecular weight 15,000). Thecarbohydrate content ofthe lectins is mostly fucose (2-5 mol per mol of protein), mannose (5-8 mol per mol of protein) and N·acetyl glucosamine (1-2 mol per mol of protein). The amino acid composition of both the lectins was similar and methionine and half cystine could not be detected, Both the lectins have similar tryptic peptide map. Alanine and serine were the only Nand C-terminal amino acids for both lectins. The lectins were found to contain low amounts of bound metals such as manganese, magnesium and calcium. The near ultra-violet circular dichroism spectra of the lectins are similar to that of Sainfoin. Circular dichroism data indicate thaI tyrosine and tryptophan residues are involved in sugar binding. The lectins are nonspecific for human blood groups and they agglutinate a variety of other erythrocytes. Among a number of sugars, D-g1uoose and D-mannose inhibited the haemagglutinating activity of the lectins. The lectins were antigenica1ly similar.

Item Type: Article
Uncontrolled Keywords: Dolichos lablab; lectin; field bean;,lablab bean; physicochemical and biological properties
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 16 Protein Biochemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2016 06:43
Last Modified: 23 Jun 2016 06:43
URI: http://ir.cftri.com/id/eprint/6045

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