생명과학회지 (Journal of Life Science)

한국생명과학회 (Korean Society of Life Science)
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방울토마토 열매로부터 분리된 lectin의 생화학적 특성

Biochemical Characterization of Lectin Isolated from Cherry Tomato Fruit

  • 발행 : 2007.02.28
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초록

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.

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.

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