KSBB Journal

  • 제23권1호
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  • Pages.48-53
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  • 2008
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  • 1225-7117(pISSN)
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  • 2288-8268(eISSN)
한국생물공학회 (The Korean Society for Biotechnology and Bioengineering)
권호 표지

토마토 Locular Fluid Lectin의 생화학적 성질

Biochemical Properties of Locular Fluid Lectin of Tomato

  • 발행 : 2008.02.29
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⟨ 이전 논문 다음 논문 ⟩

초록

토마토의 locular fluid로부터 최종적으로 Sephadex G-200 affinity chromatography에 의해 lectin을 분리한 다음, 이들의 분자량, 적혈구 응집력, 혈액특이성, 열 안정성, 최적 온도 및 pH 안정성의 생화학적 성질을 연구하였다. SBS-PAGE의 결과, 분자량이 39 kDa와 23 kDa로서 각각 2개의 subunit로 구성된 124 kDa의 분자량을 가지는 tetramer이다. 트립신으로 처리된 사람의 A, B, O, AB형의 혈액을 사용하여 각각의 혈구응집반응을 확인한 결과, A, B, O, AB형 모두에서 응집반응이 일어났으며, 이 중 B형 혈액에서 가장 높은 활성을 나타냈으며, A와 O형은 중간, AB형은 가장 낮은 활성을 보였다. 분리된 토마토 locular fluid의 최적반응 온도는 $50^{\circ}C$로서, 가장 높은 $70^{\circ}C$를 포함하는 $40-80^{\circ}C$에서 열 안정성을 보였으며, 이의 최적 pH는 7.0이다.

Lectin was isolated from locular fluid of tomato by affinity chromatography using Sephadex G-200, and studied its some biochemical properties. SDS-PAGE of the isolated lectin revealed a tetramer composed of two identical subunits with molecular weights of 39 and 23 kDa. The isolated lectin was agglutinated by trypsin-treated human ABO type blood erythrocytes with similar potency, and the most activity of agglutination was found at B type blood erythrocyte. This lectin showed maximum thermal stability at $70^{\circ}C$, and was relatively stable to heat with the higher activity at $40-80^{\circ}C$. The optimal temperature and pH of this lectin were $50^{\circ}C$ and pH 7.0, respectively.

키워드

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