• BMB Reports
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• v.39 no.5
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• pp.560-570
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• 2006

Mistletoe (Viscum album) lectins, which are classified as a type II ribosome-inactivating protein (RIP) due to their unique biological function and the potential medical and therapeutic application in cancer cells, receive a rising attention. The heterodimeric glycoproteins contain the A-chain with catalytic activity and the B-chain with sugar binding properties. In recent years, studies involving the lectins from the white berry European mistletoe (Viscum album) and the yellow berry Korean mistletoe (Viscum album coloratum) have been described. However, the detailed mechanism in exerting unique cytotoxic effect on cancer cells still remains unclear. Here, we aim to understand and define the molecular basis and biological effects of the type II RIPs, through the studies of the recombinant Korean mistletoe lectin. To this end, we expressed, purified the recombinant Korean mistletoe lectin (rKML), and investigated its molecular characteristics in vitro, its cytotoxicity and ability to induce apoptotic cell death in cancer cells. To gain structural basis for its catalytic activity and sugar binding properties, we performed homology modeling studies based on the high degree of sequence identity and conserved secondary structure prediction between Korean and European, Himalayan mistletoe lectins, and Ricin.

• Korean Journal of Medicinal Crop Science
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• v.16 no.5
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• pp.301-305
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• 2008

Forty Ricinus communis collections were obtained from RDA National Agrobiodiversity Center for knowing the possibility of the use as a bio-diesel possibility crop. These are analysis results about crude fat and fatty acid. Gas chromatogram of seed collections analysis showed 6 peaks and retention time of ricinoleic acid was about 17.1 minute. Average oil content of collections were ranged from 44.6 to 49.4% and the difference was between maximum 52.5% and minimum 41.4%. Fatty acid composition was almost unsaturated fatty acid of 97.6% and saturated fatty acid showed low content of 2.4%. Ricinoleic acid was 87.3% and the content of oleic acid and linoleic acid in fatty acid was 4.6%, and 5.2%, respectively. The content of palmitic acid and stearic acid was about 1% and the difference was insignificant. The content of linolenic acid was extremely low as 0.6%.