Partial Purification and Characterization of the Lectins of Two Varieties of Phaseolus coccineus (Ayocote Bean)

In this study, a partial purification and characterization of the lectins from two varieties of Phaseolus coccineus (black and purple ayocote bean) was carried out. A partial purification of the lectins was performed by affinity chromatography on fetuin-agarose. The lectins’ characterization showed...

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Bibliographic Details
Published in:Agronomy (Basel) 2022-03, Vol.12 (3), p.716
Main Authors: González-Cruz, Leopoldo, Valadez-Vega, Carmen, Juárez-Goiz, José Mayolo Simitrio, Flores-Martínez, Norma Leticia, Montañez-Soto, José Luis, Bernardino-Nicanor, Aurea
Format: Article
Language:English
Subjects:
Affinity chromatography
ayocote
Beans
Binding sites
Biological activity
Calcium ions
Cancer
Carbohydrates
characterization
Hemagglutination
Laboratories
Lectins
Legumes
Methods
Molecular weight
Phaseolus
Phaseolus coccineus
Proteins
Purification
Saccharides
Seeds
Temperature effects
Thermal stability
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Summary:In this study, a partial purification and characterization of the lectins from two varieties of Phaseolus coccineus (black and purple ayocote bean) was carried out. A partial purification of the lectins was performed by affinity chromatography on fetuin-agarose. The lectins’ characterization showed that the hemagglutination activity was only inhibited by the fetuin and that the saccharides (mono-, di- and tri-saccharides) do not influence their hemagglutination capacity. A difference in the relative molecular weight between the two Phaseolus varieties was observed, 28.5 kDa for the black variety and 30.6 kDa for the purple variety. In the lectins of both Phaseolus varieties, ions were detected in their structure and influenced their hemagglutination activity, principally to the ion Ca+2; on the other hand, only the lectins of the purple variety of the Phaseolus, had a detectable ion, Cu+2. The lectins showed thermostability in the temperature range of 25 and 70 °C, on the other hand, in the pH range between 3 and 10, the lectins showed hemagglutination activity. According to the obtained results, the structural differences between the lectins obtained from both Phaseolus varieties influence their hemagglutination activity.
ISSN:2073-4395
2073-4395
DOI:10.3390/agronomy12030716