Loading…

Isolation and Characterization of a Lectin from Edible Mushroom, Volvariella volvacea

A lectin was purified from edible mushroom, Volvariella volvacea by extraction with 5% cold acetic acid in the presence of 0.1 % 2-mercaptoethanol, followed by ammonium sulfate fractionation, and DEAE-C-52 and CM-C-52 column chromatographies. The molecular weight was measured to be 26,000, and the l...

Full description

Saved in:
Bibliographic Details
Published in:Journal of biochemistry (Tokyo) 1984-01, Vol.96 (1), p.35-40
Main Authors: LIN, Jung-Yaw, CHOU, Tze-Bin
Format: Article
Language:English
Subjects:
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:A lectin was purified from edible mushroom, Volvariella volvacea by extraction with 5% cold acetic acid in the presence of 0.1 % 2-mercaptoethanol, followed by ammonium sulfate fractionation, and DEAE-C-52 and CM-C-52 column chromatographies. The molecular weight was measured to be 26,000, and the lectin consisted of two non-identical subunits as demonstrated by gel filtration and polyacrylamide gel electrophoresis. The lectin does not contain half-cystine, methionine, or histidine. The LD50 of the lectin is 17.5 mg per kg body weight of mice. The lectin has a moderate inhibitory effect on the growth of tumor cells.
ISSN:0021-924X
1756-2651
DOI:10.1093/oxfordjournals.jbchem.a134826