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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...
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Published in: | Journal of biochemistry (Tokyo) 1984-01, Vol.96 (1), p.35-40 |
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Main Authors: | , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that cite this one |
Online Access: | Get full text |
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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. |
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ISSN: | 0021-924X 1756-2651 |
DOI: | 10.1093/oxfordjournals.jbchem.a134826 |