title: Purification and effect of chemical modifications on potato lectin activity.
abstract: Potato lectin of specific agglutinating activity of 10,000 units per mg was isolated. Chemical modifications of potato lectin with acetic and succinyl anhydrides or N-acety-limidazole result in complete loss of agglutinating activity. The lectin after reduction of disulfide bonds with dithiothreitol shows 25% of the native agglutinin activity. These results suggest that amino and phenolic groups are involved in the reaction of potato lectin with erythrocytes.
mesh_terms: D000089:Acetic Anhydrides / Q000494:pharmacology; D000371:Agglutination / Q000187:drug effects; D004229:Dithiothreitol / Q000494:pharmacology; D004912:Erythrocytes / Q000276:immunology; D006386:Hemagglutination Tests / Q000379:methods; D007093:Imidazoles / Q000494:pharmacology; D037102:Lectins / Q000302:isolation & purification* / Q000494:pharmacology; D037121:Plant Lectins; D013387:Succinic Anhydrides / Q000494:pharmacology; D014675:Vegetables
chemical_list: D000089:Acetic Anhydrides; D007093:Imidazoles; D037102:Lectins; D037121:Plant Lectins; D013387:Succinic Anhydrides; D004229:Dithiothreitol