Isolation of lectins by affinity chromatography with porcine plasma proteins immobilized on agarose.
To develop a convenient method to isolate lectins, we prepared an affinity gel by coupling plasma proteins with agarose beads under conditions where the pH did not exceed 7.5. The validity of the use of this affinity gel in combination with elution using a hapten saccharide was confirmed by isolation of concanavalin A from Jack bean meal. Successful application of the method was demonstrated by isolation of two novel vegetable lectins from udo (Aralia cordate) and wasabi (Wasabia japonica). The method would be useful to isolate new lectins from various sources including plant and animal tissues.
Kajiya
Akane
A
School of Food and Nutritional Sciences, University of Shizuoka, Japan.
Koyama
Yu
Y
Mita
Takashi
T
Mega
Tomohiro
T
Hase
Sumihiro
S
Kawakami
Toshioki
T
Honda
Eiko
E
Munakata
Hiroshi
H
Isemura
Mamoru
M
D000595:Amino Acid Sequence; D000596:Amino Acids / Q000032:analysis / Q000737:chemistry; D000818:Animals; D027983:Aralia / Q000737:chemistry; D001798:Blood Proteins / Q000737:chemistry* / Q000378:metabolism; D002846:Chromatography, Affinity / Q000379:methods*; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods; D008969:Molecular Sequence Data; D037121:Plant Lectins / Q000737:chemistry / Q000302:isolation & purification* / Q000378:metabolism; D012685:Sepharose / Q000737:chemistry*; D013552:Swine; D031228:Wasabia / Q000737:chemistry
D000596:Amino Acids; D001798:Blood Proteins; D037121:Plant Lectins; D012685:Sepharose