title: [Change of the wheat lectin activity and degree of its interaction with different components of compositions of lectin nature].
abstract: The wheat lectin hemagglutination activity and degree of its interaction with the bacterium Azotobacter chroococcum T79 and aminosaccharide N-acetyl-D-glucosamin hapten of wheat lectin was studied in laboratory experiments with the purpose of creation of biologic activity compositions of lectin nature for plant growing. It was shown that plant-bacterial compositions encloses the "bacteria+lectin" complex, free lectin and bacterial cells. The addition of aminosaccharide N-acetyl-D-glucosamin to wheat lectin, to the bacterial culture and plant-bacterial composition decreases its hemagglutination activity. The possibility of creation of new complexes in this compositions effected by hapten "lectin+hapten", "lectin+hapten+bacteria", "bacteria+hapten" is under discussion.
authors.forename: O V
authors.initials: OV
authors.lastname: Kyrychenko
mesh_terms: D000117:Acetylglucosamine / Q000737:chemistry*; D001395:Azotobacter / Q000737:chemistry*; D004903:Erythrocyte Aggregation / Q000187:drug effects; D006241:Haptens / Q000737:chemistry*; D006384:Hemagglutination; D006801:Humans; D066298:In Vitro Techniques; D014908:Triticum / Q000254:growth & development / Q000378:metabolism*; D014909:Wheat Germ Agglutinins / Q000737:chemistry* / Q000378:metabolism / Q000494:pharmacology
chemical_list: D006241:Haptens; D014909:Wheat Germ Agglutinins; D000117:Acetylglucosamine