title: Sugar chain-binding specificity and native folding state of lectins preserved in hydrated ionic liquids.
abstract: Lectins, dissolved and stored in hydrated cholinium dihydrogen phosphate, maintained recognition and binding affinity to specific sugar chains even after thermal treatment or long-term storage. Additionally, the dissolved lectin recovered its native folding state after thermal treatment.
authors.affiliation: Department of Biotechnology and Life Science, Tokyo University of Agriculture and Technology, 2-24-16 Nakacho, Koganei, Tokyo 184-8588, Japan. kyokof@cc.tuat.ac.jp.
authors.forename: Kyoko
authors.initials: K
authors.lastname: Fujita
authors.forename: Miki
authors.initials: M
authors.lastname: Sanada
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Ohno
mesh_terms: D002241:Carbohydrates / Q000737:chemistry*; D003208:Concanavalin A / Q000737:chemistry / Q000378:metabolism; D052578:Ionic Liquids / Q000737:chemistry*; D037102:Lectins / Q000737:chemistry / Q000378:metabolism*; D017510:Protein Folding; D020349:Surface Plasmon Resonance
chemical_list: D002241:Carbohydrates; D052578:Ionic Liquids; D037102:Lectins; D003208:Concanavalin A