겨우사리 중의 렉틴성분 분리 및 특성

Isolation and Characterization of Lectin from Viscum coloratum

Lectin from mistletoe (Viscum coloratum) were obtained by salt fractionation, gel filtration and anion exchange chromatography. A molecular weight of about 60,OOOD has been determined by SDS-PAGE and two basic subunits which have molecular weights of 33,000D and 28,000D are linked by a disulfide bond. The partially purified mistletoe lectins agglutinated human B erythrocytes. Agglutinating activity was relatively stable at varied pH(3.77-8.71) and at temperature range of 0-40oC and not affected by 9 metal ions. Galactose, lactose and N-acetyl-D-galactosamine inhibited agglutinating activity of lectin. Lectin from mistletoe was more mitogenic to murine lymphocytes than concanavalin A.