학술저널
유산균 발효에 의한 겨우사리 중의 렉틴 성분의 변화 -분리 및 정제-
Changes of Lectin from Viscum coloratum by Fermentation with Lactobacillus plantarum -Isolation and Purification-
- 대한약학회
- 약학회지
- 제38권 제6호 (1994년)
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1994.12687 - 695 (9 pages)
- 5
Lectin from mistletoe(Viscum coloratura) fermented by Lactobacillus plantarum for 1,2,3 days were obtained by salt fractionation, gel filtration, anion exchange chromatography and SDS-PAGE, and compared with the lectin from unfermented mistletoe. The new lectin of molecular weight of about 18,500D from fermented mistletoe was identified.
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