유산균 발효에 의한 겨우사리 중의 렉틴 성분의 변화: pH, 온도의 영향, 당 특이성, 림프구 자극분열효과

Changes of Lectin from Viscum coloratum by Fermentation with Lactobacillus plantarum: Effects of pH and Temperature, Sugar Specificity and Lymphocyte Stimulating Activity

Lectin from mistletoe(Viscum coloratum) fermented by Lactobacillus plantarum was compared with the lectin from unfermented mistletoe. Agglunating activity of fermented mistletoe was stable at pH 3.77~8.71, at temperature range of 0~40oC and in the presence of 9 mental ions, which results are similar to unfermented one, but less stable at pH 2.03~3.00 and more stable at temperature 60~80oC than lectin from unfermented one. Agglunating activity of lectin from mistletoe fermented for 1 or 2 days and from fraction number 42~54 was not inhibited by all,sugars used except for lectin from fraction number 21~34. Mitogenic activity to murine lymphpocytes of lectin from mistletoe was decreased by fermentation process.