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KMID : 0613820070170020254
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Journal of Life Science
2007 Volume.17 No. 2 p.254 ~ p.259
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Biochemical Characterization of Lectin Isolated from Cherry Tomato Fruit
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Park Na-Young
Lee Sam-Pin
Roh Kwang-Soo
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Abstract
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Biochemical characterization of lectin isolated from fruit of cherry tomato through neutral saline extraction, ammonium sulfate precipitation, and affinity chromatography on Sephadex G-200 was studied. The lectin was agglutinated by trypsin-treated human ABO erythrocytes, and the most pronounced activity of agglutination was observed at B type erythrocyte. The analysis of the lectin by SDS-PAGE showed the high intensity band with molecular weights of 10.7 kDa. The optimal temperature and thermal stability of the lectin was 40℃ and 40-60℃, respectively. The maximal pH of this lectin was pH 7.2.
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KEYWORD
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Agglutination, cherry tomato fruit, lectin
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