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KMID : 0613820140240060603
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Journal of Life Science
2014 Volume.24 No. 6 p.603 ~ p.611
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Comparison of Biochemical Characterization of Korean and Chinese Mung Bean Lectin
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Roh Kwang-Soo
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Abstract
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The lectins were separated from Korean and Chinese mung bean seeds finally via chromatography using Sephadex G-100 and their biochemical features were studied and compared. They showed no hemagglutination with human red blood cells regardless of trypsin treatment and showed hemagglutination with only trypsin treated rabbit red blood cells. The molecular weights of two lectins were identified as 54 kDa and 28 kDa by SDS-PAGE. It was found that while the optimal reaction temperature of the lectin from Korean mung bean was 60℃, that of the lectin from Chinese mung bean seeds was 50℃. It was found also that the most thermal stable temperature of the seed lectin from Korean mung bean seeds was 50℃ and the lectin from Chinese mung bean was 40-50℃. The lectin from Korean mung bean seeds showed the highest activity at pH 3.2 and the lectin from Chinese mung bean showed the highest activity at pH 6.2. It was identified that when treating a denaturant, thiourea and guanidine-HCl resulted in no hemagglutination, so they induced denaturalization. It was identified also that there was no hemagglutination with urea, so it did not induced denaturalization. They showed no septicity to 6 types of carbohydrates including D-glucose. In addition, the lectins from the two mung bean seed had specificity to metal ions.
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KEYWORD
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Biochemical characterization, Korean and Chinese mung bean seed, lectin
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