韭菜凝集素的纯化及部分性质的研究

Study on Purification and Some Characters of the Lectin from Allium tuberosum Rottler.ex Spreng

用葡聚糖凝胶柱层析法从韭菜的叶片组织分离出一种对新鲜兔红细胞有强烈凝集作用的凝集素。ＰＡＧＥ鉴定和高碘酸－Ｓｃｈｉｆｆ试剂反应均显单一条带；ＳＤＳ－ＰＡＧＥ分析表明该凝集素含有３个亚基，其相对分子质量分别约为３１０００、２４０００和２１０００．韭菜凝集素具有一定的热稳定性，在酸、碱处理中该凝集素对碱处理较酸处理稳定，氨基酸组成分析表明韭菜凝集素含有１４种氨基酸，其中半胱氨酸含量较高。

The lectin from leaves tissue of Allium tuberosum Rottler.ex Spreng by Sephadex gel chromatography shows a strong agglutinating activity on rabbit red cells.It turns out to be a single band in PAGE identification with HIO4-Schiff agent reaction.SDS -PAGE shows that it contains 3 subunits, whose MW is about 31kd, 24kd and 21kd.The lectin is stable in heat treatment.It shows a higher stability to alkali treatment than to acid treatment. Amino acid composition analysis shows that it contains 14 kinds of amino acid, in which the content of cysteine is relatively high.