Purification of the glycoprotein lectin from the broad bean (Vicia faba) and a comparison of its properties with lectins of similar specificity.
Purification of the glycoprotein lectin from the broad bean (Vicia faba) and a comparison of its properties with lectins of similar specificity.
复制标题
从蚕豆（Vicia faba）中纯化糖蛋白凝集素，并将其特性与具有相似特异性的凝集素进行比较。
作者：
A. K. Allen;N. N. Desai;A. Neuberger
1.来自蚕豆（Vicia faba）的凝集素通过亲和色谱法纯化，所述亲和色谱法使用通过氨基共价连接至CH-琼脂糖（琼脂糖的ω-己酸衍生物）的3-O-甲基葡糖胺。其组成和亚基的性质进行了比较刀豆球蛋白A和豌豆和扁豆凝集素。2.与其他三种凝集素不同，蚕豆凝集素是一种糖蛋白;含有葡糖胺和甘露糖的糖肽从蛋白水解消化物中分离出来。3.分子量约为47500;糖蛋白由两个明显相同的亚基组成，通过非共价力保持在一起。片段的亚基，类似于那些发现在伴刀豆球蛋白A和大豆凝集素，被发现在活性制剂。4.将蚕豆凝集素与伴刀豆球蛋白A和豌豆、扁豆凝集素进行比较，研究单糖、单糖甲醚、二糖和糖肽对它们的抑制作用。最显著的差异涉及3-O-取代单糖，它们是蚕豆、豌豆和扁豆凝集素作用的强抑制剂，但不抑制伴刀豆球蛋白A的作用。然而，3-O-连接的二糖对这些凝集素的作用没有强烈的抑制作用。
1. The lectin from the broad bean (Vicia faba) was purified by affinity chromatography by using 3-O-methylglucosamine covalently attached through the amino group to CH-Sepharose (an omega-hexanoic acid derivative of agarose). Its composition and the nature of its subunits were compared with concanavalin A and the lectins from pea and lentil. 2. Unlike the other three lectins, broad-bean lectin is a glycoprotein; a glycopeptide containing glucosamine and mannose was isolated from a proteolytic digest. 3. The mol.wt. is about 47500; the glycoprotein consists of two apprently identical subunits, held together by non-covalent forces. Fragments of the subunits, similar to those found in concanavalin A and soya-bean agglutinin, were found in active preparations. 4. Broad-bean lectin was compared with concanavalin A and the lectins from pea and lentil in an investigation of the inhibition of their action by a number of monosaccharides, methyl ethers of monosaccharides, disaccharides and glycopeptides. The most striking differences concern 3-O-substituted monosaccharides, which are strong inhibitors of the action of broad-bean, pea and lentil lectins but not of the action of concanavalin A. There is, however, no strong inhibition of the action of these lectins by 3-Olinked disaccharides.