阿魏菇凝集素分离纯化及理化性质的研究

doi:10.3969/j.issn.1673-1689.2014.01.006

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阿魏菇凝集素分离纯化及理化性质的研究
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                        10.3969/j.issn.1673-1689.2014.01.006
                    
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基金项目:国家自然科学基金项目(31101256);石河子大学高层次人才科研启动项目(RCZX201021)

Study on the Extraction, Purification and Properties of Lectin from the Pleurotus ferulae Lenzi

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摘要:

通过对新疆阿魏菇凝集素的提纯及分析,了解凝集素的基本理化特性,为深入探究阿魏菇凝集素的免疫调节活性在理论上奠定了基础。对阿魏菇组织实体打浆、PBS浸提、硫酸铵沉淀、冷冻干燥,DEAE-cellulose、Sepharose-4B等层析柱法分离纯化得到较为纯净的凝集素。采用小鼠血液测定凝集素凝集效价的方法初步研究凝集素的理化性质。分离纯化得到较为纯净的凝集素,此凝集素在温度升高至70℃时,凝血活性全部丧失;pH 4~9条件下,凝集素活性较为稳定,在pH 2以下及pH 10以上凝集素活性逐渐消失。盐度升高,凝集素活性降低;D-半乳糖是其良好的抑制剂;金属离子对凝集素活性的影响各不相同。

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The purpose of this study was to extract and purify one lectin from the Pleurotus ferulae Lenzi,the basic physical and chemical properties of lectins were obtained,and build a solid foundation at the further PPL’s exploration in the immunomodulatory activity in theory. The highly purified lectin received through PBS extraction of fruit body mash,salting out with ammonium sulfate,freeze-drying,ion-exchange chromatography and Sepharose-4B affinity chromatography. Determinate the titer of hemagglutination by mice blood and the hemagglutinating effect as preliminary study on the physical and chemical properties of the lectin. The hemagglutination activities of PPL was destroyed after treatment with temperature higher than 70℃ or the pH lower than 2 and higher than 10. The qualities of the lectin are stable in the pH 4~9. when the Salinity increase,the activity decrease and D-galactose is the best inhibitors of letins,cations have different effects on the hemagglutinating activity of lectin.

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杨爱霞,李应彪,许程剑.阿魏菇凝集素分离纯化及理化性质的研究[J].食品与生物技术学报,2014,33(1):34-40.

YANG Aixia, LI Yingbiao, XU Chengjian. Study on the Extraction, Purification and Properties of Lectin from the Pleurotus ferulae Lenzi[J]. Journal of Food Science and Biotechnology,2014,33(1):34-40.

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在线发布日期: 2014-06-17
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