理化因素对大蒜凝集素生物活性的影响  

Effect of Physicochemical Factors on the Biological Activity of the Lectin from Allium sativum L.

作　　者：刘超[1] 林钦[1] 范文菊[1] 万东海[1] 

机构地区：[1]乐山师范学院化生学院峨眉山动植物多样性保护与利用研究所,四川乐山614004

出　　处：《西北农业学报》2010年第4期138-141,共4页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：乐山师范学院科研项目资助

摘　　要：大蒜（Alliumsativum L.）鳞茎经浸取、硫酸铵分级沉淀、离子交换柱和凝胶过滤得到凝集素（Alliumsativum L.Lectin,ASL）样品。ASL能凝集兔血红血球和鸡血红血球,使鱼血红血球发生溶血,其中对兔血红血球的凝集活性最强。大蒜凝集素在70℃以上的温度加热10 min才失活,表明大蒜凝集素有较强的热稳定性。凝集活性最适pH为4.5~6.4,其凝集活性部分依赖于金属离子,且大蒜凝集素的凝集活性能被变性剂所抑制。The Allium sativum L.Lectin（ASL） was obtained from the bulbs of the edible Allium sativum L.by soaking,purifying through fractional precipitation of ammonium sulfate,ion exchange column and gel filtration,and treated with EDTA,metal ions,various temperatures and pH to investigate their effects on hemagglutinating activity.The results indicated that the hemagglutinating activity of ASL was stable below 70℃ and at pH from 4.5 to 6.4.ASL was also a metal-dependent protein.Hemagglutinating activity could be repressed by the denaturant.

关 键 词：大蒜凝集素 理化因素 凝集活性. 

分 类 号：S633.4[农业科学—蔬菜学]