蒙古口蘑子实体凝集素性质初步研究  

Primary Study on Characterization of the Lectin from Fruiting Bodies of Tricholoma mongolicum

作　　者：孟建宇[1] 宋馨宇[2] 

机构地区：[1]内蒙古农业大学生命科学学院,呼和浩特010018 [2]天津科技大学生物工程学院,天津300457

出　　处：《生物技术通报》2012年第2期188-192,共5页Biotechnology Bulletin

基　　金：内蒙古自治区自然科学基金项目(2010BS0506);内蒙古自治区高等学校科学研究项目(NJ10054)

摘　　要：对蒙古口蘑干燥子实体研磨后,用磷酸盐缓冲液浸提,得到蒙古口蘑子实体的凝集素粗提物。对其性质进行分析表明,蒙古口蘑子实体凝集素对牛血和羊血都能凝集,且对羊血的凝集作用较强;D-果糖、β-葡萄糖、半乳糖和木糖对蒙古口蘑子实体凝集素均具有抑制作用;弱酸或弱碱性浸提液有利于凝集素的提取;蒙古口蘑子实体凝集素具有一定的热稳定性,直到70℃以后凝集红细胞的活力才丧失;凝集素的凝集活性对Ca2+、Mg2+、Mn2+和Fe3+这4种离子有不同程度的依赖。The lectin was extracted from dried fruiting bodies of Tricholoma mongolicum by phosphate buffer and its properties were analyzed.The results showed that the lectin from fruiting bodies of Tricholoma mongolicum was able to agglutinate cattle erythrocytes and sheep erythrocytes,and sheep red blood cell was more sensitive to the lectin.The agglutination activity could be inhibited by D-fructose,β-glucose,galactose and xylose.The weak acid or weak base was good for extraction of the lectin.The lectin was certain stable in heat treatment,and it still kept partial activity at 70℃.The agglutination activity was depended on Ca2＋,Mg2＋,Mn2＋ and Fe3＋ in varying degrees.

关 键 词：蒙古口蘑 子实体 凝集素 糖抑制 稳定性 

分 类 号：S646[农业科学—蔬菜学]