5种枣果实中凝集素的提取及生物活性分析  

Extraction and Biological Activity Analysis of Lectin from Five Cultivars of Chinese Jujube

作　　者：韩红艳[1] 冀爱青[1] 刘林敬[1] 申奥[2] 

机构地区：[1]晋中学院生物科学与技术学院,山西榆次030600 [2]天津师范大学生命科学学院,天津300387

出　　处：《食品科学》2012年第7期270-274,共5页Food Science

摘　　要：提取5种枣果实(壶瓶枣、骏枣、黄河滩枣、黑叶子枣、大白铃枣)的凝集素,经硫酸铵沉淀、透析,得到蛋白质提取液,用不同类型的人血细胞(O型、A型、B型、AB型)检测其凝集活性。通过凝集活性和热稳定性实验比较5种枣果实凝集素的生物活性。结果表明:各个品种的枣果实的凝集素对不同血型均有不同程度的凝集效果,如壶瓶枣、黄河滩枣和大白铃枣对A型血的凝集效价都可以达到27,而骏枣和黑叶子枣略有差异,分别达到25和26,黄河滩枣、黑叶子枣和大白铃枣对B型血的凝集效价可以达到27,骏枣和壶瓶枣略有差异,分别达到25和26;5种枣果实凝集素均能耐70℃高温,在80℃以后均失去凝集活性;5种枣均无单糖和寡糖的专一结合位点,而且5种枣果凝集素活性的维持与金属离子Mg2+、K+、Cu2+、Fe3+的关系不大。Lectin from 5 culfivars of Chinese jujube was isolated by ammonium precipitation and dialysis. Its ability to induce blood cell aggregation was then evaluated using different blood types （A, B and O）. The results obtained showed that lectin from different cultivars of Chinese jujube had different aggregation-inducing activities for different blood types. For example, the blood cell aggregation valence to blood type A of lectin from Chinese jujube cultivars Huping, HuangHetan and Dabailing reached 2^7 compared with 2^5 and 2^6 for lectin from Chinese jujube cultivars Jun and Huping dates, respectively. Lectin from five different Chinese jujube cultivars were all stable at 70℃. However, when the temperature reached 80 ℃, all of them lose aggregation-inducing ability. Moreover, they had no monosaccharide and oligosaccharide specific binding sites. The metal ions Mg^2＋, K^-, Cu^2＋ and Fe^3＋ were not essential for its blood cell aggregation activity.

关 键 词：枣果实 凝集素 血细胞 生物活性 

分 类 号：Q942.6[生物学—植物学]