蒙古口蘑菌丝体凝集素性质初步研究  

A Primary Study on Characteristics of Lectin from Mycelia of Tricholoma Mongolicum

作　　者：孟建宇[1] 杨燕[1] 刘佳杰[1] 郝建华[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]中国水产科学研究院黄海水产研究所,山东青岛266071

出　　处：《内蒙古大学学报（自然科学版）》2014年第1期38-42,共5页Journal of Inner Mongolia University：Natural Science Edition

基　　金：内蒙古自治区自然科学基金资助项目(2010BS0506)

摘　　要：通过液体摇瓶培养蒙古口蘑菌丝体,用磷酸盐缓冲液浸提,得到菌丝体的凝集素粗提物.分析表明:蒙古口蘑菌丝体凝集素对牛血和羊血都能凝集;D-果糖、β-葡萄糖、半乳糖和木糖对菌丝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;菌丝体凝集素具有一定的热稳定性,直到60℃以后凝集红细胞的活力才丧失;其凝集活性对Ca2+、Mg2+、Mn2+和Fe3+这四种离子有不同程度的依赖.The mycelia of Tricholoma mongolicurn were cultured by the shake--flask cultiva- tion. The lectin was extracted from mycelia of Tricholoma mongolicum by phosphate buffer and its properties were tested and analyzed. The results showed that the lectin was able to agglutinate cattle erythrocytes and sheep erythrocytes. The agglutination activity could be inhibited by D--fructose,β-glucose,galactose and xylose. It was beneficial to extract the lectin in the weak acidic or weak al-kaline buffer. The lectin was stable in heat treatment,and it still has partial activity at 60℃. Metal i-ons were indispensable for the agglutination activity of lectin, the effects of Ca^2＋ , Mg^2＋ , Mn^2＋ and Fe^3＋ are varied.

关 键 词：蒙古口蘑 菌丝体 凝集素 糖抑制 稳定性 

分 类 号：Q935[生物学—微生物学]