9种蔬菜中红细胞凝集素的提取与凝集活性研究  

Extraction and analysis of lectin in 9 vegitables and its biological activity

作　　者：姜旭[1] 戚扬[1] 于子瑶 闫婧[1] 刘佳[1] 张聪[1] 赵佳琪[2] 赵臣[3] 

机构地区：[1]吉林医药学院 [2]吉林医学院 [3]吉林医药学院检验学院血液检验教研室,吉林吉林132013

出　　处：《重庆医学》2016年第25期3466-3468,共3页Chongqing medicine

基　　金：吉林省科技厅自然科学基金项目(20160101179JC);吉林省卫生计生科研计划项目(2015Z071)

摘　　要：目的提取9种常见蔬菜中的凝集素,对其凝集红细胞效应进行研究,并分析温度和pH对其生物活性的影响。方法以新鲜蔬菜为材料,经硫酸铵沉淀、透析,得到蛋白质提取液,用人的A型、B型和O型血细胞检测凝集活性。通过耐热、耐酸碱实验比较9种不同蔬菜的红细胞凝集素的生物活性。结果除大白菜外其余蔬菜均可凝集人类红细胞,且对不同血型红细胞的凝集活性各不相同;其中,豆角和土豆对人类红细胞的凝集强度最强,且对A、B和O型红细胞都有较强的凝集作用;植物凝集素活性对温度敏感,随温度升高,凝集活性明显降低;此外,不同种类植物凝集素对酸碱耐受程度不同,碱性更适合凝集素的保存。结论蔬菜"血型"并不同于人类红细胞血型,可将植物凝集素的特性用于医学研究领域。Objective To extract lectins from 9 kinds of vegetables and the red blood cell effect was studied,and the effects of temperature and pH on the biological activity were analyzed. Methods Crude proteins were extracted from fresh vegetable after ammonium sulfate precipitation and dialysis. Their agglutination activities were screened with type A, type B, and type O erythro- cytes of humanbeing. The biological activity were compared by serials of tests including heat-tolerance and pH-tolerance. Results In addition to the Chinese cabbage, the other eight kinds of vegetables can be aggregated human red blood cells, and the agglutination activity of red blood cells of different blood type was different. Among them, the beans and potatoes had the strongest agglutination on human red cells,and also had a strong aggregation effect on type A,B and O red blood cells. The activity of plant lectin was sensitive to temperature,with the increase of temperature, the aggregation activity was obviously decreased ; In addition,different kinds of plant lectin was different to the degree of acid and alkali tolerance,and the alkaline was more suitable for the preservation of the lectin. Conclusion The vegetable ＂blood type＂ is different from the human red blood cell type, which can be used in the field of medical research.

关 键 词：蔬菜 血型抗原 凝集素 

分 类 号：Q946[生物学—植物学]