番茄（番茄属）果汁中一种凝集素的纯化及某些特性
Purification and some properties of a lectin from the fruit juice of the tomato (Lycopersicon esculentum).
作者信息
Kilpatrick D C
出版信息
Biochem J. 1980 Jan 1;185(1):269-72. doi: 10.1042/bj1850269.
Abstract
In the tomato (Lycopersicon esculentum) plant, the fruit juice was found to be the richest source of agglutinating activity. The lectin responsible could be inhibited by oligomers of N-acetylglucosamine, and this property was exploited to purify the lectin by affinity adsorption on trypsin-treated erythrocytes. The lectin is a glycoprotein that cross-reacts immunologically with the lectin from Datura stramonium (thorn-apple).
摘要
在番茄（Lycopersicon esculentum）植株中，发现果汁是凝集活性最丰富的来源。负责的凝集素可被N-乙酰葡糖胺的寡聚体抑制，利用这一特性通过在经胰蛋白酶处理的红细胞上进行亲和吸附来纯化凝集素。该凝集素是一种糖蛋白，与曼陀罗（洋金花）的凝集素发生免疫交叉反应。
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