Isolation and Characterization of Lectin from Aloe vera

Aloe vera 중의 렉틴의 분리 및 특성

  • 박원봉 (서울여자대학교 자연과학대학 자연과학부) ;
  • 박정윤 (서울여자대학교 자연과학대학 자연과학부)
  • Published : 1999.08.31

Abstract

The lectins from mucilaginous jelly and green epidermis of Aloe vera were isolated by gel and affinity chromatography. The molecular weights of the lectins were determined by SDS-PAGE. The molecular weights of the lectins from mucilaginous jelly isolated by Sephadex G-100 were 58.7 kD and 33.3 kD, and that isolated by acid-treated Sepharose 4B was 176.4 kD. The molecular weights of the lectins from epidermis isolated by Sephadex G-100 were 221.1, 54.0 and 32.5 kD respectively. And that isolated by acid-treated Sepharose 4B was 222.0 and 158.0 kD. The agglutinating activity of lectin from jelly was inhibited by D-galactose, lactose and D-galactosamine, but that from epidermis was not inhibited by lactose. The activity was stable at the pH range of $7.0{\sim}9.0$ and at the temperature $0{\sim}60^{\circ}C$.

Keywords

Aloe vera;lectin;molecular weight;chromatography