Purification, Characterization, and Preliminary X-Ray Diffraction Analysis of a Lactose-Specific Lectin from Cymbosema roseum Seeds
Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
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Data(s) |
20/05/2014
20/05/2014
01/03/2009
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Resumo |
The unique carbohydrate-binding property of lectins makes them invaluable tools in biomedical research. Here, we report the purification, partial primary structure, carbohydrate affinity characterization, crystallization, and preliminary X-ray diffraction analysis of a lactose-specific lectin from Cymbosema roseum seeds (CRLII). Isolation and purification of CRLII was performed by a single step using a Sepharose-4B-lactose affinity chromatography column. The carbohydrate affinity characterization was carried using assays for hemagglutination activity and inhibition. CRLII showed hemagglutinating activity toward rabbit erythrocytes. O-glycoproteins from mucine mucopolysaccharides showed the most potent inhibition capacity at a minimum concentration of 1.2 A mu g mL(-1). Protein sequencing by mass spectrometry was obtained by the digestion of CRLII with trypsin, Glu-C, and AspN. CRLII partial protein sequence exhibits 46% similarity with the ConA-like alpha chain precursor. Suitable protein crystals were obtained with the hanging-drop vapor-diffusion method with 8% ethylene glycol, 0.1 M Tris-HCl pH 8.5, and 11% PEG 8,000. The monoclinic crystals belong to space group P2(1) with unit cell parameters a = 49.4, b = 89.6, and c = 100.8 A.... |
Formato |
383-393 |
Identificador |
http://dx.doi.org/10.1007/s12010-008-8334-9 Applied Biochemistry and Biotechnology. Totowa: Humana Press Inc, v. 152, n. 3, p. 383-393, 2009. 0273-2289 http://hdl.handle.net/11449/42207 10.1007/s12010-008-8334-9 WOS:000262851600004 |
Idioma(s) |
eng |
Publicador |
Humana Press Inc |
Relação |
Applied Biochemistry and Biotechnology |
Direitos |
closedAccess |
Palavras-Chave | #Cymbosema roseum #Crystallization #Tandem mass spectrometry #Lectins #Lactose-specific lectin |
Tipo |
info:eu-repo/semantics/article |