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Purification and effect of chemical modifications on potato lectin activity

Krop-Watorek, A.; Morawiecka, B.; Izbicka, E.

Archivum Immunologiae et Therapiae Experimentalis 28(4): 541-545

1980

ISSN/ISBN: 0004-069X
PMID: 7458593
Document Number: 155758
Potato lectin of specific agglutinating activity of 10,000 units per mg was isolated. Chemical modifications of potato lectin with acetic and succinyl anhydrides or N-acety-limidazole result in complete loss of agglutinating activity. The lectin after reduction of disulfide bonds with dithiothreitol shows 25% of the native agglutinin activity. These results suggest that amino and phenolic groups are involved in the reaction of potato lectin with erythrocytes.

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