Purification and some properties of a lectin from the fruit juice of the tomato (Lycopersicon esculentum)
- 1 January 1980
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 185 (1) , 269-272
- https://doi.org/10.1042/bj1850269
Abstract
In the tomato (L. esculentum) plant, the fruit juice was 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 human erythrocytes. The lectin is a glycoprotein that cross-reacts immunologically with the lectin from Datura stramonium (thorn-apple).This publication has 23 references indexed in Scilit:
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