| 路垚，林华娟，秦小明，杨基柱.金花茶多糖的凝集反应特性初探[J].广东农业科学,2013,40(5):88-91 |
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金花茶多糖的凝集反应特性初探 |
| Preliminary study on agglutination reaction characteristics of polysaccharide from leaves of Camellia chrysantha (Hu) Tuyama |
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| DOI： |
| 中文关键词: 金花茶 多糖 凝集素 凝集反应 |
| 英文关键词: Camellia chrysantha (Hu) Tuyama polysaccharide lectins agglutination reaction |
| 基金项目:淀粉与植物蛋白深加工教育部工程研究中心开放课题（201101）；防城港市科学研究与技术开发计划项目（防科攻1012010） |
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| 中文摘要: |
| 采用比色法分析比较了金花茶多糖与蓖麻凝集素、伴刀豆凝集素等凝集素的凝集反应特性。结果显示，不同凝集素均能与金花茶多糖发生凝集反应，但凝集反应程度有明显差异。特异结合糖残基为半乳糖的蓖麻凝集素与金花茶多糖的凝集反应效果最显著，而特异结合糖残基同样为半乳糖或其衍生物的海红豆凝集素、欧卫矛凝集素、怀槐凝集素和花生凝集素的凝集反应程度则比较弱。当金花茶多糖浓度上升至6.59 mg/mL 时，蓖麻凝集素的凝集反应是其他凝集素的6~10倍。另一方面，特异结合糖残基为甘露糖的伴刀豆凝集素与金花茶多糖虽然有类似的凝集反应特征，但是其凝集反应程度明显弱于蓖麻凝集素。从以上结果推测，凝集素的分子形态对金花茶多糖的凝集反应有显著影响。 |
| 英文摘要: |
| In this paper, the agglutination reaction for the polysaccharide from leaves of Camellia chrysantha (Hu) Tuyama with
ricinus communis agglutinin I, cristagalli Lectin, euonymus europaeus lectin, maackia amurensis lectin, concanavalin A and peanut lectin, respectively, were discussed by colorimetric method. The results showed that the agglutination reactions for the polysaccharide occurred with all of the lectins, but the reaction degree were remarkable different. The degree of agglutination reaction with ricinus communis agglutinin I was the strongest, where galactose was the specific binding sugar residues. In contrast, the degree of agglutination with cristagalli Lectin, euonymus europaeus lectin, maackia amurensis lectin and peanut lectin, were rather weak, although their specific binding sugar residue were similar. The absorbance of the agglutination reaction of ricinus communis agglutinin I was 6~10 times related to that of the other lectins, while the polysaccharide concentration increasing to 6.59 mg/mL. On the other hand, concanavalin A, mannose
as the specific binding sugar residue, had the similar agglutination reaction character, but the agglutination degree was weaker than that of the ricinus communis agglutinin I. This result implied that the molecular conformations of the lectins affect their affinities with the polysaccharide. |
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