A thermostable lectin from the rhizomes of Kaempferia parviflora

作者：Konkumnerd Wichchulada; Karnchanatat Aphichart; Sangvanich Polkit^*

来源：Journal of the Science of Food and Agriculture, 2010, 90(11): 1920-1925.

DOI：10.1002/jsfa.4033

• Kaempferia parviflora
• thermostable
• lectin
• LC/MS/MS

BACKGROUND: Kaempferia parviflora, or black galingale (Kra-Chai-Dam), belongs to the Zingiberaceae family and is used as both a food ingredient and a medicinal plant. There are diverse reports on the biological activities of compounds extracted from the plant, such as antimalarial, antifungal and an effective sexual-enhancing role, but not on the lectins.
RESULTS: A lectin was isolated from the rhizomes of Kaempferia parviflora using affinity chromatography on Concanavalin A followed by gel filtration chromatography on Sephacryl S-100. The molecular weight of the purified lectin was about 41.7 kDa. This lectin showed haemagglutinating activity against erythrocytes from several sources, with the highest level being against those from rabbits. Moreover, the lectin was thermostable, with significant haemagglutinating activity detectable up to 75 degrees C. The results of trypsin digestion and liquid chromatography/tandem mass spectrometry analysis suggested that this protein could be a member of the lectin/endochitnasel family.
CONCLUSION: A lectin that showed thermotolerant haemagglutinating activity against erythrocytes from several sources was successfully purified from K. paviflora rhizomes. Peptide sequence analysis indicated that this lectin is similar to lectin/endochitinase 1 (Urtica dioica) or Hevein-like protein (Hevea brasiliensis).

• 出版日期2010-8-30