The purification, properties, and localization of an abundant legume seed lectin cross-reactive material from Spartium junceum

Charles N. Hankins, Eliot M Herman, Juanita Kindinger, Leland M. Shannon

Research output: Contribution to journalArticle

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Abstract

The seeds of Spartium junceum contained a large quantity of lectin-like protein that did not appear to be either a hemagglutinin or active lectin. The cross-reactive material (CRM), like most legume seed lectins, was a tetrameric glycoprotein of about 130,000 Mr. The singlesized subunits of about 33,000 Mr were not covalently associated. The amino acid composition was typical of legume lectins and was rich in hydroxy-amino acids and poor in sulfur-containing amino acids. The Spartium CRM contained about 3.5% covalently associated carbohydrate, most likely of the high-mannose type, since the CRM was precipitated by concanavalin A. The CRM was localized by electron-microscopic immunocytochemistry and found to be exclusively in protein-filled vacuoles (protein bodies). Because this protein was so similar immunologically, structurally, and in its physiology, to classic legume seed lectins, it is most likely a lectin homolog. Similar seed lectin CRMs appear to be both common and widespread in the Leguminosae.

Original languageEnglish (US)
Pages (from-to)98-103
Number of pages6
JournalPlant Physiology
Volume96
Issue number1
StatePublished - 1991
Externally publishedYes

Fingerprint

Spartium
Spartium junceum
Lectins
Fabaceae
lectins
Seeds
legumes
seeds
Proteins
Sulfur Amino Acids
Amino Acids
Hydroxy Acids
amino acids
protein bodies
proteins
Hemagglutinins
immunocytochemistry
hemagglutinins
concanavalin A
Mannose

ASJC Scopus subject areas

  • Plant Science

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The purification, properties, and localization of an abundant legume seed lectin cross-reactive material from Spartium junceum. / Hankins, Charles N.; Herman, Eliot M; Kindinger, Juanita; Shannon, Leland M.

In: Plant Physiology, Vol. 96, No. 1, 1991, p. 98-103.

Research output: Contribution to journalArticle

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