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Purification and characterization of two mannan-binding lectins from mouse serum
1Department of Medical Microbiology and Immunology, University of Aarhus, Denmark.
Journal of Immunology (Baltimore, Md. : 1950)
|February 29, 2000
Summary
Researchers purified and characterized two mouse mannan-binding lectin (MBL) forms, mMBL-A and mMBL-C. Both activate complement, but mMBL-A binds carbohydrates with higher affinity, and serum levels vary between wild and lab mice.
Area of Science:
- Immunology
- Biochemistry
- Molecular Biology
Background:
- Mannan-binding lectin (MBL) is a key serum protein initiating the complement system by binding microbial glycoconjugates.
- Two mouse MBL forms, mMBL-A and mMBL-C, have been identified, with mMBL-A previously characterized at the protein level.
- mMBL-C is recognized as the liver-specific MBL form.
Purpose of the Study:
- To purify and characterize both mMBL-A and mMBL-C from mouse serum.
- To compare the biochemical and functional properties of mMBL-A and mMBL-C.
- To determine serum concentrations of mMBL-A in different mouse populations.
Main Methods:
- Ion-exchange and carbohydrate-affinity chromatography for protein separation.
- Immunochemical techniques and N-terminal amino-acid sequencing for identification.
- SDS-PAGE, acid/urea-PAGE, and complement component C4 activation assays for characterization.
Main Results:
- mMBL-A and mMBL-C were successfully purified and separated.
- Both mMBL forms activated complement component C4.
- mMBL-A exhibited higher affinity for specific glucose derivatives compared to mMBL-C.
- Serum concentrations of mMBL-A ranged from 5 to 80 microg/ml, with wild mice having higher levels than laboratory strains.
Conclusions:
- Both mMBL-A and mMBL-C are functional forms of MBL capable of activating the complement system.
- Distinct biochemical properties, including carbohydrate-binding affinity, differentiate mMBL-A and mMBL-C.
- Significant variations in mMBL-A serum levels exist between wild and laboratory mice, suggesting potential ecological or genetic influences.