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Updated: Aug 5, 2026
20:23
A Lectin HPLC Method to Enrich Selectively-glycosylated Peptides from Complex Biological Samples
Published on: October 1, 2009
Characterization of a lectin from cowpeas
Preparative Biochemistry
|January 1, 1983
Summary
Researchers isolated a cowpea lectin lacking blood group specificity. This purified lectin showed high agglutination activity and a molecular weight of 55,000, interacting with various saccharides.
Area of Science:
- Biochemistry
- Molecular Biology
- Plant Science
Background:
- Lectins are proteins with carbohydrate-binding specificity.
- Cowpeas (Vigna unguiculata) are a potential source of novel lectins.
Purpose of the Study:
- To isolate and characterize a lectin from cowpeas.
- To determine its properties, including specificity and molecular weight.
Main Methods:
- Isolation from crude saline extract via acid precipitation and Sephadex gel filtration.
- Homogeneity and molecular weight determination using polyacrylamide gel electrophoresis and ultracentrifugation.
- Amino acid and saccharide composition analysis.
Main Results:
- A lectin without blood group specificity was successfully isolated and purified.
- Purification enhanced agglutination activity.
- The native lectin has a molecular weight of approximately 55,000.
- Amino acid analysis revealed low sulfur and high aspartic/glutamic acid content.
- The lectin demonstrated interaction with several saccharides.
Conclusions:
- Cowpeas contain a non-specific lectin with potential applications in carbohydrate-binding studies.
- The characterized lectin is a homogeneous protein with a defined molecular weight and amino acid profile.
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