大豆凝集素(Soybean Agglutini,SBA)

• 作 者: 任锡麟 林钧材 顾天爵
• 机 构: 遵义医学院生物化学教研室,遵义医学院生物化学教研室,上海第一医学院生物化学教研室,
• 出 处: 遵义医学院学报
• 发表日期: 1983年01期
• 关键词: 大豆凝集素 生物学特征 细胞膜结构 糖分子 半乳糖胺 氨基酸组成 结合蛋白 生化研究 促有丝分裂 糖脂

凝集素(Lectins)是一种能使细胞发生凝集的蛋白质,在自然界分布很广。凝集素不具共同的结构特征,但具有共同的生物学特征,即能与特异的糖相结合,因此又称为糖结合蛋白。凝集素分子和糖分子的结合是可逆的,不形成共价键,这和酶与底物、抗原与抗体的结合十分相似。现在凝集素在生化研究、特别是细胞膜结构和功能的研究中已成为一类十分有用的工具。大豆凝集素(SBA)是从大豆中分离纯化出来的一种凝集素。1909年 Wienhaus 发现

Lectins (Lectins) is a protein that allows cells to agglutinate, is widely distributed in nature. Lectins have no common structural features, but have the common biological characteristics, that is, they can be combined with specific carbohydrates, so they are also called carbohydrate binding proteins. The binding between the lectin molecule and the sugar molecule is reversible and does not form a covalent bond, which is very similar to the binding between the enzyme and the substrate, the antigen and the antibody. Now lectins have become a very useful tool in biochemical research, especially in the study of cell membrane structure and function. Soybean lectin (SBA) is a lectin isolated and purified from soybean. 1909 Wienhaus found