Print Friendly View
Lens culinaris agglutinin

Catalog Number: 151542
Lens culinaris agglutinin


Description: Lens culinaris lectin (LCH) is isolated from lentil seeds by affinity chromatography. This lectin has specificity for terminal a-D-Mannosyl and a-D-Glucosyl residues. Lens culinaris lectin has been found to stimulate human lymphocytes in culture to incorporate 3H-Thymidine. Lens culinaris lectin is comprised of two isomers: Lens culinaris hemagglutinin A (LCH-A) and Lens culinaris hemagglutinin B (LCH-B). The two LCH's differ in amino acid content and electrophoretic mobility.

Reconstitution: Reconstitute with Buffer to a concentration of 1mg/ml. Store liquid frozen in aliquots. Avoid freeze-thaw cycles. Clarify by centrifugation. After reconstitution the material is stable for a least 1 year when stored frozen in aliquots with 0.1% sodium azide added as a preservative.

Carbohydrate Specificity: a-Mannose>a-Glucose, N-Acetylglucosamine

Inhibitory Carbohydrate: D -Mannose and D-Glucose. A fucose linked a(1,6) to the core GlcNAc of N-linked glycopeptides is an important determinant for lectin activity.

Activity: 50-200 mg/ml will agglutinate type O human eryhrocytes. 2-5 mg/ml will agglutinate neuraminidase treated cells.

Buffer: 0.05M Tris, 0.15M NaCI, pH 7.0-7.2

Note: Addition of mM concentrations of Mn+2 and Ca+2 may be added to the Buffer to enhance hemagglutination.

References:

  1. Foriers, A. et al. J. Biol. Chem ., 256, 5550-5560 (1981)
  2. Howard, I.K. et al. J. Biol. Chem., 246, 1590-1595 (1971)
  3. Kornfeld, K. et al. J. Biol. Chem., 256, 6633 (1981)
  4. Taketa,K. et al. Electrophoresis., 6, 492-497 (1985)
  5. Taketa,K. et al. Annals N.Y. Acad. Sci., (1983)
  6. Taketa,K. Electrophoresis., 8, 409-414 (1987)
  7. Taketa,K. and Izumi,M. Protides Biol. Fluids., (Ed. H. Peeters, Perganon Press).,31, 387-390 (1984)
  8. Debray,H. et al. Eur. J. Biochem., 117, 41-55 (1981)