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Journal archive > 2006 > N 6 November-December

CHANGE OF THE WHEAT LECTIN ACTIVITY AND DEGREE OF ITS INTERACTION WITH DIFFERENT
COMPONENTS OF COMPOSITIONS OF?LECTIN NATURE

O. V. Kyrychenko

Institute of Plant Physiology and Genetics, National Academy of Sciences of Ukraine, Kyiv;
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The wheat lectin hemagglutination activity and degree of its interaction with the bacterium Azotobacter chroococcum T79 and aminosaccharide N-acetyl-D-glucosamin hapten of wheat lectin was studied in laboratory experiments with the purpose of creation of biologic activity compositions of lectin nature for plant growing. It was shown that plant–bacterial compositions encloses the “bacteria+lectin” complex, free lectin and bacterial cells. The addition of aminosaccharide N-acetyl-D-glucosamin to wheat lectin, to the bacterial culture and plant–bacterial composition decreases its hemagglutination activity. The possibility of creation of new complexes in this compositions effected by hapten “lectin+hapten”, “lec-tin+hapten+bacteria”, “bacteria+hapten” is under discussion.

Key words: wheat lectin, hapten, bacteria, lectin-bacterial composition, aminosaccharide N-acetyl-D-glucosamin, hemagglutination activity, degree of interaction, complex.

The original article in Ukrainian is available for download in PDF format.

© The Ukrainian Biochemical Journal