Partial Purification and Characterization of the Lectins of Two Varieties of <i>Phaseolus coccineus</i> (Ayocote Bean)
In this study, a partial purification and characterization of the lectins from two varieties of <i>Phaseolus coccineus</i> (black and purple ayocote bean) was carried out. A partial purification of the lectins was performed by affinity chromatography on fetuin-agarose. The lectins’ chara...
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MDPI AG
2022-03-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/12/3/716 |
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| author | Leopoldo González-Cruz Carmen Valadez-Vega José Mayolo Simitrio Juárez-Goiz Norma Leticia Flores-Martínez José Luis Montañez-Soto Aurea Bernardino-Nicanor |
| author_facet | Leopoldo González-Cruz Carmen Valadez-Vega José Mayolo Simitrio Juárez-Goiz Norma Leticia Flores-Martínez José Luis Montañez-Soto Aurea Bernardino-Nicanor |
| author_sort | Leopoldo González-Cruz |
| collection | DOAJ |
| description | In this study, a partial purification and characterization of the lectins from two varieties of <i>Phaseolus coccineus</i> (black and purple ayocote bean) was carried out. A partial purification of the lectins was performed by affinity chromatography on fetuin-agarose. The lectins’ characterization showed that the hemagglutination activity was only inhibited by the fetuin and that the saccharides (mono-, di- and tri-saccharides) do not influence their hemagglutination capacity. A difference in the relative molecular weight between the two <i>Phaseolus</i> varieties was observed, 28.5 kDa for the black variety and 30.6 kDa for the purple variety. In the lectins of both <i>Phaseolus</i> varieties, ions were detected in their structure and influenced their hemagglutination activity, principally to the ion Ca<sup>+2</sup>; on the other hand, only the lectins of the purple variety of the <i>Phaseolus</i>, had a detectable ion, Cu<sup>+2</sup>. The lectins showed thermostability in the temperature range of 25 and 70 °C, on the other hand, in the pH range between 3 and 10, the lectins showed hemagglutination activity. According to the obtained results, the structural differences between the lectins obtained from both <i>Phaseolus</i> varieties influence their hemagglutination activity. |
| first_indexed | 2024-03-09T20:13:48Z |
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| id | doaj.art-a6e137f7027a4a40907ff605fa31c8b5 |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-09T20:13:48Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-a6e137f7027a4a40907ff605fa31c8b52023-11-24T00:08:16ZengMDPI AGAgronomy2073-43952022-03-0112371610.3390/agronomy12030716Partial Purification and Characterization of the Lectins of Two Varieties of <i>Phaseolus coccineus</i> (Ayocote Bean)Leopoldo González-Cruz0Carmen Valadez-Vega1José Mayolo Simitrio Juárez-Goiz2Norma Leticia Flores-Martínez3José Luis Montañez-Soto4Aurea Bernardino-Nicanor5Tecnológico Nacional de México/IT Celaya, Antonio García Cubas Pte #600 esq. Av. Tecnológico, Celaya C.P. 38010, Guanajuato, MexicoInstituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Ex-Hacienda de la Concepción, Tilcuautla, Pachuca de Soto C.P. 42080, Hidalgo, MexicoTecnológico Nacional de México/IT Celaya, Antonio García Cubas Pte #600 esq. Av. Tecnológico, Celaya C.P. 38010, Guanajuato, MexicoDepartamento de Ingeniería Agroindustrial, Universidad Politécnica de Guanajuato, Avenida Universidad Sur 1001, Comunidad Juan Alonso, Cortazar C.P. 38483, Guanajuato, MexicoCentro Interdisciplinario de Investigación para el Desarrollo Integral Regional del Instituto Politécnico Nacional, Unidad Michoacán, Justo Sierra Nº 28, Jiquilpan C.P. 59510, Michoacán, MexicoTecnológico Nacional de México/IT Celaya, Antonio García Cubas Pte #600 esq. Av. Tecnológico, Celaya C.P. 38010, Guanajuato, MexicoIn this study, a partial purification and characterization of the lectins from two varieties of <i>Phaseolus coccineus</i> (black and purple ayocote bean) was carried out. A partial purification of the lectins was performed by affinity chromatography on fetuin-agarose. The lectins’ characterization showed that the hemagglutination activity was only inhibited by the fetuin and that the saccharides (mono-, di- and tri-saccharides) do not influence their hemagglutination capacity. A difference in the relative molecular weight between the two <i>Phaseolus</i> varieties was observed, 28.5 kDa for the black variety and 30.6 kDa for the purple variety. In the lectins of both <i>Phaseolus</i> varieties, ions were detected in their structure and influenced their hemagglutination activity, principally to the ion Ca<sup>+2</sup>; on the other hand, only the lectins of the purple variety of the <i>Phaseolus</i>, had a detectable ion, Cu<sup>+2</sup>. The lectins showed thermostability in the temperature range of 25 and 70 °C, on the other hand, in the pH range between 3 and 10, the lectins showed hemagglutination activity. According to the obtained results, the structural differences between the lectins obtained from both <i>Phaseolus</i> varieties influence their hemagglutination activity.https://www.mdpi.com/2073-4395/12/3/716lectinsayocotecharacterizationpurification<i>Phaseolus coccineus</i> |
| spellingShingle | Leopoldo González-Cruz Carmen Valadez-Vega José Mayolo Simitrio Juárez-Goiz Norma Leticia Flores-Martínez José Luis Montañez-Soto Aurea Bernardino-Nicanor Partial Purification and Characterization of the Lectins of Two Varieties of <i>Phaseolus coccineus</i> (Ayocote Bean) Agronomy lectins ayocote characterization purification <i>Phaseolus coccineus</i> |
| title | Partial Purification and Characterization of the Lectins of Two Varieties of <i>Phaseolus coccineus</i> (Ayocote Bean) |
| title_full | Partial Purification and Characterization of the Lectins of Two Varieties of <i>Phaseolus coccineus</i> (Ayocote Bean) |
| title_fullStr | Partial Purification and Characterization of the Lectins of Two Varieties of <i>Phaseolus coccineus</i> (Ayocote Bean) |
| title_full_unstemmed | Partial Purification and Characterization of the Lectins of Two Varieties of <i>Phaseolus coccineus</i> (Ayocote Bean) |
| title_short | Partial Purification and Characterization of the Lectins of Two Varieties of <i>Phaseolus coccineus</i> (Ayocote Bean) |
| title_sort | partial purification and characterization of the lectins of two varieties of i phaseolus coccineus i ayocote bean |
| topic | lectins ayocote characterization purification <i>Phaseolus coccineus</i> |
| url | https://www.mdpi.com/2073-4395/12/3/716 |
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