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Isolation and Characterization of Lectin from the Scallop Patinopecten yessoensis

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Chemistry of Natural Compounds Aims and scope

Lectin (PYL) of molecular mass 17,154.5 Da that exhibited Gal/GalNAc-specificity was isolated from the scallop Patinopecten yessoensis. The lectin was completely inactivated by heating to 60°C for 30 min, exhibited the greatest activity at pH 5–9, and was metal-independent. It was shown that the lectin was involved in the mollusk protective mechanism by agglutinating the Gram-negative bacterium Vibrio proteolyticus.

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Authors and Affiliations

  1. G. B. Elyakov Pacific Institute of Bioorganic Chemistry, Far Eastern Branch, Russian Academy of Sciences, 159 Prosp. 100-Let Vladivostoku, Vladivostok, 690022, Russia

    I. V. Chikalovets, V. I. Molchanova & O. V. Chernikov

  2. Far Eastern Federal University, 8 Sukhanova, Vladivostok, 690950, Russia

    I. V. Chikalovets, T. O. Mizgina & Yu. S. Ovcharenko

Authors
  1. I. V. Chikalovets
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  2. T. O. Mizgina
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  3. V. I. Molchanova
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  4. Yu. S. Ovcharenko
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  5. O. V. Chernikov
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Corresponding author

Correspondence to I. V. Chikalovets.

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Translated from Khimiya Prirodnykh Soedinenii, No. 4, July–August, 2017, pp. 611–614.

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Chikalovets, I.V., Mizgina, T.O., Molchanova, V.I. et al. Isolation and Characterization of Lectin from the Scallop Patinopecten yessoensis . Chem Nat Compd 53, 717–721 (2017). https://doi.org/10.1007/s10600-017-2098-9

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  • DOI: https://doi.org/10.1007/s10600-017-2098-9

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