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DR. D'ADAMO: LECSTER 7


The lectin database of Dr. Peter D'Adamo.
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Phaseolus vulgaris

SPECIES IMAGE
SOURCEKidney bean
LECTINSPHA-E, PHA-L
MOLECULAR IMAGE
CLASSLegume lectin
NOMENLECp.Pha.Vul.xx.Xxxx
INDEXPlant lectin / / / /
CHARACTERIZATIONPhytohemagglutinin resists mild cooking in the whole bean, surviving temperatures of 70 degrees C for up to 4 hours with no loss of activity and retaining some activity even after 90 degress C for 3 hours. Beans that were presoaked overnight before cooking lost all activity after 10 minutes at 100 degrees C. But if they were boiled without this pre-soaking, some activity remained after 45 minutes. See: J Food Sci Agric 1982 (33); 1324-1326 The mitogenic potential of different cultivars of P. vulgaris vary; See: Indian J Exp Biol 1991 Feb;29(2):116-9 and Zhonghua Min Guo Wei Sheng Wu Ji Mian Yi Xue Za Zhi. 1982 Aug;15(3):233-44. For a discussion of oligosaccharide specificities of Phaseolus vulgaris leukoagglutinating and erythroagglutinating phytohemagglutinins, see: J Biol Chem. 1987 Sep 5;262(25):12018-29.
BIOACTIVITYagglutinates group A erythrocytes at a titer of 1:256; group B erythrocytes at a titer of 1:256; group B erythrocytes at a titer of 1:256; by crude lectin preparation (16mg/ml). See: Int J Cancer 1970;6:283
SOURCE TISSUE
SPECIFICITY
INHIBITORS
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