유산균 발효에 의한 겨우사리 중의 렉틴 성분의 변화: pH, 온도의 영향, 당 특이성, 림프구 자극분열효과

• 영문명: Changes of Lectin from Viscum coloratum by Fermentation with Lactobacillus plantarum: Effects of pH and Temperature, Sugar Specificity and Lymphocyte Stimulating Activity
• 발행기관: 대한약학회
• 저자명: 박원봉(Won Bong Park) 김희숙(Hee Sook Kim) 나혜복(Hye Bock Na) 함승시(Seung Shi Ham)
• 간행물 정보: 『약학회지』제39권 제1호 (1995년), 24~30쪽, 전체 7쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1995.02.28

영문 초록

Lectin from mistletoe(Viscum coloratum) fermented by Lactobacillus plantarum was compared with the lectin from unfermented mistletoe. Agglunating activity of fermented mistletoe was stable at pH 3.77~8.71, at temperature range of 0~40oC and in the presence of 9 mental ions, which results are similar to unfermented one, but less stable at pH 2.03~3.00 and more stable at temperature 60~80oC than lectin from unfermented one. Agglunating activity of lectin from mistletoe fermented for 1 or 2 days and from fraction number 42~54 was not inhibited by all,sugars used except for lectin from fraction number 21~34. Mitogenic activity to murine lymphpocytes of lectin from mistletoe was decreased by fermentation process.