Occurrence of heparin inhibitable hemagglutinating activity in leaves of fava bean (Vicia faba) |
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| Affiliation: | 1. Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, United States;2. Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico;1. Laboratory of Bioactive Substances, Biotechnology Center of Borj-Cedria (CBBC), BP-901, 2050 Hammam-Lif, Tunisia;2. University of Carthage, Avenue de la République, BP-77, 1054 Amilcar, Tunisia;3. PBS Laboratory, UMR CNRS 6270, FR 3038, Proteomic Platform PISSARO, Institute for Research and Innovation in Biomedicine, University of Rouen, 76821 Mont-Saint-Aignan cedex, France |
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| Abstract: | A hemagglutinating activity which is inhibitable by heparin was extracted from leaves of fava bean. The activity was partially purified by ammonium sulfate fractionation followed by affinity chromatography of heparin-agarose. The purified activity was inhibited only by heparin but not by simple monosaccharides or glycosaminoglycans tested. These results showed that this activity was very different from its well known seed lectin, Vicia faba agglutinin. |
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