Absolute Lectins

Lens culinaris lectin (LCA/LcH)

Product nameArticle NoPack SizePriceQuantityBuy
Lens culinaris lectin
Article No: 
05-0104-1000
Pack Size: 
1000 mg
Price: 1,167 EUR
Lens culinaris lectin
Article No: 
05-0104-10
Pack Size: 
10 mg
Price: 61 EUR
Lens culinaris lectin
Article No: 
05-0104-25
Pack Size: 
25 mg
Price: 110 EUR
Lens culinaris lectin
Article No: 
05-0104-100
Pack Size: 
100 mg
Price: 439 EUR
Lens culinaris lectin

Features

  • Ultrapure quality
  • Sugar specificity: α-D-mannose and α-D-glucose
  • Haemagglutinating activity
  • Lyophilized powder

 

 

 

 

 


Product description

Lens culinaris lectin or agglutinin (LCA) is isolated from Lens culinaris (lentil) seeds and purified by affinity chromatography. The lectin has two subunits and a molecular weight of 46 kDa (1) and it forms a complex together with sucrose.

Lectins are, due to their specific binding to carbohydrate struc- tures on the cell surface or elsewhere useful in haematology, immunology or as specific markers for membrane glycoprotein structures (2). LCA’s carbohydrate specificity is D-mannose and D-glucose and the two isomers LCA-A and LCA-B agglutinates human red blood cells, although this reaction is not blood group specific. LCA is also a useful component in affinity chroma- tography columns for the separation of glycoconjugates (3).

Medicago’s Lens culinaris lectin is supplied as a white lyophilized powder from 1 mM CaCl2, 1 mM MnCI2 and 1 mM MgCI2. No preservatives are added. In isoelectric focusing, the lectin generates two major bands at pI 8.15, 8.45 and one minor band at pI 8.65 (Figure 3).The activity of the lectin is determined by haemagglutination with human blood. Lens culinaris lectin agglutinates a 2% suspension of human erythrocytes at a lectin concentration of ≤8 μg/ml in 0.9% saline solution (NaCl) after 2 h at 25°C.

Adding 60 mM methylmannoside yields an inhibition with a lectin titer that is at least 16-fold weaker than the control (Figure 4). Addition of Mn2+ and Ca2+ to the reconstitution buffer will enhance hemagglutination activity (1).

The the lectin is avaliable in vials containing 100 mg, 25 mg or 10 mg lyophilized powder and the product is to be used for laboratory work only.

 

Applications

  • Haemagglutination studies
  • Cell agglutination studies
  • Component in affinity columns
  • Separation of glycoconjugates

 

Directions for use

Medicago’s Lens culinaris lyophilized lectin may be reconstituted with 2 ml of deionized water before use, spin the vial gently until full dissolution. Aggregation is thought to occur in the presence of high concentrations of 2-mercaptoethanol.

 

Shipping and storage

The product is shipped at -20°C however for over-the-day transport it may be shipped at ambient temperature. The lyophilized powder is stable for more than three years from production date when stored below -20°C. After reconstitution with deionized water, the solution may be stored frozen in working aliquots for up to 12 months.

 

Specifications

Appearence: White lyophilized powder or flocculate

Source: Lentil seeds

Molecular weight: 46 kDa

Sugar specificity: α-D-mannose and α-D-glucose

Activity: Agglutinates human erythrocytes in a 2 % blood suspension with lectin concentration ≤ 8 μg/ml in 0.9% NaCl after 2 h at 25°C.

Inhibition: Occurs with 60 mM metylmannoside at a minimum of 16-fold lower titer of lectin than the positive control, 1 mg/ml.

Microorganisms: < 100 CFU/g 

Protein content: >85 % protein by OD280nm (α 1mg/ml = 1.34), essentially salt free.

Identity & Purity: Isoelectric focusing, Phast gel IEF. Two major bands at pI 8.15, 8.45 and one minor at pI 8.65.

Shelf life: > Three years when stored at -20°C

 

References

(1) Liener I. E., Sharon N., Goldstein I. J., (1986) The Lectins – Properties, Functions and Applications in Biology and Medicine.

(2) The Structure of the Lentil (Lens culinaris) Lectin Amino acid sequence determination and prediction of the secondary structure. Andre Foriers S.,Evelyne Lebrung, Roland Varnapenbuschg,Roeland de Neve, and A. Donny Strosberggy. J. Biol. Chem. 286, No 11: 5550-5560.

(3) NMR, molecular modeling, and crystallographic studies of lentil lectin- sucrose interaction. Casset, F., Hamelryck, T., Loris, R