Research On The Lectin Of Morchella Esculenta By Liquid Culture And Study Characteristics On The Lectin Of Morchella Esculenta After Preliminary Isolation

The fruiting body of Morchella esculenta not only has a good taste,but,also contain a variety of nutrients,so it has high medicinal and food value.As an important lectin glycoprotein that widely exists in plants and microorganisms.The mushroom lectin not only play an important role in the growth of the mycelium and the formation of the fruiting bodies,but also has the function of immune regulation and anti-tumor activity.The study used the growth rate of the mycelium,dry weight of mycelium and lectin activity as the evaluation index,Studied the effect of each single factors on the lectin activity in morel liquid fermentation,the result showed that the optimum carbon source and nitrogen source of the Morchella esculenta were sucrose and peptone with optimal C/N of 20/I,the optimum pH was 7.At the same time.The optimum carbon source of lectin from the Morchella esculenta in submerged culture was sucrose,the optimum C/N is 10/1,The optimal pH was 7 in submerged cultivation of lectin from the Morchella esculenta,The optimal temperature was 28 ? in submerged cultivation of lectin from the Morchella esculenta,Different nitrogen source didn't effect the lectin activity in submerged cultivation from the Morchella esculenta.Useing theDEAE-Sepharose Fast Flow anion-exchange chromatography and the CM-cellulose Fast Flow cation-exchange chromatographythe,We had purified the lectin from the mycelium fermentation broth of Morchella esculenta.And the result of studied the physicochemical properties of lectin,showed that when the ambient temperature was 40? or below 40?,The lectin activity wasn't effected by temperature.However,when the temperature up to 100 ?,the agglutination activity would be completely inhibited.The lectin activity was also inhibited in strong acid and alkali conditions.After reacted in Mn2+solution,the lectin activity of Morchella esculenta was inhibited.The Fe3+ could increase the lectin activity.The inulin and the D-galactose of higher level than 2.5mmol/L solution inhibited the lectin activity,Arabia sugar and sucrose did not inhibit Morchella esculenta lectin activity.