African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12481

Full Length Research Paper

Lectin from the sea mussel Crenomytilus grayanus and its effects on Saccharomyces cerevisiae

Changqing Tong1,2, Wei Li1,2*, Qiao Jin2, Chengyu Tan2, Min Qu2, Wen Chen2, Valentina Molchanova3, Irina Chikalovets3, Oleg Chernikov3, Pavel Lukyanov3
1Alkali Soil Natural Environmental Science Center, Northeast Forestry University / Key Laboratory of Saline-alkali Vegetation Ecology Restoration in Oil Field, Ministry of Education, Harbin 150040, P. R. China. 2College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, P. R. China. 3Pacific Institute of Bioorganic Chemistry, Far East Branch of the Russian Academy of Science, Vladivostok 690022, Russia
Email: [email protected]

  •  Accepted: 11 November 2011
  •  Published: 14 December 2011

Abstract

In this study, the properties of a GalNAc/Gal-specific lectin from the sea musselCrenomytilus grayanus (CGL) and its effects on Saccharomyces cerevisiae were studied. The heat stability of CGL was determined and the free energy change (ΔG') of hemagglutination activity of the lectin in denaturation process was evaluated by Van’t Hoff plot. The amino acid sequences about six segments of CGL were acquired by mass spectrum (MS) and the sequences have no homology with other lectins. In the effect of CGL, it can be observed that CGL can promote the yeast cells growth and ethanol production by yeast cells. In addition, the nitric oxide (NO) production decreases with increasing CGL concentration, except for the concentration of 3.25 mg/l. The results show that CGL is the potential yeast stimulators in fermentation process.

 

Key words: Lectin, sea mussel, Saccharomyces cerevisiae, ethanol, nitric oxide

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This article is published under the terms of the Creative Commons Attribution License 4.0

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