|Unit Size||2 ml|
|Country of Manufacture||United States|
|Applications||Glycobiology, Affinity Chromatography|
|Sugar Specificity||Mannose, Glucose|
Isolated from the cultivated banana Musa paradisiaca, banana lectin (BanLec) is a very stable mannose- and glucose-binding lectin consisting of two identical 15 kDa subunits and a reported isoelectric point of pH 7.3. Although structurally related to the Jacalin family of lectins, BanLec recognizes internal α(1,3) glucosyl- and mannosyl- residues and has also been reported to bind β(1,3) and β(1,6) glucosyl-structures.
Like Galanthus nivalis lectin, BanLec has been shown to bind gp 120 glycoprotein, an important envelope component of the human immunodeficiency virus (HIV-1), and to strongly inhibit HIV-1 entry into cells. Glycoproteins on the surface of other viruses are also likely to be recognizable by BanLec. This lectin has been reported to be a potent mitogen for peripheral T-cells in the presence of interleukin-2, and appears likely to be a cause of allergic reaction to bananas, since IgG4 antibodies against BanLec have been detected in humans.
Agarose bound* Banana Lectin is prepared using our affinity-purified lectins. Heat stable, cross-linked 4% agarose beads with a molecular weight exclusion limit of about 2x107 daltons are used as the solid-phase matrix to which the lectins are covalently coupled. The attachment of the lectins to the beads is carefully controlled to preserve lectin activity and minimize conformational changes of the bound lectins that might result in nonspecific ionic or hydrophobic interactions. The technique we have developed to couple lectins to agarose beads inserts a hydrophilic spacer arm between the lectin and the matrix.
This coupling method provides several advantages over the traditional cyanogen bromide procedure:
Our agarose bound lectins are supplied at a constant concentration of lectin per ml of settled beads. The concentration for each lectin is selected to achieve the highest glycoconjugate binding capacity per mg of lectin present in the beads. Each lot is tested for its binding capacity using glycoproteins known to bind the lectin. This provides a guideline for the user and assures the quality of our agarose bound lectins.
Inhibiting/eluting sugar: 200 mM α-methyl mannoside or mannose
*5 mg lectin/ml gel