Effect of sugars on the association between cowpea vicilin (7S storage proteins) and fungal cells
Biocell
; 27(2): 173-179, Aug. 2003.
Article
en En
| LILACS
| ID: lil-384246
Biblioteca responsable:
BR1.1
ABSTRACT
Vicilins (7S storage proteins) found in various legume seeds have been previously shown to interfere with the germination of spores or conidia of phytopathogenic fungi and inhibit yeast growth and glucose stimulated acidification of the medium by yeast cells. In the present work vicilins from cowpea (Vigna unguiculata) seeds were added to the growth medium of Saccharomyces cerevisiae cells and Fusarium oxysporum conidia. Helix pomatia lectin, wheat germ agglutinin and Ulex europaeus lectin were used to identify differences in the binding of the vicilins to the surface of cells of S. cerevisiae and F. oxysporum treated with this protein. After the growth period, the material in suspension (yeast cells) was centrifuged and the final pellet was also treated with different sugar (glucose, sucrose, glucosamine, N-acetyl-glucosamine) concentrations and 0.1 M HCl for extraction of vicilins associated to chitinous structures present in yeast cells. Our results showed that vicilin sub-units were present in the different sugar extracts of yeast cells pretreated with the vicilins and these proteins were eluted by 0.5 M solutions of sugars in the following order of efficiency of elution N-acetyl-glucosamine, sucrose/glucose and glucosamine.
Texto completo:
1
Índice:
LILACS
Asunto principal:
Proteínas de Plantas
/
Unión Competitiva
/
Carbohidratos
/
Membrana Celular
/
Pared Celular
Tipo de estudio:
Risk_factors_studies
Idioma:
En
Revista:
Biocell
Asunto de la revista:
Clulas
Año:
2003
Tipo del documento:
Article