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Potato lectin activity assay based on hemagglutination
Author(s) -
Patel C. P.,
Willis T. W.
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740600118
Subject(s) - agglutination (biology) , lectin , hemagglutination , lysis , hemoglobin , chemistry , red blood cell , biochemistry , chromatography , biology , microbiology and biotechnology , immunology , antibody
A quantitative method for the determination of potato lectin activity has been developed. In the method, lectin is incubated with an excess of red blood cells (RBC) in phosphate buffered saline at 25 °C. Maximum agglutination is reached within 60 min. Agglutinated RBC are then separated from nonagglutinated RBC by filtration. The agglutinated RBC remaining on the filter paper are then lysed and cluted using a solution of Triton X‐100. The hemoglobin content of the lysed RBC is measured at 415 nm. The number of agglutinated RBC is calculated from the hemoglobin value. One unit of lectin activity will agglutinate one million RBC.