Isolation and Characterization of a Lectin from the Mushroom, Lactarius deliciosus

Abstract

A lectin (LDL) has been isolated from carpophores of the edible mushroom, Lactarius deliciosus, using a combination of affinity chromatography on stromas of group 0 erythrocytes embedded in polyacrylamide gel and hydroxylapatite, and gel filtration chromatography. Its molecular weight, as determined by gel filtration, is about 37, 000 and its structure is dimeric, with two distinct types of subunits (about 19, 000 and 18, 000). It appeared homogeneous on HPLC gel filtration, but exhibited microheterogeneity on isoelectric focusing. Amino acid analysis revealed that it contains a large amount of glycine. Hapten inhibition assaying indicated that the Lactarius lectin is most specific for D-Galβ1→3D-GalNAc. The lectin was found in the mycelium and its possible role in the fungus is discussed.