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Alteration of the Specificity of Lectin by Chemical Modification

III. Phenylazobenzoylation of Lima Bean and Sophora Japonica Lectins¹

From the Boston University School of Medicine, Boston, Massachusetts

Abstract

Acylation of lima bean and Sophora japonica lectins with p- phenylazobenzoyl chloride greatly increased the anti-A agglutinating activity and, in the case of S. japonica, diminished the anti-B and anti-O activity. Amino acid analyses of purified peptides isolated from the modified lectins suggested that the change in specificity might be due to combination of the introduced residues with the -amino groups of lysine.

Footnotes

¹ The research reported in this article was supported by grants GM-04704-08, GM-06939-05 and HE-01076-12 from the United States National Institutes of Health and Research Grant NSF-GH-2219 from the National Science Foundation.

² Present address: Medizinisch-Chemisches Institut, Universität Bern, Switzerland.

³ Recipient of National Institutes of Health Research Career Award K6-6M-14, 194-03.

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