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Han, C.H., Liu, Q.H., Ng, T.B. and Wang, H.X. (2005) A Novel Homodimeric Lactose-Binding Lectin from the Edible Split Gills Medicinal Mushroom Schizophyllum commune. Biochemical and Biophysical Research Communication, 336, 252-257.
http://dx.doi.org/10.1016/j.bbrc.2005.08.068

has been cited by the following article:

  • TITLE: Comparative Study of the Haemagglutination Capabilities of Lectin Extracted from Submerged Cultures of Wild and Mutant Strains of Schizophyllum commune

    AUTHORS: O. A. Awoyinka, D. A. Aina, J. K. Oloke, O. N. Majolagbe, O. I. Akoni

    KEYWORDS: Schizophyllum commune, Haemagglutination, Lectin, Blood Group

    JOURNAL NAME: Open Access Library Journal, Vol.1 No.7, October 20, 2014

    ABSTRACT: Haemagglutination studies on lectin from both wild (SCW) and mutant strains (SCM1, SCM2, SCM3) of Schizophyllum commune using human blood were explored in this study after six days of submerged fermentation. Haemagglutination assay showed that the lectin from all the strains showed slight discrimination in their haemmaglutinating activity against human blood group with strong exhibition of agglutination with blood group O while SCM3 and SCW showed the highest and lowest haemaglutinating activity respectively with a titre score from 4 - 256 HA. Absolute loss of haemagglutination activity was shown by all the four S. commune strains tested following exposure to CuSO4 and NH4SO4 at 800 mM but optimized by KCl, MgCl2 at 100 mM. Optimal pH for maximal haemagglutination activity was observed at 7.0 for SCW, 6.0 for SCM1 and 8.0 for SCM2 while SCM3 distinctly showed 5.5 and 8.5. Except for SCM3 the thermo stability of haemagglutinating activity was found to improve with the duration of UV irradiation. Inhibitory study in the presence of sugar showed that the partially purified protein from all the strains of S. commune in this study was mannose dependent lectin.