Lens culinaris A (LcH A, Lentil)

Pure Lens culinaris lectin A (LcH-A) from lentil.

Lectins are derived from the extracts of plants, animals, viruses and microorganisms and are known to agglutinate red blood cells. These agglutinins can select cell types according to blood group activities utilizing sugar-binding mechanisms.

Lectins form precipitates with glycoconjugates and are useful for identifying or separating oligosaccharides with identical sugar compositions such as galactose, mannose or glucose.

Carbohydrate Specificity:
alpha-Mannose>alpha-Glucose, alpha-N-Acetylglucosamine.

Inhibitory Carbohydrate:
D-Mannose and D-Glucose. A fucose linked alpha(1,6) to the core GlcNAc of N-linked glycopeptides is an important determinant for lectin activity.

Activity:
50-200ug/ml will agglutinate type O human erythrocytes. 2-5ug/ml will agglutinate neuraminidase treated cells.

Storage and Stability:
Lyophilized and reconstituted products are stable for 6 months after receipt at -20°C. Reconstitute with sterile buffer. Aliquot to avoid repeated freezing and thawing. Store at -20°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.