Influence of germination on lectin in Lens culinaris seeds
Cuadrado, C. | Gelencsér, É | Perdosa, M. M. | Ayet, G. | Muzquiz, M. | Puszati, A. | Hajós, György | Burbano, C.
The effect of germination conditions on the lectin of Lens culinaris var. Magda 20 seeds was studied. The seeds were germinated at 20 °C under different conditions of watering and light and for different periods of time. The seed lectin was assayed by haemagglutination and quantified by competitive ELISA. Changes in lectin content during germination were also monitored by SDS-PAGE and immunoblotting. Haemagglutinating activity and lectin content in the seeds were not changed during the first three days regardless of the conditions of the germination. However, lectin concentration was significantly higher after six days of germination; relative lectin levels being particularly high when germination was carried out in the light and with daily watering. The results of SDS-PAGE and immunoblotting have also shown that the lectin was not degraded during the first six days of germination however, other storage-proteins were broken down by proteolysis.
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