Extraction and purification of lectins from mushroom and study its agglutination activity

Abstract

Lectin is a type of protein that found in most common kinds of nutrients. The human body is unable to digest it, therefore lectin passes through a gastrointestinal tract and linked to sugar. It is importance lactin bind to have an immune response, as it gains the body’s immunity, meaning it is used as an antioxidant. To extract lactin protein from mushroom, the worked utilized 1 kg of mushroom for all three steps. The first step involved cell destruction and extraction by transferring 1kg of mushroom into distilled water (100 mL), and the addition of sodium chloride (11.7 g) in mixer then filtered by gauzes and filter paper. The second step includes precipitation process using five different concentrations of ammonia sulphate of (20, 40, 60, 80, 100 %) for 50 mL of the extract mushroom. The final step involved dialysis by semipermeable membrane made of cellulose acetate or nitrocellulose. The result of extraction process is indicated by spectrophotometer from measurement the sample that precipitated using ammonia sulphate. Moreover, the extracted, the purified lectin protein from fungi was utilized as antibiotic against diseases.