Synthesis of a Lectin in Both Mycelia and Fruit Bodies of the Ascomycete Mushroom Aleuria aurantia
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概要
- 論文の詳細を見る
In several organisms that form fruit bodies, the synthesis of lectins is developmentally regulated. Aleuria aurantia is an ascomycete that forms a fruit body known as orange peel mushroom. To find whether the mycelia of this organism synthesize a lectin, mycelial isolates were obtained from a wild fruit body by spore germination and regeneration from a fragment of the fruit body. The isolates were identified as A. aurantia by analysis of their DNA. The mycelial isolates synthesized a lectin with the same properties as those of fruit-body lectin in terms of subunit molecular mass, immunochemical reactivity, binding specificity for L-fucose, and N-terminal amino acid sequence. Vegetatively growing mycelia synthesized as much lectin as the fruit body, so such synthesis was not developmentally regulated, unlike some other organisms that form fruit bodies.
- 社団法人日本農芸化学会の論文
- 1998-05-23
著者
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ANDO Akikazu
Department of Biotechnology, Graduate School of Science and Technology, Chiba University
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NAGATA Yoshiho
Department of Biotechnology, Graduate School of Science and Technology, Chiba University
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OGAWA Shigeru
Department of Social and Environmental Studies, Fukuoka Institute of Technology
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Nagao H
Univ. Tsukuba Tsukuba Jpn
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Ogawa S
Mie Univ. Tsu Jpn
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NAGAO Hideyuki
Department of Bioresources Chemistry, Faculty of Horticulture, Chiba University
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NAKAJIMA Eijiro
Department of Bioresources Chemistry, Faculty of Horticulture, Chiba University
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OHTOSHI Masanari
Department of Bioresources Chemistry, Faculty of Horticulture, Chiba University
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Ando A
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Nagata Y
Department Of Biotechnology University Of Tokyo
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Nagata Yuji
Department Of Applied And Environmental Chemistry Kitami Institute Of Technology
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Ando Akikazu
Department Of Bioresources Chemistry Faculty Of Horticulture Chiba University
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Ando Akikazu
Department Of Agricultural Chemistry Chiba University
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Nagao Hideyuki
Department Of Bioresources Chemistry Faculty Of Horticulture Chiba University
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Nagata Yoshiho
Department Of Bioresources Chemistry Faculty Of Horticulture Chiba University
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Nakajima Eijiro
Department Of Bioresources Chemistry Faculty Of Horticulture Chiba University
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Ohtoshi Masanari
Department Of Bioresources Chemistry Faculty Of Horticulture Chiba University
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Nagata Y
Department Of Bioresources Chemistry Faculty Of Horticulture Chiba University
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Ogawa Shigeru
Department Of Bioiogy Joetsu University Of Education
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