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Research Article | Open Access

A novel lectin from mushroom Phellodon melaleucus displays hemagglutination activity, and antitumor activity in a B16 melanoma mouse model

Yuanhui Lia, Peng Wanga, Zejun Zhangb, Qinghong Liua( )
Department of Vegetables, College of Horticulture, China Agricultural University, Beijing 100193, China
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100193, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

A novel lectin (termed PML) was purified from fruiting bodies of the edible mushroom Phellodon melaleucus (division Basidiomycota) by ion exchange, hydrophobic interaction, and gel filtration chromatographies, with overall titer recovery ~60% and 20-fold purification. PML displayed hemagglutination activity 13319 units/mg toward rabbit erythrocytes. SDS-PAGE and gel filtration analyses revealed that PML is a homodimeric lectin with a molecular weight of 28.8 kDa. PML hemagglutination activity was not inhibited by various simple sugars or their derivatives, but was enhanced by cations Ca2+, Mg2+, Zn2+, and Cu2+. The activity was stable in pH range 6–9 and in the temperature range 20–60 °C. Circular dichroism (CD) spectroscopic analysis showed that PML was composed primarily of β-sheets with low α-helix content. In a B16 melanoma mouse model, PML treatment significantly inhibited tumor growth, and increased cytokine IL-10 content. Our findings suggest that PML is a potential anticancer therapeutic agent.

Keywords

Phellodon melaleucusLectinHemagglutination activityCytokine IL-10Antitumor activity

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1885-1892
DOI: 10.1016/j.fshw.2023.02.040
Cite this article:
Li Y, Wang P, Zhang Z, et al. A novel lectin from mushroom Phellodon melaleucus displays hemagglutination activity, and antitumor activity in a B16 melanoma mouse model. Food Science and Human Wellness, 2023, 12(5): 1885-1892. https://doi.org/10.1016/j.fshw.2023.02.040

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Received: 29 March 2022
Revised: 10 April 2022
Accepted: 25 April 2022
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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