Biochemical comparison of lectins among three different color strains of the red alga Kappaphycus alvarezii

• DOI: 10.1007/s12562-009-0088-y
• Publication Date: 2009-03-23T07:45:41Z
• Authors: Hung Dinh Le; Tomomi Sato; Hiromi Shibata; Kanji Hori
• Keywords: Kappaphycus alvarezii; Carrageenan; Red algae; Strain (injury)

The red alga Kappaphycus alvarezii is economically important as an edible species and as a source of carrageenan, and has been extensively cultivated in many tropical countries. For this species, different color strains, which differ from each another in growth rate and carrageenan content, have been reported for decades. In this study, lectins from brown, red, and green strains of K. alvarezii cultivated in Vietnam were isolated and characterized for evaluation of their biochemical properties and contents. The results showed that each color strain contained in common the three lectins, named KAA-1, KAA-2, and KAA-3, which shared the hapten-inhibition profile of hemagglutination, 20 N-terminal amino acid sequence, and equivalent molecular mass within a range of 28,016 ± 1.2 to 28,021 ± 1.8 Da, but differed in their yields, with the highest yield of KAA-2. These properties of the three isolectins were also comparable among the three different color strains. However, the sum of the yields of the three isolectins decreased in the order: red (21.4 mg) to green (15.9 mg) to brown strains (15.1 mg), from 500 g fresh alga. Thus, this algal species can be a good source of useful lectins, irrespective of color strain.