Figure 1.

Purification of Saxidomus purpuratus lectins. (A) The crude extract of S. purpuratus was applied to the GlcNAc‐Cellufine column (1.7 × 3.0 cm) equilibrated with TBS containing 10 mM CaCl₂. The adsorbed proteins were eluted with TBS containing 20 mM EDTA, followed by TBS containing 100 mM GlcNAc. (B) The eluted lectins (SPL‐1 and SPL‐2) were further separated on the HiTrap Q column (1.6 × 2.5 cm) with a linear gradient of NaCl. (C) Purified lectins were analyzed on SDS‐PAGE (12.5% gel) in the presence and absence of 2‐mercaptoethanol (2‐ME). The reduced subunits of the lectins marked a–c were subjected to N‐terminal amino acid sequence analysis after electroblotting onto PVDF membrane.