Vicia ervilia Lektin - VEA

Vicia ervilia lectin or agglutinin (VEA) is isolated from bitter vetch seeds and has a molecular weight of 53 kDa. This lectin is blood group non-specific with sugar specificity for α-mannose and, to a lesser extent, α-glucose residues (1). Agglutination is inhibited by mannose, glucose, fructose, methyl mannoside, maltose, melezitose and, α, α´-trehalose (1).

VEA lectin is supplied as a yellow lyophilized powder without preservatives. The purity of VGA is determined by SDS- electrophoresis.

References
(1) Liener I. E., Sharon N., Goldstein I. J., (1986) The Lectins – Properties, Functions and Applications in Biology and Medicine.