Vicia ervilia lectin (VEA)

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Larger Quantities Available Upon Request


  • Ultrapure quality
  • Sugar specificity: α-Mannose > α-Glucose
  • Non-specific blood group agglutination
  • Lyophilized powder







Product description

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).

Medicago’s VEA lectin is supplied as a yellow lyophilized powder without preservatives. The purity of VGA is determined by SDS- electrophoresis. The lectin is available in vials containing 50 mg or 10 mg powder and the product is to be used for laboratory work only.



  • Membrane protein studies


Directions for use

The lectin may be reconstituted with 2 ml of deionized water before use. Spin the vial gently until full dissolution. Aggregation is thought to occur in the presence of high concentrations of 2-mercaptoethanol.


Shipping and storage

The product is shipped at -20°C however for over-the-day transport it may be shipped at ambient temperature. The lyophilized powder is stable for more than three years from production date when stored below -20°C. After reconstitution with deionized water, the solution may be stored frozen in working aliquots for up to 12 months.



Appearance: Yellow lyophilized powder or flocculate

Source: Bitter vetch seeds

Molecular weight: 53 kDa

Sugar specificity: α-Man > α-Glu

Activity: Non-specific after neuraminidase treatment of the blood cells.

Microorganisms: < 100 CFU/g

Protein content: > 90 %, OD280nm (ε 1.6 = 1 mg/mL)

Identity: SDS-PAGE

Shelf life: > Three years when stored at -20°



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