ქამა სოკოს (Agaricus bisporus) ნაყოფსხეულის ლექტინების ზოგიერთი ბიოლოგიური თვისებების შესწავლა in vitro სისტემაში

The master work belongs to studying biological properties of commonly used edible mushroom Lectins. Which were extracted from Agaricus bisporus cultivated in condition of warm-house on Georgian peat in model assays in vitro system.
According the experiments, the lectins extracted from Agaricus bisporus cultivated in condition of warm-house on Georgian peat have many different biochemical characteristics in comparision with well-known commercial Agaricus bisporus ABA/AAL agglutinin.
It was demonstrated that lectins have retarding effects on cell viability and AKT (proteinkinase B) activating factor of energetic metabolism enzymes of midocontria while studying biological effects. There is a consideration that these lectins ostensibly take part in apoptosis.