Lectins
Lectins
Lectins (/ˈlɛktɪnz/) are a type of protein found in a wide variety of foods, especially in legumes and whole grains. They have the ability to bind to specific carbohydrate molecules on the surfaces of cells.
Etymology
The term "lectin" comes from the Latin word legere, which means "to select".
Function
Lectins play a crucial role in biological functions such as cell-cell adhesion, immune response and apoptosis. They are also involved in pathological conditions like cancer and autoimmune diseases.
Types of Lectins
There are several types of lectins, including:
- C-Type Lectins: These are calcium-dependent lectins. They play a role in the immune system and are involved in cell adhesion and pathogen recognition.
- S-Type Lectins: Also known as galectins, these bind to galactoside sugars and are involved in many immune functions.
- P-Type Lectins: These bind to mannose sugars and are found in the liver.
- I-Type Lectins: Also known as siglecs, these are found on the surface of immune cells and bind to sialic acid sugars.
Related Terms
- Hemagglutinin: A type of lectin that causes red blood cells to clump together.
- Phytohemagglutinin: A type of lectin found in red kidney beans that can cause food poisoning if the beans are not cooked properly.
- Concanavalin A: A lectin derived from the jack-bean, Canavalia ensiformis. It is a potent mitogen and has been used in biomedical research.
- Lectin Pathway: A pathway in the immune system where mannose-binding lectin binds to pathogens and activates the complement system.
External links
- Medical encyclopedia article on Lectins
- Wikipedia's article - Lectins
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