Lectins are proteins with diverse molecular structures that share the ability to recognize and
bind specifically and reversibly to carbohydrate structures without changing the …

The legume lectins are a large family of homologous carbohydrate binding proteins that are
found mainly in the seeds of most legume plants. Despite their strong similarity on the level …

Recent progress in glycobiology has revealed that cell surface oligosaccharides play an
essential role in recognition events. More precisely, these saccharides may be complexed …

This is the second edition of our little red book Lectins published in 1989. In the intervening
years well over 10,000 articles have appeared with lectins as the main subject, and more …

Plant lectins are being studied for over a century. Until a decade ago, most information was
obtained from biochemical, molecular, and structural studies of a reasonably high but still …

Lectins—carbohydrate-binding proteins involved in a variety of recognition processes—
exhibit considerable structural diversity. Three new lectin folds and further elaborations of …

Jacalin, a tetrameric two-chain lectin (66,000 M r) from jackfruit seeds, is highly specific for
the tumour associated T-antigenic disaccharide. The crystal structure of jacalin with methyl-α …

Recognition of cell-surface carbohydrates by lectins has wide implications in important
biological processes. The ability of plant lectins to detect subtle variations in carbohydrate …

Although for a long time carbohydrate binding property has been used as the defining
feature of lectins, studies carried out mostly during the last two decades or so demonstrate …

Legume lectins are carbohydrate-binding proteins of non-immune origin. Significant
amounts of lectins have been found in Phaseolus vulgaris beans as far back as in the last …