LECTINS, VERSATILE PROTEINS OF RECOGNITION - A REVIEW

The nomenclature, structure, mode of action and applications of lectins are reviewed. This group of proteinaceous macromolecules has the property of interacting with carbohydrates through binding sites to create complexes. Such complex formation is dependent upon the particular lectin and its specificity for certain carbohydrate structures. The review deals with the vast array of these known lectins with emphasis on recent literature, and covers such additional aspects as occurrence, purification, specificity, and records the recent advances that have been made in the field since the original discovery of erythrocyte agglutination by plant extracts, and the original extensive work on the original lectin concanavalin A.