LECTINS: A REVIEW ON ITS PHYSICO-CHEMICAL PROPERTIES Authors: Singh G And Singh RD*
ABSTRACT
Lectins are the protein compounds with carbohydrate binding unit and shows high degree of
specificity towards sugar moieties. The word lectin is come from Latin word legree which
means to select. Lectins are made up of four similar subunit hence called tetramer compound.
Lectins can be isolated from plant, microbes and animal and have immense role in the field of
microbiology and cancer biology. Lectins may be used for the detection and study of
glycosylated blood group antigens. Several sugars molecules like fructose, mannose, sialic
acid, N-acetyl glucosamine, and N-acetylgalactosamine and glycan complex binds with
lectins as per their specificity .Concanavalin A (Con-A) is a hemagglutinin that was first
purified from jack bean. Lectins are classified according to a specific group of
monosaccharide therefore which is a best hapten inhibitor.Lectins are resistant to gastric acid
and proteolytic enzymes. This review comprehensive account of lectins classification
/distribution, hemagglutation activity, sugar specificity, Antinutritional property and its
application in the field of medicinal biology.
Keywords: Lectins, Haemagglutination, Metalloproteins, Lectinology, Glycoprotein,
Mitogenic Publication date: 01/01/2022 https://ijbpas.com/pdf/2022/January/MS_IJBPAS_2022_5833.pdfDownload PDFhttps://doi.org/10.31032/IJBPAS/2022/11.1.5833
