Zusammenfassung
Lektine sind Eiweiße pflanzlicher, aber auch tierischer Herkunft, die mit bestimmten Kohlenhydratstrukturen in spezifischer Weise reagieren. Durch die Anwendung von Fluoresceinisothiocyanat-markierten Lektinen gelingt der histochemische Nachweis endständiger, aber auch intramolekular gelegener Zucker am histologischen Schnitt (Spicer et al. 1983).
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© 1986 Dr. Dietrich Steinkopff Verlag, GmbH & Co. KG, Darmstadt
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Schünke, M., Brück, M., Müller-Ruchholtz, W., Tillmann, B. (1986). Lektinbindungsmuster des Kniegelenkknorpels arthrosedisponierter STR/1N-Mäuse. In: Weber, U., Schmidt, K.L. (eds) Experimentelle Rheumatologie. Der Rheumatismus, vol 45. Steinkopff. https://doi.org/10.1007/978-3-642-85356-2_16
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DOI: https://doi.org/10.1007/978-3-642-85356-2_16
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