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Plant Lectins

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Lectins

Abstract

Lectins are a group of proteins with specific carbohydrate binding proteins that are found abundant in nature, especially within the kingdom Plantae. Several plant lectins are isolated and well characterised within the chemical, physico-chemical and biological properties. Plant lectins have the potential to agglutinate red blood cells with specific carbohydrate entities due to the existence of a minimum of one non-catalytic domain that binds reversibly to specific recognised monosaccharides or oligosaccharides without a change it’s moiety. In this chapter, we discuss plant lectins, a wide ranging and well characterised group which were discovered 100 years ago. It includes history, production, purification, classification, function and also the application of plant lectins. Most of the plant lectins show extensive biological responses like the need for anti-insect, anti-viral, anti-fungal and immunomodulatory functions in modern research. Plant lectins have proved their potential in crop improvement and also their wide use in biomedical research.

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Abbreviations

AIDS:

Acquired Immunodeficiency Syndrome

BMGY:

Buffered complex glycerol medium

cDNA:

Complementary DNA

ConA:

Concanavalin A

E. coli :

Escherichia coli

GalNAc:

N-Acetylgalactosamine

GBL:

Galactose-binding lectin

GMP:

Good manufacturing practices

HeLa cells:

Henrietta Lacks cells

HIV:

Human Immunodeficiency Virus

HTLV:

Human T-lymphotropic Virus

LPS:

Lipopolysaccharides

MCF7:

Michigan Cancer Foundation-7

PEG:

Polyethylene glycol

RCA:

Ricinus communis agglutinin

RIP:

Ribosome inactivating proteins

SBA:

Soybean agglutinin

SBL:

Soybean lectin

UEA:

Ulex europaeus

WGA:

Wheat Germ Agglutinin

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Acknowledgments

We are thankful for the kind support from Kerala University of fisheries and ocean studies, Kochi, India.

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Correspondence to Preetham Elumalai .

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Nazar, A.B.A., Skinner, A., Dastidar, D.G., Elumalai, P. (2021). Plant Lectins. In: Elumalai, P., Lakshmi, S. (eds) Lectins. Springer, Singapore. https://doi.org/10.1007/978-981-16-7462-4_6

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