lectin

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lec·tin

 (lĕk′tĭn)
n.
Any of various proteins or glycoproteins that bind to the sugar molecules of glycoproteins and glucolipids on the surfaces of cells and are found in most organisms, especially plants. They are used to stimulate lymphocyte proliferation and to agglutinate red blood cells.

[Latin lēctus, past participle of legere, to select; see select + -in.]

lectin

(ˈlɛktɪn)
n
(Biochemistry) a type of protein possessing high affinity for a specific sugar; lectins are often highly toxic
[C20: from Latin lectus, past participle of legere to select + -in]

lec•tin

(ˈlɛk tɪn)

n.
any of a group of proteins that bind to specific carbohydrates and act as an agglutinin.
[1954; < Latin lēct(us), past participle of legere to gather, select, read + -in1]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.lectin - any of several plant glycoproteins that act like specific antibodies but are not antibodies in that they are not evoked by an antigenic stimulus
glycoprotein - a conjugated protein having a carbohydrate component
References in periodicals archive ?
A total of 15, 7, 10, and 8 lectins were detected effective binding signals in the urinary proteins from DN I group, DN II group, MN group, and IgA nephropathy group, respectively [Figure 1]b and [Table 2].
Most people have never even heard of them, but I believe lectins are the #1 Biggest Danger in the American Diet," says the website of cardiologist (and "Lectin-Shield" supplement salesman) Steven Gundry, author of The Plant Paradox.
Lectins can be toxic and inflammatory if consumed raw in large quantities.
Lectins have also been extensively used as a probe for the isolation of different sugars types, thus aiding in immunological studies (Sharon and Lis, 2002).
Summary: The problem is that online health gurus are painting all lectins with the same brush
A heart surgeon and cardiologist from California, Dr Steven Gundry said that he found a link between memory loss and lectins, which are found in cucumbers, tomatoes, whole grains, soy, grains, peppers, sprouted grains and some dairy products.
Lectins are the most widely used biorecognition agents for glycans and have been used to demonstrate glycosylation differences in soluble glycoproteins derived from malignant and benign tissues.
Lectins have been detected in over 1,000 species of plants.
In this sense, lectins can be employed immobilized onto these supports for affinity purification of glycoconjugates by selective capture of glycan or glycoconjugates (Brooks, 2009).
Lectins in biochips selectively recognise glycan moieties in glycoproteins or on the surface of cells, providing information about the glycoprofile.
Meanwhile plants could identify the microorganisms by the secreting substances, such as plant lectins and flavonoids, microbial synthesis of extracellular polysaccharides, LPS, capsular polysaccharide and root-cadherin (rhicadhesin), etc (9,10).
Hypothesis: Among lectins are the ribosome-inactivating proteins (RIPs), which are potent inhibitors of protein synthesis in cells and in cell-free systems.