The Lectins: Properties, Functions, and Applications in Biology and Medicine is a 10-chapter text that deals with the advances in research studies on the properties, functions, and applications of lectins in biology and medicine.
The first two chapters consider the historical development, physicochemical properties, isolation, and remarkable specificity toward sugars of lectins. These topics are followed by a discussion on the molecular aspects of protein evolution, with a particular emphasis on lectins, which provide an excellent example of a family of homologous proteins. The following chapters explore the diverse biological activities of lectins and how these properties are utilized for the isolation and characterization of carbohydrate-containing compounds in solution and on cells. A chapter focuses on the functions of lectins in their natural milieu.
This text further covers the importance of lectins in nonplant systems as exemplified by lectins that occur in vertebrates, slime molds, and bacteria. The last chapter highlights the nutritional significance of the occurrence of lectins in plant foods such as legumes.
This book is an ideal source for organic chemists, protein researchers, and workers in the fields of biology and medicine.