Plant Lectins

Lectins are natural products found mainly in plants. Their properties are examined in this book.

A. Pusztai (Author)

9780521063203, Cambridge University Press

Paperback / softback, published 29 May 2008

272 pages
22.8 x 15.2 x 1.5 cm, 0.423 kg

"...can be recommended as an invaluable source of information for the more advanced student and the specialist whose research involves the use of lectins..." Quarterly Review of Biology

This volume surveys the chemistry, biochemistry, biosynthesis, metabolism and pharmacological properties of lectins. Lectins, which are most commonly found in plants, are widespread natural products with striking biological activities. Their specific ability to recognise and bind to simple or complex saccharides facilitates their role as effective information protein molecules. As agents of cell-to-cell recognition, lectins promote symbiosis between plants and specific nitrogen-fixing soil bacteria. As natural defensive molecules, they can protect plants against predators such as bacteria, fungi and insects. As part of our diet, lectins are powerful exogenous growth factors in the small intestine and influence our health, the digestive function and the bacterial ecology of the alimentary tract. Lectins are also important research tools in preparative biochemistry and cell science.

Introduction
1. Lectins and their specificity
2. Structure of lectins
3. Localization and biosynthesis in plants
4. Biological functions in plants
5. Effects on blood cells
6. General effects on animals cells
References
Glossary
Index.

Subject Areas: Botany & plant sciences [PST], Biochemistry [PSB]