lectin
Noun: A type of protein, typically found in plants, that can bind specifically to certain sugar molecules on the surface of cells. Lectins are not antibodies, as they are produced naturally by the plant and are not created in response to a specific antigen.
Lectins are discussed in the contexts of biochemistry, nutrition, and cell biology. * The lectin in red kidney beans can cause digestive issues if the beans are not cooked properly. * Researchers are studying how plant lectins interact with immune cells.
- Lectin affinity: A laboratory technique that uses lectins to purify or study glycoproteins (proteins with sugar attachments) based on their specific sugar-binding properties.
- The glycoprotein was isolated using lectin affinity chromatography.
- Lectin-like (adjective): Having properties or a structure similar to a lectin.
- The protein domain has a lectin-like fold.
- Agglutinin: A type of lectin that causes cells to clump together (agglutinate).
- Phytohemagglutinin: A specific lectin found in some beans, like kidney beans, known for its ability to clump red blood cells.
While all lectins are proteins that bind sugars, their functions vary widely. Some lectins are involved in plant defense, while others are used as tools in biomedical research. In common dietary discussions, "lectin" often refers to the proteins in certain foods (like legumes, grains, and nightshades) that some believe may cause inflammation, though their health effects are a subject of ongoing scientific debate.
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any of several plant glycoproteins that act like specific antibodies but are not antibodies in that they are not evoked by an antigenic stimulus
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