What does GalNAc stand for?

N-Acetylgalactosamine
N-Acetylgalactosamine (GalNAc), is an amino sugar derivative of galactose.

What are the types of lectins?

Lectins are classified primarily into five specificity groups, according to the monosaccharide for which they exhibit the highest affinity: mannose, galactose/N-acetylgalactosamine, N-acetylglucosamine, fucose, and N-acetylneuraminic acid (sugars are of the d-configuration except for fucose which is l).

What is lectin?

A lectin, also known as the “antinutrient” is a type of protein that binds to certain carbohydrates. Just about every organism in the world, from plants to animals to microbes, contains lectins. There are many types of lectins, and some are completely safe, while others may pose health risks.

What are lectins biochemistry?

Lectins are proteins that recognize and bind specific carbohydrates found on the surfaces of cells. They play a role in interactions and communication between cells typically for recognition. Carbohydrates on the surface of one cell bind to the binding sites of lectins on the surface of another cell.

Why are differential binding properties of Gal / GalNAc specific lectins important?

Differential binding properties of Gal/GalNAc specific lectins available for characterization of glycoreceptors Differentiating the binding properties of applied lectins should facilitate the selection of lectins for characterization of glycoreceptors on the cell surface.

What are lectins and why are they good for You?

A lectin, also known as the “antinutrient” is a type of protein that binds to certain carbohydrates. Just about every organism in the world, from plants to animals to microbes, contains lectins. There are many types of lectins, and some are completely safe, while others may pose health risks.

Where did the discovery of lectins come from?

The lectins are a group of proteins, originally discovered in plant seeds (now known to occur more widely), that bind carbohydrates and agglutinate animal cells.

What makes a lectin different from other glycoproteins?

Lectins are proteins or glycoproteins that are present in a variety of organisms. They possess the ability to weakly bind glycans with high specificity. According to Rudiger and Gabius, 2001, there are three characteristics a protein or glycoprotein must possess to define itself as a lectin.