1998
DOI: 10.1021/cr940413g
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Lectins:  Carbohydrate-Specific Proteins That Mediate Cellular Recognition

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Cited by 1,710 publications
(1,454 citation statements)
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References 188 publications
(365 reference statements)
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“…As expected, all of these cells have reasonable binding affinities with RCA 120, which suggests that the cells express high level of d ‐galactose (Gal) residues in their surface glycans. This phenomenon is consistent with previous studies 51, 52, 53. All 4 cell lines herein have strongly binding behaviors with 9 lectins including wheat germ agglutinin (WGA), maackia amurensis lectin I (MAL I), erythrina cristagalli lectin (ECL), phaseolus vulgaris agglutinin (PHA‐E+L), LCA, datura stramonium lectin (DSL), maackia amurensis lectin II (MAL II), PSA, and RCA 120, which indicates that the carbohydrate residues on these cellular surfaces have partial consistency.…”
Section: Resultssupporting
confidence: 94%
“…As expected, all of these cells have reasonable binding affinities with RCA 120, which suggests that the cells express high level of d ‐galactose (Gal) residues in their surface glycans. This phenomenon is consistent with previous studies 51, 52, 53. All 4 cell lines herein have strongly binding behaviors with 9 lectins including wheat germ agglutinin (WGA), maackia amurensis lectin I (MAL I), erythrina cristagalli lectin (ECL), phaseolus vulgaris agglutinin (PHA‐E+L), LCA, datura stramonium lectin (DSL), maackia amurensis lectin II (MAL II), PSA, and RCA 120, which indicates that the carbohydrate residues on these cellular surfaces have partial consistency.…”
Section: Resultssupporting
confidence: 94%
“…To ensure that carbohydrates on MGNP retain their binding abilities, the interaction between various MGNPs with a mannose binding lectin, concanavalin A (Con A), 8 was first investigated. Carbohydrate-lectin interaction 9 is central in devising our biosensor.…”
mentioning
confidence: 99%
“…The popularity of the first two reviews brought many invitations to write other ones; some I prepared myself, as the one in Scientific American in 1977, but many more were co-authored with Halina, the most recent one for Chemical Reviews (Lis & Sharon, 1998). Together we wrote a book, Lectins (Sharon & Lis, 1989a), a second enlarged edition of which we are now preparing.…”
Section: The Science 1972 Landmark Review Articlementioning
confidence: 99%