Linked from

The 13 pages that link to Lectin, each with the reason it gives.

• GlycosylationRelated: Lectins detect and recognize glycan patterns on glycosylated molecules.

• AnomerRelated: Anomeric configuration contributes to the three-dimensional patterns lectins recognize.

• OligosaccharideRelated: Lectins recognize oligosaccharide patterns on cell surfaces and glycoproteins.

• GlycoproteinRelated: Lectins recognize glycoprotein sugars and mediate binding or cellular sorting.

• AldoseRelated: Lectins recognize aldose-containing patterns displayed on cell surfaces.

• GalactoseRelated: Some lectins recognize galactose-bearing glycans on cell surfaces.

• Bean (food)Related: Undercooked kidney beans can contain hazardous levels of phytohaemagglutinin, a lectin.

• Plant toxicityRelated: Some plant lectins, including ricin, cause toxicity through cellular damage.

• Kidney beanRelated: Raw or undercooked kidney beans can contain high levels of the lectin phytohaemagglutinin.

• Phaseolus vulgarisRelated: Phytohaemagglutinin in raw kidney beans makes thorough cooking essential.

• RicinRelated: Ricin’s B chain is a lectin that recognizes sugars on cell surfaces.

• SolanineCompared with: Plant lectins can also cause food-related illness, but they are proteins rather than steroidal glycoalkaloids.

• Black turtle beanRelated: Thorough boiling destroys harmful lectins that may remain in inadequately cooked beans.