Abstract
Carbohydrate binding proteins that interact with animal cells and agglutinate them (hemagglutinins, lectins) have been under study for almost 100 years.1 Best characterized are those hemagglutinins which have been isolated from plant species, particularly those isolated from species of the Leguminosae. Although hundreds of legume species contain hemagglutinins2 and many have been purified and characterized,3 the physiological function(s) of these proteins is unknown. Since the relationships among hemagglutinins from different legume species have only recently come under careful scrutiny, functional classification of these proteins is not possible at this time.
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© 1981 Plenum Press, New York
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Shannon, L.M., Hankins, C.N. (1981). Enzymatic Properties of Phytohemagglutinins. In: Loewus, F.A., Ryan, C.A. (eds) The Phytochemistry of Cell Recognition and Cell Surface Interactions. Recent Advances in Phytochemistry, vol 15. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-3986-1_5
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DOI: https://doi.org/10.1007/978-1-4684-3986-1_5
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