The Lectins: Properties, Functions, and Applications in Biology and Medicine is a 10-chapter text that deals with the advances in research studies on the properties, functions, and applications of lectins in biology and medicine. The first two chapters consider the historical development, physicochemical properties, isolation, and remarkable specificity toward sugars of lectins. These topics are followed by a discussion on the molecular aspects of protein evolution, with a particular emphasis on lectins, which provide an excellent example of a family of homologous proteins. The following chapters explore the diverse biological activities of lectins and how these properties are utilized for the isolation and characterization of carbohydrate-containing compounds in solution and on cells. A chapter focuses on the functions of lectins in their natural milieu. This text further covers the importance of lectins in nonplant systems as exemplified by lectins that occur in vertebrates, slime molds, and bacteria. The last chapter highlights the nutritional significance of the occurrence of lectins in plant foods such as legumes. This book is an ideal source for organic chemists, protein researchers, and workers in the fields of biology and medicine.

A characteristic property of most, or perhaps all, proteins is their ability to combine specifically and reversibly with various substances. Well known examples are enzymes that bind substrates and inhibitors, and antibodies that bind antigens. This book deals with lectins, a class of proteins that bind carbohydrates. Another characteristic property of lectins is that they agglutinate cells or precipitate polysaccharides and glycoproteins. This is because lectins are polyvalent, i.e. each lectin molecule has at least two carbohydrate binding sites to allow crosslinking between cells (by combining with sugars on their surfaces) or between sugar containing macromolecules. The agglutinating and precipitating activities of lectins are very similar to those of antibodies. They can likewise be specifically inhibited by low molecular weight compounds (haptens), which in the case of lectins are sugars or sugar containing compounds (Fig. 1.1). Not surprisingly, therefore, many of the methods used in lectin research are based on immunochemical techniques. Nevertheless, lectins are different from antibodies in several important aspects. Many lectins are found in plants, microorganisms and viruses, which do not synthesize immunoglobulins. In fact, they are found in almost all living organisms (Table 1.1) and are not confined to specific organs or tissues. Another marked difference between the two classes of compound is that antibodies are structurally similar, whereas lectins are structurally diverse. In general, lectins are oligomeric proteins composed of subunits, usually with one sugar binding site per subunit.

From renowned cardiac surgeon Steven R. Gundry, MD, the New York Times bestselling The Plant Paradox is a revolutionary look at the hidden compounds in "healthy" foods like fruit, vegetables, and whole grains that are causing us to gain weight and develop chronic disease. Most of us have heard of gluten—a protein found in wheat that causes widespread inflammation in the body. Americans spend billions of dollars on gluten-free diets in an effort to protect their health. But what if we’ve been missing the root of the problem? In The Plant Paradox, renowned cardiologist Dr. Steven Gundry reveals that gluten is just one variety of a common, and highly toxic, plant-based protein called lectin. Lectins are found not only in grains like wheat but also in the “gluten-free” foods most of us commonly regard as healthy, including many fruits, vegetables, nuts, beans, and conventional dairy products. These proteins, which are found in the seeds, grains, skins, rinds, and leaves of plants, are designed by nature to protect them from predators (including humans). Once ingested, they incite a kind of chemical warfare in our bodies, causing inflammatory reactions that can lead to weight gain and serious health conditions. At his waitlist-only clinics in California, Dr. Gundry has successfully treated tens of thousands of patients suffering from autoimmune disorders, diabetes, leaky gut syndrome, heart disease, and neurodegenerative diseases with a protocol that detoxes the cells, repairs the gut, and nourishes the body. Now, in The Plant Paradox, he shares this clinically proven program with readers around the world. The simple (and daunting) fact is, lectins are everywhere. Thankfully, Dr. Gundry offers simple hacks we easily can employ to avoid them, including: Peel your veggies. Most of the lectins are contained in the skin and seeds of plants; simply peeling and de-seeding vegetables (like tomatoes and peppers) reduces their lectin content. Shop for fruit in season. Fruit contain fewer lectins when ripe, so eating apples, berries, and other lectin-containing fruits at the peak of ripeness helps minimize your lectin consumption. Swap your brown rice for white. Whole grains and seeds with hard outer coatings are designed by nature to cause digestive distress—and are full of lectins. With a full list of lectin-containing foods and simple substitutes for each, a step-by-step detox and eating plan, and delicious lectin-free recipes, The Plant Paradox illuminates the hidden dangers lurking in your salad bowl—and shows you how to eat whole foods in a whole new way.

Lectins: Analytical Technologies covers both analytical and biological aspects of lectins (functional carbohydrate (complex sugar) recognition proteins) and provides researchers in the field with a resource containing background information and 'look-up' tables detailing lectin specificity and structures. Also included are methods and practical tips for designing new lectins from existing non-lectin proteins, automated approaches to lectin proteomics and high resolution mass spectrometry techniques. This book will be of interest to both novice and advanced researchers in biomedical, analytical and pharmaceutical fields who are involved in the study of lectin structures or who utilize lectins as analytical tools. The study of lectins and their employment in analytical settings spans a range of fields including: * Crystallography and lectin structure databases* Carbohydrate microarrays for lectin characterization and glycotope identification* Proteomic approaches to the functional identification of bacterial adhesins* Generation of lectins from enzymes* Probing cell-surface lectins with neoglycoconjugates* Reviews up-to-date techniques, including practical hints for laboratory work* Provides overview of lectin e-resources and several color illustrations* Includes a 'look-up' table detailing lectin specificity

The intriguing complexity, precision, and regulation of the wide range of biologi cal processes is determined by intricate mechanisms of molecular recognition. Their nature is under intense scrutiny. In addition to the well-appreciated interac tion of proteins either with amino acid or nucleotide sequences, the investigation of their interplay with carbohydrate elements of cellular glycoconjugates current ly exerts increasing attraction. In the group of carbohydrate-binding proteins, lec tins are distinguished from antibodies or ligand-affecting enzymes, according to the most recent definition. The thorough analysis of their structure and function is considered as a focus to collect a critical mass of information for delineating details of a further array of biochemical processes with pivotal physiological im pact. Following an already century-long history of scientific description, reflected by subjectively chosen highlights (see the Brief History of Lectin Research at page VI), the excitement in glycobiological research that prevails today can easily be ex plained by our growing awareness of the multifarious significance of a sugar-code system of biological information. This present notion unmistakably has an im pact on lines of research in diverse disciplines like cell and molecular biology, histochemistry, or clinical sciences. It also prompts inherent practical questions such as how to obtain lectins, or how to employ them as instruments in various assay systems with the best possible results. Thus, this book is devoted intentionally to cover the techniques in different research fields that deal with lectins.

Millions of people say they feel better when they eat lectin-free. Here at last is the cookbook that makes lectin-free cooking fun and delicious! For people who take their health and well-being seriously, gut health is a top priority. Optimum gut health means more than just a well-working gastrointestinal tract. It means you have more energy, you simply feel better, and, not least, you're not gaining unwanted pounds. Among diets that address gut health, lectin-free is the fastest-growing, mainly because following it means your intestines absorb more nutrients and your gut is populated by fewer bad bacteria. Its many adherents range from people with specific disorders, like irritable bowel syndrome (IBS), diabetes, rheumatoid arthritis (and other autoimmune disorders), and "leaky gut," to people who simply feel better without lectins. Easier weight loss or weight maintenance is an added benefit! Claudia Curici is the talented writer and photographer behind the pioneering lectin-free blog Creative in My Kitchen. The 125 nourishing and imaginative recipes she has created for this book are all sugar-, grain-, and lectin-free, and they are delectable and easy to make. Many are dinnertime main courses, from Chicken Coconut Soup with Shiitakes and One Beef Kebab Platter to vegetarian options like Cauliflower Gratin with Pecans and Healing Vegetable Soup with Kale and Broccoli. There are lectin-free superfood smoothies, too, among other drinks and snacks, along with soups, salads, sides, and even desserts, including an opulent but easy Lectin-Free Chocolate Strawberry Birthday Cake. Nourish and protect your gut with these diverse and delightful dishes!

Plant lectins are extensively used as tools and as bioactiveproteins in different areas of biomedical and biological research.The Handbook of Plant Lectins provides a comprehensive yet conciseoverview of the biochemical properties, carbohydrate-bindingspecificity, biological activities and applications of most of thecurrently known plant lectins. This handbook consists of two majorsections: an introductory guide and a quick reference dictionary.Part I acquaints the newcomer to the lectin field with theessential information on lectins and their importance tobiomedicine: * what are lectins? * their carbohydrate-binding specificity * effects on nutrition and immunology * use in histochemistry * application as therapeutic agents Part II lists approximately 200 lectin entries in alphabeticalorder. Each entry deals with the lectin(s) of a particular plantand provides, (where known), details of: * isolation and characterisation; * sugar binding specificity; * biological activities; * applications; * commercial availability; and, * a bibliography. Useful summary tables list lectins according to their specificity,thereby allowing the user to choose the best lectin for theirapplication. A list of suppliers is also provided. Handbook ofPlant Lectins will be of interest to biologists and biomedicalresearchers studying cell biology, cancer research, nutrition,immunology, pathology and physiology.