Editing Lectin (section)

{{distinguish|Leptin|Lecithin}}
{{Short description|Carbohydrate-binding protein}}
{{missing information|mapping to Pfam/InterPro of major types|date=May 2019}}
[[File:Hemagglutinin lateral.jpg|thumb|Lateral hemagglutinine]]

'''Lectins''' are [[carbohydrate]]-binding [[protein]]s that are highly specific for sugar [[Moiety (chemistry)|groups]] that are part of other molecules, so cause [[agglutination (biology)|agglutination]] of particular cells or precipitation of [[glycoconjugate]]s and [[polysaccharide]]s. Lectins have a role in recognition at the cellular and molecular level and play numerous roles in biological recognition phenomena involving cells, carbohydrates, and proteins.<ref>{{cite journal |author1=URS Rutishauser |author2=Leo Sachs |title=Cell-to-Cell Binding Induced by Different Lectins |journal=Journal of Cell Biology |volume=65 |issue=2 |pages=247–257 |date=May 1, 1975 |doi=10.1083/jcb.65.2.247 |pmid=805150 |pmc=2109424}}</ref><ref>{{cite journal |first1=Matthew |last1=Brudner |first2=Marshall |last2=Karpel |first3=Calli |last3=Lear |first4=Li |last4=Chen |first5=L. Michael |last5=Yantosca |first6=Corinne |last6=Scully |first7=Ashish |last7=Sarraju |first8=Anna |last8=Sokolovska |first9=M. Reza |last9=Zariffard|first10=Damon P.|last10=Eisen |first11=Bruce A. |last11=Mungall |first12=Darrell N. |last12=Kotton |first13=Amel |last13=Omari |first14=I-Chueh |last14=Huang |first15=Michael |last15=Farzan |first16=Kazue |last16=Takahashi |first17=Lynda |last17=Stuart |first18=Gregory L. |last18=Stahl |first19=Alan B. |last19=Ezekowitz |first20=Gregory T.|last20=Spear |first21=Gene G. |last21=Olinger |first22=Emmett V. |last22=Schmidt |first23=Ian C. |last23=Michelow |editor1-first=Bradley S.|editor1-last=Schneider |title=Lectin-Dependent Enhancement of Ebola Virus Infection via Soluble and Transmembrane C-type Lectin Receptors |journal=PLOS ONE |volume=8 |issue=4 |display-authors=10 |doi=10.1371/journal.pone.0060838 |date=April 2, 2013 |pmc=3614905 |pmid=23573288 |pages=e60838 |bibcode=2013PLoSO...860838B |doi-access=free}}</ref> Lectins also mediate attachment and binding of [[bacteria]], [[viruses]], and fungi to their intended targets.

Lectins are found in many foods. Some foods, such as beans and grains, need to be cooked, fermented or sprouted to reduce lectin content. Some lectins are beneficial, such as [[CLEC11A]], which promotes bone growth, while others may be powerful [[toxin]]s such as   [[ricin]].<ref>{{cite journal |title=Lectins bring benefits to bones |doi=10.7554/eLife.22926 |journal=eLife |volume=5 |first1=Charles KF |last1=Chan |first2=Ryan C |last2=Ransom |first3=Michael T |last3=Longaker |date=13 December 2016 |pmc=5154756 |pmid=27960074 |doi-access=free }}</ref>

Lectins may be disabled by specific [[monosaccharides|mono-]] and [[oligosaccharides]], which bind to ingested lectins from grains, legumes, [[nightshade]] plants, and dairy; binding can prevent their attachment to the carbohydrates within the cell membrane. The selectivity of lectins means that they are useful for analyzing [[blood type]], and they have been researched for potential use in [[genetically engineered crops]] to transfer pest resistance.