可食用蘑菇中的凝集素。
Lectins from edible mushrooms.
作者信息
Singh Senjam Sunil, Wang Hexiang, Chan Yau Sang, Pan Wenliang, Dan Xiuli, Yin Cui Ming, Akkouh Ouafae, Ng Tzi Bun
机构信息
Laboratory of Protein Biochemistry, Biochemistry Department, Manipur University, Canchipur, Imphal 795003, India.
State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University, Beijing 100193, China.
出版信息
Molecules. 2014 Dec 31;20(1):446-69. doi: 10.3390/molecules20010446.
Abstract
Mushrooms are famous for their nutritional and medicinal values and also for the diversity of bioactive compounds they contain including lectins. The present review is an attempt to summarize and discuss data available on molecular weights, structures, biological properties, N-terminal sequences and possible applications of lectins from edible mushrooms. It further aims to update and discuss/examine the recent advancements in the study of these lectins regarding their structures, functions, and exploitable properties. A detailed tabling of all the available data for N-terminal sequences of these lectins is also presented here.
摘要
蘑菇以其营养价值和药用价值以及所含生物活性化合物（包括凝集素）的多样性而闻名。本综述旨在总结和讨论有关食用菌凝集素的分子量、结构、生物学特性、N端序列及可能应用的现有数据。它还旨在更新和讨论/审视这些凝集素在结构、功能和可利用特性研究方面的最新进展。本文还详细列出了这些凝集素N端序列的所有可用数据。
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