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Molecules 2015, 20(1), 446-469; doi:10.3390/molecules20010446

Lectins from Edible Mushrooms

1
Laboratory of Protein Biochemistry, Biochemistry Department, Manipur University, Canchipur, Imphal 795003, India
2
State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University, Beijing 100193, China
3
School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, Hong Kong, China
4
Department of Biology and Medical Laboratory Research, Leiden University of Applied Science, Zernikedreef 11, Leiden 2333 CK, The Netherlands
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 6 November 2014 / Accepted: 23 December 2014 / Published: 31 December 2014
(This article belongs to the Special Issue Lectins)
View Full-Text   |   Download PDF [746 KB, uploaded 31 December 2014]

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. View Full-Text
Keywords: lectins; edible mushroom; medicinal value; biological properties; N-terminal sequences lectins; edible mushroom; medicinal value; biological properties; N-terminal sequences
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Singh, S.S.; Wang, H.; Chan, Y.S.; Pan, W.; Dan, X.; Yin, C.M.; Akkouh, O.; Ng, T.B. Lectins from Edible Mushrooms. Molecules 2015, 20, 446-469.

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