Structural basis of high-affinity glycan recognition by bacterial and fungal lectins

IMBERTY, Anne, Edward P. MITCHELL and Michaela WIMMEROVÁ. Structural basis of high-affinity glycan recognition by bacterial and fungal lectins. Current Opinion in Structural Biology. London: Elsevier Science Ltd., 2005, vol. 15, No 5, p. 525-534, 11 pp. ISSN 0959-440X.

Basic information

Original name

Structural basis of high-affinity glycan recognition by bacterial and fungal lectins

Name in Czech

Strukturní základ vysoceafinitního rozpoznávání glykanů bakteriálními a houbovými lektiny

Authors

IMBERTY, Anne (250 France), Edward P. MITCHELL (826 United Kingdom of Great Britain and Northern Ireland) and Michaela WIMMEROVÁ (203 Czech Republic, guarantor)

Edition

Current Opinion in Structural Biology, London, Elsevier Science Ltd. 2005, 0959-440X

---

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

10600 1.6 Biological sciences

Country of publisher

Netherlands

Confidentiality degree

není předmětem státního či obchodního tajemství

Impact factor

Impact factor: 9.559

RIV identification code

RIV/00216224:14310/05:00013915

Organization unit

Faculty of Science

UT WoS

000232946200007

Keywords in English

lectin; pathogen; crystal structure; recognition

Tags

Crystal Structure, lectin, pathogen, recognition

Tags

International impact, Reviewed

---

Abstract

V originále

The structural diversity of bacterial and fungal lectins has been highlighted during the past few years. Some of the new structures reproduce folds previously observed in plants or mammals, but many constitute new folds that have never been observed before, either at all or not with a lectin function, testifying to the increasing diversity. The novelty of the new structures is greater at the level of the sugar-binding sites, with some bacterial lectins displaying unusually high affinity for oligosaccharides and even monosaccharides. Analysis of the thermodynamic contributions to the energy of binding gives clues to the strategies used by bacteria to recognise and attach to their host

In Czech

Strukturní základ vysoceafinitního rozpoznávání glykanů bakteriálními a houbovými lektiny

---

Links

MSM0021622413, plan (intention)

Name: Proteiny v metabolismu a při interakci organismů s prostředím Investor: Ministry of Education, Youth and Sports of the CR, Proteins in metabolism and interaction of organisms with the environment