Other formats:
BibTeX
LaTeX
RIS
@inbook{832434,
author = {Šulák, Ondřej and Lameignere, Emile and Wimmerová, Michaela and Imberty, Anne},
address = {UK},
booktitle = {Carbohydrate Chemistry},
doi = {http://dx.doi.org/10.1039/b901572h},
edition = {35},
keywords = {lectins; ITC; SPR; fluorescence; NMR; interaction},
howpublished = {elektronická verze "online"},
language = {eng},
location = {UK},
isbn = {978-1-84755-880-0},
pages = {356-371},
publisher = {The Royal Society of Chemistry 2009},
title = {Specificity and affinity studies in lectin/ carbohydrate interactions},
year = {2009}
}
TY - CHAP
ID - 832434
AU - Šulák, Ondřej - Lameignere, Emile - Wimmerová, Michaela - Imberty, Anne
PY - 2009
TI - Specificity and affinity studies in lectin/ carbohydrate interactions
VL - SPR Carbohydrate Chemistry, Vol. 35
PB - The Royal Society of Chemistry 2009
CY - UK
SN - 9781847558800
KW - lectins
KW - ITC
KW - SPR
KW - fluorescence
KW - NMR
KW - interaction
N2 - Lectins are ubiquitous carbohydrate-binding proteins, characterized by their specificity recognition towards complex oligosaccharides and their non-immune origin.Their ability to distinguish oligosaccharides is central to many biological processes involving cell communication. They also play a role in many diseases being involved in cancer development and metastasis, inflammation and host-pathogen recognition. If recently characterized bacterial lectins display higher affinity for their target with Kd for monosaccharides in the micromolar range,3 lectin-carbohydrate interactions are more often characterized by rather low affinity, which is generally compensated by the presence of several binding sites, resulting in avidity or velcro effect. The development of fast and effective methods for determining lectin affinity and specificity has been hampered by the technical problem of obtaining sufficient amount of pure and well characterized oligosaccharides.
ER -
ŠULÁK, Ondřej, Emile LAMEIGNERE, Michaela WIMMEROVÁ and Anne IMBERTY. Specificity and affinity studies in lectin/ carbohydrate interactions. Online. In \textit{Carbohydrate Chemistry}. 35th ed. UK: The Royal Society of Chemistry 2009, 2009, p.~356-371. SPR Carbohydrate Chemistry, Vol. 35. ISBN~978-1-84755-880-0. Available from: https://dx.doi.org/10.1039/b901572h.
|
