Algal and Cyanobacterial Lectins and Their Antimicrobial Properties

Lectins are proteins with a remarkably high affinity and specificity for carbohydrates. Many organisms naturally produce them, including animals, plants, fungi, protists, bacteria, archaea, and viruses. The present report focuses on lectins produced by marine or freshwater organisms, in particular a...

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Detalles Bibliográficos
Autores principales: Fernández Romero, José Abel, Paglini, María Gabriela, Priano, Christine, Koroch, Adolfina, Rodríguez, Yoel, Sailer, James, Teleshova, Natalia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8707200/
https://www.ncbi.nlm.nih.gov/pubmed/34940686
http://dx.doi.org/10.3390/md19120687

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8707200/
https://www.ncbi.nlm.nih.gov/pubmed/34940686
http://dx.doi.org/10.3390/md19120687

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