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Hemagglutinins refers to glycoproteins which bring about
agglutination of erythrocytes or hemagglutination. Hemagglutination
can be used to identify surface antigens on erythrocytes (with
known antibodies) and, hence, the blood type of an individual.
Hemagglutinins consist of lectins and antibodies. Lectins (from the
Latin legere, "to select") are non-immune glycoproteins that
exhibit reversible binding to specific carbohydrate structures,
glycans of glycoproteins, glycolipids and polysaccharides. Lectins
own at least one non-catalytic domain, and, in some cases, a few
carbohydrate binding domains, which enable them to effect
agglutination of erythrocytes and other cells or precipitation of
glycoconjugates. Lectins are found in a constellation of organisms
and display an array of activities. Topics discussed in this book
encompass algal lectins, plant type 2 ribosome inactivating
proteins, edible legume lectins, jacalin, jacalin-related lectin,
wheat lectins, rice lectins, banana lectins and potato lectin,
immunomodulatory action of plant lectins, piezoelectric assay using
the galactose-binding Bauhinia monandra leaf lectin and its
antibody as a potent tool for detection of antigen-antibody
recognition, assays using hemagglutinins of different origins to
investigate their mechanisms of action, lectins from medicinal
herbs and medicinal mushrooms, C-type lectins from a diversity of
invertebrates and vertebrates, fish lectins and amphibian lectins.
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