Inhibition studies on the interaction of Vicia faba lectin with carbohydrates.
Mono- and oligosaccharides and modified sugars have been studied quantitatively for their capacity to inhibit the agglutination reaction between Vicia faba lectin and yeast cells. The results seem to parallel the specificity of carbohydrate binding reported for concanavalin A.
D000371:Agglutination; D002241:Carbohydrates / Q000494:pharmacology*; D037102:Lectins / Q000037:antagonists & inhibitors*; D013696:Temperature; D015002:Yeast, Dried / Q000378:metabolism
D002241:Carbohydrates; D037102:Lectins