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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Bibliographic Details

Published in:	Marine Drugs
Main Authors:	José Abel Fernández Romero, María Gabriela Paglini, Christine Priano, Adolfina Koroch, Yoel Rodríguez, James Sailer, Natalia Teleshova
Format:	Article
Language:	English
Published:	MDPI AG 2021-12-01
Subjects:	lectin antiviral antibacterial antiprotozoal algal cyanobacteria
Online Access:	https://www.mdpi.com/1660-3397/19/12/687