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Carbohydrate-Recognition Proteins of Macrophages and Related Cells

  • Chapter
Macrophages and Related Cells

Part of the book series: Blood Cell Biochemistry ((BLBI,volume 5))

Abstract

The widespread distribution of complex carbohydrates and the variety of different naturally occurring structures form the basis for the hypothesis that carbohydrates act as recognition elements. There is experimental evidence for the involvement of carbohydrates in cell—cell adhesion, in interaction of cells with the extracellular matrix, and in specific recognition of one cell by another (Yamada, 1983; Edelman, 1985; Hook et al., 1984, Rademacher et al., 1988). For carbohydrates to act as recognition elements, there must be other molecules that selectively interact with them. Lectins, which are nonenzymatic, nonimmune proteins that bind to carbohydrates (Sharon and Lis, 1989), have the potential to fulfill this function. Many animal lectins have been isolated, from a wide variety of tissues and cell types. Before considering lectins of macrophages and related cells, the properties of animal lectins in general will be reviewed briefly.

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  1. Glycobiology Institute, Department of Biochemistry, University of Oxford, Oxford, OX1 3QU, UK

    Maureen E. Taylor

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  1. Maureen E. Taylor
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  1. Imperial Cancer Research Fund Haemopoiesis Research Group, Department of Haematology, St. Bartholomew’s Hospital Medical College, EC1A 7BE, London, UK

    Michael A. Horton

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Taylor, M.E. (1993). Carbohydrate-Recognition Proteins of Macrophages and Related Cells. In: Horton, M.A. (eds) Macrophages and Related Cells. Blood Cell Biochemistry, vol 5. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-9534-9_14

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  • DOI: https://doi.org/10.1007/978-1-4757-9534-9_14

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