Lectins are proteins or glycoproteins that cause cells with suitable surface rec

Question

Lectins are proteins or glycoproteins that cause cells with suitable surface receptors to stick or clump together. Clumping depends on cell and lectin number in proper ratios. Why would little or no cell clumping occur if lectin numbers are too low with respect to cell number? Too high with respect to cell number? Lectins are proteins or glycoproteins that cause cells with suitable surface receptors to stick or clump together. Clumping depends on cell and lectin number in proper ratios. Why would little or no cell clumping occur if lectin numbers are too low with respect to cell number? Too high with respect to cell number?

Explanation / Answer

Lectins are a class of carbohydrate binding proteins. They are highly specific for sugar moeities and play an important role in cell-cell recognition. Lectins agglutination ratio and the weight of the complex formed have a relationship. Too high or too low ratios affect the orientation and binding affinity of cells. Thus, the cell-cell interaction is affected and hence they are unable to clump or agglutinate.

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