Lectins

Lectins - carbohydrate-binding proteins involved in a variety of recognitio n processes - exhibit considerable structural diversity. Three new:lectin f olds and further elaborations of known folds have been described recently L arge variability in quaternary association resulting from small alterations in essentially the same tertiary structure is a properly exhibited special ly by legume:lectins, The strategies used by lectins to generate carbohydra te specificity include the extensive use of water bridges, post-translation al modification and oligomerisation. Recent results pertaining to influenza and foot-and-mouth viruses further elaborate the role of lectins in infect ion.