Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

9. Carbohydrates

Lectins

Biochemistry

9. Carbohydrates

Lectins

Previous problemNext problem

Struggling with Biochemistry?

Join thousands of students who trust us to help them ace their exams!Watch the first video

Multiple Choice

The biochemical property of lectins that is the basis for most of their biological effects is their ability to bind to:

Amphipathic molecules.

Hydrophobic molecules.

Specific lipids.

Specific oligosaccharides.

Specific peptides.

Specific monosaccharides.

Previous problemNext problem

Verified step by step guidance

Understand the role of lectins: Lectins are proteins that bind to specific carbohydrate molecules, which are often found on the surfaces of cells and pathogens.

Identify the types of molecules lectins can bind to: Lectins typically bind to carbohydrates, which include monosaccharides, oligosaccharides, and polysaccharides.

Focus on oligosaccharides: Oligosaccharides are short chains of monosaccharide units, and lectins have a high specificity for these structures due to their unique binding sites.

Consider the biological significance: The binding of lectins to specific oligosaccharides is crucial for cell-cell recognition, signaling, and immune responses.

Conclude the key property: The ability of lectins to bind specifically to oligosaccharides is the basis for their biological effects, distinguishing them from binding to other types of molecules like lipids or peptides.