Multiple Choice
The biochemical property of lectins that is the basis for most of their biological effects is their ability to bind to:
9. Carbohydrates
Lectins
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Which of the following types of interactions is not used by lectins to recognize specific glycans?
A
Hydrogen bonds.
B
Salt bridges.
C
Van der Waals contacts.
D
Disulfide bonds.
Verified step by step guidance1
Understand the role of lectins: Lectins are proteins that bind specifically to carbohydrates (glycans) and play a crucial role in biological recognition processes.
Identify common interactions used by lectins: Lectins typically use hydrogen bonds, salt bridges, and Van der Waals contacts to interact with glycans.
Define each interaction: Hydrogen bonds are weak bonds formed between a hydrogen atom and an electronegative atom. Salt bridges are ionic interactions between charged groups. Van der Waals contacts are weak attractions between molecules due to transient dipoles.
Recognize disulfide bonds: Disulfide bonds are covalent bonds formed between two sulfur atoms, typically in cysteine residues, and are not involved in lectin-glycan recognition.
Conclude the analysis: Since disulfide bonds are covalent and not typically involved in the non-covalent recognition of glycans by lectins, they are not used by lectins for this purpose.
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