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A review of fish lectins
Ng, T.B.; Chi Fai Cheng, R.; Wing Ng, C.C.; Fei Fang, E.; Ho Wong, J. (2015). A review of fish lectins. Curr. Protein Pept. Sci. 16(4): 337-351. https://hdl.handle.net/10.2174/138920371604150429160850
In: Current Protein & Peptide Science. Bentham Science Publishers: Sharjah. ISSN 1389-2037; e-ISSN 1875-5550, more
Peer reviewed article  

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Keywords
    Fauna > Aquatic organisms > Aquatic animals > Fish
    Fluids > Body fluids > Serum
    Lectins
    Products > Fishery products > Processed fishery products > Roes
    Secretory products > Body fluids > Mucus
Author keywords
    Fish; lectins; mucus; roe; serum

Authors  Top 
  • Ng, T.B.
  • Chi Fai Cheng, R.
  • Wing Ng, C.C.
  • Fei Fang, E.
  • Ho Wong, J.

Abstract
    Lectins have been reported from various tissues of a diversity of fish species including Japanese eel, conger eel, electric eel, bighead carp, gibel carp, grass carp, Arabian Gulf catfish, channel catfish, blue catfish, catfish, pike perch, perch, powan, zebrafish, toxic moray, cobia fish, steelhead trout, Japanese trout, Atlantic salmon, chinook salmon, olive rainbow smelt, rainbow smelt, whitespotted charr, tilapia, blue gourami, ayu, Potca fish, Spanish mackerel, gilt head bream, tench, roach, rudd, common skate, and sea lamprey. The tissues from which the lectins were isolated comprise gills, eggs, electric organ, stomach, intestine, and liver. Lectins have also been isolated from skin, mucus serum, and plasma. The lectins differ in molecular weight, number of subunits, glycosylation, sugar binding specificity and amino acid sequence. Their activities include antimicrobial, antitumor, immunoregulatory and a role in development.

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