ABSTRACT
Lectins are naturally occurring groups of glycan-binding proteins and/or glycoproteins from edible and non-edible sources with diverse, promising biological activities. In both microorganisms and animals, lectins perform a wide range of biological tasks, such as innate immunity, the manufacture of glycoproteins, cell cycle regulation, and the defense against infection. Various plant-based foods contain these biomolecules in proportionate amounts and have been originally classified as anti-nutrients and allergens. Underprocessing and/or raw consumption of dietary lectins can be quite fatal, causing death, gastrointestinal injury, and systemic inflammation. These downstream effects are mostly due to lectin attachment to glycosylated intracellular receptors and enzymes, where they mediate cell-cell and cell-molecule interactions. Consequently, recent findings are progressively illuminating the health-associated significance of lectins from diverse origins, including microorganisms. Hence, in this chapter, we focus on the etymology, nutrition, and biological activities of lectins from different sources – microorganisms, plants, and animals – to illuminate their emerging, health-promoting significance.
