An Update of Lectins from Marine Organisms: Characterization, Extraction Methodology, and Potential Biofunctional Applications
Mirja Kaizer Ahmmed,
Shuva Bhowmik,
Stephen G. Giteru,
Md. Nazmul Hasan Zilani,
Parise Adadi,
Shikder Saiful Islam,
Osman N. Kanwugu,
Monjurul Haq,
Fatema Ahmmed,
Charlene Cheuk Wing Ng,
Yau Sang Chan,
Md. Asadujjaman,
Gabriel Hoi Huen Chan,
Ryno Naude,
Alaa El-Din Ahmed Bekhit,
Tzi Bun Ng,
Jack Ho Wong
Affiliations
Mirja Kaizer Ahmmed
Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
Shuva Bhowmik
Centre for Bioengineering and Nanomedicine, Faculty of Dentistry, Division of Health Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
Stephen G. Giteru
Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
Md. Nazmul Hasan Zilani
Department of Pharmacy, Jashore University of Science and Technology, Jashore 7408, Bangladesh
Parise Adadi
Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
Shikder Saiful Islam
Institute for Marine and Antarctic Studies, University of Tasmania, Launceston 7250, Australia
Osman N. Kanwugu
Institute of Chemical Engineering, Ural Federal University, Mira Street 28, 620002 Yekaterinburg, Russia
Monjurul Haq
Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
Fatema Ahmmed
Department of Chemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
Charlene Cheuk Wing Ng
Medway Maritime Hospital, Medway NHS Foundation Trust, Kent ME7 5NY, UK
Yau Sang Chan
Department of Obstetrics & Gynaecology, LKS Faculty of Medicine, The University of Hong Kong, Hong Kong, China
Md. Asadujjaman
Department of Aquaculture, Faculty of Fisheries and Ocean Sciences, Khulna Agricultural University, Khulna 9100, Bangladesh
Gabriel Hoi Huen Chan
Division of Science, Engineering and Health Studies, College of Professional and Continuing Education, The Hong Kong Polytechnic University, Hong Kong, China
Ryno Naude
Department of Biochemistry and Microbiology, Nelson Mandela University, Port Elizabeth 6031, South Africa
Alaa El-Din Ahmed Bekhit
Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
Tzi Bun Ng
School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China
Jack Ho Wong
School of Health Sciences, Caritas Institute of Higher Education, Hong Kong, China
Lectins are a unique group of nonimmune carbohydrate-binding proteins or glycoproteins that exhibit specific and reversible carbohydrate-binding activity in a non-catalytic manner. Lectins have diverse sources and are classified according to their origins, such as plant lectins, animal lectins, and fish lectins. Marine organisms including fish, crustaceans, and mollusks produce a myriad of lectins, including rhamnose binding lectins (RBL), fucose-binding lectins (FTL), mannose-binding lectin, galectins, galactose binding lectins, and C-type lectins. The widely used method of extracting lectins from marine samples is a simple two-step process employing a polar salt solution and purification by column chromatography. Lectins exert several immunomodulatory functions, including pathogen recognition, inflammatory reactions, participating in various hemocyte functions (e.g., agglutination), phagocytic reactions, among others. Lectins can also control cell proliferation, protein folding, RNA splicing, and trafficking of molecules. Due to their reported biological and pharmaceutical activities, lectins have attracted the attention of scientists and industries (i.e., food, biomedical, and pharmaceutical industries). Therefore, this review aims to update current information on lectins from marine organisms, their characterization, extraction, and biofunctionalities.
