Dissociation constants for the interactions of bovine galectin-1 with the preferred ligands (Lac, N-acetyllactosamine, thiodigalactoside)

Range ~10 μM
Organism Cow Bos Taurus
Reference Vasta GR. Galectins as pattern recognition receptors: structure, function, and evolution. Adv Exp Med Biol. 2012 946: 21-36. doi: 10.1007/978-1-4614-0106-3_2. p.24 bottom paragraphPubMed ID21948360
Primary Source Schwarz FP, Ahmed H, Bianchet MA, Amzel LM, Vasta GR. Thermodynamics of bovine spleen galectin-1 binding to disaccharides: correlation with structure and its effect on oligomerization at the denaturation temperature. Biochemistry. 1998 Apr 28 37(17):5867-77.PubMed ID9558320
Method Microcalorimetric studies
Comments "On microcalorimetric studies, the dissociation constants for the interactions of bovine galectin-1 with the preferred ligands (Lac, N-acetyllactosamine, thiodigalactoside) were in the range of 10^-5 M, with two binding sites per molecule (primary source)."
Entered by Uri M
ID 108785