Produção Nacional
Revisado por pares
Lectins as antimicrobial agents
2018; Oxford University Press; Volume: 125; Issue: 5 Linguagem: Inglês
10.1111/jam.14055
ISSN1365-2672
AutoresLuana Cassandra Breitenbach Barroso Coelho, P. Marcelino dos Santos Silva, Weslley Felix de Oliveira, Maiara Celine de Moura, Emmanuel Viana Pontual, Francis Soares Gomes, Patrícia Maria Guedes Paiva, Thiago Henrique Napoleão, Maria Tereza dos Santos Correia,
Tópico(s)Biochemical and Structural Characterization
ResumoThe resistance of micro‐organisms to antimicrobial agents has been a challenge to treat animal and human infections, and for environmental control. Lectins are natural proteins and some are potent antimicrobials through binding to carbohydrates on microbial surfaces. Oligomerization state of lectins can influence their biological activity and maximum binding capacity; the association among lectin polypeptide chains can alter the carbohydrate–lectin binding dissociation rate constants. Antimicrobial mechanisms of lectins include the pore formation ability, followed by changes in the cell permeability and latter, indicates interactions with the bacterial cell wall components. In addition, the antifungal activity of lectins is associated with the chitin‐binding property, resulting in the disintegration of the cell wall or the arrest of de novo synthesis from the cell wall during fungal development or division. Quorum sensing is a cell‐to‐cell communication process that allows interspecies and interkingdom signalling which coordinate virulence genes; antiquorum‐sensing therapies are described for animal and plant lectins. This review article, among other approaches, evaluates lectins as antimicrobials.
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