Enzymatically-derived oligo-carrageenans interact with α-Gal antibodies and Galectin-3-Reference-Cited by-同舟云学术

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Enzymatically-derived oligo-carrageenans interact with α-Gal antibodies and Galectin-3

Published:2024-01 Issue: Volume:324 Page:121563
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Sokolova Ekaterina,Jouanneau Diane,Chevenier Antonin,Jam Murielle,Desban Nathalie,Colas Pierre,Ficko-Blean Elizabeth,Michel Gurvan

Funder

Conseil Régional de Bretagne

European Regional Development Fund

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference62 articles.

1. Unraveling galectin-1 as a novel therapeutic target for cancer;Astorgues-Xerri;Cancer Treatment Reviews,2014

2. Iota-carrageenases constitute a novel family of glycoside hydrolases, unrelated to that of kappa-carrageenases;Barbeyron;Journal of Biological Chemistry,2000

3. Habitat and taxon as driving forces of carbohydrate catabolism in marine heterotrophic bacteria: Example of the model algae-associated bacterium Zobellia galactanivorans DsijT;Barbeyron;Environmental Microbiology,2016

4. Carrageenan-induced innate immune response is modified by enzymes that hydrolyze distinct galactosidic bonds;Bhattacharyya;Journal of Nutritional Biochemistry,2010

5. Galectin-1 inhibitors and their potential therapeutic applications: A patent review;Blanchard;Expert Opinion on Therapeutic Patents,2016

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Systematic review on carrageenolytic enzymes: From metabolic pathways to applications in biotechnology;Biotechnology Advances;2024-07

2. Biochemical Characterization of a Heat-Resistant κ-Carrageenase Capable of Tolerating High Temperatures up to 100 °C;Journal of Agricultural and Food Chemistry;2024-05-28

3. Comparative Study on Enzymatic Characteristics of Two κ-Carrageenases from Carrageenan-Degrading Bacterium Catenovulum agarivorans DS2;Journal of Agricultural and Food Chemistry;2024-05-22

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