Antibody recognition, carbohydrate

Because there is a limited number of amino acids and carbohydrates and so forth produced by living organisms, the number of combinations of these components is limited (for proteins and carbohydrates). Therefore, it is likely that different organisms will produce similar proteins, glycoproteins, and so on. When partial or complete similarities occur in the products of living organisms, a commonness in terms of antibody recognition occurs. 

Ligand recognition/binding The carbohydrate content of antibodies, for example, plays a role in antibody binding to monocyte Fc receptors and interaction with complement component Clq... 

Taken together, these results suggest that molecular recognition of the dodecapeptide by antibodies differs from its recognition by concanavahn A, and that the immunological cross-reactivity observed in some studies does not reflect structural mimicry. That molecular recognition by concanavalin A of carbohydrates and peptides differs has also been shown in structural studies. Here, the functional molecular mimicry observed with respect to different receptors should not be assumed to imply structural mimicry—the inter-molecular interactions may differ in each case. 

This biosensor consists of two surface-tethered components. The biorecognition element can be an antibody (Section 19-5), DNA, RNA, or carbohydrate with specific affinity for analyte. A structural analog of the analyte is bound to a flexible arm adjacent to the recognition element. In the absence of analyte, the tethered analog binds to the recognition element. 

Molecular Recognition VI. The Binding of the Lewis a Human Blood Group Determinant by Two Hybridoma Monoclonal Anti-Lea Antibodies, R. U. Lemieux, O. Hindsgaul, P. Bird, S. Narasimhan, and W. W. Young, Jr., Carbohydr. Res., 178 (1988) 293-305. 

This volume contains the papers presented in a symposium on carbohydrate-protein interaction. The symposium was devoted to an exploration of protein-glycoconjugate interaction in a wide range of biological phenomena the interaction of enzymes, antibodies, and lectins with complementary carbohydrate molecules the recognition of carbohydrate-containing structures by chemoreceptors such as taste and other plasma membrane proteins and the role of carbohydrates in the organization of connective tissue. 

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