lectins

简明释义

英[ˈlektɪnz]美[ˈlektɪnz]

n. [生化]凝集素（lectin 的复数）；[生化]外源凝集素

英英释义

单词用法

同义词

反义词

例句

1.Lectins that comprise of microbial lectins, plant lectins and animal lectins are significant and valuable in medical and agricultural science.

凝集素包括微生物凝集素、植物凝集素、动物凝集素，它们在医药和农业科学领域中均有重要应用价值。

2.Lectins can bind to the sugars found on different spots of the HIV-1 envelope, and presumably it will take multiple mutations for the virus to get around them.

凝集素可以绑定到HIV - 1的囊膜基因不同位点中的糖，病毒要取得多种变异才能避开他们。

3.Objective to study the cytotoxic effects of mistletoe lectins on tumour cells.

目的通过体外实验研究槲寄生凝集素对肿瘤细胞的细胞毒性作用。

4.The abortive seeds contained lectins. This matter played a role in forming storage protein, independent of abortion.

败育的杉木涩籽中存在着凝集素类物质，它的存在与败育无关，而在贮藏蛋白的形成中有作用。

5.Melanin transfer is also accomplished by the interactions of lectins and glycoproteins, by the action of E-cadherin, SNAREs, Rab and Rho GTPases.

黑素细胞的胞吐作用和角化上皮细胞的吞噬作用是黑素传递的最可能的机制。

6.Objective To select lectins from 14 kinds of vegetable and analyze their biological activities.

目的提取14种蔬菜中凝集素，并分析其部分生物学活性。

7.The antitumor effects of the lectins in vitro were evaluated by MTT assay.

通过MTT法对所得到的凝集素进行体外抗肿瘤活性研究。

8.Tomatoes and potatoes are known to contain lectins 凝集素, which may affect some people.

番茄和土豆被认为含有凝集素，这可能会影响某些人。

9.Some researchers are studying the effects of lectins 凝集素 on human health.

一些研究人员正在研究凝集素对人类健康的影响。

10.The study found a link between lectins 凝集素 and digestive issues in some individuals.

研究发现，某些个体的消化问题与凝集素有关。

11.Many people avoid foods with lectins 凝集素 to reduce inflammation.

许多人避免食用含有凝集素的食物，以减少炎症。

12.Certain beans contain high levels of lectins 凝集素, which can be toxic if not cooked properly.

某些豆类含有高水平的凝集素，如果没有正确烹饪可能会有毒。

作文

Lectins are a type of protein found in many plants and animals. They have the unique ability to bind to carbohydrates, which allows them to play various roles in biological processes. In recent years, there has been growing interest in the effects of lectins (凝集素) on human health, particularly in relation to diet and nutrition. Many foods contain lectins (凝集素), including legumes, grains, and some vegetables. While they can be beneficial in small amounts, excessive consumption of lectins (凝集素) may lead to negative health effects. For instance, certain types of lectins (凝集素) can interfere with nutrient absorption in the digestive system, potentially leading to gastrointestinal issues. This has raised concerns about the consumption of raw or improperly cooked beans and other foods high in lectins (凝集素). In addition to their potential adverse effects, lectins (凝集素) can also have positive roles in the body. Some studies suggest that lectins (凝集素) may have anti-cancer properties by inhibiting the growth of cancer cells. Furthermore, lectins (凝集素) can act as a natural defense mechanism for plants, helping them resist pests and diseases. This dual nature of lectins (凝集素) makes them a fascinating subject for further research.The debate surrounding lectins (凝集素) often leads to confusion among consumers. Many health enthusiasts advocate for a low-lectin (凝集素) diet, arguing that it can help reduce inflammation and improve overall health. However, it is essential to recognize that not all lectins (凝集素) are harmful, and many foods containing them are also rich in nutrients. For example, beans are an excellent source of protein and fiber, and whole grains provide essential vitamins and minerals.To mitigate the negative effects of lectins (凝集素), it is crucial to prepare foods properly. Cooking, soaking, and fermenting can significantly reduce the lectins (凝集素) content in foods, making them safer to consume. By adopting these cooking methods, individuals can enjoy the benefits of lectins (凝集素)-rich foods while minimizing their potential downsides.In conclusion, lectins (凝集素) are complex proteins that can have both beneficial and harmful effects on human health. While they are present in many staple foods, understanding how to prepare these foods can help individuals reap their nutritional benefits without experiencing adverse effects. As research continues to uncover the roles of lectins (凝集素) in our diets, it is essential to approach this topic with a balanced perspective, recognizing that moderation and proper preparation are key to enjoying a healthy diet.

凝集素是一种存在于许多植物和动物中的蛋白质。它们具有与碳水化合物结合的独特能力，这使得它们在生物过程中发挥各种作用。近年来，人们对lectins（凝集素）对人类健康的影响产生了越来越大的兴趣，特别是在饮食和营养方面。许多食物中含有lectins（凝集素），包括豆类、谷物和一些蔬菜。虽然它们在少量时可以是有益的，但过量摄入lectins（凝集素）可能会导致负面的健康影响。例如，某些类型的lectins（凝集素）可能会干扰消化系统中的营养吸收，可能导致胃肠问题。这引发了人们对生食或烹饪不当的豆类和其他富含lectins（凝集素）食物消费的担忧。除了潜在的负面影响外，lectins（凝集素）在体内也可以发挥积极的作用。一些研究表明，lectins（凝集素）可能具有抗癌特性，通过抑制癌细胞的生长。此外，lectins（凝集素）可以作为植物的自然防御机制，帮助它们抵抗害虫和疾病。这种lectins（凝集素）的双重性质使其成为进一步研究的一个迷人主题。围绕lectins（凝集素）的辩论常常导致消费者的困惑。许多健康爱好者提倡低lectin（凝集素）饮食，认为这可以帮助减少炎症并改善整体健康。然而，重要的是要认识到，并非所有的lectins（凝集素）都是有害的，许多含有它们的食物也富含营养。例如，豆类是优质蛋白质和纤维的极佳来源，全谷物提供必需的维生素和矿物质。为了减轻lectins（凝集素）的负面影响，正确准备食物至关重要。烹饪、浸泡和发酵可以显著降低食物中的lectins（凝集素）含量，使其更加安全可食用。通过采用这些烹饪方法，个人可以享受富含lectins（凝集素）食物的好处，同时尽量减少其潜在的缺点。总之，lectins（凝集素）是复杂的蛋白质，对人类健康既有益又有害。虽然它们存在于许多主食中，但了解如何准备这些食物可以帮助个人在不经历不良影响的情况下获得营养益处。随着研究继续揭示lectins（凝集素）在我们饮食中的作用，采取平衡的观点来处理这个话题至关重要，认识到适度和正确的准备是享受健康饮食的关键。