Phytohemagglutinin

Phytohemagglutinin (PHA) is a type of lectin found in red kidney beans that has the ability to agglutinate cells and precipitate polysaccharides and glycoconjugates. It is a powerful tool in biological research, particularly in the study of cell membranes.

History

Phytohemagglutinin was first discovered in the early 20th century. It was initially used in the study of blood types, as it was found to cause red blood cells to clump together. This property made it a valuable tool in the identification of different blood types.

Structure

Phytohemagglutinin is a protein that is composed of two subunits. Each subunit is made up of a large number of amino acids, which are arranged in a specific sequence. The sequence of amino acids in a protein determines its shape and function.

Function

Phytohemagglutinin has a number of functions in the body. It is involved in the regulation of cell growth and division, and it plays a role in the immune response. It is also involved in the process of cell adhesion, which is the process by which cells interact and attach to each other.

Medical Uses

Phytohemagglutinin is used in a variety of medical applications. It is used in the study of cell membranes, as it has the ability to bind to specific types of cells and cause them to clump together. This property makes it a valuable tool in the study of cell adhesion and cell signaling.

Safety

While phytohemagglutinin has many beneficial uses, it can also be harmful if ingested in large amounts. It is found in high concentrations in raw red kidney beans, and consumption of these beans without proper cooking can lead to symptoms of food poisoning.

See Also

• Lectin
• Cell adhesion
• Cell signaling

Phytohemagglutinin Resources
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