[Extracellular lectins from saprophytic strains of bacteria of the genus Bacillus (review)].

ABSTRACT

The present review summarizes both the authors' own and other researchers' reports concerning the synthesis and properties of sialic acid-specific extracellular lectins from saprophytic bacteria of the genus Bacillus. Bacilli of this genus isolated from different ecological niches differ with regard to the ability to synthesize lectins. The biphasic temporal pattern of lectin synthesis in culture and the effect of cultivation conditions on lectin production have been demonstrated. The advantages of the technological procedure used for the isolation and purification of these biopolymers have been characterized. Specificity towards sialic acid, which is characteristic only of a small number of lectins from bacilli and underlies a wide range of biological effects of these proteins, receives particular attention. Adaptation mechanisms involving lectins--carbohydrate-recognizing proteins--are suggested to have developed in saprophytic bacilli to ensure the survival of these organisms in a constantly changing environment.