Abstract
WE have found that several commercial preparations of monosaccharides possess haemagglutinating activity. This activity was observed with monosaccharide concentrations close to those usually used to inhibit the biological effects of lectins. The activity is not due to the monosaccharides themselves but is associated with a high molecular weight compound(s) active in some preparations of monosaccharides.
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MARQUARDT, M., GORDON, J. Haemagglutinins in commercial preparations of monosaccharides. Nature 252, 175–176 (1974). https://doi.org/10.1038/252175a0
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DOI: https://doi.org/10.1038/252175a0
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