Structure and properties of the oyster mushroom (Pleurotus ostreatus) lectin  – Massimiliano Perduca & Al.
Experiment: Molecular characterization
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The oyster mushroom lectin (POL) is a 353-amino acid protein purified from the fruiting bodies of the widely consumed edible oyster mushroom (Pleurotus ostreatus).

Although partially characterized by multiple research groups and crystallized over 20 years ago, its 3D structure and carbohydrate interaction details remained unknown. This study elucidates the 3D structure and ligand-binding properties of POL.

The lectin exhibits in vitro antiproliferative effects against human cancer cell lines and shares structural similarity with the prototype member of the CBM67 family, the non-catalytic domain of Streptomyces avermitilis α-rhamnosidase.

In summary, oyster mushroom lectin is a carbohydrate-binding protein with antiproliferative properties, suggesting potential applications in cancer treatment.

Mushroom Lectins as Promising Anticancer Substances – Ram Sarup Singh & Al.
Experiment: Review
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Lectins are proteins/glycoproteins that bind to sugars and are found in various organisms, including mushrooms. Fungal lectins exhibit antiproliferative properties, inhibiting cancer cell growth, and can induce apoptosis (programmed cell death) in cancer cells. Mushroom lectins represent a promising source of novel anticancer agents.