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      Advances in lentinan: Isolation, structure, chain conformation and bioactivities

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      Food Hydrocolloids
      Elsevier BV

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          Dectin-1 Is A Major β-Glucan Receptor On Macrophages

          Zymosan is a β-glucan– and mannan-rich particle that is widely used as a cellular activator for examining the numerous responses effected by phagocytes. The macrophage mannose receptor (MR) and complement receptor 3 (CR3) have historically been considered the major macrophage lectins involved in the nonopsonic recognition of these yeast-derived particles. Using specific carbohydrate inhibitors, we show that a β-glucan receptor, but not the MR, is a predominant receptor involved in this process. Furthermore, nonopsonic zymosan binding was unaffected by genetic CD11b deficiency or a blocking monoclonal antibody (mAb) against CR3, demonstrating that CR3 was not the β-glucan receptor mediating this activity. To address the role of the recently described β-glucan receptor, Dectin-1, we generated a novel anti–Dectin-1 mAb, 2A11. Using this mAb, we show here that Dectin-1 was almost exclusively responsible for the β-glucan–dependent, nonopsonic recognition of zymosan by primary macro-phages. These findings define Dectin-1 as the leukocyte β-glucan receptor, first described over 50 years ago, and resolves the long-standing controversy regarding the identity of this important molecule. Furthermore, these results identify Dectin-1 as a new target for examining the immunomodulatory properties of β-glucans for therapeutic drug design.
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            Theory of Molecular Size Distribution and Gel Formation in Branched‐Chain Polymers

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              Theory of Molecular Size Distribution and Gel Formation in Branched Polymers II. General Cross Linking

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                Author and article information

                Journal
                Food Hydrocolloids
                Food Hydrocolloids
                Elsevier BV
                0268005X
                March 2011
                March 2011
                : 25
                : 2
                : 196-206
                Article
                10.1016/j.foodhyd.2010.02.001
                f536e3f5-6ac2-4837-acfb-4d649f93fafa
                © 2011

                http://www.elsevier.com/tdm/userlicense/1.0/

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