| Course title | |||||
| 生体物質科学特論 [Advanced Biomaterial Chemistry] | |||||
| Course category | Requirement | Credit | 0.5 | ||
| Department | Year | ～ | Semester | 1st | |
| Course type | 1st | Course code | 96221 | ||
| Instructor(s) | |||||
| 上妻 由章（茨） [KOHZUMA Yoshiaki] | |||||
| Facility affiliation | United Graduate School Agricultural Science | Office | Email address | ||
| Course description |
|
Jun, 8, 2022 (Wed) 10:00 - Online lecture This lecture will be held on Wednesday, June 8, 2022, on the theme of "Structure, Function and Utilization of Lectins" via online lecture. This lecture will provide advanced knowledge and skills in the field of applied life sciences. “Lectin” is a general term for proteins or glycoproteins that recognize and bind to carbohydrates or carbohydrate chains. All organisms have a large numbers of lectins with various structures and functions. Some lectins are utilized in the biochemical and medical fields because of the specific binding to various types of cells (including cancer cells). This lecture is focused on structures, properties, functions, and utilization of lectins from plants and invertebrates. |
| Expected Learning |
| To understand the characteristics of the lectins and be able to explain them in Japanese and English. In addition, to understand and explain the methods for measuring the activity, physiological functions, and utilization of lectins. Please refer to the curriculum map in the course guide. |
| Course schedule |
|
1. Properties of lectins (History, assay of lectins) 2. Structure of lectins (Primary and tertiary structures) 3. Functions of lectins 4. Utilization of lectins (Biochemical and medical fields) |
| Prerequisites |
| In addition to the 7.5 hours of class time and the time required to prepare reports, students should prepare and review using the lecture materials and reference book in accordance with the standard hours of the university. Please refer to the reference book or the websites listed in the keyword search results for "Lectin" for preparation. |
| Required Text(s) and Materials |
| Handouts will be provided in class. |
| References |
| Lectin, 2nd edit., N. Sharon, Maruzen (2012) 978-4621064290 |
| Assessment/Grading |
| Submitted report (100%): Points for evaluation will be based on knowledge of lectins and understanding of lecture contents. |
| Message from instructor(s) |
| I will introduce about lectins. I hope that this lecture will help your research. |
| Course keywords |
| Lectin, carbohydrate chain, interaction, structure and function, application |
| Office hours |
| Questions will be accepted after the lecture. If necessary, please send an E-mail to the following address. E-mail: yoshiaki.kouzuma.98☆vc.ibaraki.ac.jp |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
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| Last update |
| 1/31/2022 4:37:02 PM |