Thermodynamic studies of lectin-carbohydrate interactions by isothermal titration calorimetry

The isothermal titration calorimetry (ITC) measurements became an important and widely used method for investigating the thermodynamics of carbohydrate-lectin interactions. Thus, no other method affords the ease of directly determining thermodynamic binding parameters without modifying the carbohydrates or proteins of interest. This paper summarizes a wide range of lectin binding studies investigated by ITC during the past decade.