Lectins

Several Lectins Are Chimeric Proteins Composed of a Lectin Domain and Another Unrelated Domain (often: toxin domain).
Shang et al. 2015a

Three Types of Lectins: Siglecs, Galectins, and Selectins
Häuselmann & Borsig 2014

Lectins are carbohydrate-binding proteins of non-immune origin.
Souza et al., 2013

Lectins are a structurally diverse class of proteins, their only common features being the ability to bind carbohydrates specifically and reversibly, and to agglutinate cells.
Sharon, 1993

Some, however, can be grouped together into distinct families, such as those of the legumes or the cereals that are structurally similar, or the C-type (Ca2+-dependent) animal lectins that contain homologous carbohydrate recognition domains.
Sharon, 1993

Lectins are carbohydrate-binding protein
Lotan et al., 1989