Figure 1.

α2,6 sialylation inhibits the galectin binding to the carbohydrate [11]. The free hydroxyl group on the six carbon of galactose is required for the binding to galectins [83]. The addition of α2,6 linked sialic acids at this site by sialyltransferases, therefore, could block their interaction. In contrast, α2,3 sialic acids have little effects on galectin binding.