Wheat Germ Agglutinin

Wheat Germ Agglutinin (WGA) is a protein derived from the germ of wheat seeds. It is commonly used in scientific research, particularly in cell biology, to study carbohydrates on cell surfaces. WGA can bind to specific sugars, making it useful for identifying and isolating certain cells or tissues. Additionally, it is sometimes used in the food industry and has potential health benefits due to its antioxidant properties. However, it may also cause allergic reactions in some individuals, especially those with wheat allergies or celiac disease.