TY - JOUR

T1 - Lectin Activity in Commonly Consumed Plant-Based Foods

T2 - Calling for Method Harmonization and Risk Assessment

AU - Adamcova, Anezka

AU - Laursen, Kristian Holst

AU - Ballin, Nicolai Zederkopff

PY - 2021

Y1 - 2021

N2 - Lectins are ubiquitous proteins characterized through their ability to bind different types of carbohydrates. It is well known that active lectins from insufficiently prepared legumes can cause adverse human health effects. The objective of this study was to determine the activity of lectins in samples across plant families representing commercially available edible plants, and the feasibility of inactivating lectins through soaking and boiling. Lectins were extracted from the plant families Adoxaceae, Amaranthaceae, Cannabaceae, Fabaceae, Gramineae, Lamiaceae, Linaceae, Pedaliaceae, and Solanaceae. A hemagglutination assay based on non-treated or trypsin treated rabbit erythrocytes was used to measure the lectin activity. The results showed the highest lectin activity in species from the Fabaceae family and demonstrated that soaking and boiling have an effect on the levels of active lectins. This is the first large study that combines lectin activity obtained from two different assays with raw and processed edible plants. In addition, we examined the current risk assessment, and regulations necessary for an adequate official reporting of results. We encourage the scientific community to further explore this field and agree on harmonized methods for analysis and interpretation, and hope that our methodology can initiate this development.

AB - Lectins are ubiquitous proteins characterized through their ability to bind different types of carbohydrates. It is well known that active lectins from insufficiently prepared legumes can cause adverse human health effects. The objective of this study was to determine the activity of lectins in samples across plant families representing commercially available edible plants, and the feasibility of inactivating lectins through soaking and boiling. Lectins were extracted from the plant families Adoxaceae, Amaranthaceae, Cannabaceae, Fabaceae, Gramineae, Lamiaceae, Linaceae, Pedaliaceae, and Solanaceae. A hemagglutination assay based on non-treated or trypsin treated rabbit erythrocytes was used to measure the lectin activity. The results showed the highest lectin activity in species from the Fabaceae family and demonstrated that soaking and boiling have an effect on the levels of active lectins. This is the first large study that combines lectin activity obtained from two different assays with raw and processed edible plants. In addition, we examined the current risk assessment, and regulations necessary for an adequate official reporting of results. We encourage the scientific community to further explore this field and agree on harmonized methods for analysis and interpretation, and hope that our methodology can initiate this development.

KW - active lectins

KW - disease

KW - hemagglutination

KW - lectins

KW - legumes

KW - plant-based foods

KW - risk assessment

KW - PHASEOLUS-VULGARIS LECTINS

KW - SOYBEAN LECTIN

KW - PROTEINS

KW - LEGUMES

KW - CONSUMPTION

KW - SURVIVAL

KW - GROWTH

KW - FRUIT

U2 - 10.3390/foods10112796

DO - 10.3390/foods10112796

M3 - Journal article

C2 - 34829077

VL - 10

JO - Foods

JF - Foods

SN - 2304-8158

IS - 11

M1 - 2796

ER -