Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment

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 samp...

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Autores principales:	Anežka Adamcová, Kristian Holst Laursen, Nicolai Zederkopff Ballin
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	active lectins disease hemagglutination lectins legumes plant-based foods Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/6e733194e7b64176ac8d051858d8b92e
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spelling	oai:doaj.org-article:6e733194e7b64176ac8d051858d8b92e2021-11-25T17:35:43ZLectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment10.3390/foods101127962304-8158https://doaj.org/article/6e733194e7b64176ac8d051858d8b92e2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2796https://doaj.org/toc/2304-8158Lectins 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.Anežka AdamcováKristian Holst LaursenNicolai Zederkopff BallinMDPI AGarticleactive lectinsdiseasehemagglutinationlectinslegumesplant-based foodsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2796, p 2796 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	active lectins disease hemagglutination lectins legumes plant-based foods Chemical technology TP1-1185
spellingShingle	active lectins disease hemagglutination lectins legumes plant-based foods Chemical technology TP1-1185 Anežka Adamcová Kristian Holst Laursen Nicolai Zederkopff Ballin Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment
description	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.
format	article
author	Anežka Adamcová Kristian Holst Laursen Nicolai Zederkopff Ballin
author_facet	Anežka Adamcová Kristian Holst Laursen Nicolai Zederkopff Ballin
author_sort	Anežka Adamcová
title	Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment
title_short	Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment
title_full	Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment
title_fullStr	Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment
title_full_unstemmed	Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment
title_sort	lectin activity in commonly consumed plant-based foods: calling for method harmonization and risk assessment
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6e733194e7b64176ac8d051858d8b92e
work_keys_str_mv	AT anezkaadamcova lectinactivityincommonlyconsumedplantbasedfoodscallingformethodharmonizationandriskassessment AT kristianholstlaursen lectinactivityincommonlyconsumedplantbasedfoodscallingformethodharmonizationandriskassessment AT nicolaizederkopffballin lectinactivityincommonlyconsumedplantbasedfoodscallingformethodharmonizationandriskassessment
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Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment

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