Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment
Abstract
:1. Introduction
1.1. Plant Lectins and Human Health
1.2. Analysis of Active Lectins
1.3. Current Risk Assesment
2. Materials and Methods
2.1. Samples
2.2. Preparation of Samples, Controls, and Commercially Available Lectins
2.3. Nitrogen Content Analysis
2.4. Lectin Analysis (Hemagglutination Assay)
2.4.1. Preparation of Erythrocyte Cell Suspension
2.4.2. Preparation of Trypsin Treated (TT) Erythrocytes
2.4.3. Extraction of Lectin Samples and Controls
2.4.4. Preparation of Dilution Series
2.4.5. Sample Application on Microtiter Plates
2.4.6. Reading and Interpretation of Results
2.4.7. Calculation of the Hemagglutination Activity Unit (HAU)
3. Results and Discussion
3.1. Determination of the Limit of Detection and Assay Uncertainty
3.2. Blood Pellet Shape
3.3. Non-Trypsin Treated (NTT) Hemagglutination Assay
3.4. Trypsin Treated (TT) Hemagglutination Assay
3.5. The Effect of Preparation
3.6. Evaluation of the Non-Trypsin Treated (NTT) and the Trypsin Treated (TT) Assays
3.7. Threshold Limits of Active Lectins in Plant-Based Products
3.8. Nitrogen and Protein Content
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Species and Common Plant Name | Sugar Specificity † | References |
---|---|---|
Chenopodium quinoa Willd. (quinoa—black, red, white) | (GlcNAc)n | [12] |
Cicer arietinum L. (chickpea) | Complex | [12] |
Glycine max L. (soybean) | GalNAc > Gal | [12] |
Hordeum vulgare L. (barley) | GlcNAc | [12] |
Lens culinaris L. (beluga lentil, brown lentil, green lentil, green lentil le Puy, red lentil) | Man/Glc | [12] |
Oryza sativa L. (rice) | GlcNAc | [12] |
Phaseolus lunatus L. (lima bean) | GalNAc | [8,12] |
Phaseolus vulgaris L. (black bean, borlotti bean, green bean—haricot vert, kidney bean, rashti bean, white bean) | Complex | [12] |
Pisum sativum L. (pea) | Man/Glc | [12] |
Sambucus nigra L.—fruit (elderberry) | Gal/GalNAc | [12] |
Solanum lycopersicum L. (tomato) | (GlcNAc)n | [12] |
Solanum tuberosum L. (potato) | GalNAc > Gal | [12,13] |
Triticum aestivum L. (wheat) | GlcNAc | [12] |
Vicia faba L. (fava bean, horse bean) | Man/Glc | [12] |
Vigna angularis L. (adzukki bean) | Gal | [13] |
Vigna mungo L. (urid bean) | Gal | [13] |
Vigna radiata L. (mung bean) | Gal | [14] |
Vigna unguiculata L. (cowpea) | Gal | [14] |
Family Common Name | Species Name | Geographic Origin | Sample Preparation | |
---|---|---|---|---|
Soaking | Boiling | |||
Adoxaceae | ||||
Elderberry—ripe | Sambucus nigra L. | Denmark | - | 15 min |
Elderberry—unripe | Sambucus nigra L. | Denmark | - | 15 min |
Amaranthaceae | ||||
Nigella seed | Nigella sativa L. | India/Egypt | - | 5 min |
Quinoa, black | Chenopodium quinoa Willd. | Peru, Bolivia | - | 15 min |
Quinoa, white | Chenopodium quinoa Willd. | Unknown | - | 20 min |
Quinoa, red | Chenopodium quinoa Willd. | Peru, Bolivia | - | 15 min |
Cannabaceae | ||||
Hemp seed | Cannabis sativa L. | China | - | 5 min |
Fabaceae | ||||
Adzukki bean | Vigna angularis L. | Unknown | 12 h | 45 min |
Beluga lentil | Lens culinaris L. | Turkey | - | 20 min |
Black bean | Phaseolus vulgaris L. | China | 12 h | 30 min |
Borlotti bean | Phaseolus vulgaris L. | China | 12 h | 45 min |
Brown lentil | Lens culinaris L. | Canada | - | 20 min |
Chickpea, brown | Cicer arietinum L. | India | 12 h | 1 h |
Chickpea, yellow | Cicer arietinum L. | EU | 12 h | 1 h |
Cowpea | Vigna unguiculata L. | Argentina | 12 h | 30 min |
Edamame bean | Glycine max L. | Denmark | - | 5 min |
Fava bean | Vicia faba L. | Unknown | 12 h | 1 h |
Green bean, broad | Phaseolus coccineus L. | Spain | - | 10 min |
Green bean, haricot vert | Phaseolus vulgaris L. | Nederland | - | 10 min |
Green lentil | Lens culinaris L. | Turkey | - | 20 min |
Green lentil, le Puy | Lens culinaris L. | Turkey | - | 20 min |
Horse bean | Vicia faba L. | Denmark | - | 5 min |
Kidney bean | Phaseolus vulgaris L. | Unknown | 12 h | 30 min |
Lima bean | Phaseolus lunatus L. | Unknown | 12 h | 30 min |
Mung bean | Vigna radiata L. | Uzbekistan | 12 h | 20 min |
Pea leaves | Pisum sativum L. | Denmark | - | - |
Pinto bean | Phaseolus vulgaris L. | Unknown | 12 h | 45 min |
Rashti bean | Phaseolus vulgaris L. | Unknown | 12 h | 45 min |
Red lentil | Lens culinaris L. | Turkey | - | 10 min |
Soybean | Glycine max L. | Canada | 12 h | 45 min |
Sugar pea | Pisum sativum L. | Denmark | 5 min | |
Sugar snap | Pisum sativum L. | Denmark | - | 5 min |
Urid bean | Vigna mungo L. | Myanmar | 12 h | 20 min |
White bean | Phaseolus vulgaris L. | China | 12 h | 45 min |
Gramineae | ||||
Barley | Hordeum vulgare L. | Denmark | - | 15 min |
Rice | Oryza sativa L. | Unknown | - | 15 min |
Wheat | Triticum aestivum L. | Denmark | - | 15 min |
Lamiaceae | ||||
Chia seed | Salvia hispanica L. | Paraguay | 20 min | - |
Linaceae | ||||
Linseed | Linum usitatissimum L. | India | - | 5 min |
Pedaliaceae | ||||
Sesame | Sesamum indicum L. | Uganda/India/Pakistan | - | 5 min |
Solanaceae | ||||
Bell pepper, green | Capsicum annuum L. | Nederland | - | 5 min |
Bell pepper, red | Capsicum annuum L. | Nederland | - | 5 min |
Bell pepper, yellow | Capsicum annuum L. | Nederland | - | 5 min |
Eggplant | Solanum melongena L. | Nederland | - | 10 min |
Potato | Solanum tuberosum L. | Denmark | - | 20 min |
Tomato | Solanum lycopersicum L. | Denmark | - | 5 min |
Family | Raw Material (HAU/g) | Processed Material (HAU/g) † | ||
---|---|---|---|---|
Common Name | NTT ± SD | TT ± SD | NTT ± SD | TT ± SD |
Adoxaceae | ||||
Elderberry—ripe | 52 ± 11 | - | ND | - |
Elderberry—unripe | 104 ± 22 | - | 26 ± 6 | - |
Amaranthaceae | ||||
Nigella seed | 104 ± 22 | - | 26 ± 6 | - |
Quinoa, black | 26 ± 6 | - | ND | - |
Quinoa, white | 26 ± 6 | - | ND | - |
Quinoa, red | 26 ± 6 | - | ND | - |
Cannabaceae | ||||
Hemp seed | ND | ND | ND | ND |
Fabaceae | ||||
Adzukki bean | ND | ND | ND | - |
Beluga lentil | 1664 ± 353 | - | ND | - |
Black bean | 26,429 ± 5603 | - | ND | - |
Borlotti bean | 13,312 ± 2822 | - | ND | - |
Brown lentil | 3328 ± 706 | - | ND | - |
Chickpea, brown | ND | 13,312 ± 2822 | ND | 6656 ± 1411 |
Chickpea, yellow | ND | 13,312 ± 2822 | ND | 13,312 ± 2822 |
Cowpea | ND | ND | ND | - |
Edamame bean | 416 ± 88 | - | ND | - |
Fava bean | 1658 ± 351 | - | ND | - |
Green bean, broad | 3328 ± 706 | - | 26 ± 6 | - |
Green bean, haricot vert | 6656 ± 1411 | - | ND | - |
Green lentil | ND | 3,407,872 ± 722,469 | ND | ND |
Green lentil, le Puy | ND | 1,703,936 ± 361,234 | ND | ND |
Horse bean | 1658 ± 351 | - | ND | - |
Kidney bean | 13,214 ± 2828 | - | ND | - |
Lima bean | 26,526 ± 5624 | - | ND | - |
Mung bean | ND | ND | ND | - |
Pea leaf | 4901 ± 1039 | - | - | - |
Pinto bean | 13,563 ± 2875 | - | ND | - |
Rashti bean | 13,312 ± 2822 | - | ND | - |
Red lentil | 3328 ± 706 | - | ND | - |
Soybean | 3328 ± 706 | - | ND | - |
Sugar pea | 414 ± 88 | - | ND | - |
Sugar snap | 208 ± 44 | - | ND | - |
Urid bean | ND | ND | ND | - |
White bean | 13,263 ± 2812 | - | ND | - |
Gramineae | ||||
Barley | ND | ND | ND | - |
Rice | - | 208 ± 44 | ND | ND |
Wheat | ND | ND | ND | - |
Lamiaceae | ||||
Chia seed | ND | ND | ND | ND |
Linaceae | ||||
Linseed | ND | ND | ND | ND |
Pedaliaceae | ||||
Sesame | ND | ND | ND | ND |
Solanaceae | ||||
Bell pepper, green | ND | ND | ND | ND |
Bell pepper, red | 26 ± 6 | - | ND | - |
Bell pepper, yellow | 26 ± 6 | - | ND | - |
Eggplant | ND | ND | ND | ND |
Potato | 826 ± 175 | - | ND | - |
Tomato | 256 ± 54 | - | 104 ± 22 | - |
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Adamcová, A.; Laursen, K.H.; Ballin, N.Z. Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment. Foods 2021, 10, 2796. https://doi.org/10.3390/foods10112796
Adamcová A, Laursen KH, Ballin NZ. Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment. Foods. 2021; 10(11):2796. https://doi.org/10.3390/foods10112796
Chicago/Turabian StyleAdamcová, Anežka, Kristian Holst Laursen, and Nicolai Zederkopff Ballin. 2021. "Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment" Foods 10, no. 11: 2796. https://doi.org/10.3390/foods10112796
APA StyleAdamcová, A., Laursen, K. H., & Ballin, N. Z. (2021). Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment. Foods, 10(11), 2796. https://doi.org/10.3390/foods10112796