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

Area of Science:

• Food science
• Biochemistry
• Toxicology

Background:

• Lectins are carbohydrate-binding proteins found ubiquitously in plants.
• Active lectins in underprepared legumes can lead to adverse health effects in humans.
• Understanding lectin activity in edible plants is crucial for food safety.

Purpose of the Study:

• To quantify lectin activity in various edible plant families.
• To assess the efficacy of common food preparation methods (soaking, boiling) in inactivating lectins.
• To review current risk assessments and regulations concerning lectin reporting.

Main Methods:

• Extraction of lectins from nine plant families: Adoxaceae, Amaranthaceae, Cannabaceae, Fabaceae, Gramineae, Lamiaceae, Linaceae, Pedaliaceae, and Solanaceae.
• Quantification of lectin activity using a hemagglutination assay with rabbit erythrocytes (treated and untreated).
• Analysis of raw and processed (soaked, boiled) plant samples.

Main Results:

• The highest lectin activity was observed in species belonging to the Fabaceae family.
• Both soaking and boiling demonstrated a significant effect on reducing active lectin levels.
• This study provides a comprehensive analysis of lectin activity across diverse edible plants and preparation methods.

Conclusions:

• Edible plants, especially legumes, contain active lectins that can be reduced through processing.
• Soaking and boiling are effective methods for mitigating lectin activity in consumed plants.
• Harmonized analytical methods and interpretation are needed for accurate risk assessment and regulation of lectins in food.