Exploring Lectin Bioactivity and Total Phenolic Compounds in Kiwifruit (Actinidia deliciosa var. Hayward)

The consumption of kiwifruit (Actinidia deliciosa var. Hayward) is recognized for its health benefits due to its high vitamin C content and bioactive secondary metabolites, such as phenolic compounds with antioxidant properties. These compounds may help prevent chronic noncommunicable diseases, currently the leading cause of death. Additionally, plants and fruits contain proteins like lectins, which contribute to plant defense and may also have health-promoting effects, including antitumor and hypoglycemic activities.

The objective of this work was to evaluate and identify the phenolic compounds in this variety of kiwifruit, as well as to investigate the lectin activity and the potential dietary benefits of this combination.

This study quantified and identified total phenolic compounds and flavonoids in a kiwifruit extract using HPLC-DAD-MS/MS, and assessed their antioxidant activity through the DPPH method.

Novel lectin activity was also investigated, with polypeptide characterization and glycoprotein profiling performed. The affinity of lectins for glycans was evaluated using a hemagglutination inhibition assay. Results indicated that kiwifruit lectins bind to glycoreceptors on tumor cell membranes, with a specific affinity for sialic acid, an important glycan in tumor-associated glycomic aberrations.

These findings suggest that the bioactive components of kiwifruit may offer multiple health benefits through a synergistic effect.