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Many plants commonly consumed and found universally have some lectins present. One of the most well known is the potent hemagglutination caused by lectins in kidney beans. When cooked the lectins are denatured and soaking of beans dissolves the water soluble lectins into the solution.
In human blood the immunodomminant sugars in the ABO blood group are N-acetlygalactosamine for A, D-galactose for B, and L-fucose for the O blood group. When blood of a certain blood group is mixed with a lectin of matching specificity the blood will agglutinate visually.
With our goal of extracting the lectin using basic extraction techniques we are looking for a plant with a high lectin concentration. Legumes are our main target given their high lectin content [1]. Legumes contain a large diversity of lectin binding specificities, all except mannose and mannose/maltose binding which we are not looking for [2]. Lima beans seem like a perfect target for the A blood group given they have a GalNAc specificity and high lectin content [1]. The mung or adzukki bean would be a good candidate for the B blood group with its specificity for galactose [1]. Though the lectin content is not determined for these beans so they could be potentially to low. Further research needs to be done on the best candidate for the O blood group.
The extraction method could be by dissolving the lectins into water and then allowing the water to evaporate to concentrate the lectins. We want to avoid heating to not denature the product. The concentrated product ideally also would not have a dark color that make the visualization of agglutination difficult.
We want a broad enough specificity to identify people with A or B subgroup phenotypes.
Citations:
[1]
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618113/#B12-foods-10-02796
[2]
https://sci-hub.se/https://www.tandfonline.com/doi/abs/10.1080/07352689891304276