Biological Properties and Characterization of Lectin from Red Kidney Bean (Phaseolus Vulgaris)
Authors: Zhang, Jianshe1; Shi, John2; Ilic, Sanja3; Jun Xue, Sophia2; Kakuda, Yukio3
Source: Food Reviews International, Volume 25, Number 1, January 2009 , pp. 12-27(16)
Publisher: Taylor and Francis Ltd
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Abstract:
Red kidney beans (Phaseolus vulgaris) contain significant amounts of lectins which have both beneficial and detrimental biological properties. Lectins are carbohydrate-binding glycoproteins that can react specifically with human blood cells, preferentially agglutinate malignant cells, and undergo mitogenic stimulation of lymphocytes. Some lectins are resistant to heat and proteolytic enzymes and can enter the circulatory system intact. Phytohaemagglutinin (PHA)—a lectin isolated from the red kidney bean—consists of four subunits with a molecular weight of 125 kDa. This bioactive compound has been partially purified by affinity chromatography using Affi-gel Blue. PHA has been shown to inhibit the viral enzymes, immunodeficiency virus type 1 reverse transcriptase (HIV-1 RT), and α- and β-glucosidases. This paper will review the chemical properties, biological activity, distribution, isolation, and heath benefits of red kidney bean lectin.Keywords: Lectins; biological properties; bioactivity analysis; antinutritional factors; red kidney beans
Document Type: Research article
DOI: 10.1080/87559120802458115
Affiliations: 1: Department of Bioengineering and Environmental Science, Changsha University, Changsha, Hunan, China 2: Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada 3: Department of Food Science, University of Guelph, Ontario, Canada
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