Soya bean lectin

Lectins applied intravenously are highly toxic and some exhibit toxicity even when applied orally. Acute toxicity is usually low, but long-term exposure to even small amounts of lectins can be harmful. Consuming raw or inadequately cooked beans may cause stomach upset, vomiting and diarrhea. In comparison with the lectins of common beans, soya bean lectins are relatively well digested in the... 

Glycine lectin (= Soya bean Glycine max (soya bean) [T CCK release —> T... 

Trypsin inhibitors are not the only antinutritive factors in soya beans that may slow the growth of farm animals. For example, the slowdown of animal growth, for which trypsin inhibitors are responsible, is about 40% of the total antinutritive activity of raw soya beans. About 25% of the antinutritive activity can be attributed to lectins and the rest to other antinutritional substances. 

Cereal products containing soya beans generally show higher residual activity of lectins than other materials. Seed germination leads to a significant decrease in the activity of lectins. The germination time required to substantially reduce the activity of lectins is 4-6 days. Detoxification of common products, such as potatoes, can be done by common manufacturing and culinary practices. 

Non-toxic lectins are lectins of garlic, onions, leeks, tomatoes and amaranth. Of the common lectins, those of peanuts, lentils, peas, common beans and soya beans are slightly toxic, wheat lectins are moderately toxic, and lectins of some beans (such as Jack beans) are highly toxic, while castor seed lectins are lethal (Table 10.21). Some lectins (such as lectins of garlic) have prebiotic effects and inhibit undesirable intestinal microflora Escherichia coli). Often, lectins are not the only toxic substances of the plant material. For example, lectins of soybean seeds participate in their antinutritional and toxic effects at a level of about 25%, but trypsin inhibitors are about 40% and the rest is covered by saponins and other substances. 

---