Soybean agglutinin

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Soybean agglutinin, Glycine max.

Soybean agglutinins (SBA) also known as soy bean lectins (SBL) are

soybeans. It is a family of similar legume lectins. As a lectin, it is an antinutrient that chelates minerals. In human foodstuffs, less than half of this lectin is deactivated even with extensive cooking (boiling for 20 minutes).[1]

Characteristics

SBAs have a molecular weight of 120 kDa and an

blood group B. Soybean lectin has a metal binding site, which is conserved among beans.[3]

SBA binds to intestinal epithelial cells, causing inflammation and intestinal permeability, and is a major factor in acute inflammation from raw soybean meal fed to animals.[4]

Studies on rats fed SBA had complex changes: With increasing doses of soybean agglutinin, the activities of

aspartate aminotransferase linearly increased in plasma and decreased plasma insulin content without decrease in blood glucose levels. Consumption of soybean agglutinin resulted in a depletion of lipid and an overgrowth of small intestine and pancreas in rats. Meanwhile, poor growth of spleen and kidneys and pancreatic hypertrophy was observed in the soybean agglutinin-fed rats.[5][6]

Applications

An important application for SBA is the separation of

bone marrow transplantation across histocompatibility barriers.[2]

SBA binding has been investigated as a useful tool for detection of stomach cancer.[7]

References

  1. S2CID 4345106
    . Retrieved 20 October 2020.
  2. ^ a b "Vector Labs: Soybean Agglutinin (SBA)". Archived from the original on 2014-11-02. Retrieved 2014-11-02.
  3. ^ "Cornell University Department of Animal Science".
  4. ^ "Archived copy" (PDF). Archived from the original (PDF) on 2014-11-02. Retrieved 2014-11-02.{{cite web}}: CS1 maint: archived copy as title (link)
  5. S2CID 33207456
    .
  6. S2CID 6115503
    .
  7. S2CID 33145471
    .
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