March 2012
B. Venkata Raman, B. Sravani, P. Phani Rekha, K.V.N. Lalitha, B. Narasimha Rao
Abstract
Different plant lectins have been studied for lectin binding activity on ABO blood group system individually to study their suitability for consumption. 45% of plants were found to show blood group agglutination activity against A, B, AB and O groups.
These results showed more suitability for consumption of investigated plants and their products to entire human population. Data also alarming human to be more careful about the plant lectins reacting with blood groups as the similar reactions may possibly happen at mucosal surface of the gut.
In fact, chemical composition on RBC may similar with mucosal cell surfaces of human gastrointestinal tract. In our investigation results reveal that 27 percent of plant extracts showed activity against A, 38 percent of plant extracts for B, 45 percent plant extracts on AB and 45 percent of plants on O group blood populations of human beings. Further, O blood group humans have shown more significant activity (10 different plants) than A, B and AB.
Hence, these double blind placebo studies are very promising and would give better results for suitability and digestibility of foods taking either as staple foods or juices, and also several health benefits for controlling the diet intake, based on the blood group type.
Keywords: Plant lectins, vegetable juices, blood groups, naturopathy
Discussion and Results
80 different plants, which are being used by all classes of human population in regular life, were screened for identification of lectins against four individual blood group system (ABO) from corresponding plants and their edible/ usable part to study the selectivity as staple food to the corresponding human as blood type diet.
All these plants/ plant parts are directly/indirectly/regularly/occasionally used by animals including human beings as staple food, folklore medicine working as remedy under Nature therapy or Naturopathy. All these plants and their parts were selected as per the existing information and knowledge available with parents (Grandparents from both paternal and maternal), books, articles, folklore, data collected from tribal’s and literature survey.
It has been observed that only certain plant parts were recommended for daily use as ingredients of staple food, curries, pickle making etc., and some parts never recommend for any use due to the presence of lectins and toxins even in the modern medical system (Allopathy). Our earlier studies (unpublished data) reveal that they are very good sources for lectins.
Because of these reasons forefathers and other knowledge sources might not recommend it to use these plant parts as food and folklore medicine. Our experimental results shows that 36 plants out of 80 plants and their different parts tested, found to contain lectins. Plants which show good agglutination activity against ABO blood group systems are further studied to their avidity or binding strength in turns of their titer.
A titer can be defined as the final concentration at which lectin still giving precipitation reaction with corresponding blood group. 96 extracts of 80 different plants which showed agglutination activity when further analyzed revealed that 27% of plant extracts have different levels of titers against blood group ‘A’, 38% of plant extracts against B, 45% for AB and 45% to O blood group. Even though all are showing different binding affinities, only 10 plants showed highest titer value i.e., 1024 against O and less titer in 6,3,1 plant(s) each against AB, B and A respectively. These reports are closely correlating with geographical existence of ABO blood groups.
In our experiments about 44 plants were not shown any lectin activities against any one of the blood groups tested. Authors opined that these plants have long standing relationship with human blood cells and during the evolution, body weight be slowly energized due to the above foods.
Out of 44 plants, which showed no activity against any one of the blood groups are the regulator staple food of all classes of human irrespective of the geographical region, races or any other parameter that are currently using to classify the human population throughout the globe.
Most of the plants investigated and their seeds, leaves, and other parts are being using as ingredients for making curries, pickles, main components of folklore homemade medicine, cocktail homeopathic drugs designed for oral routes only.
Author assuming that, this report showing a direct significant correlation with no lectin activity in these plants against all blood groups tested and has great evolutionary significance in the diversified tolerance development to these foods in the internal lining of the gut from mouth to anus of the human being.
Some of the lectins present in the staple foods are heat-stable and react with the gastrointestinal tract causes subclinical effects in higher animals and humans, particularly when consumed in large quantities. Dietary lectins in excess can cause the following physiological effects such as gastrointestinal damage, Type-2 IgG immune responses, anti-nutritional, mild allergic and heme agglutination.
Lectins present in the vegetarian foods were inactivated by heating and moist heat was more active than dry heat. The results suggest that lectins may not be responsible for short term toxicity caused by consumption of raw meal. Although lectin-containing foods are frequently consumed cooked or otherwise processed, these treatments may not always inactivate the lectins, although some lectins are heat liable.
However, some lectins can be removed from foods by different technological processes such as by soaking, autoclaving, and toasting processes. Even though all edible parts investigated are found to contain lectins, their activities in terms of binding affinity and agglutination ability towards all classes of blood groups i.e A, B. AB, O both Rh positive and Rh negative are entirely different.
This great diversity among the plant lectins against blood group antigens and lectins were measured interns of their titer values. Where two or four fold diluted RBC are treated with lectins from plants. The final concentration of RBC (in terms of dilution factor) up to now still showing agglutination with RBC but next dilution may not be identified as titer (Table 2).
Earlier studies describes that the potential actions of food lectins are not at all bad. They have been identified to manage different ailments to control at optimum level such as (i) Direct insulin-mimetic and insulin sparing properties, (ii) Serving a structural role as anchoring molecule, (iii) Serving an anti-parasitic function in plants against their pathogens, (iv) Involved in the wound sealing mechanism by secreting proteins analogue to blood clotting proteins in vertebrates, (v) Subsequent to wound-sealing the lectin by virtue of its being there might protect against any further infection, (vi) Molecule responsible for acting as anti-microbial, anti-protozoal and anti-cancer, (vii) Lowering effects against obesity, hypercholesterolemia, high blood pressure, cardiovascular diseases, neural disorders etc (viii) Using as cosmetics.
Therefore, lectins of plant origin playing a crucial role in the daily life of all living organisms based on their geographical existence, genetic constitution and adaptability to the concerned plant products/ food from early growth stage of the human beings.
Screening, identification and recognition of self components to ensure tolerance, to environmental components, to communicable bacteria, to foods that are consuming either as food ingredients or medicine is under the control of gut immune system associated with gastrointestinal surface area extending from mouth to anus where RBC antigens present on lining of gut playing an initiator role.
According to the American Cancer Society, "Available scientific evidence does not support claims that naturopathic medicine (is a philosophy-based, whole medical system) can cure cancer or any other disease, since virtually no studies on naturopathy as a whole have been published".
This is a highly complex process consists of recognition, response, elimination, and memory and ultimately develops tolerance. The development of tolerance is the result of active immune mechanisms and both development and maintenance of tolerance are lifelong processes which start very early in life, even prenatally.
Exposure to bacteria during birth and from the mother's skin and the provision of immunologic factors in breast milk are amongst the key events that promote maturation of the infant's gut and gut-associated and systemic immune systems. The introduction of formula and of solid foods exposes the infant to novel food antigens and also affects the gut flora.
Nutrition may be the source of antigens to which the immune system must become tolerant, provide factors, including nutrients; they themselves might modulate immune maturation and responses, and provide factors that influence intestinal flora, which in turn will affect antigen exposure, immune maturation and immune responses.
Through these mechanisms it is possible that nutrition early in life might affect later immune competence and surveillance, such as the ability to mount an appropriate immune response upon infection, the ability to develop a tolerogenic response to 'self' and to benign environmental antigens, and the development of immunologic disorders.
In recent years, however, due to the negative effects of technological development upon various social and environmental processes, the relationship between human beings and nature has received more and more recognition.
In earlier studies, one of the authors reported that the allergic proteins present in the staple foods may contain components to induce either food intolerance or food allergy. These interactions are result of binding of either surface lectins of GIT or lectins of foods with counter sugar molecules present in the foods or anchored sugar moieties on the GIT respectively.
Investigations on food lectins interaction with gut reveal that there is a direct correlation between evolution of blood groups and types of food intake.
Development of blood groups based on many factors like genetic constitution, geographical and environmental factors adaptation to type of food from early days of growth during the evolution. Anthropologists recommended the order of blood groups development based on their food habits.
This concept states that the first blood group evolved on earth is ‘O’ belongs to ancient hunter-gatherers and ate a diet dominated by meat and developed antibodies against the lectins found in agricultural foods.
The next blood type to evolve was type A are pure vegetarians, these people began to grow food rather than hunt it as a result of change of environmental conditions.
In between next blood type to emerge was type B as a consequence of ancient people migration and further climate change. These people habituated to the diet included meat and plants as well as dairy products.
The final blood type to evolve was type AB. It is a rare blood type even today with fewer than 4% of the world’s population and evolved when the A and B blood types intermingled.
This report is directly correlating with present existence of different blood groups of human population as O (44%), A (42%), B (10%) and AB (4%) and also the results observed in our investigations.
Naturo-therapists suggest several plants products to be taken as raw juices such as Ashgaurd juice for improvement of sperm count; Watermelon, Bitter guard and strawberry juices for avoiding aging affects; Bottle guard for weight loss; Fenugreek, Garlic, Pomegranate juice for lowering the diabetes etc. However, there are no FDA regulations or guidelines restricting the presence of lectins in food, but the FDA does provide recommended cooking practices prior to consuming legumes.
Naturopathy may be safe but one should see the suitability, tolerability, palatability, digestibility etc. According to Lucretius “One man’s food is another man’s poison” food tolerable to one individual may be toxic to others. In fact, it is our individual genetic inheritances that determine how and to what degree lectins can affect us.
Tolerance or intolerance to all kinds of foods is predetermined as per the genetic constitution starting from onset of life at womb of the mother.
In view of the results observed on the edible food interactions with blood group antigens to be used for double blind placebo studies, we suggest the following measures/recommendations should be considered before preferring the intake of raw juice of different plants and plant products/parts for avoiding unwanted consequences with components present in the raw vegetables on the gut as well as health of an individual: (a) Ratio of different ingredients (i.e Water, salt/ sugar/ ice/spices powders etc) as per the recommendations of the nutritionists, (b) Moisture content in various fruits/ vegetables, (c) Homogeneousness of different states of mixture of plants/ plant parts, (d) Suitability to individual, (e) Quality/ Quantity/ impurities/ ripening status/ stability/susceptibility to fungal spores/ Safety of the food, (f) Fiber/ mineral content, (g) Cultivation, serving process, colors and dyes, food adulterants, (h) Xenomic impurities, (i) Period of warm/ cooling treatment etc, (j) Diagnostic history on intolerance/ allergy status of foods to every individual.
Our investigations will be useful for development of potential tools for specific drug targeting, Bio-adhesion applications, lectin blocking agents as drugs, Better food for good health and blood type diet.
