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Original Articles

Effect of Natural Fermentation on the Lectin of Lentils Measured by Immunological Methods

Pages 41-49 | Published online: 02 Jul 2010

Keep up to date with the latest research on this topic with citation updates for this article.

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Minhao Li, Menglu Xia, Ali Imran, Thaiza S. P. de Souza, Colin Barrow, Frank Dunshea & Hafiz A. R. Suleria. (2023) Nutritional Value, Phytochemical Potential, and Biological Activities in Lentils (Lens Culinaris Medik.): A Review. Food Reviews International 0:0, pages 1-31.
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Jiajing Zhou, Minhao Li, Qian Bai, Thaiza S. P. de Souza, Colin Barrow, Frank Dunshea & Hafiz A. R. Suleria. (2023) Effects of Different Processing Methods on Pulses Phytochemicals: An Overview. Food Reviews International 0:0, pages 1-58.
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Elvira González De Mejía & ValentinI. Prisecaru. (2005) Lectins as Bioactive Plant Proteins: A Potential in Cancer Treatment. Critical Reviews in Food Science and Nutrition 45:6, pages 425-445.
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Articles from other publishers (30)

Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, Elena Bartkiene, João Miguel F. Rocha & Fatih Özogul. (2023) Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms. Fermentation 9:11, pages 923.
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Shalini G. Rudra, Akanksha Singh, Priya Pal & Rahul K. Thakur. 2023. Lentils. Lentils 339 364 .
Sanju Bala Dhull, Mark A. Uebersax, Joyce Kinabo & Muhammad Siddiq. 2023. Lentils. Lentils 309 338 .
María Vergara-Barberán, Ernesto Francisco Simó-Alfonso, José Manuel Herrero-Martínez & Fernando Benavente. (2023) Determination of a lectin protein allergen in food by on-line aptamer affinity solid-phase extraction capillary electrophoresis-mass spectrometry. Microchemical Journal 190, pages 108746.
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María Vergara-Barberán, Mónica Catalá-Icardo, Ernesto F. Simó-Alfonso, Fernando Benavente & José Manuel Herrero-Martínez. (2023) Aptamer-functionalized stir bar sorptive extraction for selective isolation, identification, and determination of concanavalin A in food by MALDI-TOF-MS. Microchimica Acta 190:6.
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Markos Makiso Urugo & Tadele Tuba Tringo. (2023) Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification. International Journal of Food Science 2023, pages 1-16.
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Norbert-Istvan Csatlos, Elemer Simon, Bernadette-Emőke Teleky, Katalin Szabo, Zorița Maria Diaconeasa, Dan-Cristian Vodnar, Călina Ciont (Nagy) & Oana-Lelia Pop. (2023) Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage. Biomolecules 13:2, pages 245.
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Nitya Sharma, Jatindra K. Sahu, Sukirti Joshi, Sucheta Khubber, Vasudha Bansal, Aastha Bhardwaj, Sneh Punia Bangar & Lalit M. Bal. (2022) Modulation of lentil antinutritional properties using non-thermal mediated processing techniques – A review. Journal of Food Composition and Analysis 109, pages 104498.
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M. López-Moreno, M. Garcés-Rimón & M. Miguel. (2022) Antinutrients: Lectins, goitrogens, phytates and oxalates, friends or foe?. Journal of Functional Foods 89, pages 104938.
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Caleb Acquah, Godfred Ohemeng-Boahen, Krista A. Power & Susan M. Tosh. (2021) The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2. Frontiers in Sustainable Food Systems 5.
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Chan Ho Jang, Jisun Oh, Ji Sun Lim, Hyo Jung Kim & Jong-Sang Kim. (2021) Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases. Foods 10:3, pages 636.
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Weston Petroski & Deanna M. Minich. (2020) Is There Such a Thing as “Anti-Nutrients”? A Narrative Review of Perceived Problematic Plant Compounds. Nutrients 12:10, pages 2929.
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Khara Lucius. (2020) Dietary Lectins: Gastrointestinal and Immune Effects. Alternative and Complementary Therapies 26:4, pages 168-174.
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María Ciudad-Mulero, Virginia Fernández-Ruiz, Carmen Cuadrado, Claudia Arribas, Mercedes M. Pedrosa, José De J. Berrios, James Pan & Patricia Morales. (2020) Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors. Food Chemistry 315, pages 126175.
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Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, Eva Guillamón & Mercedes M. Pedrosa. (2020) Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit. Foods 9:4, pages 415.
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Rajan KatochRajan Katoch. 2020. Ricebean. Ricebean 159 178 .
Terry L. Wahls, Catherine A. Chenard & Linda G. Snetselaar. (2019) Review of Two Popular Eating Plans within the Multiple Sclerosis Community: Low Saturated Fat and Modified Paleolithic. Nutrients 11:2, pages 352.
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Oluwafemi Ayodeji Adebo, Patrick Berka Njobeh, Janet Adeyinka Adebiyi, Sefater Gbashi, Judith Zanele Phoku & Eugenie Kayitesi. 2017. Functional Food - Improve Health through Adequate Food. Functional Food - Improve Health through Adequate Food.
Carol Ann PattersonJulianne CurranTanya Der. (2017) Effect of Processing on Antinutrient Compounds in Pulses. Cereal Chemistry Journal 94:1, pages 2-10.
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Jagdish Singh, Rajni Kanaujia & N.P. Singh. (2016) Pulse Phytonutrients: Nutritional and Medicinal Importance. Journal of Pharmacy and Nutrition Sciences 6:4, pages 160-171.
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Nader NciriNamjun ChoFaiçal El MhamdiAbderraouf Ben MansourFayçal Haj SassiFatma Ben Aissa-Fennira. (2016) Identification and Characterization of Phytohemagglutinins from White Kidney Beans ( Phaseolus vulgaris L., var. Beldia) in the Rat Small Intestine . Journal of Medicinal Food 19:1, pages 85-97.
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P. Morales, J. De J. Berrios, A. Varela, C. Burbano, C. Cuadrado, M. Muzquiz & M. M. Pedrosa. (2015) Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds. Food & Function 6:9, pages 3135-3143.
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Salim‐ur‐Rehman, Javaid Aziz Awan, Faqir Muhammad Anjum & MuhammadAtif Randhawa. 2014. Practical Food Safety. Practical Food Safety 311 339 .
Jagdish Singh & Partha Sarathi Basu. (2012) Non-Nutritive Bioactive Compounds in Pulses and Their Impact on Human Health: An Overview. Food and Nutrition Sciences 03:12, pages 1664-1672.
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Rocio Campos-Vega, Guadalupe Loarca-Piña & B. Dave Oomah. (2010) Minor components of pulses and their potential impact on human health. Food Research International 43:2, pages 461-482.
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É. Gelencsér. (2009) Novel research strategy for safe use of legume proteins in human nutrition. Acta Alimentaria 38:Supplement 1, pages 61-70.
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Mo'ez Al-Islam E. Faris, Hamed R. Takruri, Maha S. Shomaf & Yasser K. Bustanji. (2009) Chemopreventive effect of raw and cooked lentils (Lens culinaris L) and soybeans (Glycine max) against azoxymethane-induced aberrant crypt foci. Nutrition Research 29:5, pages 355-362.
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Gloria Urbano, Jesús M. Porres, Juana Frías & Concepción Vidal-Valverde. 2007. Lentil. Lentil 47 93 .
ROSA DOBLADO, JUANA FRIAS, ROSARIO MUÑOZ & CONCEPCIÓN VIDAL-VALVERDE. (2003) Fermentation of Vigna sinensis var. carilla Flours by Natural Microflora and Lactobacillus Species. Journal of Food Protection 66:12, pages 2313-2320.
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. (2002) Current Awareness in Phytochemical Analysis. Phytochemical Analysis 13:6, pages 381-388.
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