Innovations in measuring and mitigating phytohemagglutinins, a key food safety concern in beans

Abstract

Abstract Phytohemagglutinin (PHA) is a seed storage protein and a type of lectin originally discovered in the common bean (Phaseolus vulgaris) for its blood-agglutinating effect. Due to its interactions with gut epithelia and digestive enzymes and its potential to trigger allergic reactions, PHA can lead to various symptoms in the human body. As a result, it has been regarded as a significant antinutritional factor in beans and other legumes. While several published works have summarized its structural, biochemical, and toxicological features, there is a scarcity of literature that reviews the detection, quantification, and reduction of PHA in beans, which is fundamental for the development of safer bean varieties. In this review, we present a comprehensive analysis of traditional and innovative bio-sensing methods for measuring PHA, including the recently available ultrapure liquid chromatography–tandem mass spectrometry and emerging aptamer sensor-based techniques, while discussing their respective advantages and disadvantages. We also revisit existing studies dedicated to creating PHA-depleted common bean varieties and explore the potential for reducing PHA content in beans without compromising their resistance to biotic stress. Additionally, we offer insights into the potential for controlling PHA content using the latest biotechnologies and breeding strategies. Overall, this review compiles rare and valuable information from studies that solely focuses on detection and depletion of PHA to shed light on and apply technological advancements in addressing potential food safety risks associated with the consumption of common beans.