Tag: Wga

Wheat germ agglutinin (WGA) is a protein naturally present in wheat, particularly concentrated in the germ and outer bran layers. This lectin, like others, serves a protective function for the plant but has garnered attention due to its potential antinutritional effects in humans.

While some claims suggest lectins found in raw plants can be harmful, the majority of evidence indicates these risks are largely mitigated by standard cooking and preparation methods. This applies to the wheat germ agglutinin (WGA), a specific type of lectin found in wheat.

According to scientific research, wheat germ agglutinin (WGA) is a prominent lectin found in high concentrations within the wheat kernel's germ and bran. This protein is therefore present in varying amounts in numerous foods made with whole-grain wheat and its byproducts, influencing those with certain dietary sensitivities.

According to a 2021 study in the journal *Molecules*, wheat germ agglutinin (WGA) is a well-characterized plant protein that belongs to a class of carbohydrate-binding proteins known as lectins. Present in the wheat germ, it plays a role in the plant's defense system but has become a subject of dietary scrutiny due to claims regarding its potential effects on human health.

Although most lectin-containing foods are safe, phytohaemagglutinin in raw or undercooked kidney beans can be toxic and cause acute inflammation. This lectin can bind to the gut and trigger a severe immune response, making it crucial to understand which lectins cause inflammation.