Effect of ionizing radiation on structural and functional attributes of red kidney bean (Phaseolus vulgaris L.) lectin

Mallikarjunan, N.; Marathe, Sushama; Rajalakshmi, D.; Mahesh, Shetty; Jamdar, Sahayog N.; Sharma, Arun

doi:10.1016/j.lwt.2014.04.052

Cited by 14 publications

(8 citation statements)

References 30 publications

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“…Direct effects are usually reported to start being detectable for doses of around 10 kGy,w hich is highert han that of indirect effects due to the presence of free radicals after irradiation of as olution at room temperature. [58] However,i ts hould be noted that EPR spectroscopy of bovineh emoglobin (Hb) powdera fter irradiation by gammar ays at doses as low as 5Gya llowed as ignal assigned to peroxyl and tyrosyl radical formation to be observed. [59] The authors attribute this to "the high sensitivity of Hb protein to irradiation".…”

Section: Irradiation By Ionizing Radiationmentioning

confidence: 99%

Direct Radiation Effects on the Structure and Stability of Collagen and Other Proteins

et al. 2019

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In this review, recent progress in understanding the direct effects of radiation on the structure and stability of collagen, the most abundant protein in the human body, and other proteins is surveyed. Special emphasis is placed on the triple‐helical structure of collagen, as studied by means of collagen mimetic peptides. The emerging patterns are the dose dependence of radiation processes and their abundance, the crucial role of radicals in covalent‐bond formation (crosslinking) or cleavage, and the influence of the radiation energy and nature. Future research should allow fundamental questions, such as charge transfer and fragmentation dynamics triggered by ionization, to be answered, as well as developing applications such as protein‐based biomaterials, notably with properties controlled by irradiation.

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Section: Irradiation By Ionizing Radiationmentioning

confidence: 99%

Direct Radiation Effects on the Structure and Stability of Collagen and Other Proteins

et al. 2019

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“…With a little reduction in the nutrition and sensory of food, irradiation can result in the conformational changes of the proteins, such as fragmentation, aggregation, cross-linking, and amino acid modification, thereby influencing the allergenicity. , After the treatment of 25 kGy γ-irradiation, the specific IgE binding rate of kidney bean lectin was reduced by about 34% . Although the kidney bean lectin structure was still intact even at the irradiation of ≤30 kGy under dry or 50% moisture conditions, the inactivation of lectin was observed in an aqueous solution at a dose of 10 kGy with the complete destruction in the secondary and tertiary structures, suggesting the significance of moisture conditions. , Similarly, structural intactness of PHA was observed below 30 kGy in the dry state (99.5% dry) or in a 50% moisture condition, while a 50% reduction in hemagglutinin and mitogenic activity was observed in the dose range of 30–50 kGy, and soaked kidney beans exhibited 50% loss in biological activity at the radiation doses of 30 kGy; however, purified PHA would be completely inactivated in aqueous solution at a dose of 10 kGy …”

Section: Desensitization Processing Technology Of Kidney Bean Lectinsmentioning

confidence: 99%

“…170 Although the kidney bean lectin structure was still intact even at the irradiation of ≤30 kGy under dry or 50% moisture conditions, the inactivation of lectin was observed in an aqueous solution at a dose of 10 kGy with the complete destruction in the secondary and tertiary structures, suggesting the significance of moisture conditions. 187,188 Similarly, structural intactness of PHA was observed below 30 kGy in the dry state (99.5% dry) or in a 50% moisture condition, while a 50% reduction in hemagglutinin and mitogenic activity was observed in the dose range of 30−50 kGy, and soaked kidney beans exhibited 50% loss in biological activity at the radiation doses of 30 kGy; however, purified PHA would be completely inactivated in aqueous solution at a dose of 10 kGy. 189 Ultrasonication.…”

Section: ■ Introductionmentioning

confidence: 98%

“…187,188 Similarly, structural intactness of PHA was observed below 30 kGy in the dry state (99.5% dry) or in a 50% moisture condition, while a 50% reduction in hemagglutinin and mitogenic activity was observed in the dose range of 30−50 kGy, and soaked kidney beans exhibited 50% loss in biological activity at the radiation doses of 30 kGy; however, purified PHA would be completely inactivated in aqueous solution at a dose of 10 kGy. 189 Ultrasonication. High-power ultrasound can accelerate certain chemical reactions by physically disintegrating or establishing pressure and temperature gradients in the propagating material, thereby causing material modification.…”

Section: ■ Introductionmentioning

confidence: 98%

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Detection of Lectin Protein Allergen of Kidney Beans (Phaseolus vulgaris L.) and Desensitization Food Processing Technology

Wang

Zhou

et al. 2021

J. Agric. Food Chem.

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With the increase of food allergy events related to not properly cooked kidney beans (Phaseolus vulgaris L.), more and more researchers are paying attention to the sensitization potential of lectin, one of the major storage and defensive proteins with the specific carbohydrate-binding activity. The immunoglobulin E (IgE), non-IgE, and mixed allergic reactions induced by the lectins were inducted in the current paper, and the detection methods of kidney bean lectin, including the purification strategies, hemagglutination activity, specific polysaccharide or glycoprotein interactions, antibody combinations, mass spectrometry methods, and allergomics strategies, were summarized, while various food processing aspects, such as the physical thermal processing, physical non-thermal processing, chemical modifications, and biological treatments, were reviewed in the potential of sensitization reduction. It might be the first comprehensive review on lectin allergen detection from kidney bean and the desensitization strategy in food processing and will provide a basis for food safety control.

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“…Since a pronounced inactivation of purified PHA in aqueous solution was obtained at a dose of 10 kGy, the presence of other food components in the Phaseolus vulgaris bean such as carbohydrates was suggested to protect the protein from radiation damage, besides moisture. In the aqueous system, the collapse of the structure of the purified lectin was shown to start at 1 kGy, and complete destruction was achieved at 10 kGy (Mallikarjunan et al, 2014). Thus, radiation may play a role not only in abolishing allergenicity in the bean food, but also in the regulations of the lectins on the immune responses and biomedical applications.…”

Section: Effect Of Gamma Radiationmentioning

confidence: 99%

Phaseolus vulgaris lectins: A systematic review of characteristics and health implications

Simpson

Sun

et al. 2017

Critical Reviews in Food Science and Nutrition

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Legume lectins are carbohydrate-binding proteins of non-immune origin. Significant amounts of lectins have been found in Phaseolus vulgaris beans as far back as in the last century; however, many questions about their potential biological roles still remain obscure. Studies have shown that lectins are anti-nutritional factors that can cause intestinal disorders. Owing to their ability to act as toxic allergens and hemagglutinins, the Phaseolus vulgaris lectins are of grave concern for human health and safety. Nonetheless, their potential beneficial health effects, such as anti-cancer, anti-human immunodeficiency virus (anti-HIV), anti-microbial infection, preventing mucosal atrophy, reducing type 2 diabetes and obesity, promoting nutrients absorption and targeting drugs, are of immense interest. The significance of Phaseolus vulgaris lectins in biological researches and the potential biomedical applications have placed tremendous emphasis on the development of purification strategies to obtain the protein in pure and stable forms. These purification strategies entail considerations such as effects of proteolysis, heating, gamma radiation, and high-hydrostatic-pressure that can have crucial outcomes in either eliminating or improving bioactivities of the lectins. Thus, up-to-date research findings of Phaseolus vulgaris lectins on different aspects such as anti-nutritional and health impacts, purification strategies and novel processing trends, are systematically reviewed.

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Effect of ionizing radiation on structural and functional attributes of red kidney bean (Phaseolus vulgaris L.) lectin

Cited by 14 publications

References 30 publications

Direct Radiation Effects on the Structure and Stability of Collagen and Other Proteins

Direct Radiation Effects on the Structure and Stability of Collagen and Other Proteins

Detection of Lectin Protein Allergen of Kidney Beans (Phaseolus vulgaris L.) and Desensitization Food Processing Technology

Phaseolus vulgaris lectins: A systematic review of characteristics and health implications

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