Effects of Low-pH Treatment on the Allergenicity Reduction of Black Turtle Bean (Phaseolus vulgaris L.) Lectin and Its Mechanism

Abstract

A high content of potentially allergenic lectin in Phaseolus vulgaris L. beans is of increasing health concerns; however, understanding of the protein allergenicity mechanism on the molecular basis is scarce. In the present study, low-pH treatments were applied to modify black turtle bean lectin allergen, and a sensitization procedure was performed using the BALB/c mice for the allergenicity evaluation, while the conformational changes were monitored by the spectral analyses and the details were explored by the molecular dynamics simulation. Much milder anaphylactic responses were observed in BALB/c mice experiments. At the molecular level, the protein was unfolded in low acidic environments because of protonation, and α-helix was reduced with the exposure of trypsin cleavage sites, especially the improvement of protease accessibility for Lys121, 134, and 157 in the B cell epitope structural alterations. These results indicate that a low-pH treatment might be an efficient method to improve the safety of legume protein consumption.

Mechanism on the Allergenicity Changes of α-Lactalbumin Treated by Sonication-Assisted Glycation during In Vitro Gastroduodenal Digestion

“…of allergy . Numerous methods, including skin prick test, immunoblotting, and enzyme-linked immunosorbent assay (ELISA, the most commonly used), have been adopted in terms of evaluating the allergenicity of food allergens. , Moreover, in vitro cell evaluation can mimic paths of allergenicity in vivo , which is convenient and, in particular, has provided an effective potential …”

“…13,14 Moreover, in vitro cell evaluation can mimic paths of allergenicity in vivo, which is convenient and, in particular, has provided an effective potential. 15 The reduction of the allergenicity of cow milk has been carried out by adopting numerous methods, including physical treatment and chemical processing, such as phosphorylation, glycation, and their combination. 16−18 In recent years, physical-assisted chemical methods that allow for an effective reduction in foodstuff allergenicity have attracted the interest of researchers.…”

Reduced Allergenicity of Shrimp (Penaeus vannamei) by Altering the Protein Fold, Digestion Susceptibility, and Allergen Epitopes

“…25 Therefore, the immune response was further characterized by measuring serum-specific IgE and IgG 1 of mice. 26 The levels of specific IgE and IgG 1 in mice treated with RS, BS, and BRPSS protein were higher than those in mice treated with normal saline (p < 0.01). Compared with the RS group, the specific IgE levels of mice in the BS and BRPSS groups were significantly decreased by 22.88 and 59.94%, respectively.…”

“…After digestion, the digestion products of shrimp could be absorbed and transported to immune organs through the bloodstream, triggering the secretion of antibodies . Therefore, the immune response was further characterized by measuring serum-specific IgE and IgG 1 of mice . The levels of specific IgE and IgG 1 in mice treated with RS, BS, and BRPSS protein were higher than those in mice treated with normal saline ( p < 0.01).…”

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

“…Furthermore, red kidney bean lectin was found to trigger mixed food allergic reactions mediated by IgE and non-IgE in sensitization by culturing BALB/c mice, RBL-2H3 cells, and bone marrow mast cells (BMMCs). , The serum-specific IgE and IgG levels of the PHA-P-treated BALB/c mice group significantly increased with the raising of the levels of interleukin (IL)-1β, IL-2, IL-4, IL-5, IL-6, IL-10, IL-12, IL-17, tumor necrosis factor α (TNF-α), and interferon γ (IFN-γ), suggesting the occurrence of the mixed allergic reactions, including both changes of Th1 and Th2 cytokines. Our laboratory previously observed the increase of IL-4 and IFN-γ in Sprague Dawley (SD) rats by intraperitoneal injection of kidney bean lectin .…”