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

Shudong He, Jinlong Zhao, Yi Zhang, Yuchen Zhu, Xingjiang Li, Xiaodong Cao, Yongkang Ye, Jing Li, Hanju Sun

Research output: Contribution to journalArticlepeer-review

16 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)1379-1390
Number of pages12
JournalJournal of agricultural and food chemistry
Volume69
Issue number4
DOIs
StatePublished - Feb 3 2021

All Science Journal Classification (ASJC) codes

  • General Chemistry
  • General Agricultural and Biological Sciences

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