Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris)

Liu, Cencen; Zhao, Mouming; Sun, Weizheng; Ren, Jiaoyan

doi:10.1016/j.foodchem.2012.09.082

Cited by 23 publications

(10 citation statements)

References 26 publications

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“…When the pressure reached 200 MPa, the tertiary structure and molecular interactions would be changed, and when the pressure further increased to 500 MPa, the molecular structure of the protein would be unfolded, resulting in the exposure of hydrophobic amino acid residues and intramolecular sulfhydryl groups (−SH) . The significant reduction of the IgE binding capacity of the seeds from soybean, dried peanut, chickpea, and lentils was confirmed after the instantaneous high-pressure treatment. − The purified red kidney bean lectin began to unfold and then gradually formed a molten spherical state under 50 MPa pressure of high hydrostatic pressure treatment, while the insignificant changes in the coagulation activity under ≤150 MPa revealed the integrity of the natural structure, but the kidney bean lectin protein might undergo molecular rearrangement and molecular polymerization when the pressure was ≥450 MPa, with a complete loss of sensitization potential. , …”

Section: Desensitization Processing Technology Of Kidney Bean Lectinsmentioning

confidence: 99%

“…Lectin is a type of non-enzymatic sugar-binding protein that can non-covalently and reversibly bind to specific monosaccharides and oligosaccharides and plays a key role in pest prevention in the beans as one of the storage proteins (about 12 mg/g of dry red kidney bean seeds). − The lectin protein was first found in castor bean (Ricinus communis L.) extracts in the year 1888, and the first purified hemagglutinin concanavalin A (Con A) was obtained from jack beans (Canavalia ensiformis) in the year 1919. − Until in the middle of the 20th century, the purified lectin protein (PHA) of the kidney bean (P. vulgaris L.) was obtained using column chromatography, and the hemagglutination characteristics, potential biomedical properties, and sensitizing effects were rapidly explored .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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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Section: Desensitization Processing Technology Of Kidney Bean Lectinsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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“…It is compelling that the higher pressure (450 MPa) was found to induce rearrangements and aggregation of the protein, with a noticeable decrease in the hemagglutination activity. Considering the formation of unknown components of a larger molecular weight, the PHA in the bean system might be protected by the other low-molecular-weight proteins in the HHP treatment (Liu et al, 2013). Furthermore, more studies are needed to focus on the effect of HHP on the purified lectin in the future.…”

Section: Effect Of High Hydrostatic Pressurementioning

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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“…Processing and cooking techniques can promote structural and compositional changes within the bean matrix that can modify the properties of its components (Lin, O'Keefe, Duncan, & Fernández‐Fraguas, 2020; Masato et al, 2021), especially starch. However, a high temperature and an increased cooking time have been reported to cause quality changes, such as an off‐flavor, destruction of colors, and a reduction in the vitamin nutritional value of beans (Lee et al, 2018; Liu, Zhao, Sun, & Ren, 2013). The cooking of cereals have significant effect on rapidly digestible starch, soluble digestible starch, and resistant starch which might be due to changes in amylose and amylopectin structure in grain (Kumar et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch

Almeida

Santos

Silva

et al. 2022

J Food Process Engineering

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The aim of this study was to investigate the effects of hydrothermal pretreatments (HPs) on the thermodynamic and technological properties of red bean starch. The HP chosen included cooking and autoclaving processes and were applied to beans and red bean starches. To obtain powdered starch, the starch pastes were dried at temperatures of 50, 60, and 70 C in an electric oven with 1,200 W. The diffusion model with boundary condition of the third type was fitted to the experimental data and the thermodynamic properties were calculated. The starches obtained were analyzed for extraction yield, color, and technological properties (apparent viscosity, X-ray Diffraction (XRD), and DSC). Effective diffusivity values ranged from 7.621 Â 10 À9 to 9.815 Â 10 À5 m 2 min À1 , which reduced drying time by up to 480 min. Starches submitted to HP showed a decrease in activation energy and an increase in Gibbs free energy. It was observed that for an extraction yield >30%, the highest values were found for the treatments submitted to 70 C, especially for the starch submitted to cooking (SC). Red bean starch presented type A crystalline structure, where its crystallinity index ranged from (27.32%-33.41%) and thermal properties were affected by the application of HPs. Using autoclave HP in starch, it is possible to reduce process costs by reducing drying time, as well as changing the crystal structure and thermal properties. Practical ApplicationsThe results obtained contribute to optimize the hydrothermal modification using autoclave and cooking in the grains and starch of several cereals. The HP technique influenced the drying time, consequently reducing the cost of the process. The rheological, thermal, and structural properties were affected, thus being considered a viable treatment for starch modification for large-scale application, due to the technique being easy to handle, low investment, and not using reagents harmful to the environment.

show abstract

Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris)

Cited by 23 publications

References 26 publications

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

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

Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch

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