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Low-pH Induced Structural Changes, Allergenicity and in Vitro Digestibility of Lectin From Black Turtle Bean (Phaseolus Vulgaris L.)

Low-pH Induced Structural Changes, Allergenicity and in Vitro Digestibility of Lectin From Black Turtle Bean (Phaseolus Vulgaris L.)

Jinlong Zhao, Shudong He, Mingming Tang, Xianbao Sun, Zuoyong Zhang, Yongkang Ye, Xiaodong Cao, Hanju Sun

Food Chem. 2019 Jun 15;283:183-190.

PMID: 30722859

Abstract:

Lectin was incubated in corresponding acidic buffers (pH 1.0-3.5) for a certain period (0.5, 1, 2, 4, 8, 12 and 24 h) at 25 °C. Low-pH induced changes in structure, allergenicity and in vitro digestibility of lectin from black turtle bean (Phaseolus vulgaris L.) were investigated in the present study. Results indicated that the alteration in structure was a progressive unfolding process mainly depending on pH environment, and the treated lectin attained a stable state at 8 h. Electrophoretic, dynamic light scattering (DLS) and size exclusion chromatography (SEC) analyses suggested that lectin monomers appeared in the solutions of pH < 2.0. Differential scanning calorimetry (DSC) confirmed that thermal stability of lectin weakened in low pH environments. Furthermore, ELISA and in vitro digestion assay showed allergenicity and digestibility significantly decreased with the structural alterations. These results showed low-pH treatments have great potential to reduce the damage of legumes protein consumption.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
IAR42417970	Lectin from Phaseolus vulgaris			Price

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