Impact of pH-Shifting and Autoclaving on the Allergenic Potential of Red Kidney Bean (<i>Phaseolus vulgaris</i> L.) Lectins

The ingestion of red kidney bean products is hindered by the persistent allergenicity of lectins, even after autoclaving. This study examined the modification of lectin allergenicity in red kidney beans by pH-shifting and autoclaving treatments, utilizing BALB/c mouse sensitization, <i>in situ</i> recirculating perfusion, and a bone marrow-derived dendritic cell (BMDC) model for allergenicity evaluation. Compared to autoclaving alone, combined pH-shifting and autoclaving reduced allergic symptoms in BALB/c mice, as evidenced by lower serum IgE, mMCPT-1, GM-CSF, HIS, IL-2, IL-4, IL-9, IL-13, and IL-17 levels and higher IgG1, IgG2a, IL-10, IFN-γ, and IFN-α cytokine release. Moreover, lectin continued to affect intestinal permeability and damaged the barrier despite undergoing pH-shifting and autoclaving treatments. Additionally, the uptake of lectin by BMDCs through mannose receptor-mediated endocytosis was diminished, with an increased susceptibility to endolysosomal degradation. The T-cell polarization was consistent with the mouse experiments, where the balance of Th1 and Th2 cells remained in lectin with pH-shifting and autoclaving treatments though the decreased abundance ratios of peptide YKYDSNAHT and increased abundance ratios of peptide ITKGNVETN in endolysosomal degradation. Therefore, the immunogenicity of lectins could be decreased by pH-shifting and autoclaving treatments, offering insights into the development of hypoallergenic legume products.