Impact of pH-Shifting and Autoclaving on the Allergenic\nPotential of Red Kidney Bean (Phaseolus vulgaris L.) Lectins

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