PMID- 34251800
OWN - NLM
STAT- MEDLINE
DCOM- 20211216
LR  - 20220531
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 69
IP  - 49
DP  - 2021 Dec 15
TI  - Detection of Lectin Protein Allergen of Kidney Beans (Phaseolus vulgaris L.) and 
      Desensitization Food Processing Technology.
PG  - 14723-14741
LID - 10.1021/acs.jafc.1c02801 [doi]
AB  - 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.
FAU - Wang, Yongfei
AU  - Wang Y
AD  - Engineering Research Center of Bio-process of Ministry of Education, School of 
      Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 
      230009, People's Republic of China.
FAU - He, Shudong
AU  - He S
AUID- ORCID: 0000-0002-1155-4928
AD  - Engineering Research Center of Bio-process of Ministry of Education, School of 
      Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 
      230009, People's Republic of China.
FAU - Zhou, Fanlin
AU  - Zhou F
AD  - Engineering Research Center of Bio-process of Ministry of Education, School of 
      Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 
      230009, People's Republic of China.
FAU - Sun, Hanju
AU  - Sun H
AD  - Engineering Research Center of Bio-process of Ministry of Education, School of 
      Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 
      230009, People's Republic of China.
FAU - Cao, Xiaodong
AU  - Cao X
AD  - Engineering Research Center of Bio-process of Ministry of Education, School of 
      Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 
      230009, People's Republic of China.
FAU - Ye, Yongkang
AU  - Ye Y
AD  - Engineering Research Center of Bio-process of Ministry of Education, School of 
      Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 
      230009, People's Republic of China.
FAU - Li, Jing
AU  - Li J
AD  - College of Biological and Environmental Engineering, Hefei University, Hefei, 
      Anhui 230601, People's Republic of China.
LA  - eng
PT  - Journal Article
PT  - Review
DEP - 20210712
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Allergens)
RN  - 0 (Lectins)
SB  - IM
MH  - Allergens/*analysis
MH  - Food Handling
MH  - *Food Hypersensitivity
MH  - Food Technology
MH  - Humans
MH  - Lectins/*analysis
MH  - *Phaseolus
OTO - NOTNLM
OT  - allergen
OT  - desensitization
OT  - detection
OT  - kidney bean
OT  - lectin
EDAT- 2021/07/13 06:00
MHDA- 2021/12/17 06:00
CRDT- 2021/07/12 17:11
PHST- 2021/07/13 06:00 [pubmed]
PHST- 2021/12/17 06:00 [medline]
PHST- 2021/07/12 17:11 [entrez]
AID - 10.1021/acs.jafc.1c02801 [doi]
PST - ppublish
SO  - J Agric Food Chem. 2021 Dec 15;69(49):14723-14741. doi: 10.1021/acs.jafc.1c02801. 
      Epub 2021 Jul 12.