Molecular characterization and allergenicity assessment of Faba bean (Vicia Faba) as protein ingredient

Date

2025-12-01

Author

Cutroneo, Sara
Calcinai, Luisa
Bertazzoli, Teresa
Ozcan, Dilara
Puxeddu, Ilaria
Öztop, Halil Mecit
Tedeschi, Tullia

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Proteins are essential in fighting malnutrition, supporting growth, immune system, and body functions, while providing essential amino acids. A shift towards alternative protein sources can offer a more sustainable way to meet the rising protein demand while addressing issues linked with climate change. In particular, faba bean (F) and hydrogen peroxide bleached faba bean (FB) were treated with alkaline extraction, and the quality as well as the allergenic potential of the extracts was tested. The bleaching pre-treatment was intended to improve the colour of the protein extract and, therefore, to enhance the acceptability. The protein quality was unaffected by the bleaching pre-treatment, as indicated by protein extract quality analyses based on albumins extractability (Kjeldahl, amino acids, and amino acid score). Allergenicity assessment was performed by coupling in silico tools - to determine the potential cross-reactivity of homologue allergens to the identified proteins in the extracts- with in vitro immuno-procedure to validate the predicted immunoreactivity. An in vitro approach was use to validate the potential cross-reactivity of faba bean proteins with allergens from pea (Pis s 1, Pis s 2), soy (Gly m 5, Gly m6), lentil (Len c 1), and peanut (Ara h 1). Legumin B β-chain (22 kDa) consistently exhibited the highest immunoreactivity in all cases. Our findings highlight the importance of protein extraction procedures in developing nutritious and safe protein-based ingredients. Evaluating the allergenic potential of novel protein sources is essential to ensure product safety, particularly regarding possible cross-reactivity with known food/non-food allergens.

Subject Keywords

Allergenicity, Faba bean, Nutritional quality, Plant-based ingredient, Pulse proteins

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105020582345&origin=inward
https://hdl.handle.net/11511/116878

Collections

Department of Food Engineering, Article