Rr. Ferreira et al., CHARACTERISTICS OF THE HISTAMINE-RELEASE FROM HAMSTER-CHEEK POUCH MAST-CELLS STIMULATED BY LECTINS FROM BRAZILIAN BEANS AND CONCANAVALIN-A, Inflammation research, 45(9), 1996, pp. 442-447
We have characterized the histamine releasing effects of lectins extra
cted from Brazilian beans, in comparison to concanavalin A, in hamster
cheek pouch cell suspensions containing mast cells, The lectins from
Dioclea virgata, Canavalia brasiliensis, and Dioclea rostrata induce h
istamine release in a similar manner to concanavalin A, but appear to
differ in potency and efficacy. The effects depended on the temperatur
e, pH, and metabolic energy; demonstrating the non-cytotoxic nature of
the histamine release. at is suggested that the lectins studied act b
y the same mechanism as concanavalin A (interacting with sugars in the
antibodies bound to the mast cells), since high concentrations of glu
cose inhibit the histamine release. The lectins at high concentrations
quench the histamine release. This suppression is reversed by increas
ing calcium concentration, suggesting that the lectins bind to the cal
cium that is essential for the secretion, thereby confirming and exten
ding our previous data using the lectin from Dioclea virgata in rat pe
ritoneal mast cells.