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Cruz-Huerta E, Fernández-Tomé S, Arques MC, Amigo L, Recio I, Clemente A, Hernández-Ledesma B. The protective role of the Bowman-Birk protease inhibitor in soybean lunasin digestion: the effect of released peptides on colon cancer growth. Food Funct 2015; 6:2626-35. [PMID: 26132418 DOI: 10.1039/c5fo00454c] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Lunasin is a naturally-occurring peptide demonstrating chemopreventive, antioxidant and anti-inflammatory properties. To exhibit these activities, orally ingested lunasin needs to survive proteolytic attack of digestive enzymes to reach target tissues in active form/s. Preliminary studies suggested the protective role of protease inhibitors, such as the Bowman-Birk inhibitor and Kunitz-trypsin inhibitor, against lunasin's digestion by both pepsin and pancreatin. This work describes in depth the behaviour of lunasin under conditions simulating the transit through the gastrointestinal tract in the absence or presence of soybean Bowman-Birk isoinhibitor 1 (IBB1) in both active and inactive states. By liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS), the remaining lunasin at the end of gastric and gastro-duodenal phases was quantified. Protection against the action of pepsin was independent of the amount of IBB1 present in the analyzed samples, whereas an IBB1 dose-dependent protective effect against trypsin and chymotrypsin was observed. Peptides released from lunasin and inactive IBB1 were identified by MS/MS. The remaining lunasin and IBB1 as well as their derived peptides could be responsible for the anti-proliferative activity against colon cancer cells observed for the digests obtained at the end of simulated gastrointestinal digestion.
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Affiliation(s)
- Elvia Cruz-Huerta
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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Gianfrani C, Camarca A, Mazzarella G, Di Stasio L, Giardullo N, Ferranti P, Picariello G, Rotondi Aufiero V, Picascia S, Troncone R, Pogna N, Auricchio S, Mamone G. Extensive in vitro gastrointestinal digestion markedly reduces the immune-toxicity of Triticum monococcum wheat: implication for celiac disease. Mol Nutr Food Res 2015; 59:1844-54. [PMID: 26016626 DOI: 10.1002/mnfr.201500126] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2015] [Revised: 04/22/2015] [Accepted: 04/29/2015] [Indexed: 02/06/2023]
Abstract
SCOPE The ancient diploid Triticum monococcum is of special interest as a candidate low-toxic wheat species for celiac disease patients. Here, we investigated how an in vitro gastro-intestinal digestion, affected the immune toxic properties of gliadin from diploid compared to hexaploid wheat. METHODS AND RESULTS Gliadins from Triticum monococcum, and Triticum aestivum cultivars were digested using either a partial proteolysis with pepsin-chymotrypsin, or an extensive degradation that used gastrointestinal enzymes including the brush border membrane enzymes. The immune stimulatory properties of the digested samples were investigated on T-cell lines and jejunal biopsies from celiac disease patients. The T-cell response profile to the Triticum monococcum gliadin was comparable to that obtained with Triticum aestivum gliadin after the partial pepsin-chymotrypsin digestion. In contrast, the extensive gastrointestinal hydrolysis drastically reduced the immune stimulatory properties of Triticum monococcum gliadin. MS-based analysis showed that several Triticum monococcum peptides, including known T-cell epitopes, were degraded during the gastrointestinal treatment, whereas many of Triticum aestivum gliadin survived the gastrointestinal digestion. CONCLUSION The pattern of Triticum monococcum gliadin proteins is sufficiently different from those of common hexaploid wheat to determine a lower toxicity in celiac disease patients following in vitro simulation of human digestion.
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Affiliation(s)
- Carmen Gianfrani
- Institute of Food Sciences, CNR, Avellino, Italy.,Institute of Biochemistry Protein, CNR, Napoli, Italy
| | | | | | | | - Nicola Giardullo
- Gastroenterology Department, S. G. Moscati Hospital, Avellino, Italy
| | - Pasquale Ferranti
- Institute of Food Sciences, CNR, Avellino, Italy.,Department of Agricultural, University "Federico II" Napoli, Italy
| | | | | | | | - Riccardo Troncone
- Department of Translational Medical Science and E.L.F.I.D, University "Federico II" Napoli, Italy
| | - Norberto Pogna
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Roma, Italy
| | - Salvatore Auricchio
- Department of Translational Medical Science and E.L.F.I.D, University "Federico II" Napoli, Italy
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Mamone G, Nitride C, Picariello G, Addeo F, Ferranti P, Mackie A. Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2660-2667. [PMID: 25682706 DOI: 10.1021/jf505461x] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples.
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Affiliation(s)
- Gianfranco Mamone
- †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, via Roma 64, 83100 Avellino, Italy
| | - Chiara Nitride
- ‡Dipartimento di Agraria, Università Federico II, via Università 100, 80055 Portici, Napoli, Italy
| | - Gianluca Picariello
- †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, via Roma 64, 83100 Avellino, Italy
| | - Francesco Addeo
- †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, via Roma 64, 83100 Avellino, Italy
- ‡Dipartimento di Agraria, Università Federico II, via Università 100, 80055 Portici, Napoli, Italy
| | - Pasquale Ferranti
- †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, via Roma 64, 83100 Avellino, Italy
- ‡Dipartimento di Agraria, Università Federico II, via Università 100, 80055 Portici, Napoli, Italy
| | - Alan Mackie
- §Institute of Food Research, Norwich Research Park, Norwich, Norfolk NR4 7UA, United Kingdom
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Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2014.09.005] [Citation(s) in RCA: 310] [Impact Index Per Article: 34.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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On the trail of milk bioactive peptides in human and animal intestinal tracts during digestion: A review. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0210-0] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Samperi R, Capriotti AL, Cavaliere C, Colapicchioni V, Chiozzi RZ, Laganà A. Food Proteins and Peptides. ADVANCED MASS SPECTROMETRY FOR FOOD SAFETY AND QUALITY 2015. [DOI: 10.1016/b978-0-444-63340-8.00006-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Monaci L, Pilolli R, De Angelis E, Mamone G. Mass Spectrometry in Food Allergen Research. ADVANCED MASS SPECTROMETRY FOR FOOD SAFETY AND QUALITY 2015. [DOI: 10.1016/b978-0-444-63340-8.00007-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Cunsolo V, Muccilli V, Saletti R, Foti S. Mass spectrometry in food proteomics: a tutorial. JOURNAL OF MASS SPECTROMETRY : JMS 2014; 49:768-784. [PMID: 25230173 DOI: 10.1002/jms.3374] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2014] [Revised: 04/10/2014] [Accepted: 04/11/2014] [Indexed: 06/03/2023]
Abstract
In the last decades, the continuous and rapid evolution of proteomic approaches has provided an efficient platform for the characterization of food-derived proteins. Particularly, the impressive increasing in performance and versatility of the MS instrumentation has contributed to the development of new analytical strategies for proteins, evidencing how MS arguably represents an indispensable tool in food proteomics. Investigation of protein composition in foodstuffs is helpful for understanding the relationship between the protein content and the nutritional and technological properties of foods, the production of methods for food traceability, the assessment of food quality and safety, including the detection of allergens and microbial contaminants in foods, or even the characterization of genetically modified products. Given the high variety of the food-derived proteins and considering their differences in chemical and physical properties, a single proteomic strategy for all purposes does not exist. Rather, proteomic approaches need to be adapted to each analytical problem, and development of new strategies is necessary in order to obtain always the best results. In this tutorial, the most relevant aspects of MS-based methodologies in food proteomics will be examined, and their advantages and drawbacks will be discussed.
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Affiliation(s)
- Vincenzo Cunsolo
- Department of Chemical Sciences, University of Catania, Viale A. Doria, 6, I-95125, Catania, Italy
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