151
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Gauche C, Tomazi T, Barreto P, Ogliari P, Bordignon-Luiz M. Physical properties of yoghurt manufactured with milk whey and transglutaminase. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.05.023] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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152
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Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2007.11.012] [Citation(s) in RCA: 117] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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153
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Abbasi A, Eslamian M, Heyd D, Rousseau D. Controlled Release of DSBP from Genipin-Crosslinked Gelatin Thin Films. Pharm Dev Technol 2008; 13:549-57. [DOI: 10.1080/10837450802309679] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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154
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Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0976-x] [Citation(s) in RCA: 117] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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155
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Abstract
To examine the potential application of microbial transglutaminase (MTG) on semolina dough properties and quality of raw and cooked spaghetti, the effects of various MTG addition levels on the solubility of proteins, SDS-PAGE pattern of semolina dough proteins, and textural and structural properties of raw and cooked spaghetti were investigated using semolina from a high-protein good variety (MACS 1967) and a low-protein poor variety (PDW 274) durum wheat. To increase the concentration of lysyl residues and possibly enhance the extent of cross-linking of protein matrix by MTG, a commercial soy protein isolate (SPI) was added at a level of 3% (w/w) in combination with MTG, and its effect on semolina dough properties and spaghetti quality was investigated. The addition of MTG significantly decreased the solubility of semolina dough proteins. SDS-PAGE results showed that with increasing levels of MTG, a progressive decrease in the intensity of the bands corresponding to molecular weight of around 66 kDa was observed. Protein cross-linking reaction catalyzed by MTG resulted in changes in dough properties, dry spaghetti quality, cooking quality characteristics, and microstructure of cooked spaghetti. However, the quality improvements were more evident in spaghetti from the poor variety PDW 274 than from the good variety MACS 1967. The results also showed the ability of MTG in the formation of heterologous polymers between SPI and durum wheat proteins to improve the quality of spaghetti samples.
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Affiliation(s)
- M Aalami
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IR Iran.
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156
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Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein. Meat Sci 2008; 80:535-44. [DOI: 10.1016/j.meatsci.2008.02.005] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2007] [Revised: 02/05/2008] [Accepted: 02/06/2008] [Indexed: 11/22/2022]
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157
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Sokullu E, Baş D, Boyacı İH, Öner Z, Karahan AG, Çakır İ, Çakmakçı ML. Determination of Transglutaminase Activity Using Fluorescence Spectrophotometer. FOOD BIOTECHNOL 2008. [DOI: 10.1080/08905430802265775] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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158
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159
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160
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Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.07.011] [Citation(s) in RCA: 178] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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161
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Herrero A, Cambero M, Ordóñez J, de la Hoz L, Carmona P. Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics. Food Chem 2008; 109:25-32. [DOI: 10.1016/j.foodchem.2007.12.003] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2007] [Revised: 11/07/2007] [Accepted: 12/04/2007] [Indexed: 10/22/2022]
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162
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Oner Z, Karahan A, Aydemir S, Aloglu HS. Effect of Transglutaminase on Physicochemical Properties of Set-style Yogurt. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701286346] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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163
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Steffolani ME, Pérez GT, Ribotta PD, Puppo MC, León AE. Effect of Transglutaminase on Properties of Glutenin Macropolymer and Dough Rheology. Cereal Chem 2008. [DOI: 10.1094/cchem-85-1-0039] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. Eugenia Steffolani
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET CC 509, 5000, Córdoba, Argentina
| | - Gabriela T. Pérez
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET CC 509, 5000, Córdoba, Argentina
| | - Pablo D. Ribotta
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET CC 509, 5000, Córdoba, Argentina
- Unidad Ceprocor, Agencia Córdoba Ciencia SE, 5164, Santa María de Punilla, Córdoba
| | - M. Cecilia Puppo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CONICET, UNLP), calle 47 y 116, CC 553, La Plata (1900), Argentina
| | - Alberto Edel León
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET CC 509, 5000, Córdoba, Argentina
- Unidad Ceprocor, Agencia Córdoba Ciencia SE, 5164, Santa María de Punilla, Córdoba
- Corresponding author. Phone: +54 351 4334105. Fax: +54 351 4334116. E-mail:
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164
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Gharst G, Clare D, Davis J, Sanders T. The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions. J Food Sci 2007; 72:C369-75. [DOI: 10.1111/j.1750-3841.2007.00442.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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165
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Lorenzen PC. Effects of varying time/temperature-conditions of pre-heating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.12.001] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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166
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Myllärinen P, Buchert J, Autio K. Effect of transglutaminase on rheological properties and microstructure of chemically acidified sodium caseinate gels. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2005.10.031] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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167
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Caballero P, Gómez M, Rosell C. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.10.007] [Citation(s) in RCA: 109] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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168
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Schäfer C, Zacherl C, Engel KH, Neidhart S, Carle R. Comparative study of gelation and cross-link formation during enzymatic texturisation of leguminous proteins. INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2007.01.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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169
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Carvajal-Vallejos PK, Campos A, Fuentes-Prior P, Villalobos E, Almeida AM, Barberà E, Torné JM, Santos M. Purification and in vitro refolding of maize chloroplast transglutaminase over-expressed in Escherichia coli. Biotechnol Lett 2007; 29:1255-62. [PMID: 17479223 DOI: 10.1007/s10529-007-9377-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2007] [Revised: 03/20/2007] [Accepted: 03/20/2007] [Indexed: 11/26/2022]
Abstract
In contrast to mammalian transglutaminases (TGs), plant members of the superfamily are poorly characterized. In order to produce pure and active TG for its functional and structural studies, variants of maize chloroplast transglutaminase (TGZ, Patent WWO03102128) were sub-cloned into a pET28 vector and overexpressed in Escherichia coli BL21 (DE3) cells. The recombinant proteins were present mainly as insoluble inclusion bodies. The TGZ4p variant with four B-type repeats (M(r) approximately 55 kDa), was affinity purified from urea-solubilized inclusion bodies. TGZ4p was refolded by rapid dilution in a Ca(2+)- and guanidine-containing buffer. Active TGZ4p shows the general catalytic characteristics described for other TGs.
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Affiliation(s)
- Patricia K Carvajal-Vallejos
- Grup de Química Biològica i Biotecnologia, Institut Químic de Sarrià - Universitat Ramon Llull, Via Augusta 390, 08017, Barcelona, Spain
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170
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Partschefeld C, Richter S, Schwarzenbolz U, Henle T. Modification of β-lactoglobulin by microbial transglutaminase under high hydrostatic pressure: Localization of reactive glutamine residues. Biotechnol J 2007; 2:462-8. [PMID: 17373648 DOI: 10.1002/biot.200600226] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Microbial transglutaminase (mTG) mediated modification of bovine beta-lactoglobulin (bLG) at ambient and high hydrostatic pressure was investigated in order to characterize preferred sites of the crosslinking reaction by identifying reactive glutamine residues. bLG was labeled with triglycine (GGG) by incubation with mTG at ambient pressure or at 400 MPa, respectively, and was subjected to an enzymatic digestion with trypsin. The resulting peptides were separated and those containing glutamine residues modified with GGG were unambiguously identified using RP-HPLC with ESI-TOF-MS. For bLG treated with mTG at ambient pressure for 1 h at 40 degrees C, no labeling was observed, thus confirming that the native protein is no substrate for mTG. After incubation of the protein with mTG at 400 MPa for 1 h at 40 degrees C, four out of nine glutamine residues, namely at positions 5, 13, 35, and 59 were identified as accessible for the mTG catalyzed reaction, indicating partial unfolding of bLG under pressure and exposure of previously unaccesible glutamine residues. Thus, only a limited number of glutamine residues were substrates for mTG, which points to a pronounced substrate specificity of mTG toward individual glutamine residues within a protein.
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171
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Partschefeld C, Schwarzenbolz U, Richter S, Henle T. Crosslinking of casein by microbial transglutaminase and its resulting influence on the stability of micelle structure. Biotechnol J 2007; 2:456-61. [PMID: 17309046 DOI: 10.1002/biot.200600232] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The influence of enzymatic crosslinking by microbial transglutaminase (mTG) on the stability of casein micelles of ultrahigh temperature (UHT)-treated milk in the presence of EDTA (0-0.45 mM) or ethanol (0-74 vol%) as well as under high hydrostatic pressures up to 400 MPa was investigated. Disintegration of micelles and changes in micelle size were monitored by the measurement of turbidity as well as by dynamic light scattering. The results show that the incubation of UHTtreated milk with mTG resulted in an improved micelle stability toward disintegration on addition of EDTA, ethanol, or pressure treatment. Intramicellar formed isopetides significantly enhanced the stability of casein micelles. It is supposed that net-like crosslinks are formed within the external region of the micelles and they adopt the stabilizing role of colloidal calcium phosphate within the micelles, thus making the micelles less contestable for disrupting influences.
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172
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JAROS DORIS, HEIDIG CORA, ROHM HARALD. ENZYMATIC MODIFICATION THROUGH MICROBIAL TRANSGLUTAMINASE ENHANCES THE VISCOSITY OF STIRRED YOGURT. J Texture Stud 2007. [DOI: 10.1111/j.1745-4603.2007.00093.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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173
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Takács K, Gelencsér É, Kovács ET. Effect of transglutaminase on the quality of wheat-based pasta products. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0604-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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174
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Manski J, van der Goot A, Boom R. Influence of shear during enzymatic gelation of caseinate–water and caseinate–water–fat systems. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.02.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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175
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YAMAZAKI K, NARUTO Y, NAKAMURA H, TAKAHASHI K. Improving the Breaking Properties and Oil Absorption of Breadcrumbs by Microbial Transglutaminase. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2007. [DOI: 10.3136/fstr.13.28] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | | | - Koji TAKAHASHI
- Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology
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176
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Trespalacios P, Pla R. Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.058] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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177
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Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.07.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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178
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van Wijk A, Siebum A, Schoevaart R, Kieboom T. Enzymatically oxidized lactose and derivatives thereof as potential protein cross-linkers. Carbohydr Res 2006; 341:2921-6. [PMID: 17056020 DOI: 10.1016/j.carres.2006.10.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2006] [Revised: 09/16/2006] [Accepted: 10/03/2006] [Indexed: 10/24/2022]
Abstract
The enzyme galactose oxidase [EC 1.1.3.9] was applied to convert lactose, lactylamine and lactobionic acid into their corresponding 6'-aldehyde compounds. The potential protein cross-linking ability of these oxidized lactose and derivatives thereof was investigated using n-butylamine as the model compound. First, oxidized lactose gave double Maillard reaction products that were stable under mild alkaline conditions. Second, reductive amination of lactose followed by enzymatic oxidation gave cross-links that were stable under both neutral and alkaline conditions. Third, stable cross-links were obtained through enzymatic oxidation and amidation of lactobionic acid.
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Affiliation(s)
- Arjan van Wijk
- Leiden Institute of Chemistry, Leiden University, PO Box 9502, 2300 RA Leiden, The Netherlands.
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179
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van Ree R, Vieths S, Poulsen LK. Allergen-specific IgE testing in the diagnosis of food allergy and the event of a positive match in the bioinformatics search. Mol Nutr Food Res 2006; 50:645-54. [PMID: 16764014 DOI: 10.1002/mnfr.200500268] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Current documents on risk assessment of genetically modified foods recommend including IgE-binding tests on sera from allergic patients. However, there is no generally accepted recommendation on technical aspects of the testing procedures or on the interpretation of the results, despite that fact that both false positive and false-negative results may be caused by variability of the test procedures. The present article discusses the state-of-the-art of serological test procedures for qualitative and quantitative determination of specific IgE and interpretation of test results. It is emphasized that the use of sera from clinically well-characterized subjects is of high importance. In the case of a positive test result, the biological activity of the detected IgE antibodies, i. e., the potential to trigger mediator release from basophils or mast cells in an allergen-specific manner, should be taken into account. However, present data also indicate that validation of such mediator release tests is required, both in terms of experimental protocols and with respect to correlation of the test results with the clinical situation. Further studies are also required to prove the usefulness of targeted serum screening, i. e., the testing of gene products from organisms not known to be allergenic with sera from subjects allergic to related species.
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180
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Farnsworth J, Li J, Hendricks G, Guo M. Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Rumin Res 2006. [DOI: 10.1016/j.smallrumres.2005.05.036] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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181
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Dube M, Schäfer C, Neidhart S, Carle R. Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0401-2] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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182
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Beltrán-Lugo AI, Maeda-Martínez AN, Pacheco-Aguilar R, Nolasco-Soria HG, Ocaño-Higuera VM. Physical, Textural, and Microstructural Properties of Restructured Adductor Muscles of 2 Scallop Species Using 2 Cold-binding Systems. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb07094.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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183
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Fan J, Saito M, Yanyan Z, Szesze T, Wang L, Tatusmi E, Li L. Gel-forming Ability and Radical-scavenging Activity of Soy Protein Hydrolysate Treated with Transglutaminase. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb09027.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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184
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JAROS DORIS, PARTSCHEFELD CLAUDIA, HENLE THOMAS, ROHM HARALD. TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS. J Texture Stud 2006. [DOI: 10.1111/j.1745-4603.2006.00042.x] [Citation(s) in RCA: 147] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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185
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Peter Heldt-Hansen H. Macromolecular Interactions in Enzyme Applications for Food Products. FOOD SCIENCE AND TECHNOLOGY 2005. [DOI: 10.1201/9781420028133.ch11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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186
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Amundson C, Tarté R. Protein Interactions in Muscle Foods. FOOD SCIENCE AND TECHNOLOGY 2005. [DOI: 10.1201/9781420028133.ch7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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187
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Lantto R, Puolanne E, Kalkkinen N, Buchert J, Autio K. Enzyme-aided modification of chicken-breast myofibril proteins: effect of laccase and transglutaminase on gelation and thermal stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:9231-7. [PMID: 16277427 DOI: 10.1021/jf051602a] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The effect of laccase and transglutaminase (TG) on cross-linking, gelation, and thermal stability of salt-soluble chicken-breast myofibril proteins was investigated at pH 6. Both enzymes modified the protein pattern detected by SDS-PAGE. Identification of proteins by peptide mass mapping showed that myosin heavy chain (MHC) and troponin T were the most affected proteins. These proteins faded or disappeared as a function of the incubation time with both enzymes on SDS-PAGE. The molecular weight of actin was not, however, affected by either enzyme. The effects that the enzymes had on the gel formation of chicken-breast myofibrils were studied in 0.35 and 0.60 M NaCl solutions at 3% protein content and a constant temperature of 40 degrees C by using a small deformation viscoelastic measurement. TG substantially increased the storage modulus (G') of 3% protein in 0.35 M NaCl. Without the enzymes, gelation was insignificant in 0.35 M NaCl. The increased solubility of the proteins at 0.60 M NaCl intensified gelation with TG. G' increased 32 and 64% at dosages of 10 and 100 nkat of TG, respectively. Also, laccase increased G' of the gel in 0.60 M salt concentration. However, a high laccase dosage decreased the magnitude of G' below the control level. Differential scanning calorimetric (DSC) measurements indicated slightly reduced myosin heat stability after TG pretreatment and increased actin heat stability with both enzymes. Maximum transition temperatures did not alter with either enzyme.
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Affiliation(s)
- R Lantto
- VTT Biotechnology, Post Office Box 1500, 02044 VTT, Finland.
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188
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Kütemeyer C, Froeck M, Werlein HD, Watkinson B. The influence of salts and temperature on enzymatic activity of microbial transglutaminase. Food Control 2005. [DOI: 10.1016/j.foodcont.2004.06.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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189
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Collar C, Bollaín C, Angioloni A. Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.10.047] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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190
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Anema SG, Lauber S, Lee SK, Henle T, Klostermeyer H. Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.12.001] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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191
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Rodriguez-Nogales JM. Enzymatic cross-linking of ewe's milk proteins by transglutaminase. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0041-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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192
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Caballero P, Bonet A, Rosell C, Gómez M. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour. J Cereal Sci 2005. [DOI: 10.1016/j.jcs.2004.12.006] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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193
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Bonet A, Caballero PA, Gómez M, Rosell CM. Microbial Transglutaminase as a Tool to Restore the Functionality of Gluten from Insect-Damaged Wheat. Cereal Chem 2005. [DOI: 10.1094/cc-82-0425] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. Bonet
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100-8 Burjassot, Valencia, Spain
| | - P. A. Caballero
- Area de Tecnología de Alimentos, Universidad de Valladolid, Avda de Madrid, 44. 10, 34004-Palencia, Spain
| | - M. Gómez
- Area de Tecnología de Alimentos, Universidad de Valladolid, Avda de Madrid, 44. 10, 34004-Palencia, Spain
| | - C. M. Rosell
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100-8 Burjassot, Valencia, Spain
- Corresponding author. Phone: 34-96-390-0022. Fax: 34-96-363-6301-24. E-mail:
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194
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Poulsen LK. Allergy assessment of foods or ingredients derived from biotechnology, gene-modified organisms, or novel foods. Mol Nutr Food Res 2005; 48:413-23. [PMID: 15508176 DOI: 10.1002/mnfr.200400029] [Citation(s) in RCA: 193] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The introduction of novel proteins into foods carries a risk of eliciting allergic reactions in individuals sensitive to the introduced protein and a risk of sensitizing susceptible individuals. No single predictive test exists to perform a hazard assessment in relation to allergenic properties of newly expressed proteins in gene-modified organisms (GMOs). Instead, performance of a weighted risk analysis based on the decision tree approach has been suggested. The individual steps of this analysis comprise sequence homology to known allergens, specific or targeted serum screens for immunoglobulin E (IgE) cross-reactions to known allergens, digestability studies of the proteins in simulated gastric and/or intestinal fluids, and animal studies. These steps are discussed and five examples of risk evaluation of GMOs or novel foods are presented. These include ice-structuring protein derived from fish, microbial transglutaminase, GMO-soybeans, amylase and the Nangai nut.
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Affiliation(s)
- Lars K Poulsen
- Laboratory of Medical Allergology, Allergy Clinic, National University Hospital, Copenhagen, Denmark.
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195
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Pedersen MH, Hansen TK, Sten E, Seguro K, Ohtsuka T, Morita A, Bindslev-Jensen C, Poulsen LK. Evaluation of the potential allergenicity of the enzyme microbial transglutaminase using the 2001 FAO/WHO Decision Tree. Mol Nutr Food Res 2005; 48:434-40. [PMID: 15508178 DOI: 10.1002/mnfr.200400014] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
All novel proteins must be assessed for their potential allergenicity before they are introduced into the food market. One method to achieve this is the 2001 FAO/WHO Decision Tree recommended for evaluation of proteins from genetically modified organisms (GMOs). It was the aim of this study to investigate the allergenicity of microbial transglutaminase (m-TG) from Streptoverticillium mobaraense. Amino acid sequence similarity to known allergens, pepsin resistance, and detection of protein binding to specific serum immunoglobulin E (IgE) (RAST) have been evaluated as recommended by the decision tree. Allergenicity in the source material was thought unlikely, since no IgE-mediated allergy to any bacteria has been reported. m-TG is fully degraded after 5 min of pepsin treatment. A database search showed that the enzyme has no homology with known allergens, down to a match of six contiguous amino acids, which meets the requirements of the decision tree. However, there is a match at the five contiguous amino acid level to the major codfish allergen Gad c1. The potential cross reactivity between m-TG and Gad c1 was investigated in RAST using sera from 25 documented cod-allergic patients and an extract of raw codfish. No binding between patient IgE and m-TG was observed. It can be concluded that no safety concerns with regard to the allergenic potential of m-TG were identified.
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Affiliation(s)
- Mona H Pedersen
- Laboratory of Medical Allergology, Allergy Clinic, National University Hospital, Copenhagen, Denmark
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196
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Schäfer C, Schott M, Brandl F, Neidhart S, Carle R. Identification and quantification of epsilon-(gamma-glutamyl)lysine in digests of enzymatically cross-linked leguminous proteins by high-performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-ESI-MS). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:2830-7. [PMID: 15826026 DOI: 10.1021/jf048190a] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A rapid and convenient method for the precise quantification of epsilon-(gamma-glutamyl)lysine isopeptide in lyophilized proteolytic digests of cross-linked plant protein samples was developed. The isopeptide was baseline-separated from three other isomers containing lysyl and glutamyl residues by reverse-phase high-performance liquid chromatography after exhaustive proteolytic digestion of the samples cross-linked by a microbial transglutaminase (MTG). Highly selective detection was performed by electrospray mass spectrometry in MS/MS mode. Demonstrating the applicability of the suggested analytical procedure, enzymatic cross-linking of protein isolates from soy [Glycine max (L.) Merr.], pea [Pisum sativum L.], and the sweet lupin species Lupinus albus L. and Lupinus angustifolius L. was investigated after incubation with 0.01 g of MTG/100 g of protein for 0-240 min at 40 degrees C. The liquid chromatography-mass spectrometry (LC-MS) method was successfully applied to monitor the kinetics of epsilon-(gamma-glutamyl)lysine isopeptide formation. Since the calculated initial levels of epsilon-(gamma-glutamyl)lysine in the genuine leguminous protein isolates were between 40 and 77 micromol/100 g, an isopeptide detection limit of 0.5 microg/mL, corresponding to approximately 50 micromol/100 g of protein, was shown to suffice for quantifying the cross-linking rate enzymatically induced by MTG. Concentrations of epsilon-(gamma-glutamyl)lysine in the texturized proteins ranged from 100 to 500 micromol/100 g of protein.
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Affiliation(s)
- Christian Schäfer
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Strasse 35, 85354 Freising, Germany
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197
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Schoevaart R, Siebum A, van Rantwijk F, Sheldon R, Kieboom T. Glutaraldehyde Cross-link Analogues from Carbohydrates. STARCH-STARKE 2005. [DOI: 10.1002/star.200400357] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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198
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Collar C, Bollaín C. Impact of microbial transglutaminase on the staling behaviour of enzyme-supplemented pan breads. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-1162-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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199
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Gujral HS, Rosell CM. Functionality of rice flour modified with a microbial transglutaminase. J Cereal Sci 2004. [DOI: 10.1016/j.jcs.2003.10.004] [Citation(s) in RCA: 180] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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200
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Bauer N, Koehler P, Wieser H, Schieberle P. Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. II. Rheological Properties. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.6.787] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nicole Bauer
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany
| | - Peter Koehler
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany
| | - Herbert Wieser
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany
| | - Peter Schieberle
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany
- Corresponding author. E-mail:
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