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Narciso JO, Gulzar S, Soliva-Fortuny R, Martín-Belloso O. Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients. Foods 2024; 13:2180. [PMID: 39063264 PMCID: PMC11276117 DOI: 10.3390/foods13142180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 07/02/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
Allergies towards gluten and legumes (such as, soybean, peanut, and faba bean) are a global issue and, occasionally, can be fatal. At the same time, an increasing number of households are shifting to plant protein ingredients from these sources, which application and consumption are limited by said food allergies. Children, the elderly, and people with immune diseases are particularly at risk when consuming these plant proteins. Finding ways to reduce or eliminate the allergenicity of gluten, soybean, peanut, and faba bean is becoming crucial. While thermal and pH treatments are often not sufficient, chemical processes such as glycation, polyphenol conjugation, and polysaccharide complexation, as well as controlled biochemical approaches, such as fermentation and enzyme catalysis, are more successful. Non-thermal treatments such as microwave, high pressure, and ultrasonication can be used prior to further chemical and/or biochemical processing. This paper presents an up-to-date review of promising chemical, biochemical, and non-thermal physical treatments that can be used in the food industry to reduce or eliminate food allergenicity.
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Affiliation(s)
- Joan Oñate Narciso
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Saqib Gulzar
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Robert Soliva-Fortuny
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
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Liu S, Zhao D, Sun L, Ye X, Cao J, Li H, Liu X. Investigation into the fabrication of plant-based simulant connective tissue utilizing algae polysaccharide-derived hydrogel. Int J Biol Macromol 2024; 273:133126. [PMID: 38876243 DOI: 10.1016/j.ijbiomac.2024.133126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 05/10/2024] [Accepted: 06/11/2024] [Indexed: 06/16/2024]
Abstract
Connective tissue is an important component of meat products that provides support to animal muscles. Hydrogels are considered a promising alternative to connective tissues and simulate actual products by adjusting the gel texture and mouthfeel. This study used soybean protein isolate (SPI), corn starch (CS), konjac glucomannan (KGM), and seaweed powder (SP) as raw materials to examine the effect of different added SP and KGM concentrations on the gel texture. The G' of the gel increased five-fold when the SP and KGM concentration was increased from 1 % to 3 %. The results of mechanical property tests showed that with the addition of SP, the gel hardness increased from 316.00 g to 1827.23 g and the tensile strength increased from 0.027 MPa to 0.089 MPa. Sensory evaluation showed that the samples with 2 % SP and KGM presented the highest overall acceptability score and the most significant similarity to real connective tissue. The connective tissue simulants exhibited excellent water-holding capacity (>90 %), significantly increasing their juiciness. SEM indicated that 2 % KGM addition improved gel network structure stability. The results demonstrate the potential of seaweed polysaccharide-derived hydrogels as connective tissue mimics. This provides a new strategy for the preparation of high mechanical strength hydrogels and lays the foundation for structural diversification of plant-based meat.
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Affiliation(s)
- Shuqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Di Zhao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Luyao Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Xinnan Ye
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Jinnuo Cao
- Zhiwei (Handan) Health Food Technology Co., Ltd, Handan, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
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Feng S, Guo Y, Liu F, Li Z, Chen K, Handa A, Zhang Y. The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Investigation of differences in allergenicity of protein from different soybean cultivars through LC/MS-MS. Int J Biol Macromol 2022; 220:1221-1230. [PMID: 36041578 DOI: 10.1016/j.ijbiomac.2022.08.154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/05/2022] [Accepted: 08/23/2022] [Indexed: 11/21/2022]
Abstract
Soybean allergy is a health-threatening issue and identifying raw soybeans with low allergenicity is important for producing hypoallergenic soybean products. Soybean allergy is mainly triggered by soybean proteins. In this study, the protein profiles, allergen compositions, and epitopes in protein from different soybean cultivars (R1, R2 and R3) were evaluated by SDS-PAGE and LC/MS-MS, and their allergenicity was assessed by indirect ELISA and Western blot analysis using the serum IgE of patients allergic to soybeans. The lowest allergenicity was observed in R3, probably resulting from the low concentration of Gly m 4-Gly m 6. The allergenicity of soybeans is affected by multiple allergens rather than a single allergen. Venn diagram, PCA, heatmap, and peptide map analyses have shown the differences in protein and peptide profiles among soybean proteins from different soybean cultivars. Epitope analysis further demonstrated that low contents of dominant epitopes in Gly m 4 and Gly m 5 contributed to low allergenicity in R3, although R3 contained high contents of no-dominant epitopes.
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Huang L, Ren Y, Li H, Zhang Q, Wang Y, Cao J, Liu X. Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations. Front Nutr 2022; 9:843832. [PMID: 35356728 PMCID: PMC8959708 DOI: 10.3389/fnut.2022.843832] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Accepted: 02/10/2022] [Indexed: 12/01/2022] Open
Abstract
In this study, soybean protein isolate (SPI) and coconut oil were emulsified and konjac flour was added to prepare the protein/polysaccharide composite emulsion gel. The SPI/polysaccharide compound fat substitute was obtained by vacuuming. The effects of protein and konjac flour addition on the gel system of the mixed emulsion were explored. Sensory evaluation experiments showed that the overall acceptability of fat substitutes added with 1% SPI was higher. With the increase of protein and konjac content, the juiciness of the samples decreased gradually. The increase of konjac content reduced the brightness of compound fat substitutes, and the yellowness of compound fat substitute increases significantly with the increase of protein content. The rheological results showed that the G′ and loss modulus (G″) increased with the increase of protein and konjac content, forming a rigid elastic gel matrix, which provided a basis for the preparation of fat substitutes. Texture profile analysis (TPA) results showed that the springiness of all samples was similar to the natural fat after 20 min of heating. With the increase of protein and konjac content, the hardness of the samples increased gradually. The results of oral tribology showed that the friction coefficients of all samples were very small. The friction behavior of the samples with SPI content of 1% was similar to that of natural fat, which could better simulate the swallowing feeling and lubricity of natural fat. To sum up, the appearance of solid fat substitutes prepared with SPI and konjac flour is similar to pork fat. They show ideal functional characteristics in mechanical properties and oral tribology. Among them, the fat substitute with the protein content of 1% and konjac content of 4% is the most popular among consumers.
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Affiliation(s)
- Lu Huang
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yuqing Ren
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
- *Correspondence: He Li
| | - Qibo Zhang
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, Sydney, NSW, Australia
- Yong Wang
| | - Jinnuo Cao
- Plant Meat (Hangzhou) Health Technology Limited Company, Hangzhou, China
| | - Xinqi Liu
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China
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Pi X, Sun Y, Fu G, Wu Z, Cheng J. Effect of processing on soybean allergens and their allergenicity. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Karbasi M, Askari G. Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100184] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 2021; 10:foods10020376. [PMID: 33572281 PMCID: PMC7915956 DOI: 10.3390/foods10020376] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 12/19/2022] Open
Abstract
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.
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Karbasi M, Sánchez-Ferrer A, Adamcik J, Askari G, Madadlou A, Mezzenga R. Covalent β-lactoglobulin-maltodextrin amyloid fibril conjugate prepared by the Maillard reaction. Food Chem 2020; 342:128388. [PMID: 33172603 DOI: 10.1016/j.foodchem.2020.128388] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 09/21/2020] [Accepted: 10/10/2020] [Indexed: 01/10/2023]
Abstract
The surface modification of β-lactoglobulin amyloid fibrils (AFs) was investigated by performing the Maillard reaction with the free anomeric carbon of the maltodextrin in water at pH 9.0 and 90 °C. The bonding of maltodextrin to fibrils was confirmed by determining the free amino group content and the presence of final products from the Maillard reaction. The secondary structure of AFs was preserved as observed by circular dichroism analysis. Atomic force microscopy evidenced that prolonged heat treatment caused hydrolysis of the attached polysaccharide and consequently lowered the height of the fibrils from 8.0 nm (after 1 h) to 6.0 nm (after 24 h), which led to the reduction of hydrophilicity of resulting conjugate. Increasing the reaction time, however, resulted in the improvement of colloidal stability and decrease in turbidity ascribed to the increment of glycation degree, as well as, a decrease in the isoelectric point of the protein-based supramolecular object.
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Affiliation(s)
- Mehri Karbasi
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran; Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland.
| | | | - Jozef Adamcik
- Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland
| | - Gholamreza Askari
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
| | - Ashkan Madadlou
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, the Netherlands
| | - Raffaele Mezzenga
- Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland; Department of Materials, ETH Zurich, Zurich, Switzerland.
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Xi J, He M. Location of destroyed antigenic sites of Gly m Bd 60 K after three processing technologies. Food Res Int 2020; 134:109199. [PMID: 32517911 DOI: 10.1016/j.foodres.2020.109199] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 03/23/2020] [Accepted: 03/26/2020] [Indexed: 01/24/2023]
Abstract
Gly m Bd 60 K, which is the α subunit of β-conglycinin, is a major soybean (Glycine max) allergen. We used high hydrostatic pressure (HHP), thermal techniques, and glycation to treat β-conglycinin, which can effectively reduce the antigenicity of β-conglycinin. β-conglycinin was used to immunize New Zealand rabbits, and the antiserum had a titer > 1: 1 × 105 and an IC50 of 2.254 μg/mL. β-conglycinin was subjected to HHP, thermal techniques, and glycation and mixed with rabbit antiserum against β-conglycinin to obtain the site-specific antiserum. The overlapping gene fragments of Gly m Bd 60 K were amplified by polymerase chain reaction (PCR), then cloned into a T7 phage vector and packaged in vitro, the recombinant T7 phages were constructed. Indirect ELISA (iELISA) was used to locate the destroyed antigenic sites and, after three rounds of segment expression and identification, the C2-1 and C2-2 fragments were identified as destroyed antigenic sites of Gly m Bd 60 K. Allergenicity analysis showed that the C2-1 and C2-2 fragments reacted with allergic patients' serum, which indicated that the destroyed sites were allergic sites.
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Affiliation(s)
- Jun Xi
- School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China.
| | - MengXue He
- School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
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Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03570-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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12
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Bu G, Li T, Zhu T, Xi G. Identification of the linear immunodominant epitopes in the β subunit of β-conglycinin and preparation of epitope antibodies. Int J Biol Macromol 2020; 154:724-731. [PMID: 32198043 DOI: 10.1016/j.ijbiomac.2020.03.159] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 03/16/2020] [Accepted: 03/16/2020] [Indexed: 11/29/2022]
Abstract
β-conglycinin is one of the major allergens in soybean protein. The purpose of this study was to predict and to identify the major linear epitopes of the β subunit of β-conglycinin. Potential linear epitopes were predicted and confirmed by three immunoinformatics tools combined with the Immune Epitope Database (IEDB). Ten potential epitope peptides were synthesized by Fmoc (9-fluorenylmethoxycarbonyl) solid phase peptide synthesis and were validated by the indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) using sera from soybean allergic patients. Polyclonal antibodies, which were prepared by immunizing rabbits with synthesized peptides, were used to confirm their binding ability with β-conglycinin through western blot and dot blot assays. The results showed that 10 peptides were screened as the main epitopes for the β subunit of β-conglycinin. All 10 peptides (P1-P10) presented IgG binding activity, and P2 and P6 were also validated as IgE binding peptides. Moreover, the results of dot blot showed that P5 and P8 might be located inside the protein molecule. Western blot indicated that most of polyclonal antibodies were bound effectively to the β subunit of β-conglycinin. In addition, few polyclonal antibodies exhibited an immune cross-reaction with the α and α' subunits.
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Affiliation(s)
- Guanhao Bu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Tanghao Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Tingwei Zhu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Guanpeng Xi
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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Effects of high hydrostatic pressure combined with heat treatment on the antigenicity and conformation of β-conglycinin. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03472-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Wang C, Li L, Zhang Q, Raheem D, Qin W, Wu D, Hu B, Yang W, Dong H, Vasanthan T, Zhang Q. Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02417-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel. Polymers (Basel) 2019; 11:polym11121997. [PMID: 31816852 PMCID: PMC6960500 DOI: 10.3390/polym11121997] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/27/2019] [Accepted: 11/28/2019] [Indexed: 01/29/2023] Open
Abstract
The effect of soybean soluble polysaccharide (SSPS) on the formation of glucono-δ-lactone (GDL)-induced soybean protein isolate (SPI) gel was investigated. Electrophoretic analysis showed the SSPS did not change the electrophoretic behavior of SPI during the formation of SPI gel. However, infrared analysis indicated the β-sheet content increased, and the contents of random coil and α-helix decreased in both cooked SPI and SPI gel. The SSPS and SPI might conjugate via the Maillard reaction according to the results of grafting degree, color change, and infrared analyses. The main interactions during the formation of SPI gel changed from non-covalent to electrostatic interaction after adding SSPS. Sulfhydryl group content also increased in both cooked SPI and SPI gel. The water-holding capacity and gel strength of SPI gel decreased as the SSPS concentration increased. Larger aggregate holes were observed in the microstructure of SPI gel at higher SSPS concentration. Thus, SSPS could covalently conjugate with SPI and influence the formation of hydrogen bonds, disulfide bonds, and electrostatic interaction among SPI molecules to eventually form a loose gel network.
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Setiowati AD, Rwigamba A, Van der Meeren P. The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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17
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Guo Y, Lv J, Zhang Y, Zhao Y, Bai B, Liu L. Inhibitory activity of pigments in tomato on AGEs of food simulation system in accelerated storage condition. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14155] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yingqi Guo
- The College of Food Science Shenyang Agricultural University Shenyang China
| | - Jia Lv
- The College of Food Science Shenyang Agricultural University Shenyang China
| | - Ying Zhang
- The College of Food Science Shenyang Agricultural University Shenyang China
| | - Yingbo Zhao
- The College of Food Science Shenyang Agricultural University Shenyang China
| | - Bing Bai
- The College of Food Science Shenyang Agricultural University Shenyang China
| | - Ling Liu
- The College of Food Science Shenyang Agricultural University Shenyang China
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18
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Surface decoration of whey protein microgels through the Maillard conjugation with maltodextrin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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19
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Yuan F, Ahmed I, Lv L, Li Z, Li Z, Lin H, Lin H, Zhao J, Tian S, Ma J. Impacts of glycation and transglutaminase-catalyzed glycosylation with glucosamine on the conformational structure and allergenicity of bovine β-lactoglobulin. Food Funct 2018; 9:3944-3955. [PMID: 29974110 DOI: 10.1039/c8fo00909k] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
β-Lactoglobulin (β-LG) is recognized as the major milk allergen. In this study, the effects of transglutaminase (TGase) and glucosamine (GlcN)-catalyzed glycosylation and glycation on the conformational structure and allergenicity of β-LG were investigated. The formations of cross-linked peptides were demonstrated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and GlcN-conjugated modification was identified using matrix-assisted laser desorption ionization-time of flight-mass spectrometry (MALDI-TOF-MS). Structural analysis revealed that glycosylation and glycation of β-LG induced unfolding of the primary protein structure followed by a loss of the secondary structure. As revealed by circular dichroism (CD) spectroscopy, glycosylated β-LG exhibited the highest increase in the β-sheets from 32.6% to 40.4% (25 °C) and 44.2% (37 °C), and the percentage of α-helices decreased from 17.7% to 14.4% (25 °C) and 12.3% (37 °C), respectively. The tertiary and quaternary structures of β-LG also changed significantly during glycosylation and glycation, along with reduced free amino groups and variation in surface hydrophobicity. Immunoblotting and indirect enzyme-linked immuno sorbent assay (ELISA) analyses demonstrated that the lowest IgG- and IgE-binding capacities of β-LG were obtained following glycosylation at 37 °C, which were 52.7% and 56.3% lower than that of the native protein, respectively. The reduction in the antigenicity and potential allergenicity of glycosylated β-LG was more pronounced compared to TGase treated- and glycated β-LG, which correlated well with the structural changes. These results suggest that TGase-catalyzed glycosylation has more potential compared to glycation for mitigating the allergenic potential of milk products.
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Affiliation(s)
- Fangzhou Yuan
- State Key laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai 200436, China
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Chen G, Madl RL, Smith JS. Cereal bran extracts inhibit the formation of advanced glycation endproducts in a bovine serum albumin/glucose model. Cereal Chem 2018. [DOI: 10.1002/cche.10070] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Gengjun Chen
- Department of Grain Science & Industry; Kansas State University; Manhattan Kansas
| | - Ronald L. Madl
- Department of Grain Science & Industry; Kansas State University; Manhattan Kansas
| | - J. Scott Smith
- Food Science Institute; Kansas State University; Manhattan Kansas
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Biscola V, de Olmos AR, Choiset Y, Rabesona H, Garro MS, Mozzi F, Chobert JM, Drouet M, Haertlé T, Franco BDGM. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S). Benef Microbes 2017; 8:635-643. [PMID: 28726509 DOI: 10.3920/bm2016.0171] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Food allergies represent a serious problem affecting human health and soy proteins rank among the most allergenic proteins from food origin. The proteolytic enzymes produced by lactic acid bacteria (LAB) can hydrolyse the major allergens present in soybean, reducing their immunoreactivity. Many studies have reported the ability of LAB to ferment soy-based products; while the majority of them focus on the improvement of the sensory characteristics and functionality of soy proteins, a lack of information about the role of lactic fermentation in the reduction of immunoreactivity of these proteins exists. The aim of the present study was to evaluate the capability of the proteolytic strain Enterococcus faecalis VB43 to hydrolyse the main allergenic proteins present in soymilk and to determine the immunoreactivity of the obtained hydrolysates. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) results of fermented soymilk demonstrated complete hydrolysis of the β-subunit from β-conglycinin and the acidic polypeptide from glycinin. Reversed phase high performance liquid chromatography (RP-HPLC) analysis of the peptides released after hydrolysis revealed the appearance of new peptides and the disappearance of non-hydrolysed proteins, indicating extensive hydrolysis of the substrate. Results from competitive enzyme-linked immunosorbent assay (ELISA) tests clearly indicated a reduction in the immunoreactivity (more than one logarithmic unit) in the fermented sample as compared to the non-fermented control. Our results suggest that the soymilk fermented by E. faecalis VB43 may induce lower allergic responses in sensitive individuals. The strain E. faecalis VB43 may be considered as an excellent candidate to efficiently reduce the immunoreactivity of soymilk proteins.
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Affiliation(s)
- V Biscola
- 1 Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, 580 Professor Lineu Prestes 13 B, Sao Paulo, SP 05508-000, Brazil
- 3 Protein Functions and Interactions Research Team, UR 1268 Biopolymères Interactions Assemblages, INRA, BP 71627, 44316 Nantes Cedex 3, France
| | - A Rodriguez de Olmos
- 2 Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina
- 3 Protein Functions and Interactions Research Team, UR 1268 Biopolymères Interactions Assemblages, INRA, BP 71627, 44316 Nantes Cedex 3, France
| | - Y Choiset
- 3 Protein Functions and Interactions Research Team, UR 1268 Biopolymères Interactions Assemblages, INRA, BP 71627, 44316 Nantes Cedex 3, France
| | - H Rabesona
- 3 Protein Functions and Interactions Research Team, UR 1268 Biopolymères Interactions Assemblages, INRA, BP 71627, 44316 Nantes Cedex 3, France
| | - M S Garro
- 2 Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina
| | - F Mozzi
- 2 Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina
| | - J-M Chobert
- 3 Protein Functions and Interactions Research Team, UR 1268 Biopolymères Interactions Assemblages, INRA, BP 71627, 44316 Nantes Cedex 3, France
| | - M Drouet
- 4 Unité Allergologie Générale et Pneumologie, CHU d'Angers, 4 Rue Larrey, 49933 Angers Cedex 9, France
| | - T Haertlé
- 3 Protein Functions and Interactions Research Team, UR 1268 Biopolymères Interactions Assemblages, INRA, BP 71627, 44316 Nantes Cedex 3, France
- 5 Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, ul. Wołyńska 33, 60-637 Poznan, Poland
- 6 Institute of Biochemistry and Biophysics, University of Tehran, Enghelab Square, Tehran, Iran
| | - B D G M Franco
- 1 Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, 580 Professor Lineu Prestes 13 B, Sao Paulo, SP 05508-000, Brazil
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22
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Gupta RK, Gupta K, Sharma A, Das M, Ansari IA, Dwivedi PD. Maillard reaction in food allergy: Pros and cons. Crit Rev Food Sci Nutr 2017; 58:208-226. [PMID: 26980434 DOI: 10.1080/10408398.2016.1152949] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Food allergens have a notable potential to induce various health concerns in susceptible individuals. The majority of allergenic foods are usually subjected to thermal processing prior to their consumption. However, during thermal processing and long storage of foods, Maillard reaction (MR) often takes place. The MR is a non-enzymatic glycation reaction between the carbonyl group of reducing sugars and compounds having free amino groups. MR may sometimes be beneficial by damaging epitope of allergens and reducing allergenic potential, while exacerbation in allergic reactions may also occur due to changes in the motifs of epitopes or neoallergen generation. Apart from these modulations, non-enzymatic glycation can also modify the food protein(s) with various type of advance glycation end products (AGEs) such as Nϵ-(carboxymethyl-)lysine (CML), pentosidine, pyrraline, and methylglyoxal-H1 derived from MR. These Maillard products may act as immunogen by inducing the activation and proliferation of various immune cells. Literature is available to understand pathogenesis of glycation in the context of various diseases but there is hardly any review that can provide a thorough insight on the impact of glycation in food allergy. Therefore, present review explores the pathogenesis with special reference to food allergy caused by non-enzymatic glycation as well as AGEs.
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Affiliation(s)
- Rinkesh Kumar Gupta
- a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India.,b Department of Biosciences , Integral University , Lucknow , India
| | - Kriti Gupta
- a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India
| | - Akanksha Sharma
- a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India.,c Academy of Scientific and Innovative Research (AcSIR), CSIR-IITR Capmus , Lucknow , India
| | - Mukul Das
- a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India
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23
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Bu G, Zhu T, Chen F. The structural properties and antigenicity of soybean glycinin by glycation with xylose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2256-2262. [PMID: 27620509 DOI: 10.1002/jsfa.8036] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2016] [Revised: 08/26/2016] [Accepted: 09/08/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Soybean glycinin is considered a major allergenic protein, and glycation is widely used to reduce the allergenic potential of present allergens. Glycation of soybean glycinin with xylose at 55 °C for different lengths of time was investigated. The extent of Maillard reaction was reflected through the content changing of free amino groups, color analysis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Alteration in the structural properties of glycinin was characterized by Fourier transform infrared spectroscopy, and antigenicity was evaluated by indirect competitive enzyme-linked immunosorbent assay. RESULTS The changes in the color of glycinin-xylose samples and the reduction of free amino group content in proteins indicated that the Maillard reaction occurred. The degree of glycation increased in glycated samples with the increase in reaction time. Glycation induced the changes in the secondary structure of glycinin and the ordered structure of proteins increased during the glycation reaction. The antigenicity of glycinin was reduced with the increase in reaction time. After glycation for 12 h, the antigenicity of glycinin declined about 18% compared with native glycinin. CONCLUSION The application of glycation may be an efficient method to reduce the antigenicity of soybean glycinin. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Guanhao Bu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Tingwei Zhu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
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24
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Yuan F, Lv L, Li Z, Mi N, Chen H, Lin H. Effect of transglutaminase-catalyzed glycosylation on the allergenicity and conformational structure of shrimp (Metapenaeus ensis) tropomyosin. Food Chem 2017; 219:215-222. [DOI: 10.1016/j.foodchem.2016.09.139] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Revised: 08/12/2016] [Accepted: 09/21/2016] [Indexed: 11/28/2022]
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25
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Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.025] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Gupta RK, Gupta K, Sharma A, Das M, Ansari IA, Dwivedi PD. Health Risks and Benefits of Chickpea (Cicer arietinum) Consumption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6-22. [PMID: 27779388 DOI: 10.1021/acs.jafc.6b02629] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Chickpeas (CPs) are one of the most commonly consumed legumes, especially in the Mediterranean area as well as in the Western world. Being one of the most nutritional elements of the human diet, CP toxicity and allergy have raised health concerns. CPs may contain various antinutritional compounds, including protease inhibitors, phytic acid, lectins, oligosaccharides, and some phenolic compounds that may impair the utilization of the nutrients by people. Also, high consumption rates of CPs have enhanced the allergic problems in sensitive individuals as they contain many allergens. On the other hand, beneficial health aspects of CP consumption have received attention from researchers recently. Phytic acid, lectins, sterols, saponins, dietary fibers, resistant starch, oligosaccharides, unsaturated fatty acids, amylase inhibitors, and certain bioactive compounds such as carotenoids and isoflavones have shown the capability of lowering the clinical complications associated with various human diseases. The aim of this paper is to unravel the health risks as well as health-promoting aspects of CP consumption and to try to fill the gaps that currently exist. The present review also focuses on various prevention strategies to avoid health risks of CP consumption using simple but promising ways.
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Affiliation(s)
- Rinkesh Kumar Gupta
- Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research (CSIR-IITR) , Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India
- Department of Biosciences, Integral University , Kursi Road, Lucknow 226 026, India
| | - Kriti Gupta
- Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research (CSIR-IITR) , Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India
| | - Akanksha Sharma
- Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research (CSIR-IITR) , Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR) , CSIR-IITR Campus, Lucknow 226 001, India
| | - Mukul Das
- Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research (CSIR-IITR) , Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India
| | - Irfan Ahmad Ansari
- Department of Biosciences, Integral University , Kursi Road, Lucknow 226 026, India
| | - Premendra D Dwivedi
- Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research (CSIR-IITR) , Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India
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27
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Han K, Yao Y, Dong S, Jin S, Xiao H, Wu H, Zeng M. Chemical characterization of the glycated myofibrillar proteins from grass carp (Ctenopharyngodon idella) and their impacts on the human gut microbiota in vitro fermentation. Food Funct 2017; 8:1184-1194. [DOI: 10.1039/c6fo01632d] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Glycation greatly increased the anti-digestibility of myofibrillar proteins derived from grass carp, and affected the production of SCFAs and the microbial community structures inin vitrofecal fermentation.
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Affiliation(s)
- Kaining Han
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Ye Yao
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Shiyuan Dong
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
- Department of Food Science
| | - Sun Jin
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
- School of Food Science and Technology
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Haohao Wu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Mingyong Zeng
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
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28
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Zhang L, Chen F, Zhang P, Lai S, Yang H. Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1820-0] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Bu G, Zhang N, Chen F. The influence of glycosylation on the antigenicity, allergenicity, and structural properties of 11S-lactose conjugates. Food Res Int 2015; 76:511-517. [DOI: 10.1016/j.foodres.2015.08.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2015] [Revised: 07/23/2015] [Accepted: 08/01/2015] [Indexed: 11/24/2022]
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