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Pi X, Zhu L, Liu J, Zhang B. Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:20225-20240. [PMID: 39254084 DOI: 10.1021/acs.jafc.4c04860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/11/2024]
Abstract
Thermally processed foods are essential in the human diet, and their induced allergic reactions are also very common, seriously affecting human health. This review covers the effects of thermal processing on food allergenicity, involving boiling, water/oil bath heating, roasting, autoclaving, steaming, frying, microwave heating, ohmic heating, infrared heating, and radio frequency heating. It was found that thermal processing decreased the protein electrophoretic band intensity (except for infrared heating and radio frequency heating) responsible for destruction of linear epitopes and changed the protein structure responsible for the masking of linear/conformational epitopes or the destruction of conformational epitopes, thus decreasing food allergenicity. The outcome was related to thermal processing (e.g., temperature, time) and food (e.g., types, pH) condition. Of note, as for conventional thermal processing, it is necessary to control the generation of the advanced glycation end products in roasting/baking and frying, and the increase of structural flexibility in boiling and water/oil bath heating, autoclaving, and steaming must be controlled; otherwise, it might increase food allergenicity. As for novel thermal processing, the temperature nonuniformity of microwave and radio frequency heating, low penetration of infrared heating, and unwanted metal ion production of ohmic heating must be considered; otherwise, it might be the nonuniformity and low effect of allergenicity reduction and safety problems.
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Affiliation(s)
- Xiaowen Pi
- College of Food Science, Southwest University, Chongqing, 400715, P. R. China
- "Modern Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, 400715, P. R. China
| | - LiLin Zhu
- College of Food Science, Southwest University, Chongqing, 400715, P. R. China
| | - Jiayuan Liu
- College of Food Science, Southwest University, Chongqing, 400715, P. R. China
| | - Binjia Zhang
- College of Food Science, Southwest University, Chongqing, 400715, P. R. China
- "Modern Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, 400715, P. R. China
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Lavoignat M, Juhász A, Bose U, Sayd T, Chambon C, Ribeiro M, Igrejas G, Déjean S, Ravel C, Bancel E. Peptidomics analysis of in vitro digested wheat breads: Effect of genotype and environment on protein digestibility and release of celiac disease and wheat allergy related epitopes. Food Chem 2024; 448:139148. [PMID: 38569409 DOI: 10.1016/j.foodchem.2024.139148] [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: 11/13/2023] [Revised: 02/26/2024] [Accepted: 03/24/2024] [Indexed: 04/05/2024]
Abstract
Wheat proteins can trigger immunogenic reactions due to their resistance to digestion and immunostimulatory epitopes. Here, we investigated the peptidomic map of partially digested bread samples and the fingerprint of epitope diversity from 16 wheat genotypes grown in two environmental conditions. Flour protein content and composition were characterized; gastric and jejunal peptides were quantified using LC-MS/MS, and genotypes were classified into high or low bread protein digestibility. Differences in flour protein content and peptide composition distinguish high from low digestibility genotypes in both growing environments. No common peptide signature was found between high- and low-digestible genotypes; however, the celiac or allergen epitopes were noted not to be higher in low-digestible genotypes. Overall, this study established a peptidomic and epitope diversity map of digested wheat bread and provided new insights and correlations between weather conditions, genotypes, digestibility and wheat sensitivities such as celiac disease and wheat allergy.
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Affiliation(s)
- Mélanie Lavoignat
- Université Clermont Auvergne, INRAE, UMR1095 GDEC, F-63000 Clermont-Ferrand, France
| | - Angéla Juhász
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, Edith Cowan University, School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia
| | - Utpal Bose
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, Edith Cowan University, School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia; CSIRO Agriculture and Food, 306 Carmody Rd, St Lucia, QLD 4067, Australia
| | - Thierry Sayd
- INRAE, Plateforme d'Exploration du Métabolisme Composante Protéomique (PFEMcp), F-63122 Saint-Genès Champanelle, France
| | - Christophe Chambon
- INRAE, Plateforme d'Exploration du Métabolisme Composante Protéomique (PFEMcp), F-63122 Saint-Genès Champanelle, France
| | - Miguel Ribeiro
- Chemistry Research Centre-Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Department of Genetics and Biotechnology, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Gilberto Igrejas
- Department of Genetics and Biotechnology, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal; Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 1099-085 Lisboa, Portugal
| | - Sébastien Déjean
- Institut de Mathématiques de Toulouse, UMR5219, Université de Toulouse, CNRS, UPS, F-31062 Toulouse Cedex 9, France
| | - Catherine Ravel
- Université Clermont Auvergne, INRAE, UMR1095 GDEC, F-63000 Clermont-Ferrand, France.
| | - Emmanuelle Bancel
- Université Clermont Auvergne, INRAE, UMR1095 GDEC, F-63000 Clermont-Ferrand, France
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Rajendhran HP, Vaidyanathan VK, Venkatraman S, Karthik P. Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:5053510. [PMID: 38974710 PMCID: PMC11227950 DOI: 10.1155/2024/5053510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 05/17/2024] [Accepted: 05/25/2024] [Indexed: 07/09/2024]
Abstract
This study is aimed at investigating the reutilizing of gluten protein from the wheat processing industry by Bacillus subtilis MTCC 2423 protease to obtain gluten hydrolysates with high added value. Gluten protein hydrolysis using protease achieved a 34.07% degree of hydrolysis with 5% gluten protein, at a hydrolysis time of 2 h for 1000 U/mL at pH 8.0 and temperature of 40°C. Compared to the wheat gluten, the obtained hydrolysates exhibited enhanced functional attributes, including heightened solubility (43%), increased emulsifying activity (93.08 m2/g), and improved radical scavenging properties. Furthermore, these hydrolysates demonstrated enhanced antioxidant potential, as evidenced by elevated ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) of 81.25% and DPPH (2,2-diphenyl-1-picrylhydrazyl) of 56.46% radical scavenging activities and also exhibited a higher α-amylase inhibitory effect of 33.98%. The enhancement in functional characteristics of wheat gluten hydrolysates was observed by Fourier transform infrared spectroscopy. The percentage of free amino acids obtained by protease-mediated hydrolysates increased significantly compared to the unhydrolyzed wheat, which was observed by high-performance liquid chromatography. These findings suggest that wheat gluten hydrolysates hold promising potential as functional and nutritional food ingredients in the food industry, owing to their enhanced functionalities and potential antioxidant and antidiabetic properties.
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Affiliation(s)
- Hari Prasath Rajendhran
- Integrated Bioprocess LaboratoryDepartment of BiotechnologySchool of BioengineeringSRM Institute of Science and Technology, Kattankulathur, Chennai, Tamil Nadu 603203, India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocess LaboratoryDepartment of BiotechnologySchool of BioengineeringSRM Institute of Science and Technology, Kattankulathur, Chennai, Tamil Nadu 603203, India
| | - Swethaa Venkatraman
- Integrated Bioprocess LaboratoryDepartment of BiotechnologySchool of BioengineeringSRM Institute of Science and Technology, Kattankulathur, Chennai, Tamil Nadu 603203, India
| | - Pothiyappan Karthik
- Department of Food TechnologyFaculty of EngineeringKarpagam Academy of Higher Education, Coimbatore 641021, India
- Centre for Food NanotechnologyKarpagam Academy of Higher Education, Coimbatore 641 021, India
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Zvereva EA, Hendrickson OD, Dzantiev BB, Zherdev AV. Comparison of competitive and sandwich immunochromatographic analysis in the authentication of chicken in meat products. Anal Biochem 2024; 689:115484. [PMID: 38382834 DOI: 10.1016/j.ab.2024.115484] [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: 12/29/2023] [Revised: 02/09/2024] [Accepted: 02/18/2024] [Indexed: 02/23/2024]
Abstract
Cheap chicken meat is often used as an undeclared substitute in meat products. In this study, two formats of the immunochromatographic assay (ICA) of immunoglobulins of class Y (IgY) as a biomarker for chicken authentication were developed. In both competitive ICA (cICA) and sandwich ICA (sICA), gold nanoparticles (GNP) were conjugated with anti-species antibodies. A simple procedure of sample preparation, which took only 30 min, was proposed. Test systems demonstrated high sensitivity and rapidity: visual limits of detection of IgY and assay durations were 12/14 ng/mL and 10/15 min for cICA and sICA, respectively. The absence of cross-reactivity with the mammalian species confirmed the high specificity of the test systems. Good applicability of the assays was confirmed for the detection of chicken in raw meat mixtures: as low as 3% and 0.2% (w/w) of chicken could be revealed in beef and pork by cICA and sICA, respectively. The influence of heat processing of meat-based products on immune recognition and, consequently, the analytical performance of the test systems was revealed. It was shown that sICA is preferable for the detection of IgY even in thermally processed meat. The proposed ICAs can be recommended for rapid on-site control of meat products' composition.
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Affiliation(s)
- Elena A Zvereva
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, 119071, Moscow, Russia
| | - Olga D Hendrickson
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, 119071, Moscow, Russia
| | - Boris B Dzantiev
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, 119071, Moscow, Russia
| | - Anatoly V Zherdev
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, 119071, Moscow, Russia.
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Ye L, Zheng W, Li X, Han W, Shen J, Lin Q, Hou L, Liao L, Zeng X. The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance. Foods 2023; 12:4179. [PMID: 38002235 PMCID: PMC10670377 DOI: 10.3390/foods12224179] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 11/16/2023] [Accepted: 11/17/2023] [Indexed: 11/26/2023] Open
Abstract
Wheat is extensively utilized in various processed foods due to unique proteins forming from the gluten network. The gluten network in food undergoes morphological and molecular structural changes during food processing, affecting the final quality and digestibility of the food. The present review introduces the formation of the gluten network and the role of gluten in the key steps of the production of several typical food products such as bread, pasta, and beer. Also, it summarizes the factors that affect the digestibility of gluten, considering that different processing conditions probably affect its structure and properties, contributing to an in-depth understanding of the digestion of gluten by the human body under various circumstances. Nevertheless, consumption of gluten protein may lead to the development of celiac disease (CD). The best way is theoretically proposed to prevent and treat CD by the inducement of oral tolerance, an immune non-response system formed by the interaction of oral food antigens with the intestinal immune system. This review proposes the restoration of oral tolerance in CD patients through adjunctive dietary therapy via gluten-encapsulated/modified dietary polyphenols. It will reduce the dietary restriction of gluten and help patients achieve a comprehensive dietary intake by better understanding the interactions between gluten and food-derived active products like polyphenols.
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Affiliation(s)
- Li Ye
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; (L.Y.); (W.Z.); (X.L.); (W.H.); (J.S.); (Q.L.); (L.H.)
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Wenyu Zheng
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; (L.Y.); (W.Z.); (X.L.); (W.H.); (J.S.); (Q.L.); (L.H.)
- Department of Food Science, Foshan University, Foshan 528000, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xue Li
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; (L.Y.); (W.Z.); (X.L.); (W.H.); (J.S.); (Q.L.); (L.H.)
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Wenmin Han
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; (L.Y.); (W.Z.); (X.L.); (W.H.); (J.S.); (Q.L.); (L.H.)
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Jialing Shen
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; (L.Y.); (W.Z.); (X.L.); (W.H.); (J.S.); (Q.L.); (L.H.)
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Qiuya Lin
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; (L.Y.); (W.Z.); (X.L.); (W.H.); (J.S.); (Q.L.); (L.H.)
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Liyan Hou
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; (L.Y.); (W.Z.); (X.L.); (W.H.); (J.S.); (Q.L.); (L.H.)
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Lan Liao
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; (L.Y.); (W.Z.); (X.L.); (W.H.); (J.S.); (Q.L.); (L.H.)
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Xin’an Zeng
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; (L.Y.); (W.Z.); (X.L.); (W.H.); (J.S.); (Q.L.); (L.H.)
- Department of Food Science, Foshan University, Foshan 528000, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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6
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Melchior S, Moretton M, Alongi M, Calligaris S, Cristina Nicoli M, Anese M. Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins. Food Res Int 2023; 163:112147. [PMID: 36596099 DOI: 10.1016/j.foodres.2022.112147] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 10/29/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
In this study an in vitro static digestion method mimicking the elderly gastrointestinal conditions was designed by adapting the physiological parameters described in the INFOGEST standardized static in vitro digestion protocol, i.e., pH, digestive phase duration, concentrations of enzymes and bile salts, to the aged GI transit. The digestibility of proteins from different sources (pea, rice, wheat, and milk whey) was then assessed. Protein digestive behaviour was monitored after gastric and intestinal phases by BCA assay and SDS-PAGE to assess protein hydrolysis both from a quantitative and a qualitative point of view. Digested samples were also analysed for physical characteristics in terms of particle size and zeta potential. Data acquired under elderly gastrointestinal conditions were compared to those obtained by using the INFOGEST protocol designed to study adult digestion. Results clearly showed that the elderly gastrointestinal conditions deeply affected proteolysis leading to a general reduction of protein digestibility in comparison to the adult model. The proteolysis extent depended on the protein source with whey and rice proteins showing about 20% reduction using the model mimicking the elderly gut, followed by pea (about 10% reduction) and wheat (about 4% reduction) proteins. The knowledge of protein digestibility under elderly gastrointestinal conditions generated in this study could be useful in the attempt to develop age-tailored products.
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Affiliation(s)
- Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Martina Moretton
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Maria Cristina Nicoli
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
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Freitas D, Gómez-Mascaraque LG, Brodkorb A. Digestion of protein and toxic gluten peptides in wheat bread, pasta and cereal and the effect of a supplemental enzyme mix. Front Nutr 2022; 9:986272. [PMID: 36159476 PMCID: PMC9493084 DOI: 10.3389/fnut.2022.986272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 08/10/2022] [Indexed: 11/17/2022] Open
Abstract
There has been an increasing interest in the relationship between wheat digestibility and potential toxicity to the host. However, there is a lack of understanding about temporal profile of digestion of wheat proteins from different food matrices under physiologically relevant conditions. In this study, digestion of three wheat-based foods (bread, pasta and cereal) was conducted based on the INFOGEST semi-dynamic protocol in the absence and presence of a commercial supplemental enzyme preparation (a Glutalytic® based supplement, which will be marketed as Elevase®). Protein hydrolysis (OPA- ortho-phthalaldehyde - assay), molecular weight distribution (SEC-HPLC) and potential toxicity (R5 antibody-based competitive ELISA), were assessed. Our results demonstrated that under normal conditions, the complexity of the food influenced the temporal profile of protein hydrolysis and gluten breakdown throughout simulated gastric and intestinal digestion. However, treatment with the enzyme supplement significantly and acutely increased protein hydrolysis and gluten degradation in the gastric stage, and this enhanced digestion was maintained into the intestinal environment. These findings highlight the limitations of temporal gastric proteolysis and gluten degradation under normal conditions to different food types. They also show that supplemental enzyme mixes can effectively accelerate the breakdown of protein and hydrolysis of toxic gliadin fractions from the early stages of gastric digestion, thereby reducing intestinal exposure and potentially limiting the sensitization of the host.
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Zhu X, Zhao XH, Zhang Q, Zhang N, Soladoye OP, Aluko RE, Zhang Y, Fu Y. How does a celiac iceberg really float? The relationship between celiac disease and gluten. Crit Rev Food Sci Nutr 2022; 63:9233-9261. [PMID: 35435771 DOI: 10.1080/10408398.2022.2064811] [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] [Indexed: 11/03/2022]
Abstract
Celiac disease (CD) is an autoimmune intestinal disease caused by intolerance of genetically susceptible individuals after intake of gluten-containing grains (including wheat, barley, etc.) and their products. Currently, CD, with "iceberg" characteristics, affects a large population and is distributed over a wide range of individuals. This present review summarizes the latest research progress on the relationship between CD and gluten. Furthermore, the structure and function of gluten peptides related to CD, gluten detection methods, the effects of processing on gluten and gluten-free diets are emphatically reviewed. In addition, the current limitations in CD research are also discussed. The present work facilitates a comprehensive understanding of CD as well as gluten, which can provide a theoretical reference for future research.
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Affiliation(s)
- Xiaoxue Zhu
- College of Food Science, Southwest University, Chongqing, China
- National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing, China
| | - Xin-Huai Zhao
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, P. R. China
| | - Qiang Zhang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, P. R. China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Olugbenga P Soladoye
- Agriculture and Agri-Food Canada, Government of Canada, Lacombe Research and Development Centre, Lacombe, Alberta, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
- National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
- National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing, China
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Ogilvie O, Roberts S, Sutton K, Gerrard J, Larsen N, Domigan L. The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread. Food Chem 2021; 359:129841. [PMID: 33940468 DOI: 10.1016/j.foodchem.2021.129841] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 03/23/2021] [Accepted: 04/11/2021] [Indexed: 10/21/2022]
Abstract
Modern high-speed mechanical dough development (MDD) alters the gluten macropolymer's (GMP) structure. Changes to both the protein and food matrix structure can influence protein digestibility and immunogenicity. This study investigated the relationship between protein structural changes imparted by MDD and gluten's digestibility plus celiac reactivity. Dough was prepared at three mixing speeds (63 rpm, 120 rpm and 200 rpm) to different degrees of development (between 10 and 180% wh.kg-1). Protein structural changes were characterised by confocal microscopy, free thiol determination and protein extractability assays. MDD altered the structure of gluten within bread, changing the protein's surface area and macrostructure. Breads were digested using the INFOGEST in vitro protocol. Gluten's antigenicity and digestibility were monitored using ELISA and mass spectrometry, by monitoring the concentration of six immunogenic peptides causative of celiac disease. The structural changes imparted by mixing did not affect bread's digestibility or celiac reactivity.
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Affiliation(s)
- Olivia Ogilvie
- School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
| | - Sarah Roberts
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
| | - Kevin Sutton
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
| | - Juliet Gerrard
- School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Nigel Larsen
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand
| | - Laura Domigan
- School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Department of Chemical and Materials Engineering University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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10
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The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility. Food Res Int 2021; 140:109988. [DOI: 10.1016/j.foodres.2020.109988] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 12/08/2020] [Accepted: 12/09/2020] [Indexed: 12/20/2022]
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11
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Tyl C, Marti A, Ismail BP. Changes in protein structural characteristics upon processing of gluten-free millet pasta. Food Chem 2020; 327:127052. [DOI: 10.1016/j.foodchem.2020.127052] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 05/04/2020] [Accepted: 05/11/2020] [Indexed: 01/31/2023]
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12
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Wang Y, Li X, Wu S, Dong L, Hu Y, Wang J, Zhang Y, Wang S. Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice. Nutrients 2020; 12:E2844. [PMID: 32957487 PMCID: PMC7551842 DOI: 10.3390/nu12092844] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Revised: 09/12/2020] [Accepted: 09/15/2020] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still unclear. METHODS This research evaluated the effect of MGO on the immune response against glutenin in a mouse model. The resulting variations in conformation and corresponding digestibility of glutenin were determined. The immune response and gut microflora variation in mice were analyzed following administering of glutenin and MGO-glutenin. RESULTS The results of the study showed that MGO-glutenin induced a lower immune response than native glutenin. Cytokine analysis showed that MGO-glutenin regulated mouse immune response by inducing Treg differentiation. MGO decoration changed the structure and digestibility of glutenin. In addition, MGO-glutenin contributes to the maintenance of the beneficial gut microflora. CONCLUSION MGO decoration of glutenin during heat processing could alleviate the resulting allergic reaction in mice. Decoration with MGO appears to contribute to the aggregation of glutenin, potentially masking surface epitopes and abating sensitization. Furthermore, Bacteroides induced regulatory T-cell (Treg) differentiation, which may contribute to inhibition of the Th2 immune response and stimulation of immune tolerance.
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Affiliation(s)
- Yaya Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
| | - Xiang Li
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
| | - Sihao Wu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
| | - Yaozhong Hu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
| | - Junping Wang
- College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China;
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
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13
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Reynaud Y, Lopez M, Riaublanc A, Souchon I, Dupont D. Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion. Food Res Int 2020; 134:109204. [PMID: 32517931 DOI: 10.1016/j.foodres.2020.109204] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 03/20/2020] [Accepted: 03/27/2020] [Indexed: 12/13/2022]
Abstract
The digestion of plant protein is highly dependent on multiple factors, with two of the most important being the protein source and the food matrix. The present study investigated the effects of these two factors on the digestion of seitan (a wheat-based food), tofu, soya juice, and a homemade emulsion of soy oil and water that was stabilised with pea protein. The four plant matrices and their respective protein isolates/concentrates (wheat gluten, soya protein, pea protein) were subjected to in vitro static digestion following the INFOGEST consensus protocol. We monitored the release of α-amino groups during digestion. We found that food matrix had a strong influence on protein digestion: soya juice was more hydrolysed than fresh tofu (51.1% versus 33.1%; P = 0.0087), but fresh tofu was more hydrolysed than soya protein isolate (33.1% versus 17.9%; P < 0.0001). Likewise, the pea-protein emulsion was better hydrolysed than the pea-protein isolate (P = 0.0033). Differences were also detected between the two solid foods investigated here: a higher degree of hydrolysis was found for tofu compared to seitan (33.1% versus 11.8%), which was perhaps a function of the presence of numerous dense protein aggregates in the latter but not the former. Furthermore, freeze-drying more than doubled the final degree of hydrolysis of seitan (P < 0.0001), but had no effect on tofu (P = 1.0000). Confocal microscopy revealed that protein networks in freeze-dried seitan were strongly altered with respect to the fresh product; instead, protein networks in freeze-dried and fresh tofu were largely similar. Finally, we found that the protease:protein ratio had a strong effect on the kinetics of proteolysis: a 3.7-fold increase in the concentration of the soya protein isolate with respect to that of the soya juice decreased the final degree of hydrolysis from 50.3 to 17.9% (P = 0.0988).
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Affiliation(s)
- Yohan Reynaud
- IMPROVE SAS, F-80480 Dury, France; STLO, INRA, AGROCAMPUS OUEST, F-35042 Rennes, France.
| | | | | | - Isabelle Souchon
- GMPA, INRA, AgroParisTech, Université Paris Saclay, F-78850 Thiverval-Grignon, France.
| | - Didier Dupont
- STLO, INRA, AGROCAMPUS OUEST, F-35042 Rennes, France.
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14
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Joye I. Protein Digestibility of Cereal Products. Foods 2019; 8:E199. [PMID: 31181787 PMCID: PMC6617089 DOI: 10.3390/foods8060199] [Citation(s) in RCA: 137] [Impact Index Per Article: 27.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 06/01/2019] [Accepted: 06/03/2019] [Indexed: 12/26/2022] Open
Abstract
Protein digestibility is currently a hot research topic and is of big interest to the food industry. Different scoring methods have been developed to describe protein quality. Cereal protein scores are typically low due to a suboptimal amino acid profile and low protein digestibility. Protein digestibility is a result of both external and internal factors. Examples of external factors are physical inaccessibility due to entrapment in e.g., intact cell structures and the presence of antinutritional factors. The main internal factors are the amino acid sequence of the proteins and protein folding and crosslinking. Processing of food is generally designed to increase the overall digestibility through affecting these external and internal factors. However, with proteins, processing may eventually also lead to a decrease in digestibility. In this review, protein digestion and digestibility are discussed with emphasis on the proteins of (pseudo)cereals.
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Affiliation(s)
- Iris Joye
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
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15
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Structural and antigenic properties of thermally treated gluten proteins. Food Chem 2018; 267:43-51. [DOI: 10.1016/j.foodchem.2017.03.018] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 02/28/2017] [Accepted: 03/04/2017] [Indexed: 01/25/2023]
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16
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Brzozowski B. Impact of food processing and simulated gastrointestinal digestion on gliadin immunoreactivity in rolls. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3363-3375. [PMID: 29277903 DOI: 10.1002/jsfa.8847] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 12/13/2017] [Accepted: 12/15/2017] [Indexed: 05/26/2023]
Abstract
BACKGROUND The enzymatic modification of wheat proteins during dough fermentation and its digestion as supported by peptidases of microbiological origin can result in the degradation of important peptides in the pathogenesis of coeliac disease. However, baking bread and the high temperature associated with this could change the physicochemical and immunological properties of proteins. Thermal changes in the spatial structure of proteins and their hydrolysis can lead to a masking or degrading of immunoreactive peptides. RESULTS The addition of prolyl endopeptidase (PEP), comprising peptidases isolated from Lactobacillus acidophilus 5e2 (LA) or transglutaminase (TG) in the course of fermentation, decreases its immunoreactivity by 83.9%, 51.9% and 18.5%, respectively. An analysis of the fractional composition of gliadins revealed that γ- and ω-gliadins are the proteins most susceptible to enzymatic modification. Hydrolysis of wheat storage proteins with PEP and LA reduces the content of αβ-, γ- and ω-gliadins by 13.7%, 60.2% and 41.9% for PEP and by 22.1%, 43.5% and 36.9% for LA, respectively. Cross-linking of proteins with TG or their hydrolysis by PEP and LA peptidases during the process of forming wheat dough, followed by digesting bread samples with PEP and LA peptidases, decreases the immunoreactivity of bread hydrolysates from 2.4% to 0.02%. The content of peptide detected in polypeptide sequences is 263.4 ± 3.3, 30.9 ± 1.5 and 7.9 ± 0.4 mg kg-1 in samples of hydrolysates of bread digested with PEP, as produced from dough modified by TG, PEP and LA, respectively. CONCLUSION Enzymatic pre-modification of proteins during the process of dough fermentation decreases their immunoreactive potential, such that fewer peptides recognised by R5 antibodies are released during the digestion process from the bread matrix. Immunoreactive peptides are degraded more effectively when digestive enzymes are supported by the addition of PEP. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Bartosz Brzozowski
- Department of Food Biotechnology, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
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17
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Cañete M, Mora L, Toldrá F. Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham. Food Chem 2017; 229:710-715. [DOI: 10.1016/j.foodchem.2017.02.134] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2017] [Revised: 02/17/2017] [Accepted: 02/27/2017] [Indexed: 11/30/2022]
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18
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Rahaman T, Vasiljevic T, Ramchandran L. Digestibility and antigenicity of β-lactoglobulin as affected by heat, pH and applied shear. Food Chem 2017; 217:517-523. [DOI: 10.1016/j.foodchem.2016.08.129] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 08/30/2016] [Accepted: 08/31/2016] [Indexed: 01/18/2023]
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