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Wu H, Chen B, Wu Y, Gao J, Li X, Tong P, Wu Y, Meng X, Chen H. New Perspectives on Food Matrix Modulation of Food Allergies: Immunomodulation and Component Interactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13181-13196. [PMID: 37646334 DOI: 10.1021/acs.jafc.3c03192] [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: 09/01/2023]
Abstract
Food allergy is a multifactorial interplay process influenced not only by the structure and function of the allergen itself but also by other components of the food matrix. For food, before it is thoroughly digested and absorbed, numerous factors make the food matrix constantly change. This will also lead to changes in the chemistry, biochemical composition, and structure of the various components in the matrix, resulting in multifaceted effects on food allergies. In this review, we reveal the relationship between the food matrix and food allergies and outline the immune role of the components in the food matrix, while highlighting the ways and pathways in which the components in the food matrix interact and their impact on food allergies. The in-depth study of the food matrix will essentially explore the mechanism of food allergies and bring about new ideas and breakthroughs for the prevention and treatment of food allergies.
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Affiliation(s)
- Huan Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Bihua Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Yuhong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Jinyan Gao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Yong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Xuanyi Meng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
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Nye-Wood MG, Byrne K, Stockwell S, Juhász A, Bose U, Colgrave ML. Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content. Foods 2023; 12:3252. [PMID: 37685187 PMCID: PMC10486350 DOI: 10.3390/foods12173252] [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: 08/09/2023] [Revised: 08/19/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Gluten content labels inform food choice and people practicing a gluten-free diet rely upon them to avoid illness. The regulations differ between jurisdictions, especially concerning fermented foodstuffs such as beer. Gluten abundance is typically measured using ELISAs, which have come into question when testing fermented or hydrolysed foodstuffs such as beer. Mass spectrometry can be used to directly identify gluten peptides and reveal false negatives recorded by ELISA. In this survey of gluten in control and gluten-free beers, gluten protein fragments that contain known immunogenic epitopes were detected using liquid chromatography-mass spectrometry in multiple beers that claim to be gluten-free and have sufficiently low gluten content, as measured by ELISA, to qualify as being gluten-free in some jurisdictions. In fact, several purportedly gluten-free beers showed equivalent or higher hordein content than some of the untreated, control beers. The shortcomings of ELISAs for beer gluten testing are summarised, the mismatch between ELISA and mass spectrometry results are explored, and the suitability of existing regulations as they pertain to the gluten content in fermented foods in different jurisdictions are discussed.
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Affiliation(s)
- Mitchell G. Nye-Wood
- School of Science, Edith Cowan University, Perth, WA 6027, Australia; (M.G.N.-W.); (A.J.); (U.B.)
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, Perth, WA 6027, Australia
| | - Keren Byrne
- CSIRO Agriculture and Food, St. Lucia, QLD 4067, Australia; (K.B.); (S.S.)
| | - Sally Stockwell
- CSIRO Agriculture and Food, St. Lucia, QLD 4067, Australia; (K.B.); (S.S.)
| | - Angéla Juhász
- School of Science, Edith Cowan University, Perth, WA 6027, Australia; (M.G.N.-W.); (A.J.); (U.B.)
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, Perth, WA 6027, Australia
| | - Utpal Bose
- School of Science, Edith Cowan University, Perth, WA 6027, Australia; (M.G.N.-W.); (A.J.); (U.B.)
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, Perth, WA 6027, Australia
- CSIRO Agriculture and Food, St. Lucia, QLD 4067, Australia; (K.B.); (S.S.)
| | - Michelle L. Colgrave
- School of Science, Edith Cowan University, Perth, WA 6027, Australia; (M.G.N.-W.); (A.J.); (U.B.)
- Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, Perth, WA 6027, Australia
- CSIRO Agriculture and Food, St. Lucia, QLD 4067, Australia; (K.B.); (S.S.)
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Tao X, Chen C, Li Y, Qin X, Zhang H, Hu Y, Liu Z, Guo X, Liu G. Improving the antioxidant activity, in vitro digestibility and reducing the allergenicity of whey protein isolate by glycosylation with short-chain inulin and interaction with cyanidin-3-glucoside. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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Hsu FC, Lin WT, Hsieh KC, Cheng KC, Wu JSB, Ting Y. Mitigating the allergenicity of peanut allergen Ara h 1 by cold atmospheric pressure argon plasma jet. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3017-3027. [PMID: 36646652 DOI: 10.1002/jsfa.12454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 12/13/2022] [Accepted: 01/17/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Peanut allergy is recognized as a major food allergy that triggers severe and even fatal symptoms. Avoidance of peanuts in the diet is the main option for current safety management. Processing techniques reducing peanut allergenicity are required to develop other options. Cold plasma is currently considered as a novel non-thermal approach to alter protein structure and has the potential to alleviate immunoreactivity of protein allergen. RESULTS The application of a cold argon plasma jet to peanut protein extract could reduce the amount of a 64 kDa protein band corresponding to a major peanut allergen Ara h 1 using sodium dodecyl sulfate-polyacrylamide gel electrophoresis, but the overall protein size distribution did not change significantly. A decrease in peanut protein solubility was a possible cause that led to the loss of protein content in the soluble fraction. Immunoblotting and enzyme-linked immunosorbent assay elucidated that the immunoreactivity of Ara h 1 was significantly decreased with the time treated with plasma. Ara h 1 antigenicity reduced by 38% after five scans (approximately 3 min) of cold argon plasma jet treatment, and the reduction was up to 66% after approximately 15 min of treatment. CONCLUSION The results indicate that cold argon plasma jet treatment could be a suitable platform for alleviating the immunoreactivity of peanut protein. This work demonstrates an efficient, compact, and rapid platform for mitigating the allergenicity of peanuts, and shows great potential for the plasma platform as a non-thermal technique in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fu-Chiun Hsu
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - Wan-Ting Lin
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Kuan-Chen Hsieh
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Kuan-Chen Cheng
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
- Department of Optometry, Asia University, Taichung, Taiwan
- Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan
| | - James Swi-Bea Wu
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Yuwen Ting
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
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Wang Q, Liu X, Cheng W, Wang X, Chen F, Cheng KW. Attenuation of allergenicity of roasted cod with Allium spp.: characterization of principal anti-allergenic constituent and action mechanism. Food Funct 2022; 13:10147-10157. [PMID: 36106769 DOI: 10.1039/d2fo01705a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Cod is rich in high-quality proteins and is a popular ingredient in many cuisines. However, it has also been a culprit in many seafood allergy cases. In the present study, the effect of pretreatment with Allium powders on the allergenicity and sensory profile of roasted cod was investigated. Enzyme-linked immunosorbent assay (ELISA) showed significantly reduced antibody-binding capacity of the Allium-pretreated samples compared with the control. The anti-allergenic effect was further confirmed with indirect ELISA using human sera. Moreover, the Allium pretreatments resulted in lower free sulfhydryl contents and higher surface hydrophobicity of the protein extracts prepared from the roasted cod samples, consistent with structural changes in favor of reduced allergenicity. Among the five Allium spp. evaluated, Chinese chive was the most effective, and mangiferin was identified to be a major anti-allergenic constituent. Docking simulation and mass spectrometry analyses revealed its strong parvalbumin-binding affinity and capability to reduce parvalbumin content in roasted cod, respectively. Finally, sensory evaluation indicated that the attenuation of allergenicity of roasted cod with the Allium spp. powders was accompanied by positive modulation of its flavor and taste profiles. These findings may provide insights for the development of dietary-phytochemical-based strategies for the management of parvalbumin-associated allergies.
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Affiliation(s)
- Qi Wang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. .,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiaobing Liu
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. .,Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Weiwei Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. .,Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Xiaowen Wang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. .,Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Feng Chen
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. .,Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. .,Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
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Pi X, Sun Y, Cheng J, Fu G, Guo M. A review on polyphenols and their potential application to reduce food allergenicity. Crit Rev Food Sci Nutr 2022; 63:10014-10031. [PMID: 35603705 DOI: 10.1080/10408398.2022.2078273] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
This review summarized recent studies about the effects of polyphenols on the allergenicity of allergenic proteins, involving epigallocatechin gallate (EGCG), caffeic acid, chlorogenic acid, proanthocyanidins, quercetin, ferulic acid and rosmarinic acid, etc. Besides, the mechanism of polyphenols for reducing allergenicity was discussed and concluded. It was found that polyphenols could noncovalently (mainly hydrophobic interactions and hydrogen bonding) and covalently (mainly alkaline, free-radical grafting, and enzymatic method) react with allergens to induce the structural changes, resulting in the masking or/and destruction of epitopes and the reduction of allergenicity. Oral administration in murine models showed that the allergic reaction might be suppressed by regulating immune cell function, changing the levels of cytokines, suppressing of MAPK, NF-κb and allergens-presentation pathway and improving intestine function, etc. The outcome of reduced allergenicity and suppressed allergic reaction was affected by many factors such as polyphenol types, polyphenol concentration, allergen types, pH, oral timing and dosage. Moreover, the physicochemical and functional properties of allergenic proteins were improved after treatment with polyphenols. Therefore, polyphenols have the potential to produce hypoallergenic food. Further studies should focus on active concentrations and bioavailability of polyphenols, confirming optimal intake and hypoallergenic of polyphenols based on clinical trials.
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Affiliation(s)
- Xiaowen Pi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Mingruo Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, United States
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Polmann G, Badia V, Danielski R, Ferreira SRS, Block JM. Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2045495] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Gabriela Polmann
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Vinicius Badia
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University (UDESC), Pinhalzinho, Brazil
| | - Renan Danielski
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
| | | | - Jane Mara Block
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
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Polmann G, Badia V, Danielski R, Ferreira SRS, Block JM. Non-conventional nuts: An overview of reported composition and bioactivity and new approaches for its consumption and valorization of co-products. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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de Santiago MS, Arribas JLG, Llamas YM, Becvarova I, Meyer H. Randomized, double-blind, placebo-controlled clinical trial measuring the effect of a dietetic food on dermatologic scoring and pruritus in dogs with atopic dermatitis. BMC Vet Res 2021; 17:354. [PMID: 34798876 PMCID: PMC8603501 DOI: 10.1186/s12917-021-03063-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 10/08/2021] [Indexed: 11/25/2022] Open
Abstract
Background Canine atopic dermatitis (AD) is a common condition that often requires multimodal therapy. Including a diet in the multimodal management of AD may reduce medication doses, saving pet owners money and reducing side effects. The objective of this randomized, double-blind, placebo-controlled clinical trial was to determine if a diet fortified in antioxidants, polyphenols, and omega-3 fatty acids can reduce the clinical signs of AD. Forty client-owned dogs with AD were enrolled in the study and assigned to either an enriched diet (diet B) or control diet (diet A) for 60-days. CADESI-4 index scores and owner-reported pruritus scores were measured periodically. Results Total CADESI-4 index scores for dogs eating diet B were lower on day 60 compared to baseline (P = 0.003). There was no statistical difference in scores for dogs eating diet A over a 60-day period. Diet B dogs had 25 and 49% reductions in CADESI-4 index scores on days 30 and 60, respectively (P = 0.0007) while diet A had no change over the study period. When comparing the percent change in owner-reported pruritus scores, diet B also performed better than diet A. By day 60, owners feeding diet B to their dogs reported a significant reduction (P < 0.0001) of 46.4% in itching, while those on diet A reported a 26.8% reduction, which was not statistically significant (P = 0.08). Conclusions These study results demonstrate feeding a diet enriched with ingredients to improve skin health and reduce inflammation improves the clinical signs of AD in dogs.
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Affiliation(s)
| | | | - Yolanda Moral Llamas
- Clinical Veterinary Hospital, Complutense University, Puerta de Hierro s/n, 28040, Madrid, Spain
| | - Iveta Becvarova
- Hill's Pet Nutrition Inc., 400 Southwest Eighth Avenue, Topeka, KS, 66603, USA
| | - Hein Meyer
- Hill's Pet Nutrition Inc., 400 Southwest Eighth Avenue, Topeka, KS, 66603, USA.
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Shazmeen, Haq I, Rajoka MSR, Asim Shabbir M, Umair M, llah I, Manzoor MF, Nemat A, Abid M, Khan MR, Aadil RM. Role of stilbenes against insulin resistance: A review. Food Sci Nutr 2021; 9:6389-6405. [PMID: 34760269 PMCID: PMC8565239 DOI: 10.1002/fsn3.2553] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/07/2021] [Accepted: 08/14/2021] [Indexed: 12/29/2022] Open
Abstract
Insulin resistance (IR) is a state characterized by the inability of tissues to utilize blood glucose particularly liver, muscle, and adipose tissues resulting in hyperglycemia and hyperinsulinemia. A close relationship exists between IR and the development of type 2 diabetes (T2D). Therefore, therapeutic approaches to treat IR also improve T2D simultaneously. Scientific evidence has highlighted the major role of inflammatory cytokines, reactive oxygen species (ROS), environmental & genetic factors, and auto-immune disorders in the pathophysiology of IR. Among therapeutic remedies, nutraceuticals like polyphenols are being used widely to ameliorate IR due to their safer nature compared to pharmaceutics. Stilbenes are considered important metabolically active polyphenols currently under the limelight of research to cope with IR. In this review, efforts are made to elucidate cellular and subcellular mechanisms influenced by stilbenes including modulating insulin signaling cascade, correcting glucose transport pathways, lowering postprandial glucose levels, and protecting β-cell damage and its effects on the hyperactive immune system and proinflammatory cytokines to attenuate IR. Furthermore, future directions to further the research in stilbenes as a strong candidate against IR are included so that concrete recommendation for their use in humans is made.
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Affiliation(s)
- Shazmeen
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Iahtisham‐Ul Haq
- School of Food and NutritionFaculty of Allied Health SciencesMinhaj UniversityLahorePakistan
| | - Muhammad Shahid Riaz Rajoka
- Food and Feed Immunology GroupLaboratory of Animal Food FunctionGraduate School of Agricultural ScienceTohoku UniversitySendaiJapan
| | - Muhmmad Asim Shabbir
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Muhammad Umair
- Department of Food Science and EngineeringCollege of Chemistry and EngineeringShenzhen UniversityShenzhenChina
| | - Inam‐u llah
- Department of Food Science and TechnologyThe University of HaripurKhyber‐PakhtunkhwaPakistan
| | - Muhammad Faisal Manzoor
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
- Riphah College of Rehabilitation and Allied Health SciencesRiphah International UniversityFaisalabadPakistan
| | - Arash Nemat
- Department of MicrobiologyKabul University of Medical SciencesKabulAfghanistan
| | - Muhammad Abid
- Institute of Food and Nutritional SciencesArid Agriculture UniversityRawalpindiPakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
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Vapor A, Mendonça A, Tomaz CT. Processes for reducing egg allergenicity: Advances and different approaches. Food Chem 2021; 367:130568. [PMID: 34343811 DOI: 10.1016/j.foodchem.2021.130568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 01/03/2023]
Abstract
Egg is a versatile ingredient and ubiquitous food. Nevertheless, egg proteins are a common cause of allergy mainly in childhood. Until now, egg eviction has been the best way to prevent this disorder, however, processed food can contribute to mitigate allergies and to guarantee life quality of allergic individuals. This review focuses on discussing and highlighting recent advances in processes to reduce egg allergenicity as well as new approaches to egg allergy management. In recent times, different methods have been developed to reduce egg allergies, by hiding the epitopes or changing the native or conformational structure of the proteins. Despite processing food has not yet been a solution to completely remove the allergenic potential of egg proteins, innovative strategies, such as addition of phenolic compounds, have been developed with promising results.
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Affiliation(s)
- Alcides Vapor
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal
| | - António Mendonça
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal
| | - Cândida T Tomaz
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal.
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Bessa C, Francisco T, Dias R, Mateus N, Freitas VD, Pérez-Gregorio R. Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.623611] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
The multifactorial process of aging predisposes humans to infections and inflammatory disorders, thus affecting their quality of life and longevity. Given this reality, the need to increase the consumption of bioactive compounds, like dietary polyphenols emerges in our daily basis mostly due to their health related effects in slowing-down the incidence of chronic and degenerative diseases and even food allergy, which has been growing rapidly in prevalence currently affecting 5% of adults and 8% of children. Polyphenols embrace a large family of secondary metabolites from plant-derived foods and food wastes and are considerable of interest since they have attracted special attention over the years because of their reported anti-inflammatory and antimicrobial properties along with their high antioxidant capacity. These compounds are claimed as nutraceuticals with protective effect in offsetting oxidant species over-genesis in normal cells, and with the potential ability to stop or reverse oxidative stress-related diseases. Plant-derived foods represent a substantive portion of human diet containing a significant amount of structurally diverse polyphenols. There is a need to understand the polyphenolic composition of plant-derived foods mainly because of its chemistry, which discloses the bioactivity of a plant extract. However, the lack of standardized methods for analysis and other difficulties associated to the nature and distribution of plant polyphenols leads to a high variability of available data. Furthermore, there is still a gap in the understanding of polyphenols bioavailability and pharmacokinetics, which clearly difficult the settlement of the intake needed to observe health outcomes. Many efforts have been made to provide highly sensitive and selective analytical methods for the extraction (liquid-liquid; solid-liquid; supercritical-fluid), separation (spectrophotometric methods) and structural identification (chromatographic techniques, NMR spectroscopy, MS spectrometry) of phenolic and polyphenolic compounds present in these extracts. Liquid chromatography coupled to mass spectrometry (LC-MS) has been a fundamental technique in this area of research, not only for the determination of this family of compounds in food matrices, but also for the characterization and identification of new polyphenols classified with nutraceutical interest. This review summarizes the nature, distribution and main sources of polyphenols, analytical methods from extraction to characterization to further evaluate the health effects toward immune reactions to food.
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Groth S, Budke C, Weber T, Neugart S, Brockmann S, Holz M, Sawadski BC, Daum D, Rohn S. Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars ( Malus domestica). Molecules 2021; 26:2647. [PMID: 33946582 PMCID: PMC8124677 DOI: 10.3390/molecules26092647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 04/27/2021] [Accepted: 04/29/2021] [Indexed: 11/17/2022] Open
Abstract
Notable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity (AOA), and the phenolic compound profile and the content of the allergenic protein Mal d 1 in six apple cultivars. It was found that the PPO activity and the content of individual phenolic compounds had an influence on the Mal d 1 content. With regard to the important constituents, flavan-3-ols and phenolic acids, it was found that apples with a higher content of chlorogenic acid and a low content of procyanidin trimers and/or epicatechin had a lower allergenic potential. This is probably based on the reaction of phenolic compounds (when oxidized by the endogenous PPO) with proteins, thus being able to change the conformation of the (allergenic) proteins, which further corresponds to a loss of antibody recognition. When apples were additionally biofortified with selenium, the composition of the apples, with regard to TPC, phenolic profile, AOA, and PPO, was significantly affected. Consequently, this innovative agronomic practice seems to be promising for reducing the allergenic potential of apples.
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Affiliation(s)
- Sabrina Groth
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.B.); (M.H.); (B.C.S.)
| | - Christoph Budke
- Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany; (C.B.); (T.W.); (D.D.)
| | - Timo Weber
- Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany; (C.B.); (T.W.); (D.D.)
| | - Susanne Neugart
- Department of Crop Sciences, Division Quality and Sensory of Plant Products, Georg-August-Universität Göttingen, 37075 Göttingen, Germany;
| | - Sven Brockmann
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.B.); (M.H.); (B.C.S.)
| | - Martina Holz
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.B.); (M.H.); (B.C.S.)
| | - Bao Chau Sawadski
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.B.); (M.H.); (B.C.S.)
| | - Diemo Daum
- Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany; (C.B.); (T.W.); (D.D.)
| | - Sascha Rohn
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.B.); (M.H.); (B.C.S.)
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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14
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Comparison of Ethanolic and Aqueous-Polyethylenglycolic Propolis Extracts: Chemical Composition and Antioxidant Properties. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2021; 2021:5557667. [PMID: 33815551 PMCID: PMC7994069 DOI: 10.1155/2021/5557667] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/19/2021] [Accepted: 03/04/2021] [Indexed: 01/06/2023]
Abstract
In recent years, particular attention has been paid to the natural antioxidants. Bee products, especially propolis, are characterized by multifunctional (antioxidant, anti-inflammatory, antibacterial, antiviral, and food preservative) effects and can be used for the development of functional food or food preservatives. Propolis extracts that are commonly produced are ethanolic; therefore, to certain groups of consumers, for example, children and alcohol sensitive group, their applicability is limited. The aim of this study was to develop alternative propolis from aqueous-polyethylenglycolic propolis extract (AQUA-PEG) and compare the chemical composition as well as antioxidant (radical-scavenging and reduction properties) activities to those of ethanolic propolis extract (EEP). Polyethylene glycol is quite a good solvent, which can be successfully used for the preparation of NEP. The total quantity of phenolic compounds identified in AQUA-PEG (400.36 µg/mL), prepared according to our technology, is very similar to that of EEP (433.53 µg/mL), whereas the amount of phenolic acids was greater by 1.31-fold in AQUA-PEG and of flavonoids was greater by 2.38-fold in EEP. The antioxidant activity depends on the method used: by applying the ABTS and CUPRAC methods, both extracts demonstrate similar antioxidant (antiradical and reducing) activity, whereas in the case of the DPPH and FRAP method, significantly higher antioxidant activity was detected in EEP. This should be taken by researchers into account especially when interpreting the results and drawing conclusions about the antioxidant activity of propolis extracts. On the basis of the results, AQUA-PEG, prepared by the developed technology, can be used as an alternative form to ethanolic propolis extract, since it contains a large quantity of antioxidants, namely, flavonoids and phenolic acids. We believe that nonethanolic propolis extract has the prospect of being applied for the development of functional foods in order to alleviate certain symptoms of oxidative stress or for the prevention of some oxidative-stress-related diseases.
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Immunomodulatory Effects of Dietary Polyphenols. Nutrients 2021; 13:nu13030728. [PMID: 33668814 PMCID: PMC7996139 DOI: 10.3390/nu13030728] [Citation(s) in RCA: 91] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/18/2021] [Accepted: 02/19/2021] [Indexed: 02/08/2023] Open
Abstract
Functional and nutraceutical foods provide an alternative way to improve immune function to aid in the management of various diseases. Traditionally, many medicinal products have been derived from natural compounds with healing properties. With the development of research into nutraceuticals, it is becoming apparent that many of the beneficial properties of these compounds are at least partly due to the presence of polyphenols. There is evidence that dietary polyphenols can influence dendritic cells, have an immunomodulatory effect on macrophages, increase proliferation of B cells, T cells and suppress Type 1 T helper (Th1), Th2, Th17 and Th9 cells. Polyphenols reduce inflammation by suppressing the pro-inflammatory cytokines in inflammatory bowel disease by inducing Treg cells in the intestine, inhibition of tumor necrosis factor-alpha (TNF-α) and induction of apoptosis, decreasing DNA damage. Polyphenols have a potential role in prevention/treatment of auto-immune diseases like type 1 diabetes, rheumatoid arthritis and multiple sclerosis by regulating signaling pathways, suppressing inflammation and limiting demyelination. In addition, polyphenols cause immunomodulatory effects against allergic reaction and autoimmune disease by inhibition of autoimmune T cell proliferation and downregulation of pro-inflammatory cytokines (interleukin-6 (IL-6), IL-1, interferon-γ (IFN-γ)). Herein, we summarize the immunomodulatory effects of polyphenols and the underlying mechanisms involved in the stimulation of immune responses.
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16
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Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols. Int J Mol Sci 2021; 22:ijms22020595. [PMID: 33435615 PMCID: PMC7826989 DOI: 10.3390/ijms22020595] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 12/13/2022] Open
Abstract
Celiac disease is an autoimmune disorder characterized by a heightened immune response to gluten proteins in the diet, leading to gastrointestinal symptoms and mucosal damage localized to the small intestine. Despite its prevalence, the only treatment currently available for celiac disease is complete avoidance of gluten proteins in the diet. Ongoing clinical trials have focused on targeting the immune response or gluten proteins through methods such as immunosuppression, enhanced protein degradation and protein sequestration. Recent studies suggest that polyphenols may elicit protective effects within the celiac disease milieu by disrupting the enzymatic hydrolysis of gluten proteins, sequestering gluten proteins from recognition by critical receptors in pathogenesis and exerting anti-inflammatory effects on the system as a whole. This review highlights mechanisms by which polyphenols can protect against celiac disease, takes a critical look at recent works and outlines future applications for this potential treatment method.
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Lan T, Dong Y, Zheng M, Jiang L, Zhang Y, Sui X. Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109990] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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18
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He W, Zhang T, Velickovic TC, Li S, Lyu Y, Wang L, Yi J, Liu Z, He Z, Wu X. Covalent conjugation with (-)-epigallo-catechin 3-gallate and chlorogenic acid changes allergenicity and functional properties of Ara h1 from peanut. Food Chem 2020; 331:127355. [PMID: 32593042 DOI: 10.1016/j.foodchem.2020.127355] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 05/22/2020] [Accepted: 06/14/2020] [Indexed: 12/15/2022]
Abstract
Ara h1 is a major allergen from peanut. We investigated the effect of covalent conjugation of Ara h1 and dietary polyphenols on allergenicity and functional properties of Ara h1. Enzyme-linked immunosorbent assay revealed that the covalent conjugation of dietary polyphenols significantly reduced the IgE binding capacity of Ara h1. Covalent binding of dietary polyphenols with Ara h1 reduced histamine release by 40% in basophils. The decreased IgE binding capacity of Ara h1 could be ascribed to changes in protein conformation. The IgE epitope of Ara h1 might be blocked by polyphenols at the binding site. Analysis of pepsin digestion of Ara h1-polyphenol conjugates indicated that the covalent binding increased pepsin digestibility and reduced IgE binding capacity. Furthermore, covalent conjugation of Ara h1 with polyphenols decreased denaturation temperature and increased antioxidant activity. Ara h1 conjugated with polyphenols may be a promising approach for reducing the allergenicity of Ara h1.
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Affiliation(s)
- Weiyi He
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Tingting Zhang
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Tanja Cirkovic Velickovic
- Center of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade-Faculty of Chemistry, Belgrade, Serbia; Ghent University Global Campus, Incheon, South Korea
| | - Shuiming Li
- College of Life Sciences, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Yansi Lyu
- Department of Dermatology, Shenzhen University General Hospital, Shenzhen, Guangdong Province 518060, PR China
| | - Linlin Wang
- Department of Digestion, Shenzhen University General Hospital, Shenzhen, Guangdong Province 518060, PR China
| | - Jiang Yi
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Zhigang Liu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Zhendan He
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Xuli Wu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China.
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Zhang T, Hu Z, Cheng Y, Xu H, Velickovic TC, He K, Sun F, He Z, Liu Z, Wu X. Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4027-4035. [PMID: 32182051 DOI: 10.1021/acs.jafc.0c00461] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
A previous study demonstrated decreased allergenicity in vitro of some food allergens after conjugation with polyphenols. However, little is known about how polyphenol conjugation with food allergens affects in vivo allergenicity. We conjugated a well-known food allergen, ovalbumin (OVA), with quercetin (QUE) to assess the potential allergenicity of OVA in vitro and in vivo in a BALB/c mouse model. QUE could covalently conjugate with OVA and changed the protein structure, which might destroy and/or mask OVA epitopes. Conjugation with QUE decreased IgE binding properties and the release capacity of the conjugated OVA. In vivo, as compared with native protein, conjugation with QUE decreased the levels of IgE, IgG1, IgG, plasma histamine, and mast cell protease-1 (mMCP-1) on the surface of sensitized mast cells, along with decreased FcεRI+ and c-kit+ expression. The levels of Th2-related cytokines (IL-4, IL-5, IL-13) decreased and that of a Th1-related cytokine (IFN-γ) increased slightly, which suggests that conjugation with QUE modulated the imbalance of the Th1/Th2 immune response. Conjugation of OVA with QUE could reduce OVA allergenicity in vitro and in vivo, which could provide information for reducing food allergenicity by conjugation with polyphenols.
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Affiliation(s)
- Tingting Zhang
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, P.R. China
| | - Zongyi Hu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, P.R. China
- Department of Anesthesiology, Shenzhen Nanshan Maternity and Child Healthcare Hospital, Shenzhen, Guangdong Province 518060, P.R. China
| | - Yongwei Cheng
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, P.R. China
- Department of Obstetricians and Gynaecologists, Shenzhen University General Hospital, Shenzhen, Guangdong Province 518060, P.R. China
| | - Haoxie Xu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, P.R. China
| | - Tanja Cirkovic Velickovic
- Center of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade-Faculty of Chemistry, Belgrade, Serbia
- Ghent University Global Campus, Incheon B-9000, South Korea
| | - Kan He
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, P.R. China
| | - Fan Sun
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, P.R. China
| | - Zhendan He
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, P.R. China
| | - Zhigang Liu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, P.R. China
| | - Xuli Wu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, P.R. China
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Callcott ET, Blanchard CL, Snell P, Santhakumar AB. The anti-inflammatory and antioxidant effects of acute consumption of pigmented rice in humans. Food Funct 2020; 10:8230-8239. [PMID: 31729520 DOI: 10.1039/c9fo02455g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The pathogenesis of lifestyle diseases has been significantly correlated to high levels of oxidative stress and pro-inflammation. The antioxidant and anti-inflammatory properties of polyphenols in coloured rice varieties could have potential to neutralize oxidative stress and modulate inflammatory responses. A cross-over design, randomised, dietary intervention human clinical trial was conducted on a pre-screened healthy population (n = 24) investigating the antioxidant and anti-inflammatory potential of pigmented rice (purple, red and brown) varieties. Post baseline blood samples collection volunteers consumed a serve of cooked pigmented rice. Blood samples were collected at 30-minutes, 1, 2 and 4-hours post rice consumption. A one-week wash-out period between each supplementation bout (rice variety) was conducted. Blood and biochemical parameters were analysed on baseline blood samples. Antioxidant activity, malondialdehyde (MDA) and a pro-inflammatory cytokine panel were analysed on the blood samples collected. Post purple rice consumption, antioxidant activity increased (p < 0.0001) by 70.5% and maintained elevated for all time points. The red rice variety Yunlu29, significantly (p < 0.005) reduced MDA levels by 9.2% at the 30-minute time point. Purple rice demonstrated a significant (p < 0.05) decrease by 4.0% at the 30-minute time point only. Purple rice significantly decreased TNF-α levels at the 1-hour (p < 0.05) and 4-hour (p < 0.005) time points by 21.9% and 25.4% respectively. IL-6 concentrations were significantly reduced at 1 and 2-hour post Purple (p < 0.05; 11.7%) and Yunlu29 (red) (p < 0.01; 14.1%) consumption respectively. The brown rice variety did not affect any parameters tested. The outcomes of this study, highlight that polyphenols found in pigmented rice may play a key role in targeting specific oxidative stress and inflammatory therapeutic pathways. Pigmented rice varieties may serve as a potential functional food in reducing risk factors associated with lifestyle diseases.
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Affiliation(s)
- Esther T Callcott
- Australian Research Council (ARC) Industrial Transformation Training Centre for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia.
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21
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Bonku R, Yu J. Health aspects of peanuts as an outcome of its chemical composition. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2019.12.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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22
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Kschonsek J, Dietz A, Wiegand C, Hipler UC, Böhm V. Allergenicity of apple allergen Mal d 1 as effected by polyphenols and polyphenol oxidase due to enzymatic browning. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108289] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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23
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Comparative studies of interaction of β-lactoglobulin with three polyphenols. Int J Biol Macromol 2019; 136:804-812. [DOI: 10.1016/j.ijbiomac.2019.06.053] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 06/03/2019] [Accepted: 06/09/2019] [Indexed: 02/06/2023]
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24
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Witzel-Rollins A, Murphy M, Becvarova I, Werre SR, Cadiergues MC, Meyer H. Non-controlled, open-label clinical trial to assess the effectiveness of a dietetic food on pruritus and dermatologic scoring in atopic dogs. BMC Vet Res 2019; 15:220. [PMID: 31253166 PMCID: PMC6599232 DOI: 10.1186/s12917-019-1929-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 05/21/2019] [Indexed: 12/28/2022] Open
Abstract
BACKGROUND Canine atopic dermatitis (AD) is a common skin disease. The goal of this study was to evaluate food designed to improve skin barrier function and lower inflammation to reduce pruritus and clinical severity in client-owned atopic dogs. The food contained an antioxidant blend to reduce oxidative stress, plant polyphenols to stabilize mast cells, and polyunsaturated fatty acids to improve skin health and reduce inflammation. RESULTS Seventeen dogs were included in the analysis. Initially 48 adult atopic dogs were enrolled and exclusively fed a dermatologic food for 8 weeks in a non-controlled, open-label study. Thirty-one dogs were excluded for the following reasons: oral and topical medication changes (n = 17), missing data (n = 4), fatty acid supplementation (n = 3), food refusal (n = 3), dropped out (n = 3), and owner concerns (n = 1). Using a scale from 0 (normal) - 4 (severe), veterinarians evaluated the presence and severity of clinical signs of atopy at weeks 0, 4, and 8. Pet owners also rated their pet's clinical signs of atopy on a scale from 0 (not present) - 10 (present continuously) at weeks 0, 4, and 8. Compared with initial baseline scores (median 19, range 3-69), the total veterinarian scores were significantly lower at weeks 4 (median 11, range 1-15) and 8 (median 7, range 3-46) (p < 0.05). Similarly, owner assessments showed significant improvements in the least squares mean (LSM) from baseline to 4 weeks (itching, redness, licking, and scratching) continuing to 8 weeks (itching, redness, and scratching) (p < 0.05). CONCLUSIONS In this open, non-controlled study evaluating a dermatologic diet in seventeen client-owned dogs, owner and veterinarian assessments showed statistically significant reductions in clinical scores designed to measure severity of atopic dermatitis. While these results show promise for the management of canine atopic dermatitis, controlled clinical trials are also needed to affirm our findings.
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Affiliation(s)
- Angela Witzel-Rollins
- Department of Small Animal Clinical Sciences, The University of Tennessee College of Veterinary Medicine, 2407 River Drive, Knoxville, TN 37996 USA
| | - Maryanne Murphy
- Department of Small Animal Clinical Sciences, The University of Tennessee College of Veterinary Medicine, 2407 River Drive, Knoxville, TN 37996 USA
| | - Iveta Becvarova
- Hill’s Pet Nutrition Europe, 4106 Therwil, Grabetsmattweg, Switzerland
| | - Stephen R. Werre
- Virginia-Maryland College of Veterinary Medicine, 205 Duck Pond Drive, Blacksburg, Virginia, 24061 USA
| | | | - Hein Meyer
- Hill’s Pet Nutrition Europe, 4106 Therwil, Grabetsmattweg, Switzerland
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Shah F, Shi A, Ashley J, Kronfel C, Wang Q, Maleki SJ, Adhikari B, Zhang J. Peanut Allergy: Characteristics and Approaches for Mitigation. Compr Rev Food Sci Food Saf 2019; 18:1361-1387. [DOI: 10.1111/1541-4337.12472] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 05/19/2019] [Accepted: 05/22/2019] [Indexed: 12/19/2022]
Affiliation(s)
- Faisal Shah
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
| | - Aimin Shi
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
| | - Jon Ashley
- International Iberian Nanotechnology LaboratoryFood Quality and Safety Research group Berga 4715‐330 Portugal
| | - Christina Kronfel
- Food Processing and Sensory Quality ResearchUnited States Dept. of Agriculture New Orleans LA 70124 USA
| | - Qiang Wang
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
| | - Soheila J. Maleki
- Food Processing and Sensory Quality ResearchUnited States Dept. of Agriculture New Orleans LA 70124 USA
| | - Benu Adhikari
- School of ScienceRMIT Univ. Melbourne VIC 3083 Australia
| | - Jinchuang Zhang
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
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Pessato TB, de Carvalho NC, de Figueiredo D, Colomeu TC, Fernandes LGR, Netto FM, de L. Zollner R. Complexation of whey protein with caffeic acid or (−)-epigallocatechin-3-gallate as a strategy to induce oral tolerance to whey allergenic proteins. Int Immunopharmacol 2019; 68:115-123. [DOI: 10.1016/j.intimp.2018.12.047] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2018] [Revised: 12/19/2018] [Accepted: 12/20/2018] [Indexed: 01/02/2023]
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27
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Zhang Y, Liu C, Su M, Roux KH, Sathe SK. Effect of phenolics on amandin immunoreactivity. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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28
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Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.10.019] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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29
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Kschonsek J, Wiegand C, Hipler UC, Böhm V. Influence of polyphenolic content on the in vitro allergenicity of old and new apple cultivars: A pilot study. Nutrition 2018; 58:30-35. [PMID: 30278427 DOI: 10.1016/j.nut.2018.07.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 07/03/2018] [Accepted: 07/04/2018] [Indexed: 12/25/2022]
Abstract
OBJECTIVES More than 70% of birch pollen-allergic individuals are affected by a cross-allergy from apples. The aim of this study was to determine if an increased polyphenolic content of apples is inversely related to clinical allergic reactions in sufferers. METHODS The polyphenolic content of two old and two new apple cultivars was analyzed using high performance liquid chromatography. The in vitro concentration of sulfidoleukotrienes and the CD63 basophil activation of 27 birch pollen sufferers with cross-reactivity to apples were determined with cellular antigen stimulation and basophil activation tests after incubation with different apple cultivars. RESULTS The flesh of old cultivars was characterized by significantly higher total polyphenolic content (86.1 ± 5.5 µg/g) than that of new cultivars (24.7 ± 7.2 µg/g). The concentration of sulfidoleukotrienes and the CD63 basophil activation of old apple cultivars was up to 62% lower than new ones and decreased as the degree of enzymatic browning increased. CONCLUSION Old apples cultivars are better tolerated than new ones by birch pollen-allergic individuals. The in vitro allergenicity (activation of effector cells) of apples depends on the total polyphenolic content and the degree of enzymatic browning.
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Affiliation(s)
- Josephine Kschonsek
- Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
| | - Cornelia Wiegand
- Department of Dermatology, University Medical Center Jena, Jena, Germany
| | | | - Volker Böhm
- Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany.
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Lu Y, Li S, Xu H, Zhang T, Lin X, Wu X. Effect of Covalent Interaction with Chlorogenic Acid on the Allergenic Capacity of Ovalbumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9794-9800. [PMID: 30165028 DOI: 10.1021/acs.jafc.8b03410] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Ovalbumin (OVA) is a major allergen in avian egg white. Here, we investigated the conjugation of OVA and chlorogenic acid (CHA) to reduce the allergenic capacity of OVA. OVA-CHA conjugate was characterized by SDS-PAGE, MALDI-TOF-MS, differential scanning calorimetry, and multispectroscopic methods. Sites of the OVA-CHA conjugate were identified by LC-MS/MS. CHA possibly conjugated with Lys20 and Lys17 in OVA, which resulted in the unfolding of OVA. ELISA and Western blot assay indicated that the OVA-CHA conjugate reduced the IgE binding capacity of OVA. The results also indicated that the ability of the OVA-CHA conjugate to activate histamine release was reduced. The decreased allergenic capacity of OVA was attributed to changes in the protein structure. Moreover, the CHA binding site in OVA might directly shield the linear IgE epitope, thereby reducing the IgE binding ability. Also, the OVA-CHA conjugate showed high antioxidant activity. OVA conjugated with CHA may be a promising method of OVA hyposensitization.
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The effects of protein-phenolic interactions in wheat protein fractions on allergenicity, antioxidant activity and the inhibitory activity of angiotensin I-converting enzyme (ACE). FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.05.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Srivastava R, Chaudhary D, Nagar H, Chandel HS. WITHDRAWN: Anti-allergic activity of ethanol extractives of Quisqualis Indica Linn. by in-vitro compound 48/80 induced mast cell degranulation and in-vivo passive cutaneous anaphylaxis (PCA) model. Toxicol Rep 2018. [DOI: 10.1016/j.toxrep.2018.03.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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Chizoba Ekezie FG, Cheng JH, Sun DW. Effects of nonthermal food processing technologies on food allergens: A review of recent research advances. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.007] [Citation(s) in RCA: 125] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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34
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Li Y, Mattison CP. Polyphenol-rich pomegranate juice reduces IgE binding to cashew nut allergens. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1632-1638. [PMID: 28842925 DOI: 10.1002/jsfa.8639] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 07/03/2017] [Accepted: 08/22/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Food allergy negatively impacts quality of life and can be life-threatening. Cashew nuts can cause severe reactions in very small amounts, and they are included in a group of foods most commonly responsible for causing food allergy. Polyphenols and polyphenol-rich juices have been demonstrated to complex with peanut allergens. Here, the interaction between cashew nut allergens and polyphenol-rich juices is evaluated biochemically and immunologically. RESULTS Various juices, including pomegranate (POM), blueberry (BB), and concord grape (CG) juices, were evaluated for polyphenol content and formation of polyphenol-cashew allergen complexes. Among the various juices studied, POM juice showed a greater capacity to form complexes with cashew proteins. Dynamic light scattering (DLS) demonstrated a sharp increase in cashew protein extract particle size to around 3580 nm, and fewer cashew proteins were resolved by electrophoresis after treatment with POM juice. Immunoassays demonstrated reduced IgG and IgE binding to cashew allergens due to allergen precipitation by POM juice. These observations support the formation of complexes between polyphenol and cashew proteins that can prevent antibody recognition of cashew allergens through allergen precipitation. CONCLUSION POM juice treatment of cashew extract effectively reduces antibody binding through allergen precipitation, and these findings could be applied to the development of less allergenic cashew nut products and oral immunotherapy. Published 2017. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Yichen Li
- USDA-ARS, Southern Regional Research Center, FPSQ, New Orleans, LA, USA
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35
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Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols. Food Chem 2018; 256:427-434. [PMID: 29606470 DOI: 10.1016/j.foodchem.2018.02.158] [Citation(s) in RCA: 114] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 02/27/2018] [Accepted: 02/28/2018] [Indexed: 11/23/2022]
Abstract
To help produce hypoallergenic food, this study investigated reducing the allergenicity and improving the functional properties of bovine β-lactoglobulin (βLG) by covalent conjugation with (-)-epigallo-catechin 3-gallate (EGCG) and chlorogenic acid (CA). The covalent bond between the polyphenols and the amino acid side-chains in βLG was confirmed by MALDI-TOF-MS and SDS-PAGE. Structural analysis by fluorescence spectroscopy, circular dichroism (CD) and Fourier transform infrared (FTIR) indicated that the covalent conjugate of EGCG and CA led to the changed protein structure of βLG. Western blot analysis and enzyme-linked immunosorbent assay indicated that conjugation of βLG with these polyphenols was effective in reducing the IgE-binding capacity of βLG. The conjugates maintained the retinol-binding activity without denaturation the protein and enhanced the thermal stability with high antioxidant activity. The study provides an innovative approach to producing hypoallergenic food.
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36
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Dölle S, Welter S, Ruppel E, Lehmann K, Schwarz D, Jensen-Jarolim E, Zieglmayer P, Franken P, Worm M. Clinical reactivity of celery cultivars in allergic patients: Role of Api g 1. Clin Exp Allergy 2018; 48:424-432. [DOI: 10.1111/cea.13099] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 01/04/2018] [Accepted: 01/06/2018] [Indexed: 01/24/2023]
Affiliation(s)
- S. Dölle
- Department of Dermatology and Allergology; Charité - Universitätsmedizin Berlin; Berlin Germany
| | - S. Welter
- Leibniz-Institute of Vegetable and Ornamental Crops; Grossbeeren Germany
| | - E. Ruppel
- Department of Dermatology and Allergology; Charité - Universitätsmedizin Berlin; Berlin Germany
| | | | - D. Schwarz
- Leibniz-Institute of Vegetable and Ornamental Crops; Grossbeeren Germany
| | - E. Jensen-Jarolim
- Center of Pathophysiology, Infectiology and Immunology; Institute of Pathophysiology and Allergy Research; Medical University of Vienna; Vienna Austria
- Comparative Medicine; The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna; Medical University Vienna and University Vienna; Vienna Austria
| | - P. Zieglmayer
- Allergy Center Vienna West; Vienna Austria
- ThermoFisher Diagnostics Austria GmbH; Vienna Austria
| | - P. Franken
- Leibniz-Institute of Vegetable and Ornamental Crops; Grossbeeren Germany
- Institute of Biology; Humboldt-Universität zu Berlin; Berlin Germany
| | - M. Worm
- Department of Dermatology and Allergology; Charité - Universitätsmedizin Berlin; Berlin Germany
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37
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Buitimea-Cantúa NE, Gutiérrez-Uribe JA, Serna-Saldívar SO. Phenolic–Protein Interactions: Effects on Food Properties and Health Benefits. J Med Food 2018; 21:188-198. [DOI: 10.1089/jmf.2017.0057] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Affiliation(s)
- Nydia E. Buitimea-Cantúa
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| | - Janet A. Gutiérrez-Uribe
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| | - Sergio O. Serna-Saldívar
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
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38
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Chhikara N, Kaur R, Jaglan S, Sharma P, Gat Y, Panghal A. Bioactive compounds and pharmacological and food applications of Syzygium cumini– a review. Food Funct 2018. [DOI: 10.1039/c8fo00654g pmid: 30379170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The present review explores the nutritional, phytochemical and pharmacological potential as well as diverse food usages ofSyzygium cumini.
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Affiliation(s)
- Navnidhi Chhikara
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Ravinder Kaur
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Sundeep Jaglan
- Division of Microbial Biotechnology
- Indian Institute of Integrative Medicine-CSIR
- India
| | | | - Yogesh Gat
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Anil Panghal
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
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39
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Chhikara N, Kaur R, Jaglan S, Sharma P, Gat Y, Panghal A. Bioactive compounds and pharmacological and food applications ofSyzygium cumini– a review. Food Funct 2018; 9:6096-6115. [DOI: 10.1039/c8fo00654g] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The present review explores the nutritional, phytochemical and pharmacological potential as well as diverse food usages ofSyzygium cumini.
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Affiliation(s)
- Navnidhi Chhikara
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Ravinder Kaur
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Sundeep Jaglan
- Division of Microbial Biotechnology
- Indian Institute of Integrative Medicine-CSIR
- India
| | | | - Yogesh Gat
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Anil Panghal
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
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40
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Pérot M, Lupi R, Guyot S, Delayre-Orthez C, Gadonna-Widehem P, Thébaudin JY, Bodinier M, Larré C. Polyphenol Interactions Mitigate the Immunogenicity and Allergenicity of Gliadins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6442-6451. [PMID: 28190352 DOI: 10.1021/acs.jafc.6b05371] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Wheat allergy is an IgE-mediated disorder. Polyphenols, which are known to interact with certain proteins, could be used to reduce allergic reactions. This study screened several polyphenol sources for their ability to interact with gliadins, mask epitopes, and affect basophil degranulation. Polyphenol extracts from artichoke leaves, cranberries, apples, and green tea leaves were examined. Of these extracts, the first three formed insoluble complexes with gliadins. Only the cranberry and apple extracts masked epitopes in dot blot assays using anti-gliadin IgG and IgE antibodies from patients with wheat allergies. The cranberry and artichoke extracts limited cellular degranulation by reducing mouse anti-gliadin IgE recognition. In conclusion, the cranberry extract is the most effective polyphenol source at reducing the immunogenicity and allergenicity of wheat gliadins.
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Affiliation(s)
- Maxime Pérot
- UR 1268 Biopolymères Interactions Assemblages, INRA , F-44300 Nantes, France
- UP 2012.10.101 EGEAL Unit, Unilasalle , F-60000 Beauvais, France
- Guaranteed Gluten Free , F-80700 Roye, France
| | - Roberta Lupi
- UR 1268 Biopolymères Interactions Assemblages, INRA , F-44300 Nantes, France
| | - Sylvain Guyot
- UR 1268 Biopolymères Interactions Assemblages, INRA , F-44300 Nantes, France
| | | | | | | | - Marie Bodinier
- UR 1268 Biopolymères Interactions Assemblages, INRA , F-44300 Nantes, France
| | - Colette Larré
- UR 1268 Biopolymères Interactions Assemblages, INRA , F-44300 Nantes, France
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41
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Gammoh S, Alu’datt MH, Alhamad MN, Rababah T, Ereifej K, Almajwal A, Ammari ZA, Al Khateeb W, Hussein NM. Characterization of phenolic compounds extracted from wheat protein fractions using high-performance liquid chromatography/liquid chromatography mass spectrometry in relation to anti-allergenic, anti-oxidant, anti-hypertension, and anti-diabetic properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1238832] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H. Alu’datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N. Alhamad
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Zaid A. Ammari
- Department of Medicine, University of Toledo Medical Center, Toledo, OH, USA
| | - Wesam Al Khateeb
- Department of Biological Sciences, Yarmouk University, Irbid, Jordan
| | - Neveen M. Hussein
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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42
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Ghatak SK, Sen S, Majumdar D, Singha A, Sen K. Peanut proteins in periodate specific anion sensing: An ensuing reduction in allergic response. Food Chem 2016; 197 Pt B:1286-91. [DOI: 10.1016/j.foodchem.2015.11.039] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Revised: 10/16/2015] [Accepted: 11/07/2015] [Indexed: 10/22/2022]
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43
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Li Y, Yu J, Goktepe I, Ahmedna M. The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour. Food Chem 2016; 196:1338-45. [DOI: 10.1016/j.foodchem.2015.10.089] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 10/02/2015] [Accepted: 10/19/2015] [Indexed: 10/22/2022]
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44
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Ozdal T, Sela DA, Xiao J, Boyacioglu D, Chen F, Capanoglu E. The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility. Nutrients 2016; 8:78. [PMID: 26861391 PMCID: PMC4772042 DOI: 10.3390/nu8020078] [Citation(s) in RCA: 485] [Impact Index Per Article: 60.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Accepted: 01/11/2016] [Indexed: 02/07/2023] Open
Abstract
As of late, polyphenols have increasingly interested the scientific community due to their proposed health benefits. Much of this attention has focused on their bioavailability. Polyphenol-gut microbiota interactions should be considered to understand their biological functions. The dichotomy between the biotransformation of polyphenols into their metabolites by gut microbiota and the modulation of gut microbiota composition by polyphenols contributes to positive health outcomes. Although there are many studies on the in vivo bioavailability of polyphenols, the mutual relationship between polyphenols and gut microbiota is not fully understood. This review focuses on the biotransformation of polyphenols by gut microbiota, modulation of gut microbiota by polyphenols, and the effects of these two-way mutual interactions on polyphenol bioavailability, and ultimately, human health.
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Affiliation(s)
- Tugba Ozdal
- Department of Food Engineering, Faculty of Engineering and Architecture, Okan Univesity, Tuzla, Istanbul TR-34959, Turkey.
| | - David A Sela
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau, China.
| | - Dilek Boyacioglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR-34469, Turkey.
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR-34469, Turkey.
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45
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Zhu F, Xu Z, Yonekura L, Yang R, Tamura H. Antiallergic activity of rosmarinic acid esters is modulated by hydrophobicity, and bulkiness of alkyl side chain. Biosci Biotechnol Biochem 2015; 79:1178-82. [PMID: 25686361 DOI: 10.1080/09168451.2015.1010478] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Methyl, propyl and hexyl esters of rosmarinic, caffeic and p-coumaric acids were tested for antiallergic activity, and rosmarinic acid propyl ester exhibited the greatest β-hexosaminidase release suppression (IC50, 23.7 μM). Quadratic correlations between pIC50 and cLogP (r(2) = 0.94, 0.98, and 1.00, respectively) were observed in each acid ester series. The antiallergic activity is modulated by hydrophobicity, and alkyl chain bulkiness.
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Affiliation(s)
- Fengxian Zhu
- a The United Graduate School of Agricultural Sciences , Ehime University , Matsuyama , Japan
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46
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Chung SY, Reed S. IgE binding to peanut allergens is inhibited by combined d-aspartic and d-glutamic acids. Food Chem 2015; 166:248-253. [DOI: 10.1016/j.foodchem.2014.06.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2013] [Revised: 05/05/2014] [Accepted: 06/03/2014] [Indexed: 01/11/2023]
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47
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Derbyshire EJ. A review of the nutritional composition, organoleptic characteristics and biological effects of the high oleic peanut. Int J Food Sci Nutr 2014; 65:781-90. [DOI: 10.3109/09637486.2014.937799] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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48
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Ognjenović J, Stojadinović M, Milčić M, Apostolović D, Vesić J, Stambolić I, Atanasković-Marković M, Simonović M, Velickovic TC. Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white. Food Chem 2014; 164:36-43. [PMID: 24996302 DOI: 10.1016/j.foodchem.2014.05.005] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Revised: 01/04/2014] [Accepted: 05/04/2014] [Indexed: 12/24/2022]
Abstract
Polyphenols, the potent plant secondary metabolites, have beneficial effects on human health, but the mechanism(s) by which these effects are exerted is not well understood. Here, we present the detailed analysis of the interactions between the major green tea catechin, epigallo-catechin 3-gallate (EGCG), and the major dietary protein and allergen, ovalbumin (OVA). We show that EGCG binds to the pocket that partly overlaps with the previously identified IgE-binding region in OVA, and that this interaction induces structural changes in the allergen. Moreover, our ex vivo studies reveal that OVA binds IgE and stimulates degranulation of basophils, and that its uptake by monocytes proceeds at a slower rate in the presence of EGCG. This study provides further evidence in support of the proposed mechanism by which EGCG interactions with the food allergens contribute to its diverse biological activities and may impair antigen uptake by antigen-presenting cells.
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Affiliation(s)
- Jana Ognjenović
- University of Belgrade, Faculty of Chemistry, Belgrade, Serbia.
| | | | - Miloš Milčić
- University of Belgrade, Faculty of Chemistry, Belgrade, Serbia
| | | | - Jelena Vesić
- University of Belgrade, Faculty of Chemistry, Belgrade, Serbia
| | - Ivan Stambolić
- University of Belgrade, Faculty of Chemistry, Belgrade, Serbia
| | - Marina Atanasković-Marković
- University of Belgrade, Faculty of Medicine, Belgrade, Serbia; University Children's Hospital, Belgrade, Serbia
| | - Miljan Simonović
- Department of Biochemistry and Molecular Genetics, University of Illinois at Chicago, IL, USA
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49
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White BL, Shi X, Burk CM, Kulis M, Burks AW, Sanders TH, Davis JP. Strategies to Mitigate Peanut Allergy: Production, Processing, Utilization, and Immunotherapy Considerations. Annu Rev Food Sci Technol 2014; 5:155-76. [DOI: 10.1146/annurev-food-030713-092443] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Peanut (Arachis hypogaea L.) is an important crop grown worldwide for food and edible oil. The surge of peanut allergy in the past 25 years has profoundly impacted both affected individuals and the peanut and related food industries. In response, several strategies to mitigate peanut allergy have emerged to reduce/eliminate the allergenicity of peanuts or to better treat peanut-allergic individuals. In this review, we give an overview of peanut allergy, with a focus on peanut proteins, including the impact of thermal processing on peanut protein structure and detection in food matrices. We discuss several strategies currently being investigated to mitigate peanut allergy, including genetic engineering, novel processing strategies, and immunotherapy in terms of mechanisms, recent research, and limitations. All strategies are discussed with considerations for both peanut-allergic individuals and the numerous industries/government agencies involved throughout peanut production and utilization.
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Affiliation(s)
- Brittany L. White
- Market Quality and Handling Research Unit, Agricultural Research Service, US Department of Agriculture and
| | - Xiaolei Shi
- Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, Raleigh, North Carolina 27695;, , ,
| | - Caitlin M. Burk
- Department of Pediatrics, School of Medicine, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina 27599;, ,
| | - Michael Kulis
- Department of Pediatrics, School of Medicine, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina 27599;, ,
| | - A. Wesley Burks
- Department of Pediatrics, School of Medicine, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina 27599;, ,
| | - Timothy H. Sanders
- Market Quality and Handling Research Unit, Agricultural Research Service, US Department of Agriculture and
| | - Jack P. Davis
- Market Quality and Handling Research Unit, Agricultural Research Service, US Department of Agriculture and
- Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, Raleigh, North Carolina 27695;, , ,
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50
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Hung CY, Huang FL, Shi LS, Ka SM, Wang JY, Tsai YC, Hung TJ, Ye YL. The Ethanol Extract of Osmanthus fragrans Flowers Reduces Oxidative Stress and Allergic Airway Inflammation in an Animal Model. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2013; 2013:304290. [PMID: 24386002 PMCID: PMC3872418 DOI: 10.1155/2013/304290] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2013] [Revised: 11/18/2013] [Accepted: 11/19/2013] [Indexed: 11/24/2022]
Abstract
The Osmanthus fragrans flower, a popular herb in Eastern countries, contains several antioxidant compounds. Ben Cao Gang Mu, traditional Chinese medical literature, describes the usefulness of these flowers for phlegm and stasis reduction, arrest of dysentery with blood in the bowel, and stomachache and diarrhea treatment. However, modern evidence regarding the therapeutic efficacy of these flowers is limited. This study was aimed at assessing the antioxidative effects of the ethanol extract of O. fragrans flowers (OFE) in vivo and evaluating its antioxidant maintenance and therapeutic effect on an allergic airway inflammation in mice. After OFE's oral administration to mice, the values obtained in the oxygen radical absorbance capacity assay as well as the glutathione concentration in the lungs and spleens of mice increased while thiobarbituric acid reactive substances decreased significantly, indicating OFE's significant in vivo antioxidant activity. OFE was also therapeutically efficacious in a mouse model of ovalbumin-induced allergic airway inflammation. Orally administered OFE suppressed ovalbumin-specific IgE production and inflammatory cell infiltration in the lung. Moreover, the antioxidative state of the mice improved. Thus, our findings confirm the ability of the O. fragrans flowers to reduce phlegm and suggest that OFE may be useful as an antiallergic agent.
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Affiliation(s)
- Chien-Ya Hung
- Department of Food Nutrition, Chung Hwa University of Medical Technology, Tainan 71703, Taiwan
| | - Fu-Long Huang
- Graduate Institute of Food Science, National Chiayi University, Chiayi 60004, Taiwan
| | - Li-Shian Shi
- Department of Biotechnology, National Formosa University, Yunlin 63201, Taiwan
| | - Shuk-Man Ka
- Graduate Institute of Aerospace and Undersea Medicine, National Defense Medical Center, Taipei 11490, Taiwan
| | - Jing-Yao Wang
- Department of Biotechnology, National Formosa University, Yunlin 63201, Taiwan
| | - Yu-Cheng Tsai
- Department of Food Nutrition, Chung Hwa University of Medical Technology, Tainan 71703, Taiwan
| | - Tsung-Jen Hung
- Department of Graduate Institute of Biomedical Science, Chung Hwa University of Medical Technology, Tainan 71703, Taiwan
| | - Yi-Ling Ye
- Department of Biotechnology, National Formosa University, Yunlin 63201, Taiwan
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