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Gao K, He S, Chen H, Wang J, Li X, Sun H, Zhang Y. Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation. Food Chem 2024; 434:137429. [PMID: 37716149 DOI: 10.1016/j.foodchem.2023.137429] [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: 07/15/2023] [Revised: 08/19/2023] [Accepted: 09/05/2023] [Indexed: 09/18/2023]
Abstract
Combined effects of pH-shifting and an autoclaving cycle (121 °C, 15 min) on red kidney bean lectin (RKBL) were investigated using intrinsic and extrinsic fluorescence, UV, FTIR, DSC, SEC, dot-blot analysis and in vitro digestibility. Spectroscopic studies suggested that the protein refolding was stable after 3 h incubation with the hydrophobic exposure after pH-shifting, and hydrophobicity was significantly increased with the formation of more looser structure, which would influence the structural stability of known epitopes. In details, the increase of β-turn and reduction of random coil was related with the lower denaturation enthalpy, while the protein aggregation was also observed in acidic treated samples after autoclaving. Lower antigenicity and good digestibility suggested the exposure of enzyme cutting sites, and confirmed the effectivity of pH-shifting prior to the autoclaving. Then the results would be beneficial to the development of hypoallergenic kidney bean foods.
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Affiliation(s)
- Kuan Gao
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China.
| | - Haoshuang Chen
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Junhui Wang
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Xingjiang Li
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Hanju Sun
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Yi Zhang
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA.
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2
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Chen F, Lin L, Zhao M. Co-extraction of soy protein and polysaccharide with lipid-lowering activity: Characterization of functional property, nutritional property and colonic fermentation property through a metabolomics approach. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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3
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Zhang H, Feng X, Liu S, Ren F, Wang J. Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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4
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Kim J, Kim J, Ryu C, Lee J, Park CS, Jin M, Kang M, Kim A, Mun C, Kim HH. Unidentified N-glycans by N-glycosidase A were Identified by Nglycosidase
F under Denaturing Conditions in Plant Glycoprotein. Protein Pept Lett 2022; 29:440-447. [DOI: 10.2174/0929866529666220328152941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/25/2022] [Accepted: 02/11/2022] [Indexed: 11/22/2022]
Abstract
Background:
The identification of N-glycans in plant glycoproteins or plant-made pharmaceuticals is essential for understanding their structure, function, properties, immunogenicity, and allergenicity (induced by plant-specific core-fucosylation or xylosylation) in the applications of plant food, agriculture, and plant biotechnology. N-glycosidase A is widely used to release the N-glycans of plant glycoproteins because the core-fucosylated N-glycans of plant glycoproteins are hydrolyzed by N-glycosidase A but not by N-glycosidase F. However, the efficiency of N-glycosidase A activity on plant glycoproteins remains unclear.
Objective:
To elucidate the efficient use of N-glycosidases to identify and quantify the N-glycans of plant glycoproteins, the identification of released N-glycans by N-glycosidase F and their relative quantities with a focus on unidentified N-glycans by N-glycosidase A in plant glycoproteins, Phaseolus vulgaris lectin (PHA) and horseradish peroxidase (HRP), were investigated.
Methods:
Liquid chromatography–tandem mass spectrometry was used to analyze and compare the N-glycans of PHA and HRP treated with either N-glycosidase A or F under denaturing conditions. The relative quantities (%) of each N-glycan (>0.1%) to the total N-glycans (100%) were determined.
Results:
N-glycosidase A and F released 9 identical N-glycans of PHA, but 2 additional core-fucosylated N-glycans were released by only N-glycosidase A, as expected. By contrast, in HRP, 8 N-glycans comprising 6 core-fucosylated N-glycans, 1 xylosylated N-glycan, and 1 mannosylated N-glycan were released by N-glycosidase A. Moreover, 8 unexpected N-glycans comprising 1 core-fucosylated N-glycan, 4 xylosylated N-glycans, and 3 mannosylated N-glycans were released by N-glycosidase F. Of these, 3 xylosylated and 2 mannosylated N-glycans were released by only N-glycansodase F.
Conclusion:
These results demonstrated that N-glycosidase A alone is insufficient to release the N-glycans of all plant glycoproteins, suggesting that to identify and quantify the released N-glycans of the plant glycoprotein HRP, both N-glycosidase A and F treatments are required.
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Affiliation(s)
- Jeongeun Kim
- Biotherapeutics and Glycomics Laboratory, College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjakgu,
Seoul 06974, Republic of Korea
- Department of Global Innovative Drugs, Graduate School of Chung-Ang
University, 84 Heukseok-ro, Dongjak-gu, Seoul 06974, Republic of Korea
| | - Jihye Kim
- Biotherapeutics and Glycomics Laboratory, College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjakgu,
Seoul 06974, Republic of Korea
- Department of Global Innovative Drugs, Graduate School of Chung-Ang
University, 84 Heukseok-ro, Dongjak-gu, Seoul 06974, Republic of Korea
| | - Changsoo Ryu
- Biotherapeutics and Glycomics Laboratory, College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjakgu,
Seoul 06974, Republic of Korea
| | - Jaeryong Lee
- Biotherapeutics and Glycomics Laboratory, College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjakgu,
Seoul 06974, Republic of Korea
- Department of Global Innovative Drugs, Graduate School of Chung-Ang
University, 84 Heukseok-ro, Dongjak-gu, Seoul 06974, Republic of Korea
| | - Chi Soo Park
- Biotherapeutics and Glycomics Laboratory, College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjakgu,
Seoul 06974, Republic of Korea
- Department of Global Innovative Drugs, Graduate School of Chung-Ang
University, 84 Heukseok-ro, Dongjak-gu, Seoul 06974, Republic of Korea
| | - Mijung Jin
- Biotherapeutics and Glycomics Laboratory, College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjakgu,
Seoul 06974, Republic of Korea
- Department of Global Innovative Drugs, Graduate School of Chung-Ang
University, 84 Heukseok-ro, Dongjak-gu, Seoul 06974, Republic of Korea
| | - Minju Kang
- Biotherapeutics and Glycomics Laboratory, College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjakgu,
Seoul 06974, Republic of Korea
- Department of Global Innovative Drugs, Graduate School of Chung-Ang
University, 84 Heukseok-ro, Dongjak-gu, Seoul 06974, Republic of Korea
| | - Ahyeon Kim
- Biotherapeutics and Glycomics Laboratory, College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjakgu,
Seoul 06974, Republic of Korea
- Department of Global Innovative Drugs, Graduate School of Chung-Ang
University, 84 Heukseok-ro, Dongjak-gu, Seoul 06974, Republic of Korea
| | - Chulmin Mun
- Biotherapeutics and Glycomics Laboratory, College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjakgu,
Seoul 06974, Republic of Korea
- Department of Global Innovative Drugs, Graduate School of Chung-Ang
University, 84 Heukseok-ro, Dongjak-gu, Seoul 06974, Republic of Korea
| | - Ha Hyung Kim
- Biotherapeutics and Glycomics Laboratory, College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjakgu,
Seoul 06974, Republic of Korea
- Department of Global Innovative Drugs, Graduate School of Chung-Ang
University, 84 Heukseok-ro, Dongjak-gu, Seoul 06974, Republic of Korea
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5
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Almeida RLJ, Santos NC, Silva GM, Feitoza JVF, Silva VM, Ribeiro VH, Eduardo R, Muniz CE. Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13994] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Rio Grande do Norte Brazil
| | - Gabriel Monteiro Silva
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | - Virgínia Mirtes Silva
- Department of Engineering and Management of Natural Resources Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Victor Herbert Ribeiro
- Department of Engineering and Management of Natural Resources Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Raphael Eduardo
- Department of Chemical Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Cecília Elisa Muniz
- Department of Chemical Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
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6
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Wang Y, He S, Zhou F, Sun H, Cao X, Ye Y, Li J. Detection of Lectin Protein Allergen of Kidney Beans ( Phaseolus vulgaris L.) and Desensitization Food Processing Technology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14723-14741. [PMID: 34251800 DOI: 10.1021/acs.jafc.1c02801] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
With the increase of food allergy events related to not properly cooked kidney beans (Phaseolus vulgaris L.), more and more researchers are paying attention to the sensitization potential of lectin, one of the major storage and defensive proteins with the specific carbohydrate-binding activity. The immunoglobulin E (IgE), non-IgE, and mixed allergic reactions induced by the lectins were inducted in the current paper, and the detection methods of kidney bean lectin, including the purification strategies, hemagglutination activity, specific polysaccharide or glycoprotein interactions, antibody combinations, mass spectrometry methods, and allergomics strategies, were summarized, while various food processing aspects, such as the physical thermal processing, physical non-thermal processing, chemical modifications, and biological treatments, were reviewed in the potential of sensitization reduction. It might be the first comprehensive review on lectin allergen detection from kidney bean and the desensitization strategy in food processing and will provide a basis for food safety control.
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Affiliation(s)
- Yongfei Wang
- Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, People's Republic of China
| | - Shudong He
- Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, People's Republic of China
| | - Fanlin Zhou
- Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, People's Republic of China
| | - Hanju Sun
- Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, People's Republic of China
| | - Xiaodong Cao
- Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, People's Republic of China
| | - Yongkang Ye
- Engineering Research Center of Bio-process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, People's Republic of China
| | - Jing Li
- College of Biological and Environmental Engineering, Hefei University, Hefei, Anhui 230601, People's Republic of China
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7
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Ding Y, Ban Q, Wu Y, Sun Y, Zhou Z, Wang Q, Cheng J, Xiao H. Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34839776 DOI: 10.1080/10408398.2021.2005531] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Consumers today are increasingly willing to reduce their meat consumption and adopt plant-based alternatives in their diet. As a main source of plant-based foods, cereals and legumes (CLs) together could make up for all the essential nutrients that humans consume daily. However, the consumption of CLs and their derivatives is facing many challenges, such as the poor palatability of coarse grains and vegetarian meat, the presence of anti-nutritional factors, and allergenic proteins in CLs, and the vulnerability of plant-based foods to microbial contamination. Recently, high hydrostatic pressure (HHP) technology has been used to tailor the techno-functionality of plant proteins and induce cold gelatinization of starch in CLs to improve the edible quality of plant-based products. The nutritional value (e.g., the bioavailability of vitamins and minerals, reduction of anti-nutritional factors of legume proteins) and bio-functional properties (e.g., production of bioactive peptides, increasing the content of γ-aminobutyric acid) of CLs were significantly improved as affected by HHP. Moreover, the food safety of plant-based products could be significantly improved as well. HHP lowered the risk of microbial contamination through the inactivation of numerous microorganisms, spores, and enzymes in CLs and alleviated the allergy symptoms from consumption of plant-based foods.
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Affiliation(s)
- Yangyue Ding
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.,Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Yue Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Zhihao Zhou
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
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8
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Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, Schwarzenbolz U, Jäger H, Holzhauser T, Bergmair J, Roth A, Sevenich R, Bandick N, Kulling SE, Knorr D, Engel KH, Heinz V. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Compr Rev Food Sci Food Saf 2021; 20:3225-3266. [PMID: 34056857 DOI: 10.1111/1541-4337.12763] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 04/02/2021] [Accepted: 04/10/2021] [Indexed: 11/29/2022]
Abstract
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
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Affiliation(s)
- Kemal Aganovic
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Christian Hertel
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Rudi F Vogel
- Technical University of Munich (TUM), Munich, Germany
| | - Reimar Johne
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Oliver Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | | | - Henry Jäger
- University of Natural Resources and Life Sciences (BOKU), Wien, Austria
| | - Thomas Holzhauser
- Division of Allergology, Paul-Ehrlich-Institut (PEI), Langen, Germany
| | | | - Angelika Roth
- Senate Commission on Food Safety (DFG), IfADo, Dortmund, Germany
| | - Robert Sevenich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Technical University of Berlin (TUB), Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | | | | | - Volker Heinz
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
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9
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Verghese M, Willis S, Boateng J, Gomaa A, Kaur R. Effect of Food Processing on Antioxidant Potential, Availability, and Bioavailability. Annu Rev Food Sci Technol 2021; 12:307-329. [PMID: 33492989 DOI: 10.1146/annurev-food-062420-105140] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Antioxidants are understood to play a key role in disease prevention; because of this, research and interest in these compounds are ever increasing. Antioxidative phytochemicals from natural sources are preferred, as some negative implications have been associated with synthetic antioxidants. Beans, nuts, seeds, fruits, and vegetables, to name a few, are important sources of phytochemicals, which have purported health benefits. The aforementioned plant sources are reportedly rich in bioactive compounds, most of which undergo some form of processing (boiling, steaming, soaking) prior to consumption. This article briefly reviews selected plants (beans, nuts, seeds, fruits, and vegetables) and the effects of processing on the antioxidant potential, availability, and bioavailability of phytochemicals, with research from our laboratory and other studies determining the health benefits of and processing effects on bioactive compounds.
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Affiliation(s)
- Martha Verghese
- Department of Food and Animal Sciences, Alabama A&M University, Normal, Alabama 35762-4900, USA;
| | - Shantrell Willis
- Department of Food and Animal Sciences, Alabama A&M University, Normal, Alabama 35762-4900, USA;
| | - Judith Boateng
- Department of Food and Animal Sciences, Alabama A&M University, Normal, Alabama 35762-4900, USA;
| | - Ahmed Gomaa
- Department of Food and Animal Sciences, Alabama A&M University, Normal, Alabama 35762-4900, USA;
| | - Rajwinder Kaur
- Department of Food and Animal Sciences, Alabama A&M University, Normal, Alabama 35762-4900, USA;
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10
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Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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11
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Combined effects of pH and thermal treatments on IgE-binding capacity and conformational structures of lectin from black kidney bean (Phaseolus vulgaris L.). Food Chem 2020; 329:127183. [PMID: 32521427 DOI: 10.1016/j.foodchem.2020.127183] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 12/13/2022]
Abstract
Combined effects of pH and thermal treatments on black kidney bean lectin (BKBL) were investigated by response surface methodology (RSM). Low-pH (1.0, 2.0, 3.0) incubation decreased hemagglutination activity (HA) and IgE-binding capacity, but the activities would be restored when the lectin was treated by pH shifting to 7.2. Conformational structure analyses indicated that low-pH induced protein unfolding and pH-shifting treatment resulted in a limited structural rearrangement. Mild heating, such as 60 °C for 3 min, slightly increased the HA and IgE-binding activities of pH shifted BKBL, but no obvious effects in the pH 1.0 incubated BKBL. High-temperature and long-time treatment might induce the protein aggregation, further decreased HA and IgE-binding capacities. RSM results showed both IgE-binding capacity and HA were the lowest under the combination of pH 1.0 incubation with 80 °C heating for 15 min or pH shifting from 1.0 to 7.2 with 100 °C heating for 10 min.
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12
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Lee H, Ha MJ, Shahbaz HM, Kim JU, Jang H, Park J. High hydrostatic pressure treatment for manufacturing of red bean powder: A comparison with the thermal treatment. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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13
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Wang K, Sun DW, Pu H, Wei Q. Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.015] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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14
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Pinela J, Ferreira ICFR. Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety. Crit Rev Food Sci Nutr 2017; 57:2095-2111. [PMID: 26192014 DOI: 10.1080/10408398.2015.1046547] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these perishable foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations, and challenges related to its use in this sector are also highlighted.
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Affiliation(s)
- José Pinela
- a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal
| | - Isabel C F R Ferreira
- a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal
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15
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He S, Simpson BK, Sun H, Ngadi MO, Ma Y, Huang T. Phaseolus vulgaris lectins: A systematic review of characteristics and health implications. Crit Rev Food Sci Nutr 2017; 58:70-83. [PMID: 26479307 DOI: 10.1080/10408398.2015.1096234] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Legume lectins are carbohydrate-binding proteins of non-immune origin. Significant amounts of lectins have been found in Phaseolus vulgaris beans as far back as in the last century; however, many questions about their potential biological roles still remain obscure. Studies have shown that lectins are anti-nutritional factors that can cause intestinal disorders. Owing to their ability to act as toxic allergens and hemagglutinins, the Phaseolus vulgaris lectins are of grave concern for human health and safety. Nonetheless, their potential beneficial health effects, such as anti-cancer, anti-human immunodeficiency virus (anti-HIV), anti-microbial infection, preventing mucosal atrophy, reducing type 2 diabetes and obesity, promoting nutrients absorption and targeting drugs, are of immense interest. The significance of Phaseolus vulgaris lectins in biological researches and the potential biomedical applications have placed tremendous emphasis on the development of purification strategies to obtain the protein in pure and stable forms. These purification strategies entail considerations such as effects of proteolysis, heating, gamma radiation, and high-hydrostatic-pressure that can have crucial outcomes in either eliminating or improving bioactivities of the lectins. Thus, up-to-date research findings of Phaseolus vulgaris lectins on different aspects such as anti-nutritional and health impacts, purification strategies and novel processing trends, are systematically reviewed.
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Affiliation(s)
- Shudong He
- a School of Biotechnology and Food Engineering , Hefei University of Technology , Hefei , Anhui , China.,b School of Food Science and Engineering , Harbin Institute of Technology , Harbin , Heilongjiang , China.,c Department of Food Science and Agricultural Chemistry , Macdonald Campus, McGill University , Ste-Anne-de-Bellevue, Québec , Canada
| | - Benjamin K Simpson
- c Department of Food Science and Agricultural Chemistry , Macdonald Campus, McGill University , Ste-Anne-de-Bellevue, Québec , Canada
| | - Hanju Sun
- a School of Biotechnology and Food Engineering , Hefei University of Technology , Hefei , Anhui , China
| | - Michael O Ngadi
- d Department of Bioresource Engineering , Macdonald Campus, McGill University , Ste-Anne-de-Bellevue, Québec , Canada
| | - Ying Ma
- b School of Food Science and Engineering , Harbin Institute of Technology , Harbin , Heilongjiang , China
| | - Tiemin Huang
- e Advanced Electrophoresis Solutions Ltd. , Cambridge , Ontario , Canada
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Queirós RP, Saraiva JA, da Silva JAL. Tailoring structure and technological properties of plant proteins using high hydrostatic pressure. Crit Rev Food Sci Nutr 2017; 58:1538-1556. [DOI: 10.1080/10408398.2016.1271770] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Rui P. Queirós
- QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Jorge A. Saraiva
- QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - José A. Lopes da Silva
- QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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Lu Y, Liu C, Zhao M, Cui C, Ren J. Structure and Activity Changes of Phytohemagglutinin from Red Kidney Bean (Phaseolus vulgaris) Affected by Ultrahigh-Pressure Treatments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9513-9519. [PMID: 26416299 DOI: 10.1021/acs.jafc.5b03337] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Phytohemagglutin (PHA), purified from red kidney beans (Phaseolus vulgaris) by Affi-Gel blue affinity chromatography, was subjected to ultrahigh-pressure (UHP) treatment (150, 250, 350, and 450 MPa). The purified PHA lost its hemagglutination activity after 450 MPa treatment and showed less pressure tolerance than crude PHA. However, the saccharide specificity and α-glucosidase inhibition activity of the purified PHA did not change much after UHP treatment. Electrophoresis staining by periodic acid-Schiff (PAS) manifested that the glycone structure of purified PHA remained stable even after 450 MPa pressure treatment. However, electrophoresis staining by Coomassie Blue as well as circular dichroism (CD) and differential scanning calorimetry (DSC) assay proved that the protein unit structure of purified PHA unfolded when treated at 0-250 MPa but reaggregates at 250-450 MPa. Therefore, the hemagglutination activity tends to be affected by the protein unit structure, while the stability of the glycone structure contributed to the remaining α-glucosidase inhibition activity.
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Affiliation(s)
- Yunjun Lu
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
| | - Cencen Liu
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
| | - Mouming Zhao
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
| | - Chun Cui
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
| | - Jiaoyan Ren
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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