1
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Dai Y, Li H, Liu X, Wu Q, Ping Y, Chen Z, Zhao B. Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein. Int J Biol Macromol 2024; 257:128591. [PMID: 38052287 DOI: 10.1016/j.ijbiomac.2023.128591] [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: 10/29/2023] [Revised: 11/27/2023] [Accepted: 12/01/2023] [Indexed: 12/07/2023]
Abstract
In this work, the modified gluten was prepared by enzymolysis combined with Maillard reaction (MEG), and its functional and structural properties were investigated. The result showed that the maximum foamability of MEG was 19.58 m2/g, the foam stability was increased by 1.8 times compared with gluten, and the solubility and degree of graft were increased to 44.4 % and 28.1 % at 100 °C, whereas the content of sulfhydryl group decreased to 0.81 μmol/g. The scavenging ability on ABTS+radical and DPPH radical of MEG was positively correlated with reaction temperature, and the maximum values were 86.57 % and 71.71 % at 140 °C, respectively. Furthermore, the fluorescence quenching effect of tryptophan and tyrosine residues was enhanced, while the fluorescence intensity decreased with the temperature increase. Scanning electron microscopy revealed that the surface of enzymatically hydrolyzed-gluten became smooth and the cross section became straightened, while MEG turned smaller and irregular approaching a circular structure. FT-IR spectroscopy showed that enzymatic hydrolysis promoted the occurrence of more carbonyl ammonia reactions and the formation of precursors of advanced glycosylation end products. These results provide a feasible method for improving the structure and functional properties of gluten protein.
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Affiliation(s)
- Ya Dai
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, China.
| | - Xinhui Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Qingfeng Wu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yali Ping
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zhenzhen Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Beibei Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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2
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Mousavi Maleki MS, Aghamirza Moghim Ali Abadi H, Vaziri B, Shabani AA, Ghavami G, Madanchi H, Sardari S. Bromelain and ficin proteolytic effects on gliadin cytotoxicity and expression of genes involved in cell-tight junctions in Caco-2 cells. Amino Acids 2023; 55:1601-1619. [PMID: 37803248 DOI: 10.1007/s00726-023-03333-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 09/11/2023] [Indexed: 10/08/2023]
Abstract
Enzyme therapy for celiac disease (CeD), which digests gliadin into non-immunogenic and non-toxic peptides, can be an appropriate treatment option for CeD. Here, we have investigated the effectiveness of bromelain and ficin on gliadin digestion using in vitro, such as SDS-PAGE, HPLC, and circular dichroism (CD). Furthermore, the cytotoxicity of gliadin and 19-mer peptide before and after digestion with these enzymes was evaluated using the MTT assay in the Caco-2 cell line. Finally, we examined the effect of these treatments along with Larazotide Acetate on the expression of genes involved in cell-tight junctions, such as Occludin, Claudin 3, tight junction protein-1, and Zonulin in the Caco-2 cell line. Our study demonstrated bromelain and ficin digestion effects on the commercial and wheat-extracted gliadin by SDS-PAGE, HPLC, and CD. Also, the cytotoxicity results on Caco-2 showed that toxicity of the gliadin and synthetic 19-mer peptide was decreased by adding bromelain and ficin. Furthermore, the proteolytic effects of bromelain and ficin on gliadin indicated the expression of genes involved in cell-tight junctions was improved. This study confirms that bromelain and ficin mixture could be effective in improving the symptoms of CeD.
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Affiliation(s)
- Masoumeh Sadat Mousavi Maleki
- Department of Medical Biotechnology, Faculty of Medicine, Semnan University of Medical Sciences, Semnan, Iran
- Student Research Committee, Semnan University of Medical Sciences, Semnan, Iran
| | | | - Behrooz Vaziri
- Biotechnology Research Center, Pasteur Institute of Iran, Tehran, Iran
| | - Ali Akbar Shabani
- Department of Medical Biotechnology, Faculty of Medicine, Semnan University of Medical Sciences, Semnan, Iran
| | - Ghazaleh Ghavami
- Drug Design and Bioinformatics Unit, Medical Biotechnology Department, Biotechnology Research Center, Pasteur Institute of Iran, 13198, Tehran, Iran
| | - Hamid Madanchi
- Nervous System Stem Cells Research Center, Semnan University of Medical Sciences, Semnan, Iran.
- Department of Medical Biotechnology, Faculty of Medicine, Semnan University of Medical Sciences, Semnan, Iran.
- Drug Design and Bioinformatics Unit, Medical Biotechnology Department, Biotechnology Research Center, Pasteur Institute of Iran, 13198, Tehran, Iran.
| | - Soroush Sardari
- Drug Design and Bioinformatics Unit, Medical Biotechnology Department, Biotechnology Research Center, Pasteur Institute of Iran, 13198, Tehran, Iran.
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3
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Tai J, Qiao D, Huang X, Hu H, Li W, Liang X, Zhang F, Lu Y, Zhang H. Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish ( Siniperca chuaisi) during Microwave-Assisted Maillard Reaction. Foods 2022; 12:foods12010052. [PMID: 36613268 PMCID: PMC9818276 DOI: 10.3390/foods12010052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/08/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022] Open
Abstract
This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments. The results showed that the type of sugar and heating time had a significant effect on the Maillard reaction (p < 0.05). The SDS-PAGE analysis displayed that the molecular weight of parvalbumin in mandarin fish changed after being glycated with the Maillard reaction. The glycated parvalbumin was analyzed by Nano-LC-MS/MS and eleven glycation sites as well as five glycation groups were identified. By using the indirect competitive ELISA method, it was found that microwave heating gave a higher desensitization ability of mandarin fish parvalbumin than induction cooker did. In vitro gastric digestion experiments showed that microwave-heated parvalbumin was proved to be digested more easily than that cooked by induction cookers. The microwave-assisted Maillard reaction modified the structure of parvalbumin and reduced the immunoreactivity of parvalbumin of mandarin fish.
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Affiliation(s)
- Jingjing Tai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Dan Qiao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xue Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huang Hu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Wanzheng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xinle Liang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Fuming Zhang
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| | - Yanbin Lu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Hong Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Correspondence: ; Tel.: +86-138-5800-1588
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4
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Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02971-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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5
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Milessi TS, Lopes LA, Novelli PK, Tardioli PW, Giordano RLC. Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4520-4529. [PMID: 36193486 PMCID: PMC9525475 DOI: 10.1007/s13197-022-05533-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/27/2022] [Accepted: 06/09/2022] [Indexed: 06/16/2023]
Abstract
Allergy by cow's milk proteins is among the major food allergies and could be reduced by the partial hydrolysis of these proteins by proteases, without significantly affecting its physicochemical properties. In addition, the peptides generated through enzymatic hydrolysis of the cow's milk can present prebiotic and bioactive properties. In this work, the cow's milk proteins were submitted to a controlled hydrolysis by Novo-Pro D® and the influence of the degree of hydrolysis (DH) on peptide size distribution was evaluated, as well as the prebiotic and antimicrobial properties of milk hydrolysates. It was shown that for DH-10%, all the peptides have sizes lower than 12 kDa which is the size of the most allergenic proteins, without apparent changes in the milk, as long as heating of the hydrolysate is avoided. The protein hydrolysis promoted a great improvement in the milk functional properties. In addition, the obtained milk peptides presented great prebiotic activities, as indicated by the significant improvement of the growth of prebiotic L. acidophilus and L. reuteri and by the production of bacteriocins indicated by the inhibition halos in the growth of a pathogenic microorganism. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05533-x.
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Affiliation(s)
- Thais S. Milessi
- Department of Chemical Engineering, Federal University of São Carlos, Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
- Institute of Natural Resources, Federal University of Itajubá, Av. Benedito Pereira dos Santos, Itajubá, MG 1303, 37500-903 Brazil
| | - Laiane A. Lopes
- Graduate Program of Chemical Engineering, Federal University of São Carlos (PPEQ-UFSCar), Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
| | - Paula K. Novelli
- Department of Chemical Engineering, Federal University of São Carlos, Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
| | - Paulo W. Tardioli
- Department of Chemical Engineering, Federal University of São Carlos, Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
- Graduate Program of Chemical Engineering, Federal University of São Carlos (PPEQ-UFSCar), Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
| | - Raquel L. C. Giordano
- Department of Chemical Engineering, Federal University of São Carlos, Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
- Graduate Program of Chemical Engineering, Federal University of São Carlos (PPEQ-UFSCar), Rodovia Washington Luíz, km 235, São Carlos, SP 13565-905 Brazil
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6
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Zhang K, Wang Y, Wen Q, Huang Q, Li T, Zhang Y, Luo D. Preparation and characterization of magnetic molecularly imprinted polymer for specific adsorption of wheat gliadin. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.133227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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The Efficacy of Plant Enzymes Bromelain and Papain as a Tool for Reducing Gluten Immunogenicity from Wheat Bran. Processes (Basel) 2022. [DOI: 10.3390/pr10101948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Gluten-free products made from naturally gluten-free raw materials have an inferior taste and can cause deficiencies in various nutrients, especially non-starch polysaccharides. To address this problem, scientists are searching for new strategies to eliminate harmful gluten from wheat, rye, and barley and to produce balanced products with good organoleptic properties. This study evaluated the possibility of hydrolysing gluten in wheat bran, a by-product obtained after the dry fractionation of wheat, using plant enzymes. The gluten content of wheat bran after treatment with papain, bromelain, and their combination under different hydrolysis conditions was investigated. The amount of gluten was determined using an enzyme-linked immunosorbent assay ELISA R5 and the reduction in immunogenic gliadins was analysed using high-performance reverse phase liquid chromatography. The results of the study showed that 4 h hydrolysis with bromelain and papain reduced the levels of gluten immunogenic compounds in bran from 58,650.00 to 2588.20–3544.50 mg/kg; however, they did not reach the gluten-free limit. A higher hydrolysis efficiency of 95.59% was observed after treatment with papain, while the combination of both enzymes and bromelain alone were less effective. The results presented in this article will be helpful to other researchers and manufacturers of wheat-based products when selecting methods to reduce gluten immunogenicity and contribute to the development of sustainable technologies.
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8
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León Madrazo A, Segura Campos MR. In silico prediction of peptide variants from chia (S. hispanica L.) with antimicrobial, antibiofilm, and antioxidant potential. Comput Biol Chem 2022; 98:107695. [DOI: 10.1016/j.compbiolchem.2022.107695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 05/03/2022] [Accepted: 05/11/2022] [Indexed: 11/03/2022]
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9
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David Troncoso F, Alberto Sánchez D, Luján Ferreira M. Production of Plant Proteases and New Biotechnological Applications: An Updated Review. Chemistry 2022; 11:e202200017. [PMID: 35286022 PMCID: PMC8919702 DOI: 10.1002/open.202200017] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 02/21/2022] [Indexed: 12/14/2022]
Abstract
An updated review of emerging plant proteases with potential biotechnological application is presented. Plant proteases show comparable or even greater performance than animal or microbial proteases for by‐product valorization through hydrolysis for, for example, cheese whey, bird feathers, collagen, keratinous materials, gelatin, fish protein, and soy protein. Active biopeptides can be obtained as high added value products, which have shown numerous beneficial effects on human health. Plant proteases can also be used for wastewater treatment. The production of new plant proteases is encouraged for the following advantages: low cost of isolation using simple procedures, remarkable stability over a wide range of operating conditions (temperature, pH, salinity, and organic solvents), substantial affinity to a broad variety of substrates, and possibility of immobilization. Vegetable proteases have enormous application potential for the valorization of industrial waste and its conversion into products with high added value through low‐cost processes.
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Affiliation(s)
- Franco David Troncoso
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, 8000, Argentina
| | - Daniel Alberto Sánchez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, 8000, Argentina
| | - María Luján Ferreira
- Departamento de Química, Universidad Nacional del Sur (UNS), Bahía Blanca, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, 8000, Argentina
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10
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Li Y, Zhang S, Bao Z, Sun N, Lin S. Explore the activation mechanism of alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking parameters. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102918] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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11
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Setthaya P, Jaturasitha S, Ketnawa S, Chaiyaso T, Sato K, Wongpoomchai R. Influence of Commercial Protease and Drying Process on Antioxidant and Physicochemical Properties of Chicken Breast Protein Hydrolysates. Foods 2021; 10:2994. [PMID: 34945544 PMCID: PMC8700794 DOI: 10.3390/foods10122994] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/23/2021] [Accepted: 11/29/2021] [Indexed: 11/16/2022] Open
Abstract
Different proteases can be applied to produce certain bioactive peptides. This study focused on the effects of some commercial proteases and drying processes on the physical, chemical, and biological properties of chicken breast hydrolysates (CBH). Chicken breast hydrolyzed with Alcalase® presented a higher degree of hydrolysis (DH) than papain. Moreover, the treatment with Alcalase®, followed by papain (A-P), was more proficient in producing antioxidant activities than a single enzyme treatment. Conditions comprising 0.63% Alcalase® (w/w) at pH 8.0 and 52.5 °C for 3 h, followed by 0.13% papain (w/w) at pH 6.0 and 37 °C for 3 h, resulted in the highest yields of DH and peptide contents. The spray-dried microencapsulated powder improved the physicochemical properties including moisture content, color measurement, solubility, and particle morphology. In summary, the dual enzyme application involving the hydrolysis of Alcalase® and papain, coupled with the spray-drying process, could be used to produced antioxidant CBH.
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Affiliation(s)
- Phatthawin Setthaya
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (P.S.); (S.K.)
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Sanchai Jaturasitha
- Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Sunantha Ketnawa
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (P.S.); (S.K.)
| | - Thanongsak Chaiyaso
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Kenji Sato
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto 606-8502, Japan;
| | - Rawiwan Wongpoomchai
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (P.S.); (S.K.)
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Gazikalović I, Mijalković J, Šekuljica N, Luković N, Jakovetić Tanasković S, Culetu A, Knežević‐Jugović Z. Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ivana Gazikalović
- Innovation Center of Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia
| | - Jelena Mijalković
- Department of Biotechnology and Biochemical Engineering Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia
| | - Nataša Šekuljica
- Innovation Center of Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia
| | - Nevena Luković
- Department of Biotechnology and Biochemical Engineering Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia
| | - Sonja Jakovetić Tanasković
- Department of Biotechnology and Biochemical Engineering Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia
| | - Alina Culetu
- National Institute of Research & Development for Food Bioresources – IBA Bucharest Bucharest Romania
| | - Zorica Knežević‐Jugović
- Department of Biotechnology and Biochemical Engineering Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia
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Gao H, Jorgensen R, Raghunath R, Nagisetty S, Ng PKW, Gangur V. Creating hypo-/nonallergenic wheat products using processing methods: Fact or fiction? Compr Rev Food Sci Food Saf 2021; 20:6089-6115. [PMID: 34455695 DOI: 10.1111/1541-4337.12830] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 07/14/2021] [Accepted: 07/29/2021] [Indexed: 12/29/2022]
Abstract
Wheat allergy is a potentiallylife-threatening disease that affects millions of people around the world. Food processing has been shown to influence the allergenicity of wheat and other major foods. However, a comprehensive review evaluating whether or not food processing can be used to develop hypo-/nonallergenic wheat products is unavailable. There were three objectives for this study: (1) to critically evaluate the evidence on the effect of fermentation, thermal processing, and enzyme or acid hydrolysis on wheat allergenicity so as to identify the potential for and challenges of using these methods to produce hypo-/nonallergenic wheat products; (2) to identify the molecular effects of food processing needed to create such products; and (3) to map the concept questions for future research and development to produce hypo-/nonallergenic wheat products. We performed literature research using PubMed and Google Scholar databases with various combinations of keywords to generate the data to accomplish these objectives. We found that: (1) food processing significantly modulates wheat allergenicity; while some methods can reduce or even abolish the allergenicity, others can create mega allergens; and (2) fermentation and enzymatic hydrolysis hold the most potential to create novel hypo-/nonallergenic wheat products; however, preclinical validation and human clinical trials are currently lacking. We also identify five specific research concepts to advance the research to enable the creation of hypo-/nonallergenic wheat products for application in food, medical, and cosmetic industries.
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Affiliation(s)
- Haoran Gao
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Rick Jorgensen
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Rajsri Raghunath
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Siddharth Nagisetty
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Perry K W Ng
- Cereal Science Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Venu Gangur
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
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14
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Fu W, Liu C, Meng X, Tao S, Xue W. Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens. Int J Food Microbiol 2021; 347:109190. [PMID: 33836445 DOI: 10.1016/j.ijfoodmicro.2021.109190] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 03/15/2021] [Accepted: 03/24/2021] [Indexed: 12/20/2022]
Abstract
Previous researchers have shown the potential of sourdough and isolated lactic acid bacteria in reducing wheat allergens. As the interactions of lactic acid bacteria with yeast is a key event in sourdough fermentation, we wished to investigate how yeast affects metabolism of lactic acid bacteria, thereby affecting protein degradation and antigenic response. In this study, three strains isolated from sourdough were selected for dough fermentation, namely Pediococcus acidilactici XZ31, Saccharomyces cerevisiae JM1 and Torulaspora delbrueckii JM4. The changes in dough protein during the fermentation process were studied. Protein degradation and antigenic response in dough inoculated with Pediococcus acidilactici XZ31 monoculture and co-culture with yeast were mainly evaluated by SDS-PAGE, immunoblotting, ELISA and Liquid chromatography-tandem mass spectrometry assay. The whole-genome transcriptomic changes in Pediococcus acidilactici XZ31 were also investigated by RNA sequencing. The results showed that water/salt soluble protein and Tri a 28/19 allergens content significantly decreased after 24 h fermentation. Co-culture fermentation accelerated the degradation of protein, and reduced the allergen content to a greater extent. RNA-sequencing analysis further demonstrated that the presence of yeast could promote protein metabolism in Pediococcus acidilactici XZ31 for a certain period of time. These results revealed a synergistic effect between Pediococcus acidilactici XZ31 and yeast degrading wheat allergens, and suggested the potential use of the multi-strain leavening agent for producing hypoallergenic wheat products.
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Affiliation(s)
- Wenhui Fu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Chenglong Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiao Meng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Sha Tao
- College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
| | - Wentong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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15
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Bradauskiene V, Vaiciulyte-Funk L, Shah B, Cernauskas D, Tita M. Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/132853] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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16
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Yu XX, Liang WY, Yin JY, Zhou Q, Chen DM, Zhang YH. Combining experimental techniques with molecular dynamics to investigate the impact of different enzymatic hydrolysis of β-lactoglobulin on the antigenicity reduction. Food Chem 2021; 350:129139. [PMID: 33588281 DOI: 10.1016/j.foodchem.2021.129139] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 12/07/2020] [Accepted: 01/16/2021] [Indexed: 11/26/2022]
Abstract
β-Lactoglobulin (β-LG) is one of the major food allergens. Enzymatic hydrolysis is a promising strategy to reduce the antigenicity of β-LG in industrial production. The relationship between the cleavage sites of β-LG by protease and its antigenic active sites were explored in this study. Molecular docking and molecular dynamics (MD) were used to analyze the active sites and interaction force of β-LG and IgG antibody. Whey protein was hydrolyzed by four specific enzymes and the antigenicity of the hydrolysates were determined by ELISA. The results of MD showed that the amino acid residue Gln155 (-4.48 kcal mol-1) played the most important roles in the process of binding. Hydrolysates produced by AY-10, which was the only one with specificity towards cleavage sites next to a Gln, had the lowest antigenicity at the same hydrolysis degree. Antigenicity decrease was related to the energy contribution of the cleavage site in the active sites.
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Affiliation(s)
- Xin-Xin Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Wei-Yue Liang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Jia-Yi Yin
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Qian Zhou
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Dong-Mei Chen
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Ying-Hua Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
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Jayawardana IA, Boland MJ, Higgs K, Zou M, Loo T, Mcnabb WC, Montoya CA. The kiwifruit enzyme actinidin enhances the hydrolysis of gluten proteins during simulated gastrointestinal digestion. Food Chem 2020; 341:128239. [PMID: 33035854 DOI: 10.1016/j.foodchem.2020.128239] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 09/07/2020] [Accepted: 09/26/2020] [Indexed: 12/21/2022]
Abstract
This study investigated the effect of actinidin, a cysteine protease in kiwifruit, on the hydrolysis of gluten proteins and digestion-resistant gluten peptides (synthetic 33-mer peptide and pentapeptide epitopes) under static simulated gastrointestinal conditions. Actinidin efficacy in hydrolysing gliadin was compared with that of other gluten-degrading enzymes. Actinidin hydrolysed usually resistant peptide bonds adjacent to proline residues in the 33-mer peptide. The gastric degree of hydrolysis of gluten proteins was influenced by an interaction between pH and actinidin concentration (P < 0.05), whereas the pentapeptide epitopes hydrolysis was influenced only by the actinidin concentration (P < 0.05). The rate of gastric degree of hydrolysis of gliadin was greater (P < 0.05) by actinidin (0.8%/min) when compared to papain, bromelain, and one commercial enzyme (on average 0.4%/min), while all exogenous enzymes were able to hydrolyse the pentapeptide epitopes effectively. Actinidin is able to hydrolyse gluten proteins under simulated gastric conditions.
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Affiliation(s)
- Isuri A Jayawardana
- School of Food and Advanced Technology, College of Sciences, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Mike J Boland
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Keriane Higgs
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Maggie Zou
- School of Food and Advanced Technology, College of Sciences, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Trevor Loo
- School of Fundamental Sciences, College of Sciences, Massey University, Palmerston North 4442, New Zealand
| | - Warren C Mcnabb
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Carlos A Montoya
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Food Nutrition & Health Team, AgResearch Limited, Grasslands Research Centre, Private Bag 11008, Palmerston North 4442, New Zealand.
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Feng N, Zhang H, Li Y, Liu Y, Xu L, Wang Y, Fei X, Tian J. A novel catalytic material for hydrolyzing cow’s milk allergenic proteins: Papain-Cu3(PO4)2·3H2O-magnetic nanoflowers. Food Chem 2020; 311:125911. [DOI: 10.1016/j.foodchem.2019.125911] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 11/12/2019] [Accepted: 11/13/2019] [Indexed: 12/15/2022]
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Dong X, Wang J, Raghavan V. Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens. Crit Rev Food Sci Nutr 2020; 61:196-210. [PMID: 32048519 DOI: 10.1080/10408398.2020.1722942] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Nowadays, the increasing prevalence of food allergy has become a public concern related to human health worldwide. Thus, it is imperative and necessary to provide some efficient methods for the management of food allergy. Some conventional processing methods (e.g., boiling and steaming) have been applied in the reduction of food immunoreactivity, while these treatments significantly destroy nutritional components present in food sources. Several studies have shown that novel processing techniques generally have better performance in retaining original characteristics of food and improving the efficiency of eliminating allergens. This review has focused on the recent advances of novel non-thermal processing techniques including high-pressure processing, ultrasound, pulsed light, cold plasma, fermentation, pulsed electric field, enzymatic hydrolysis, and the combination processing of them. Meanwhile, general information on global food allergy prevalence and food allergy pathology are also described. Hopefully, these findings regarding the modifications on the food allergens through various novel food processing techniques can provide an in-depth understanding in the mechanism of food allergy, which in turn possibly provides a strategy to adapt in the reduction of food immunoreactivity for the food industries.
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Affiliation(s)
- Xin Dong
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Jin Wang
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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Villemin C, Tranquet O, Solé-Jamault V, Smit JJ, Pieters RHH, Denery-Papini S, Bouchaud G. Deamidation and Enzymatic Hydrolysis of Gliadins Alter Their Processing by Dendritic Cells in Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1447-1456. [PMID: 31815474 DOI: 10.1021/acs.jafc.9b06075] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Gliadins are major wheat allergens. Their treatment by acid or enzymatic hydrolysis has been shown to modify their allergenic potential. As the interaction of food proteins with dendritic cells (DCs) is a key event in allergic sensitization, we wished to investigate whether deamidation and enzymatic hydrolysis influence gliadin processing by DC and to examine the capacity of gliadins to activate DCs. We compared the uptake and degradation of native and modified gliadins by DCs using mouse bone marrow-derived DCs. We also analyzed the effects of these interactions on the phenotypes of DCs and T helper (Th) lymphocytes. Modifying gliadins induced a change in physicochemical properties (molecular weight, hydrophobicity, and sequence) and also in the peptide size. These alterations in turn led to increased uptake and intracellular degradation of the proteins by DCs. Native gliadins (NGs) (100 μg/mL), but not modified gliadins, increased the frequency of DC expressing CD80 (15.41 ± 2.36% vs 6.81 ± 1.10%, p < 0.001), CCR7 (28.53 ± 8.17% vs 17.88 ± 2.53%, p < 0.001), CXCR4 (70.14 ± 4.63% vs 42.82 ± 1.96%, p < 0.001), and CCR7-dependent migration (2.46 ± 1.45 vs 1.00 ± 0.22, p < 0.01) compared with NGs. This was accompanied by Th lymphocyte activation (30.37 ± 3.87% vs 21.53 ± 3.14%, p < 0.1) and proliferation (16.39 ± 3.97% vs 9.31 ± 2.80%, p > 0.1). Moreover, hydrolysis decreases the peptide size and induces an increase in gliadin uptake and degradation. Deamidation and extensive enzymatic hydrolysis of gliadins modify their interaction with DCs, leading to alteration of their immunostimulatory capacity. These findings demonstrate the strong relationship between the biochemical characteristics of proteins and immune cell interactions.
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Affiliation(s)
- Clélia Villemin
- INRA , UR1268 BIA, rue de la Géraudière , F-44316 Nantes , France
| | - Olivier Tranquet
- INRA , UR1268 BIA, rue de la Géraudière , F-44316 Nantes , France
| | | | - Joost J Smit
- IRAS, Immunotoxicology Group , Utrecht University , 3584 CM Utrecht , The Netherlands
| | - Raymond H H Pieters
- IRAS, Immunotoxicology Group , Utrecht University , 3584 CM Utrecht , The Netherlands
| | | | - Grégory Bouchaud
- INRA , UR1268 BIA, rue de la Géraudière , F-44316 Nantes , France
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Meng S, Tan Y, Chang S, Li J, Maleki S, Puppala N. Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking. Food Chem 2020; 302:125186. [DOI: 10.1016/j.foodchem.2019.125186] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 06/24/2019] [Accepted: 07/15/2019] [Indexed: 01/03/2023]
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22
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Jayawardana IA, Montoya CA, McNabb WC, Boland MJ. Possibility of minimizing gluten intolerance by co-consumption of some fruits – A case for positive food synergy? Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.10.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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23
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Xue L, Li Y, Li T, Pan H, Liu J, Fan M, Qian H, Zhang H, Ying H, Wang L. Phosphorylation and Enzymatic Hydrolysis with Alcalase and Papain Effectively Reduce Allergic Reactions to Gliadins in Normal Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6313-6323. [PMID: 31070910 DOI: 10.1021/acs.jafc.9b00569] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Gliadins are major allergens responsible for wheat allergies. Food processing is an effective strategy to reduce the allergenicity of gluten. In the present study, we determined the secondary and tertiary structures of gluten and gliadins treated by chemical, physical, and enzymatic means through FTIR, surface hydrophobicity, intrinsic fluorescence spectra, and UV absorption spectra. The results showed that the three treatments of phosphorylation and alcalase and papain hydrolyses significantly changed the conformational structures of gliadins, especially the secondary structure. Then, the potential allergenicity of the phosphorylated and alcalase and papain hydrolyzed gliadins were further characterized, and we observed a significant decrease in the allergenicity through the results of the index of spleen, serum total IgE, gliadin-specific IgE, histamine, and serum cytokine concentrations. An elevation of Th17 cells, the absence of Treg cells, and an imbalance in Treg/Th17 are associated with allergy. On the basis of the expression levels of related cytokines and key transcription factors, we also confirmed that phosphorylation and alcalase and papain hydrolysis could effectively reduce the allergenicity of gliadins by improving the imbalance of both Th1/Th2 and Treg/Th17 in the spleens of sensitized mice. This study suggested that the changes in conformational structure contribute to gliadin hyposensitization and that phosphorylation and alcalase and papain hydrolysis may be promising strategies for the production of wheat products with low allergenicity.
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Affiliation(s)
- Lamei Xue
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Tingting Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering , Nanjing Forestry University , Nanjing 210037 , People's Republic of China
| | - Haiou Pan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Jinxin Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Hao Ying
- CAS Key laboratory of nutrition, metabolism and food safety, Shanghai Institutes for Biological Sciences , University of Chinese Academy of Sciences, Chinese Academy of Sciences , Shanghai 200031 , People's Republic of China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
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Zang X, Liu P, Chen Y, Wang J, Yu G, Xu H. Improved freeze-thaw stability of o/w emulsions prepared with soybean protein isolate modified by papain and transglutaminase. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Zang X, Yue C, Liu M, Zheng H, Xia X, Yu G. Improvement of freeze-thaw stability of oil-in-water emulsions prepared with modified soy protein isolates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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26
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Asrarkulova AS, Bulushova NV. Wheat Gluten and Its Hydrolysates. Possible Fields of Practical Use. APPL BIOCHEM MICRO+ 2019. [DOI: 10.1134/s0003683818090107] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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27
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Wang J, Vanga SK, McCusker C, Raghavan V. A Comprehensive Review on Kiwifruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens Through Processing. Compr Rev Food Sci Food Saf 2019; 18:500-513. [PMID: 33336949 DOI: 10.1111/1541-4337.12426] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 12/27/2018] [Accepted: 01/05/2019] [Indexed: 12/22/2022]
Abstract
Kiwifruit is rich in bioactive components including dietary fibers, carbohydrates, natural sugars, vitamins, minerals, omega-3 fatty acids, and antioxidants. These components are beneficial to boost the human immune system and prevent cancer and heart diseases. However, kiwifruit is emerging as one of the most common elicitors of food allergies worldwide. Kiwifruit allergy results from an abnormal immune response to kiwifruit proteins and occur after consuming this fruit. Symptoms range from the oral allergy syndrome (OAS) to the life-threatening anaphylaxis. Thirteen different allergens have been identified in green kiwifruit and, among these allergens, Act d 1, Act d 2, Act d 8, Act d 11, and Act d 12 are defined as the "major allergens." Act d 1 and Act d 2 are ripening-related allergens and are found in abundance in fully ripe kiwifruit. Structures of several kiwifruit allergens may be altered under high temperatures or strong acidic conditions. This review discusses the pathogenesis, clinical features, and diagnosis of kiwifruit allergy and evaluates food processing methods including thermal, ultrasound, and chemical processing which may be used to reduce the allergenicity of kiwifruit. Management and medical treatments for kiwifruit allergy are also summarized.
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Affiliation(s)
- Jin Wang
- Dept. of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill Univ., Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Sai Kranthi Vanga
- Dept. of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill Univ., Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Christine McCusker
- Meakins-Christie Laboratories, Research Inst. of the McGill Univ. Health Centre, Montreal, Quebec, Canada
| | - Vijaya Raghavan
- Dept. of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill Univ., Sainte-Anne-de-Bellevue, Quebec, Canada
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28
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Combination of Gluten-Digesting Enzymes Improved Symptoms of Non-Celiac Gluten Sensitivity: A Randomized Single-blind, Placebo-controlled Crossover Study. Clin Transl Gastroenterol 2018; 9:181. [PMID: 30228265 PMCID: PMC6143542 DOI: 10.1038/s41424-018-0052-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 07/26/2018] [Accepted: 08/04/2018] [Indexed: 02/07/2023] Open
Abstract
Introduction Recently, the population of individuals with non-celiac gluten sensitivity (NCGS) who do not have celiac disease but show improved symptoms with a gluten-free diet, has increased. Enzyme replacement therapy using digestive enzymes is expected to improve the symptoms of NCGS and be sustainable, since gluten-related proteins that are indigestible by the digestive system have been considered triggers of NCGS. Methods We selected patients with NCGS by screening demographic interviews, as well as performing medical evaluations, anti-gluten antibody tests, and gluten challenge tests. We performed a single-blind and crossover clinical trial with these subjects using a gluten challenge with the enzyme mixture or a placebo. Our designed enzyme mixture contained peptidase, semi alkaline protease, deuterolysin, and cysteine protease derived from Aspergillus oryzae, Aspergillus melleus, Penicillium citrinum, and Carica papaya L., respectively. Results Administration of the enzyme mixture significantly decreased the change in the score of the symptom questionnaire before and after the gluten challenge compared with administration of the placebo in patients with NCGS without adverse events. In particular, the changes in the score of the gluten-induced incomplete evacuation feeling and headaches were significantly improved. The serum levels of interleukin (IL)-8, tumor necrosis factor (TNF)-α, andregulated on activation, normal T cell expressed and secreted (RANTES) in subjects were not significantly changed by gluten, as expected from previous studies, and the enzyme mixture did not affect these inflammatory markers. Conclusion In this human clinical study, we demonstrated the efficacy of the enzyme mixture derived from microorganisms and papaya in improving the symptoms of NCGS.
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Mikiashvili N, Yu J. Changes in immunoreactivity of allergen-reduced peanuts due to post-enzyme treatment roasting. Food Chem 2018; 256:188-194. [DOI: 10.1016/j.foodchem.2018.02.119] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 02/11/2018] [Accepted: 02/22/2018] [Indexed: 10/18/2022]
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Castan L, Villemin C, Claude M, Aubert P, Durand T, Neunlist M, Brossard C, Magnan A, Bodinier M, Bouchaud G. Acid-Hydrolyzed Gliadins Worsen Food Allergies through Early Sensitization. Mol Nutr Food Res 2018; 62:e1800159. [DOI: 10.1002/mnfr.201800159] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 06/12/2018] [Indexed: 11/10/2022]
Affiliation(s)
- Laure Castan
- INRA, UR1268 BIA, rue de la géraudière; BP 71627 F-44316 Nantes France
- INSERM, UMR1087, l'institut du thorax; F-44000 Nantes France
- CNRS, UMR6291; F-44000 Nantes France
- Université de Nantes; F-44000 Nantes France
| | - Clélia Villemin
- INRA, UR1268 BIA, rue de la géraudière; BP 71627 F-44316 Nantes France
| | - Mathilde Claude
- INRA, UR1268 BIA, rue de la géraudière; BP 71627 F-44316 Nantes France
| | - Philippe Aubert
- Université de Nantes; F-44000 Nantes France
- INSERM UMR1235, Institut des Maladies de l'Appareil Digestif (IMAD), Faculté de Médecine; F-44000 Nantes France
| | - Tony Durand
- Université de Nantes; F-44000 Nantes France
- INSERM UMR1235, Institut des Maladies de l'Appareil Digestif (IMAD), Faculté de Médecine; F-44000 Nantes France
| | - Michel Neunlist
- Université de Nantes; F-44000 Nantes France
- INSERM UMR1235, Institut des Maladies de l'Appareil Digestif (IMAD), Faculté de Médecine; F-44000 Nantes France
| | - Chantal Brossard
- INRA, UR1268 BIA, rue de la géraudière; BP 71627 F-44316 Nantes France
| | - Antoine Magnan
- INSERM, UMR1087, l'institut du thorax; F-44000 Nantes France
- CNRS, UMR6291; F-44000 Nantes France
- Université de Nantes; F-44000 Nantes France
| | - Marie Bodinier
- INRA, UR1268 BIA, rue de la géraudière; BP 71627 F-44316 Nantes France
| | - Grégory Bouchaud
- INRA, UR1268 BIA, rue de la géraudière; BP 71627 F-44316 Nantes France
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Tavano OL, Berenguer-Murcia A, Secundo F, Fernandez-Lafuente R. Biotechnological Applications of Proteases in Food Technology. Compr Rev Food Sci Food Saf 2018; 17:412-436. [DOI: 10.1111/1541-4337.12326] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2017] [Revised: 11/22/2017] [Accepted: 11/24/2017] [Indexed: 12/26/2022]
Affiliation(s)
- Olga Luisa Tavano
- Faculty of Nutrition; Alfenas Federal Univ.; 700 Gabriel Monteiro da Silva St Alfenas MG 37130-000 Brazil
| | - Angel Berenguer-Murcia
- Inorganic Chemistry Dept. and Materials Science Inst.; Alicante Univ.; Ap. 99 E-03080 Alicante Spain
| | - Francesco Secundo
- Istit. di Chimica del Riconoscimento Molecolare; CNR; v. Mario Bianco 9 20131 Milan Italy
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Liu X, Liu YY, Guo J, Yin SW, Yang XQ. Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Fernández-Lucas J, Castañeda D, Hormigo D. New trends for a classical enzyme: Papain, a biotechnological success story in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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34
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Kiyota K, Yoshimitsu M, Satsuki-Murakami T, Akutsu K, Kajimura K, Yamano T. Detection of the tomato allergen Sola l 1 and evaluation of its reactivity after heat and papain treatment. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1347914] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Affiliation(s)
- Kyohei Kiyota
- Division of Hygienic Chemistry, Osaka Institute of Public Health, Nakamichi, Higashinari-ku, Osaka-shi, Osaka, Japan
| | - Masato Yoshimitsu
- Division of Hygienic Chemistry, Osaka Institute of Public Health, Nakamichi, Higashinari-ku, Osaka-shi, Osaka, Japan
| | - Taro Satsuki-Murakami
- Division of Hygienic Chemistry, Osaka Institute of Public Health, Tojo-cho, Tennoji-ku, Osaka-shi, Osaka, Japan
| | - Kazuhiko Akutsu
- Division of Hygienic Chemistry, Osaka Institute of Public Health, Nakamichi, Higashinari-ku, Osaka-shi, Osaka, Japan
| | - Keiji Kajimura
- Division of Hygienic Chemistry, Osaka Institute of Public Health, Nakamichi, Higashinari-ku, Osaka-shi, Osaka, Japan
| | - Tetsuo Yamano
- Division of Hygienic Chemistry, Osaka Institute of Public Health, Nakamichi, Higashinari-ku, Osaka-shi, Osaka, Japan
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35
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High solid concentrations facilitate enzymatic hydrolysis of yeast cells. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.03.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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36
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Preparation and characterization of papain embedded in magnetic cellulose hydrogels prepared from tea residue. J Mol Liq 2017. [DOI: 10.1016/j.molliq.2017.02.100] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zhang B, Li P, Zhang H, Fan L, Wang H, Li X, Tian L, Ali N, Ali Z, Zhang Q. Papain/Zn3(PO4)2 hybrid nanoflower: preparation, characterization and its enhanced catalytic activity as an immobilized enzyme. RSC Adv 2016. [DOI: 10.1039/c6ra05308d] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Flower-like papain/Zn3(PO4)2 hybrid materials are synthesized via a facile, rapid and low-cost method in this study.
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Kusumaningtyas E, Widiastuti R, Dewantari Kusumaningrum H, Thenawidjaja Suhartono M. AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN HIDROLISAT HASIL HIDROLISIS PROTEIN SUSU KAMBING DENGAN EKSTRAK KASAR BROMELIN. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2015. [DOI: 10.6066/jtip.2015.26.2.179] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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