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Jiang S, Huang Y, Tang X, Wang T, Li Q, Wang H, Meng X. Traditional cooking methods decreased the allergenicity of egg proteins. J Food Sci 2024; 89:3847-3857. [PMID: 38767860 DOI: 10.1111/1750-3841.17118] [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: 01/14/2024] [Revised: 04/22/2024] [Accepted: 04/26/2024] [Indexed: 05/22/2024]
Abstract
Egg allergy is one of the most common food allergies globally. This study aimed to assess the impact of four traditional cooking methods on the allergenicity of egg proteins using a comprehensive strategy, including simulated gastrointestinal digestion in vitro, serology experiments, a rat basophilic leukemia (RBL)-2H3 cell degranulation model, and a passive cutaneous anaphylaxis (PCA) mice model, and the structure changes were detected by circular dichroism (CD) spectra and ultraviolet (UV) spectra. The results showed that the processed egg proteins were more readily digested compared to raw egg proteins. The serological experiments revealed a significant reduction in immunoglobulin E binding of egg proteins after thermal treatments (p < 0.05), particularly after frying. Subsequently, the RBL-2H3 cell degranulation experiment demonstrated a marked decrease in the level of egg allergens-induced β-hexosaminidase release after cooking (p < 0.05). Moreover, the results from the PCA mice model indicated that the increase in vascular permeability was effectively relieved in the treated groups, especially in frying group (p < 0.05). Additionally, the α-helix and β-turn contents of processed egg proteins were significantly decreased (p < 0.05) compared with native egg proteins. The UV spectra findings showed that all cooking treatments caused significant alterations in the tertiary structure, and fluorescence analysis indicated that cooking decreased the surface hydrophobicity of egg proteins. In conclusion, four traditional cooking methods reduced the allergenicity of egg proteins, particularly frying, and this reduction was associated with structural changes that could contribute to the destruction or masking of epitopes of egg allergens. PRACTICAL APPLICATION: Egg allergy has a serious impact on public health, and there is no ideal treatment method at present. This study demonstrated that four traditional cooking methods (boiling, steaming, baking, and frying) reduced the allergenicity of egg proteins, especially frying, and the results will provide a basis for the development of hypoallergenic egg products.
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Affiliation(s)
- Songsong Jiang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Yutong Huang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Xinlei Tang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Tao Wang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Qian Li
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Hengpeng Wang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Xiangren Meng
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
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Tsurunaga Y, Ishigaki M, Takahashi T, Arima S, Kumagai S, Tsujii Y, Koyama S. Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels. Int J Mol Sci 2024; 25:4124. [PMID: 38612933 PMCID: PMC11012890 DOI: 10.3390/ijms25074124] [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: 02/05/2024] [Revised: 03/18/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
Tannins, present in numerous plants, exhibit a binding affinity for proteins. In this study, we aimed to exploit this property to reduce the concentration of allergenic egg white proteins. Tannins were extracted, using hot water, from the lyophilized powder of underutilized resources, such as chestnut inner skin (CIS), young persimmon fruit (YPF), and bayberry leaves (BBLs). These extracts were then incorporated into an egg white solution (EWS) to generate an egg white gel (EWG). Allergen reduction efficacy was assessed using electrophoresis and ELISA. Our findings revealed a substantial reduction in allergenic proteins across all EWGs containing a 50% tannin extract. Notably, CIS and BBL exhibited exceptional efficacy in reducing low allergen levels. The addition of tannin extract resulted in an increase in the total polyphenol content of the EWG, with the order of effectiveness being CIS > YPF > BBL. Minimal color alteration was observed in the BBL-infused EWG compared to the other sources. Additionally, the introduction of tannin extract heightened the hardness stress, with BBL demonstrating the most significant effect, followed by CIS and YPF. In conclusion, incorporating tannin extract during EWG preparation was found to decrease the concentration of allergenic proteins while enhancing antioxidant properties and hardness stress, with BBL being particularly effective in preventing color changes in EWG.
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Affiliation(s)
- Yoko Tsurunaga
- Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Mika Ishigaki
- Institute of Agricultural and Life Sciences, Academic Assembly, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Tetsuya Takahashi
- Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Shiori Arima
- Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Sae Kumagai
- Graduate School of Human and Social Sciences, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Yoshimasa Tsujii
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
- Faculty of Applied Biosciences, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
| | - Shota Koyama
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
- Faculty of Applied Biosciences, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
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Leau A, Denery‐Papini S, Bodinier M, Dijk W. Tolerance to heated egg in egg allergy: Explanations and implications for prevention and treatment. Clin Transl Allergy 2023; 13:e12312. [PMID: 38146801 PMCID: PMC10734553 DOI: 10.1002/clt2.12312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 10/02/2023] [Accepted: 10/26/2023] [Indexed: 12/27/2023] Open
Abstract
Hen's egg allergy is the second most frequent food allergy found in children. Allergic symptoms can be caused by raw or heated egg, but a majority of egg-allergic children can tolerate hard-boiled or baked egg. Understanding the reasons for the tolerance towards heated egg provides clues about the molecular mechanisms involved in egg allergy, and the differential allergenicity of heated and baked egg might be exploited to prevent or treat egg allergy. In this review, we therefore discuss (i) why some patients are able to tolerate heated egg; by highlighting the structural changes of egg white (EW) proteins upon heating and their impact on immunoreactivity, as well as patient characteristics, and (ii) to what extent heated or baked EW might be useful for primary prevention strategies or oral immunotherapy. We describe that the level of immunoreactivity towards EW helps to discriminate patients tolerant or reactive to heated or baked egg. Furthermore, the use of heated or baked egg seems effective in primary prevention strategies and might limit adverse reactions. Oral immunotherapy is a promising treatment strategy, but it can sometimes cause significant adverse events. The use of heated or baked egg might limit these, but current literature is insufficient to conclude about its efficacy.
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Yang Q, Lyu S, Xu M, Li S, Du Z, Liu X, Shang X, Yu Z, Liu J, Zhang T. Potential Benefits of Egg White Proteins and Their Derived Peptides in the Regulation of the Intestinal Barrier and Gut Microbiota: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13168-13180. [PMID: 37639307 DOI: 10.1021/acs.jafc.3c03230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/29/2023]
Abstract
Impaired intestinal barrier function can impede the digestion and absorption of nutrients and cause a range of metabolic disorders, which are the main causes of intestinal disease. Evidence suggests that proper dietary protein intake can prevent and alleviate intestinal diseases. Egg white protein (EWP) has received considerable attention, because of its high protein digestibility and rich amino acid composition. Furthermore, bioactive peptides may have an increased repair effect due to their high degradation efficiency in the gut. In this study, we aimed to review the effects of EWP and its bioactive peptides on intestinal structural repair. The potential modulation mechanisms by which EWP and their peptides regulate the gut microbiota and intestinal barrier can be summarized as follows: (1) restoring the structure of the intestinal barrier to its intact form, (2) enhancing the intestinal immune system and alleviating the inflammatory response and oxidative damage, and (3) increasing the relative abundance of beneficial bacteria and metabolites. Further in-depth analysis of the coregulation of multiple signaling pathways by EWP is required, and the combined effects of these multiple mechanisms requires further evaluation in experimental models. Human trials can be considered to understand new directions for development.
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Affiliation(s)
- Qi Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Siwen Lyu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Menglei Xu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Shengrao Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Zhipeng Yu
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
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Xu Y, Ahmed I, Zhao Z, Lv L. A comprehensive review on glycation and its potential application to reduce food allergenicity. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37683268 DOI: 10.1080/10408398.2023.2248510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/10/2023]
Abstract
Food allergens are a major concern for individuals who are susceptible to food allergies and may experience various health issues due to allergens in their food. Most allergenic foods are subjected to heat treatment before being consumed. However, thermal processing and prolonged storage can cause glycation reactions to occur in food. The glycation reaction is a common processing method requiring no special chemicals or equipment. It may affect the allergenicity of proteins by altering the structure of the epitope, revealing hidden epitopes, concealing linear epitopes, or creating new ones. Changes in food allergenicity following glycation processing depend on several factors, including the allergen's characteristics, processing parameters, and matrix, and are therefore hard to predict. This review examines how glycation reactions affect the allergenicity of different allergen groups in allergenic foods.
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Affiliation(s)
- Yue Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Ishfaq Ahmed
- Haide College, Ocean University of China, Qingdao, China
| | - Zhengxi Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Liangtao Lv
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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Arámburo-Gálvez JG, Tinoco-Narez-Gil R, Arvizu-Flores AA, Figueroa-Salcido OG, Mora-Melgem JA, Islas-Rubio AR, Flores-Mendoza LK, Lopez-Teros V, Astiazaran-Garcia H, Cárdenas-Torres FI, Ontiveros N. A Food Matrix Triggers a Similar Allergic Immune Response in BALB/c Mice Sensitized with Native, Denatured, and Digested Ovalbumin. Life (Basel) 2023; 13:1733. [PMID: 37629590 PMCID: PMC10455175 DOI: 10.3390/life13081733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 07/25/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
The search for an animal model to evaluate the allergenic potential of processed food products is still ongoing. Both the sensitization to ovalbumin (OVA) in different structural states and the allergic response triggered after intragastric or food challenges were assessed. BALB/c mice were sensitized intraperitoneally to OVA (50 µg) in different structural states (native OVA, N-OVA; denatured OVA, D-OVA; formaldehyde- and lysine-treated OVA, FK-OVA; denatured OVA-FK, OVA-DFK; peptides from pepsin digestion, Pep-OVA). Anti-OVA-specific IgE responses were evaluated using ELISA. Anaphylactic signs and mMCP-1 serum levels were evaluated after intragastric (2.0 mg/OVA) and food (0.41 mg/OVA) challenges. IgE reactivities to N-OVA and D-OVA were similar among groups (p > 0.05). After the challenges, all OVA-sensitized mice developed mild to severe anaphylactic signs (p < 0.05 vs. control). Mice sensitized to N-OVA and D-OVA had the highest mMCP-1 serum levels after challenges (p < 0.05 vs. control). Allergic responses were similar despite the different OVA doses used for the challenges. The N-OVA-sensitized murine model of egg allergy proposed in the present study holds the potential for evaluating the impact of food matrix composition and processing on the threshold of egg-allergic responses.
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Affiliation(s)
- Jesús Gilberto Arámburo-Gálvez
- Graduate Program in Health Sciences, Faculty of Biological and Health Sciences, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico; (J.G.A.-G.); (A.A.A.-F.); (V.L.-T.); (H.A.-G.)
- Nutrition Sciences Graduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico; (R.T.-N.-G.); (O.G.F.-S.); (J.A.M.-M.)
| | - Raúl Tinoco-Narez-Gil
- Nutrition Sciences Graduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico; (R.T.-N.-G.); (O.G.F.-S.); (J.A.M.-M.)
| | - Aldo Alejandro Arvizu-Flores
- Graduate Program in Health Sciences, Faculty of Biological and Health Sciences, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico; (J.G.A.-G.); (A.A.A.-F.); (V.L.-T.); (H.A.-G.)
| | - Oscar Gerardo Figueroa-Salcido
- Nutrition Sciences Graduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico; (R.T.-N.-G.); (O.G.F.-S.); (J.A.M.-M.)
- Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Sinaloa, Mexico
| | - José Antonio Mora-Melgem
- Nutrition Sciences Graduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico; (R.T.-N.-G.); (O.G.F.-S.); (J.A.M.-M.)
| | - Alma Rosa Islas-Rubio
- Department of Plant-Origin Food Technology, Research Center for Food and Development, CIAD, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo 83304, Sonora, Mexico;
| | - Lilian Karem Flores-Mendoza
- Clinical and Research Laboratory (LACIUS, C.N.), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Faculty of Biological and Health Sciences, University of Sonora, Navojoa 85880, Sonora, Mexico;
| | - Veronica Lopez-Teros
- Graduate Program in Health Sciences, Faculty of Biological and Health Sciences, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico; (J.G.A.-G.); (A.A.A.-F.); (V.L.-T.); (H.A.-G.)
| | - Humberto Astiazaran-Garcia
- Graduate Program in Health Sciences, Faculty of Biological and Health Sciences, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico; (J.G.A.-G.); (A.A.A.-F.); (V.L.-T.); (H.A.-G.)
- Department of Nutrition, Research Center for Food and Development, CIAD, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo 83304, Sonora, Mexico
| | - Feliznando Isidro Cárdenas-Torres
- Graduate Program in Health Sciences, Faculty of Biological and Health Sciences, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico; (J.G.A.-G.); (A.A.A.-F.); (V.L.-T.); (H.A.-G.)
| | - Noé Ontiveros
- Clinical and Research Laboratory (LACIUS, C.N.), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Faculty of Biological and Health Sciences, University of Sonora, Navojoa 85880, Sonora, Mexico;
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Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition. Food Chem 2023; 409:135263. [PMID: 36592599 DOI: 10.1016/j.foodchem.2022.135263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/21/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
In this study, the thermal gelation and digestion properties of hen egg white (hen EW) proteins with different salts were investigated. Results show that the addition of neutral salt - sodium chloride (NaCl) decreased the gel hardness/resilience, increased gel lightness, aggregated particle size and digestibility of hen EW proteins significantly. In contrast, alkaline salts - phosphate and carbonate addition increased the gel resilience and strain tolerance as well as reduced the aggregated particle size and gel lightness of hen EW proteins due to the increase of solution pH and negative charge. Correlation analysis shows that the digestibility of hen EW gels was affected by gel viscoelasticity, molecule forces and texture. In conclusion, thermal gelation properties of hen EW proteins could be modulated by salts with different pH/ionic strength, and thus affected the protein digestion and peptide released.
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8
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Jeong JY, Kim SO, Bang S, Choi Y, Shin J, Choi D, Lee SE, Park TH, Hong S. Adaptive biosensing platform using immune cell-based nanovesicles for food allergen detection. Biosens Bioelectron 2023; 222:114914. [PMID: 36456386 DOI: 10.1016/j.bios.2022.114914] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 10/18/2022] [Accepted: 11/12/2022] [Indexed: 11/18/2022]
Abstract
Inspired by an adaptive immune system, we have developed a bioelectronic sensing platform which relies on nanovesicles for a signal amplification and can be easily adapted for the detection of new food allergens. In this work, nanovesicles with anti-immunoglobulin E (anti-IgE) antibody receptors were extracted from immune cells and immobilized on a carbon nanotube-based transistor to build a highly sensitive and selective biosensing platform. Our sensor could detect peanut allergen, arachis hypogaea 2 (Ara h 2), down to 0.1 fM and selectively discriminate target allergens in real food samples such as peanut and egg white. As a proof of concept, we demonstrated the detection of different target molecules using the same nanovesicles linked with different antibodies. Our sensor platform was also utilized to quantitatively evaluate the effect of allergy drug such as cromolyn. In this regard, our strategy can be utilized for basic research and versatile applications in food and pharmacological industries.
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Affiliation(s)
- Jin-Young Jeong
- Department of Physics and Astronomy, Seoul National University, Seoul, 08826, South Korea
| | - So-Ong Kim
- School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University, Seoul, 08826, South Korea
| | - Sunwoo Bang
- Department of Physics and Astronomy, Seoul National University, Seoul, 08826, South Korea
| | - Yoonji Choi
- Department of Physics and Astronomy, Seoul National University, Seoul, 08826, South Korea
| | - Junghyun Shin
- Department of Physics and Astronomy, Seoul National University, Seoul, 08826, South Korea
| | - Danmin Choi
- Department of Physics and Astronomy, Seoul National University, Seoul, 08826, South Korea
| | - Sang-Eun Lee
- Department of Physics and Astronomy, Seoul National University, Seoul, 08826, South Korea
| | - Tai Hyun Park
- School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University, Seoul, 08826, South Korea; Interdisciplinary Program in Bioengineering, Seoul National University, Seoul, 08826, South Korea.
| | - Seunghun Hong
- Department of Physics and Astronomy, and the Institute of Applied Physics, Seoul National University, Seoul, 08826, South Korea.
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Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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10
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Wang J, Luo W, Chen Y, Zhang Q, Harlina PW, Wang J, Geng F. Quantitative metabolome analysis of boiled chicken egg yolk. Curr Res Food Sci 2022; 6:100409. [PMID: 36582447 PMCID: PMC9792406 DOI: 10.1016/j.crfs.2022.100409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/24/2022] [Accepted: 11/30/2022] [Indexed: 12/14/2022] Open
Abstract
Boiling has important effects on the texture of chicken eggs, but its effects on egg nutrients have not been systematically investigated. In this study, changes in the metabolites of egg yolks boiled under different heating intensities were quantified and compared by metabolomic analysis. A total of 797 metabolites were identified, and the abundance of 162 metabolites changed significantly after boiling. The significant reduction of L-lysine and D-fructose suggested that Maillard reactions occurred in over-boiled egg yolks. Egg yolk endogenous enzymes might induce a partial hydrolysis of proteins and phospholipids during the warm-up period of boiling, as the abundance of dipeptides, lysophospholipids, and free fatty acids was significantly increased in boiled egg yolks. Boiling increased the detectable abundance of fat-soluble vitamins, riboflavin, and biotin, possibly by altering the complex structure of protein-lipid-lipophilic compounds or denaturing vitamin-binding proteins. The results of metabolomic analyses provide important information for understanding the nutritional changes of egg yolk boiled under different heating intensities.
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Affiliation(s)
- Jinghui Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, China
| | - Wei Luo
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, China
| | - Yan Chen
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, China
| | - Qionglian Zhang
- Fengji Food Group Limited Company, No. 1 Leizu Avenue, Yanting, China
| | - Putri Widyanti Harlina
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363, Bandung, Indonesia
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, China,Corresponding author.
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11
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Shi Q, Wang W, Wu Y, Chen H, Tong P, Gao J. Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6835-6847. [PMID: 35634708 DOI: 10.1002/jsfa.12045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 05/27/2022] [Accepted: 05/30/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Approximately 9.9% of young children in China suffer from egg allergies. Ovalbumin (OVA) and ovomucoid (OVM) are both the main allergens with higher allergenicity in egg white. The previous studies mainly focused on the effects of pasteurization on the structure and allergenicity of the isolated protein itself. The effects of the interaction between OVA and OVM on their spatial structure and allergenicity under pasteurization are still unclear. Therefore, in this study, the spectroscopic, immunological, and cytological methods were used to investigate the effects on OVA and OVM by their interactions which were induced by the following pasteurization, heating for 10 min at 60, 65, and 70 °C, respectively. RESULTS Results indicated that OVA and OVM could form macromolecular aggregates by their interaction at 70 °C, and their solubility was decreased while turbidity was increased. The spatial structures of OVA and OVM were both changed by their interaction, when pasteurization temperature was at 70 °C the exposure of their hydrophobic groups and α-helix content were decreased while their β-sheet was increased. The potential allergenicity of OVA and OVM was also changed, which showed that the immunoglobulin G (IgG)-binding ability of OVA and OVM could be increased, and their IgE-binding ability was decreased a bit. The releases of interleukin 4 (IL-4), IL-6, β-HEX, histamine and tumor necrosis factor alpha (TNF-α) from OVA-OVM-induced KU812 cells were all decreased at 70 °C. CONCLUSION Therefore, according to the results, if the liquid egg products were pasteurized for 10 min, the temperature of 70 °C should be carefully considered. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qiang Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China
- College of Food Science and Technology, Nanchang University, Nanchang, P. R. China
| | - Wujing Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China
- College of Food Science and Technology, Nanchang University, Nanchang, P. R. China
| | - Yong Wu
- Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, P. R. China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China
- Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, P. R. China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China
| | - Jinyan Gao
- College of Food Science and Technology, Nanchang University, Nanchang, P. R. China
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12
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Liu Q, Lin S, Sun N. How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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Cherkaoui M, Tessier D, Lollier V, Larre C, Brossard C, Dijk W, Rogniaux H. High-resolution mass spectrometry unveils the molecular changes of ovalbumin induced by heating and their influence on IgE binding capacity. Food Chem 2022; 395:133624. [DOI: 10.1016/j.foodchem.2022.133624] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 06/30/2022] [Accepted: 06/30/2022] [Indexed: 11/26/2022]
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14
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Preparation and characterization of a novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103007] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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15
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Maillard Reaction Induced Changes in Allergenicity of Food. Foods 2022; 11:foods11040530. [PMID: 35206007 PMCID: PMC8870895 DOI: 10.3390/foods11040530] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/09/2022] [Accepted: 02/11/2022] [Indexed: 01/27/2023] Open
Abstract
Food allergy is increasing in prevalence, posing aheavier social and financial burden. At present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the allergenicity of trigger foods are urgently needed. Technological processing contributes to producing some hypoallergenic foods. Among the processing methods, the Maillard reaction (MR) is popular because neither special chemical materials nor sophisticated equipment is needed. MR may affect the allergenicity of proteins by disrupting the conformational epitope, disclosing the hidden epitope, masking the linear epitope, and/or forming a new epitope. Changes in the allergenicity of foods after processing are affected by various factors, such as the characteristics of the allergen, the processing parameters, and the processing matrix, and they are therefore variable and difficult to predict. This paper reviews the effects of MR on the allergenicity of each allergen group from common allergenic foods.
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16
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Gazme B, Rezaei K, Udenigwe CC. Epitope mapping and the effects of various factors on the immunoreactivity of main allergens in egg white. Food Funct 2022; 13:38-51. [PMID: 34908097 DOI: 10.1039/d1fo01867a] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Egg white has high protein content and numerous biological/functional properties. However, reported allergenicity for some of the proteins in egg white is an issue that needs to be paid exclusive attention. A consideration of the structure of IgE epitopes and their sequences, as well as a comprehensive understanding of the effects of various processes on epitopes and the impact of the gastrointestinal tract on them, can help target such issues. The current study focuses on the identified IgE epitopes in egg white proteins and evaluation of the effects of the gastrointestinal digestion, carbohydrate moiety, food matrix, microbial fermentation, recombinant allergen, heat treatment, Maillard reaction and combination of various processes and gastrointestinal digestion on egg white allergenicity. Although the gastrointestinal tract reduces the immunoreactivity of native egg white proteins, some of the IgE epitope-containing fragments remain intact during the digestion process. It has been found that the gastrointestinal tract can have both positive and negative impacts on the IgE binding activities of egg white proteins. Elimination of the carbohydrate moiety leads to a reduction in the immunoreactivity of ovalbumin. But, such effects from the carbohydrate parts in the IgE binding activity need to be explored further. In addition, the interaction between the egg white proteins and the food matrix leads to various effects from the gastrointestinal tract on the digestion of egg white proteins and their subsequent immunoreactivity. Further on this matter, studies have shown that both microbial fermentation and Maillard reaction can reduce the IgE binding activities of egg white proteins. Also, as an alternate approach, the thermal process can be used to treat the egg white proteins, which may result in the reduction or increase in their IgE binding activities depending on the conditions used in the process. Overall, based on the reported data, the allergenicity levels of egg white proteins can be mitigated or escalated depending on the conditions applied in the processing of the food products containing egg white. So far, no practical solutions have been reported to eliminate such allergenicity.
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Affiliation(s)
- Behzad Gazme
- Department of Food Science, Engineering, and Technology, University of Tehran, 31587-77871 Karaj, Iran.
| | - Karamatollah Rezaei
- Department of Food Science, Engineering, and Technology, University of Tehran, 31587-77871 Karaj, Iran.
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, 415 Smyth Road, University of Ottawa, Ottawa, Ontario, K1H 8L1, Canada. .,Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
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17
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Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens? Clin Rev Allergy Immunol 2021; 62:1-36. [DOI: 10.1007/s12016-020-08826-1] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/09/2020] [Indexed: 12/31/2022]
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18
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Farjami T, Babaei J, Nau F, Dupont D, Madadlou A. Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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19
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Gallo M, Ferrara L, Calogero A, Montesano D, Naviglio D. Relationships between food and diseases: What to know to ensure food safety. Food Res Int 2020; 137:109414. [DOI: 10.1016/j.foodres.2020.109414] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 05/21/2020] [Accepted: 06/04/2020] [Indexed: 02/07/2023]
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20
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Ma X, Liang R, Xing Q, Lozano‐Ojalvo D. Can food processing produce hypoallergenic egg? J Food Sci 2020; 85:2635-2644. [DOI: 10.1111/1750-3841.15360] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 06/15/2020] [Accepted: 06/19/2020] [Indexed: 01/31/2023]
Affiliation(s)
- Xiaojuan Ma
- School of Public Health Zunyi Medical University Zunyi 563000 China
| | - Rui Liang
- School of Public Health Zunyi Medical University Zunyi 563000 China
| | - Qianlu Xing
- Department of Pediatrics The Second Affiliated Hospital of Zunyi Medical University Zunyi 563000 China
| | - Daniel Lozano‐Ojalvo
- Instituto de Investigación en Ciencias de la Alimentación (CSIC‐UAM) Madrid 28049 Spain
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21
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Tong P, Xiong L, Gao J, Li X, Wu Z, Yang A, Yuan J, Wu Y, Chen H. Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard. J Food Sci 2020; 85:789-799. [PMID: 32078753 DOI: 10.1111/1750-3841.15065] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 12/30/2019] [Accepted: 01/07/2020] [Indexed: 11/27/2022]
Abstract
To investigate the influence of heat treatment and egg matrix on egg custard (EC) proteins, 12 different kinds of ECs with different egg/water ratios (1:1, 1:1.5, 1:2, or 1:3, v/v) and different heating temperatures (80, 90, or 100 °C) and times (10, 15, or 20 min) were prepared and evaluated for the digestibility, structure, eliciting capacity and sensitizing capacity using SDS-PAGE, fluorescence spectra, ELISA, and a BALB/c mouse model, respectively. The physicochemical properties of EC proteins were significantly affected by heat treatment and egg matrix, which showed the increased digestibility and partially unfolded structure. The eliciting capacity of EC evaluated by IgE binding to sera from egg-allergic patients was reduced after heat treatment, and the EC made by heating at 100 °C for 20 min with a whole egg/water ratio of 1:2 (v/v) was the weakest. The sensitizing capacity of EC was also reduced in the BALB/c mouse model, which showed the significantly decreased levels of specific IgE, IgG, IgG1 and IgG2a, mMCP-1 and histamine in the mouse sera, as well as cytokine secretions of IL-4, IL-5, and IL-13, compared with the raw egg (RE) group. Results demonstrate that heat treatment and egg matrix significantly reduced the eliciting and sensitizing capacity of EC by changing the tertiary structure and increasing the digestibility of EC proteins. PRACTICAL APPLICATION: Egg custard (EC) is one kind of savory food suitable for all ages, and is also a traditional supplementary food for infants and young children in China. However, limited information is available on the allergenicity of egg custard. In this work, we evaluated how the structure, digestibility, and allergenic potential of egg allergens in EC were altered by the degree of thermal treatment and egg matrix, and elucidated the links between the physicochemical properties and allergenic potential of EC affected by heat treatment and egg matrix. Our results demonstrate that heat treatment and egg matrix significantly reduced the eliciting and sensitizing capacity of EC by changing the tertiary structure and increasing the digestibility of EC proteins.
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Affiliation(s)
- Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P. R. China.,School of Food Science & Technology, Nanchang Univ., Nanchang, 330047, P. R. China
| | - Liji Xiong
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P. R. China
| | - Jinyan Gao
- School of Food Science & Technology, Nanchang Univ., Nanchang, 330047, P. R. China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P. R. China.,School of Food Science & Technology, Nanchang Univ., Nanchang, 330047, P. R. China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P. R. China.,Sino-German Joint Research Inst., Nanchang Univ., Nanchang, 330047, P. R. China
| | - Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P. R. China.,Sino-German Joint Research Inst., Nanchang Univ., Nanchang, 330047, P. R. China
| | - Juanli Yuan
- School of Pharmaceutical Science, Nanchang Univ., Nanchang, 330047, P. R. China
| | - Yong Wu
- Sino-German Joint Research Inst., Nanchang Univ., Nanchang, 330047, P. R. China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P. R. China.,Sino-German Joint Research Inst., Nanchang Univ., Nanchang, 330047, P. R. China
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22
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Claude M, Lupi R, Picariello G, Drouet M, Larré C, Denery-Papini S, Brossard C. Digestion differently affects the ability of native and thermally aggregated ovalbumin to trigger basophil activation. Food Res Int 2019; 118:108-114. [DOI: 10.1016/j.foodres.2017.11.040] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 11/13/2017] [Accepted: 11/19/2017] [Indexed: 01/01/2023]
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23
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Tundo S, Lupi R, Lafond M, Giardina T, Larré C, Denery-Papini S, Morisset M, Kalunke R, Sestili F, Masci S. Wheat ATI CM3, CM16 and 0.28 Allergens Produced in Pichia Pastoris Display a Different Eliciting Potential in Food Allergy to Wheat ‡. PLANTS (BASEL, SWITZERLAND) 2018; 7:E101. [PMID: 30453594 PMCID: PMC6313882 DOI: 10.3390/plants7040101] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 11/07/2018] [Accepted: 11/15/2018] [Indexed: 12/16/2022]
Abstract
Although wheat is a staple food for most of the human population, some of its components trigger adverse reactions. Among wheat components, the alpha-amylase/trypsin inhibitors (ATI) are important triggers of several allergies and activators of innate immunity. ATI are a group of exogenous protease inhibitors and include several polypeptides. The three ATI polypeptides named CM3, CM16 and 0.28 are considered major allergens, and might also play a role in other common wheat-related pathologies, such as Non Celiac Wheat Sensitivity and even Celiac Disease. On this basis, we pointed to obtain high amounts of them in purity and to evaluate their allergenicity potential. We thus isolated the mRNA corresponding to the three ATI genes CM3, CM16 and 0.28 from 28 days post-anthesis wheat kernels and the corresponding cDNAs were used for heterologous expression in Pichia pastoris. The three purified proteins were tested in degranulation assay against human sera of patients with food allergy to wheat. A large range of degranulation values was observed for each protein according to the sera tested. All of the three purified proteins CM3, CM16 and 0.28 were active as allergens because they were able to induce basophils degranulation on wheat allergic patients' sera, with the highest values of β-hexosaminidase release observed for CM3 protein.
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Affiliation(s)
- Silvio Tundo
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via S. C. de Lellis snc, 01100 Viterbo, Italy.
- Present address: Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Roberta Lupi
- UR 1268 BIA (Biopolymers, Interactions, Assemblies) INRA, 44300 Nantes, France.
| | - Mickael Lafond
- Aix Marseille Univ, CNRS, Centrale Marseille, iSm2, Marseille, France.
| | - Thierry Giardina
- Aix Marseille Univ, CNRS, Centrale Marseille, iSm2, Marseille, France.
| | - Colette Larré
- UR 1268 BIA (Biopolymers, Interactions, Assemblies) INRA, 44300 Nantes, France.
| | | | - Martine Morisset
- Service d'Allergologie - CHU ANGERS, 4 rue Larrey 49933 Angers Cedex 9, France.
| | - Raviraj Kalunke
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via S. C. de Lellis snc, 01100 Viterbo, Italy.
- Present address: Institute of Plant and Microbial Biology, Academia Sinica, Taipei, Taiwan.
| | - Francesco Sestili
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via S. C. de Lellis snc, 01100 Viterbo, Italy.
| | - Stefania Masci
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via S. C. de Lellis snc, 01100 Viterbo, Italy.
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24
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Impact of food processing on the structural and allergenic properties of egg white. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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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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26
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Liu G, Yuan D, Wang Q, Li W, Cai J, Li S, Lamikanra O, Qin X. Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4251-4258. [PMID: 29621400 DOI: 10.1021/acs.jafc.8b00423] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Egg white proteins are an excellent source of nutrition, with high biological and technological values. However, their limited functional properties prevent their widespread industrial applications. In this study, the ovalbumin functionality was improved via glycation by Maillard reaction with d-lactose. The free amino groups and sodium dodecyl sulfate-polyacrylamide gel electrophoresis profile were determined, confirming that glycation occurred between ovalbumin and lactose. The emulsification of the conjugate was 2.69-fold higher than that of ovalbumin at pH 7.0 after glycation. The thermal stability also improved remarkably. The glycated protein products were used to form an oil-water nanoemulsion for polymethoxyflavone-rich aged orange peel oil. The resulting nanoemulsion showed good pH, thermal, and storage stabilities.
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Affiliation(s)
- Gang Liu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Dan Yuan
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Qi Wang
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Wanrong Li
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Jie Cai
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Shuyi Li
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Olusola Lamikanra
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
| | - Xinguang Qin
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China
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27
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Lupi R, Denery-Papini S, Claude M, Tranquet O, Drouet M, Masci S, Larré C. Thermal treatment reduces gliadin recognition by IgE, but a subsequent digestion and epithelial crossing permits recovery. Food Res Int 2018; 118:22-31. [PMID: 30898348 DOI: 10.1016/j.foodres.2018.02.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 01/19/2018] [Accepted: 02/02/2018] [Indexed: 01/01/2023]
Abstract
Wheat is one of the most important crops in the world in terms of human nutrition. With regards to health, some individuals exhibit wheat-related disorders such as food allergy to wheat (FAW). In this disorder, gluten is involved, particularly the gliadins which are among the main proteins responsible for FAW. Food processing, as well as digestibility and intestinal transport are key factors to consider since they may affect the allergenic potential of food allergens. Wheat is always consumed after heat processing and this step may impact epitope accessibility by inducing aggregation and may irreversibly destroy conformational epitopes. Our aim was to investigate the effects of heating and digestion on the structure of well-known allergens (total gliadins and α-gliadins) and their capacity to maintain their allergenic potential after crossing an intestinal barrier. The sizes of the processed (heated and heated/digested) proteins were characterized by laser light scattering and chromatographic reverse phase. The IgE-binding capacities of native and processed proteins were checked using a dot blot with sera from wheat allergenic patients. Furthermore, the abilities of these samples to cross the intestinal barrier and to induce mast cell degranulation were investigated by combining two in vitro cellular models, Caco-2 and RBL-SX38. The heat treatment of total gliadins and α-gliadins induced the production of large aggregates that were hardly recognized by IgE of patients in dot-blot. However, after limited pepsin hydrolysis, the epitopes were unmasked, and they were able to bind IgE again. Native proteins (gliadins and α-type) and processed forms were able to cross the Caco-2 cells in small amount. Permeability studies revealed the capacity of α-gliadins to increase paracellular permeability. In the RBL assay, the total native gliadins were able to trigger cell degranulation, but none of their processed forms. However after crossing the CaCo-2 monolayer, processed gliadins recovered their degranulation capacity to a certain extent. Total native gliadins remained the best allergenic form compared to α-type.
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Affiliation(s)
- R Lupi
- University of Tuscia, Department of Agricultural and Forestry Science, Via S. Camillo de Lellis s.n.c., 01100 Viterbo, Italy; INRA, UR 1268 Biopolymers Interactions Assemblies, 44316 Nantes, France.
| | - S Denery-Papini
- INRA, UR 1268 Biopolymers Interactions Assemblies, 44316 Nantes, France.
| | - M Claude
- INRA, UR 1268 Biopolymers Interactions Assemblies, 44316 Nantes, France
| | - O Tranquet
- INRA, UR 1268 Biopolymers Interactions Assemblies, 44316 Nantes, France.
| | - M Drouet
- CHU d'Angers, Unité Allergologie Générale, F-49000 Angers, France.
| | - S Masci
- University of Tuscia, Department of Agricultural and Forestry Science, Via S. Camillo de Lellis s.n.c., 01100 Viterbo, Italy.
| | - C Larré
- INRA, UR 1268 Biopolymers Interactions Assemblies, 44316 Nantes, France.
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28
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Caffeic acid-assisted cross-linking catalyzed by polyphenol oxidase decreases the allergenicity of ovalbumin in a Balb/c mouse model. Food Chem Toxicol 2018; 111:275-283. [DOI: 10.1016/j.fct.2017.11.026] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 10/10/2017] [Accepted: 11/18/2017] [Indexed: 02/06/2023]
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29
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Tong P, Gao L, Gao J, Li X, Wu Z, Yang A, Chen H. Iron-induced chelation alleviates the potential allergenicity of ovotransferrin in a BALB/c mouse model. Nutr Res 2017; 47:81-89. [DOI: 10.1016/j.nutres.2017.09.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 09/27/2017] [Accepted: 09/30/2017] [Indexed: 10/18/2022]
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30
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Pérot M, Lupi R, Guyot S, Delayre-Orthez C, Gadonna-Widehem P, Thébaudin JY, Bodinier M, Larré C. Polyphenol Interactions Mitigate the Immunogenicity and Allergenicity of Gliadins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6442-6451. [PMID: 28190352 DOI: 10.1021/acs.jafc.6b05371] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Wheat allergy is an IgE-mediated disorder. Polyphenols, which are known to interact with certain proteins, could be used to reduce allergic reactions. This study screened several polyphenol sources for their ability to interact with gliadins, mask epitopes, and affect basophil degranulation. Polyphenol extracts from artichoke leaves, cranberries, apples, and green tea leaves were examined. Of these extracts, the first three formed insoluble complexes with gliadins. Only the cranberry and apple extracts masked epitopes in dot blot assays using anti-gliadin IgG and IgE antibodies from patients with wheat allergies. The cranberry and artichoke extracts limited cellular degranulation by reducing mouse anti-gliadin IgE recognition. In conclusion, the cranberry extract is the most effective polyphenol source at reducing the immunogenicity and allergenicity of wheat gliadins.
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Affiliation(s)
- Maxime Pérot
- UR 1268 Biopolymères Interactions Assemblages, INRA , F-44300 Nantes, France
- UP 2012.10.101 EGEAL Unit, Unilasalle , F-60000 Beauvais, France
- Guaranteed Gluten Free , F-80700 Roye, France
| | - Roberta Lupi
- UR 1268 Biopolymères Interactions Assemblages, INRA , F-44300 Nantes, France
| | - Sylvain Guyot
- UR 1268 Biopolymères Interactions Assemblages, INRA , F-44300 Nantes, France
| | | | | | | | - Marie Bodinier
- UR 1268 Biopolymères Interactions Assemblages, INRA , F-44300 Nantes, France
| | - Colette Larré
- UR 1268 Biopolymères Interactions Assemblages, INRA , F-44300 Nantes, France
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Pablos-Tanarro A, Lozano-Ojalvo D, Martínez-Blanco M, López-Fandiño R, Molina E. Sensitizing and Eliciting Capacity of Egg White Proteins in BALB/c Mice As Affected by Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4500-4508. [PMID: 28467846 DOI: 10.1021/acs.jafc.7b00953] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This study assesses to what extent technological processes that lead to different degrees of denaturation of egg white proteins affect their allergenicity. We focused on heat (80 °C, 10 min) and high-pressure (400 MPa and 37 °C, 10 min) treatments and used a BALB/c mouse model of food allergy. Oral sensitization to egg white using cholera toxin as adjuvant induced the production of IgE and IgG1 isotypes and led to severe clinical signs following challenge with the allergen. Extensive protein denaturation caused by heat treatment increased its ability to induce Th1 responses and reduced both its sensitizing and eliciting capacity. Heated egg white stimulated the production of IgE over IgG1 antibodies directed, at least in part, toward new epitopes exposed as a result of heat treatment. Conversely, partial denaturation caused by high-pressure treatment increased the ability of egg white to stimulate Th2 responses and its allergenic potential.
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Affiliation(s)
- Alba Pablos-Tanarro
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM) , Madrid, Spain
| | - Daniel Lozano-Ojalvo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM) , Madrid, Spain
| | - Mónica Martínez-Blanco
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM) , Madrid, Spain
| | - Rosina López-Fandiño
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM) , Madrid, Spain
| | - Elena Molina
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM) , Madrid, Spain
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Claude M, Bouchaud G, Lupi R, Castan L, Tranquet O, Denery-Papini S, Bodinier M, Brossard C. How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3693-3701. [PMID: 28434227 DOI: 10.1021/acs.jafc.7b00676] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Heated foods are recommended for avoiding sensitization to food proteins, but depending on the physicochemical conditions during heating, more or less unfolded proteins aggregate differently. Whether the aggregation process could modulate allergenicity was investigated. Heating ovalbumin in opposite electrostatic conditions led to small (A-s, about 50 nm) and large (A-L, about 65 μm) aggregates that were used to sensitize mice. The symptoms upon oral challenge and rat basophil leukemia degranulation with native ovalbumin differed on the basis of which aggregates were used during the sensitization. Immunoglobulin-E (IgE) production was significantly lower with A-s than with A-L. Although two common linear IgE-epitopes were found, the aggregates bound and cross-linked IgE similarly or differently, depending on the sensitizing aggregate. The ovalbumin aggregates thus displayed a lower allergenic potential when formed under repulsive rather than nonrepulsive electrostatic conditions. This further demonstrates that food structure modulates the immune response during the sensitization phase with some effects on the elicitation phase of an allergic reaction and argues for the need to characterize the aggregation state of allergens.
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Affiliation(s)
- Mathilde Claude
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
| | - Grégory Bouchaud
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
| | - Roberta Lupi
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
| | - Laure Castan
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
- UMR 1087 Institut du Thorax, INSERM , Nantes, France
| | - Olivier Tranquet
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
| | | | - Marie Bodinier
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
| | - Chantal Brossard
- UR 1268 Biopolymers Interactions Assemblies, INRA , Nantes, France
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Zhu QL, Li F, Wang JL, Ma JQ, Sheng XY. [Establishment of a rat model of oral food allergy]. ZHONGGUO DANG DAI ER KE ZA ZHI = CHINESE JOURNAL OF CONTEMPORARY PEDIATRICS 2016; 18:757-761. [PMID: 27530796 PMCID: PMC7399526 DOI: 10.7499/j.issn.1008-8830.2016.08.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Received: 05/07/2016] [Accepted: 06/07/2016] [Indexed: 06/06/2023]
Abstract
OBJECTIVE To establish a food allergy model in Brown Norway (BN) rats by gavage of ovalbumin (OVA) without any adjuvant, and to evaluate this model. METHODS A total of 20 male BN rats aged 3 weeks were randomly divided into allergy group and control group (n=10 each). BN rats in the allergy group were given OVA 1 mg per day by gavage, and all the rats were treated for 41 days continuously. On day 42, the rats in the allergy group were given OVA 100 mg by gavage for challenge. The rats in the control group were given normal saline of the same volume by gavage. Differences in body length, body weight, and food intake were compared between the two groups on days 7, 14, 21, 28, 35, and 42. ELISA was used to measure the serum OVA-IgE level and plasma histamine level after challenge on day 42, and the changes in rats' appearance and fecal properties were observed. The model of food allergy was considered successful when the serum OVA-IgE level in the allergy group was no less than the mean serum OVA-IgE level + 3 standard deviation in the control group. RESULTS There were no significant differences in body length, body weight or food intake between the allergy and control groups at all time points (P>0.05). On day 21, the control group had a significantly higher food intake than the allergy group (P<0.05). On day 42 after challenge, the allergy group showed significantly higher serum OVA-IgE and plasma histamine levels than the control group (P<0.05). The sensitization rate (rate of successful modeling) was 90%. The fecal properties showed no significant differences between the two groups. CONCLUSIONS OVA by gavage without any adjuvant can successfully establish the model of food allergy in BN rats and has a high success rate. Food allergy induced by OVA may reduce food intake within a short period of time, but no influence on rats' body length or body weight has been observed.
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Affiliation(s)
- Qing-Ling Zhu
- Department of Child and Adolescent Healthcare, Xinhua Hospital Affiliated to Shanghai Jiaotong University School of Medicine/Shanghai Key Laboratory of Children's Environmental Health, Shanghai 200092, China.
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