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Luo Y, Yu M, Liyixia Z, Chen J. Effect of different pretreatment methods on the stability of pumpkin seed milk and potential mechanism. Food Chem 2024; 452:139582. [PMID: 38754170 DOI: 10.1016/j.foodchem.2024.139582] [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: 03/28/2024] [Revised: 04/24/2024] [Accepted: 05/05/2024] [Indexed: 05/18/2024]
Abstract
Pumpkin seeds represent a valuable source of plant protein and can be utilized in the production of plant-based milks. This study aims to investigate the effects of different pretreatment techniques on the stability of Pumpkin Seed Milk (PSM) and explore potential mechanisms. Raw pumpkin seeds underwent pretreatment through roasting, microwaving, and steaming to prepare PSM. Physiochemical attributes such as composition, storage stability, and particle size of PSM were evaluated. Results indicate that stability significantly improved at roasting temperatures of 160 °C, with the smallest particle size (305 ± 40 nm) and highest stability coefficient (0.710 ± 0.002) observed. Nutrient content in PSM remained largely unaffected at 160 °C. Protein oxidation levels, infrared, and fluorescence spectra analysis revealed that higher temperatures exacerbated the oxidation of pumpkin seed emulsion. Overall, roasting raw pumpkin seeds at 160 °C is suggested to enhance PSM quality while preserving nutrient content.
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Affiliation(s)
- Yuhuan Luo
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China
| | - Min Yu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China
| | - Zhang Liyixia
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China
| | - Jingjing Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China.
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2
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Yang C, Li X, Deng Y, Qiu W, Chen L, Li L, Wang AL, Feng Y, Jin Y, Tao N, Li F, Jin Y. Effects of high voltage pulsed electric field on structural properties and immune reactivity of arginine kinase in Fenneropenaeus chinensis. Food Chem 2024; 449:139304. [PMID: 38608611 DOI: 10.1016/j.foodchem.2024.139304] [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: 04/08/2023] [Revised: 03/22/2024] [Accepted: 04/07/2024] [Indexed: 04/14/2024]
Abstract
To evaluate the effect of high voltage pulsed electric field (PEF) treatment (10-20 kV/cm, 5-15 min) on the structural characteristics and sensitization of crude extracts of arginine kinase from Fenneropenaeus chinensis. By simulated in vitro gastric juice digestion (SGF), intestinal juice digestion (SIF) and enzyme-linked immunosorbent assay (ELISA), AK sensitization was reduced by 42.5% when treated for 10 min at an electric field intensity of 15 kV/cm. After PEF treatment, the α-helix content decreased, and the α-helix content gradually changed to β-sheet and β-turn. Compared to the untreated group, the surface hydrophobicity increased and the sulfhydryl content decreased. SEM and AFM analyses showed that the treated sample surface formed a dense porous structure and increased roughness. The protein content, dielectric properties, and amino acid content of sample also changed significantly with the changes in the treatment conditions. Non-thermal PEF has potential applications in the development of hypoallergenic foods.
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Affiliation(s)
- Chenyu Yang
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Xiaomin Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Yun Deng
- Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Weiqiang Qiu
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Lanming Chen
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Li Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Ashily Liang Wang
- ADM (Shanghai) Management Co. Ltd., Room 220, 2nd Floor, Juyang Building, 1200 Pudong 17 Avenue, China (Shanghai) Pilot Free Trade Zone, Shanghai 200135, China
| | - Yuhui Feng
- Jilin Tobacco Industry Co., Ltd., Changbai Dong Road 2099, Yanji City, Jilin 133000, China
| | - Yingshan Jin
- College of Bioscience and Technology, Yangzhou University, Wenhui Dong Road 48, Yangzhou City, Jiangsu 277600, China
| | - Ningping Tao
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Feng Li
- School of Electrical Engineering, Shanghai University of Electric Power, 1851 Hucheng Ring Road, Shanghai 200090, China
| | - Yinzhe Jin
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China.
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3
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Yun Z, Li J, Zhu W, Yuan X, Zhao J, Liao M, Ma L, Chen F, Hu X, Ji J. Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12270-12280. [PMID: 38743450 DOI: 10.1021/acs.jafc.4c01982] [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: 05/16/2024]
Abstract
Allergenicity of soybean 7S protein (7S) troubles many people around the world. However, many processing methods for lowering allergenicity is invalid. Interaction of 7S with phenolic acids, such as chlorogenic acid (CHA), to structurally modify 7S may lower the allergenicity. Hence, the effects of covalent (C-I, periodate oxidation method) and noncovalent interactions (NC-I) of 7S with CHA in different concentrations (0.3, 0.5, and 1.0 mM) on lowering 7S allergenicity were investigated in this study. The results demonstrated that C-I led to higher binding efficiency (C-0.3:28.51 ± 2.13%) than NC-I (N-0.3:22.66 ± 1.75%). The C-I decreased the α-helix content (C-1:21.06%), while the NC-I increased the random coil content (N-1:24.39%). The covalent 7S-CHA complexes of different concentrations had lower IgE binding capacity (C-0.3:37.38 ± 0.61; C-0.5:34.89 ± 0.80; C-1:35.69 ± 0.61%) compared with that of natural 7S (100%), while the noncovalent 7S-CHA complexes showed concentration-dependent inhibition of IgE binding capacity (N-0.3:57.89 ± 1.23; N-0.5:46.91 ± 1.57; N-1:40.79 ± 0.22%). Both interactions produced binding to known linear epitopes. This study provides the theoretical basis for the CHA application in soybean products to lower soybean allergenicity.
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Affiliation(s)
- Ze Yun
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Jiahao Li
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Wenyue Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Xin Yuan
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Jiajia Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Minjie Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
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4
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Qiu H, Duan W, Hu W, Wei S, Liu Y, Sun Q, Wang Z, Han Z, Liu Y, Liu S. Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide. Int J Biol Macromol 2024; 260:129582. [PMID: 38246469 DOI: 10.1016/j.ijbiomac.2024.129582] [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: 08/26/2023] [Revised: 12/31/2023] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
Parvalbumin (PV) is a major allergen in fish, and traditional treatments cannot reduce its sensitization. The effects of dense-phase carbon dioxide (DPCD) treatment on the sensitization and spatial structure of PV in Trachinotus ovatus were evaluated in this study. Western blotting and indirect ELISA were used to determine the allergenicity changes and spatial conformations of PV treated by DPCD. Tris-tricine-SDS-PAGE, circular dichroism, surface hydrophobicity, endogenous fluorescence, UV spectrophotometry, free amino group, total sulfhydryl group and SEM analyses were applied to characterize PV structure. The results showed that DPCD treatment (15 MPa, 30 min, 50 °C) could reduce PV-induced allergic reactions by 39-41 %, which destroyed the normal conformational epitopes and reduced the risk of PV-induced allergy. The secondary structure changed from ordered to disordered with a decreased content of α-helical groups, while the internal hydrophobic groups were exposed. The total sulfhydryl group content decreased significantly (P < 0.05). The surface hydrophobicity and ultraviolet absorption spectrum were enhanced, and the endogenous fluorescence peak shifted to a long wavelength. Meanwhile, the content of free amino groups increased significantly (P < 0.05). This study could provide a theoretical basis and a promising technical approach for reduction of PV allergenicities.
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Affiliation(s)
- Hui Qiu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Weiwen Duan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Weicheng Hu
- College of Medicine, Yangzhou University, Yangzhou 225109, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Yanan Liu
- College of Medicine, Yangzhou University, Yangzhou 225109, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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5
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Pi X, Liu J, Peng Z, Liang S, Cheng J, Sun Y. Comparison of proanthocyanidins A2 and B2 on IgE-reactivity and epitopes in Gly m 6 using multispectral, LC/MS-MS and molecular docking. Int J Biol Macromol 2023; 249:126026. [PMID: 37506791 DOI: 10.1016/j.ijbiomac.2023.126026] [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: 03/15/2023] [Revised: 07/23/2023] [Accepted: 07/25/2023] [Indexed: 07/30/2023]
Abstract
This study comparatively analyzed the changes in IgE-reactivity and epitopes in proanthocyanidins A2- (PA-Gly m 6) and B2-Gly m 6 (PB-Gly m 6) conjugates prepared by alkali treatment at 80 °C for 20 min. Similar to the western blot, ELISA also showed a higher reduced IgE-reactivity in PA-Gly m 6 (70.12 %) than PB-Gly m 6 (63.17 %). SDS-PAGE demonstrated that proanthocyanidins A2 caused more formation of >180 kDa polymers than proanthocyanidins B2. Multispectral analyses revealed that PA-Gly m 6 exhibited more structural alteration (e.g., a decrease of α-helical content and ANS fluorescence intensity) to unfold protein structure than proanthocyanidins B2, improving the accessibility to modify Gly m 6 for shielding or destroying conformational epitopes. LC/MS-MS revealed that PA-Gly m 6 conjugates had a lower abundance of allergens, peptides and linear epitopes than PB-Gly m 6 conjugates. Molecular docking showed that proanthocyanidins A2 and B2 reacted with Gln-317 and Asn-94 of epitopes, respectively. Overall, proanthocyanidins A2 is more effective than proanthocyanidins B2 to decrease the IgE-reactivity of Gly m 6 due to more shielding or destruction of conformational epitopes and lower content allergens and linear epitopes, which was attributed to more protein-crosslinks formation and structural changes in PA-Gly m 6 conjugates.
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Affiliation(s)
- Xiaowen Pi
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiafei Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeyu Peng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuxia Liang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Jiangsu DAISY FSMP Co., Ltd, Nantong, Jiangsu 226133, China
| | - Jianjun Cheng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yuxue Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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6
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Pi X, Sun Y, Liu J, Peng Z, Liang S, Cheng J, Jiang Y. The alteration of composition, conformation, IgE-reactivity and functional attributes in proanthocyanidins-soy protein 7S conjugates formed by alkali-heating treatment: Multi-spectroscopic and proteomic analyses. Int J Biol Macromol 2023; 234:123672. [PMID: 36801228 DOI: 10.1016/j.ijbiomac.2023.123672] [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: 12/06/2022] [Revised: 02/03/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
This study assessed the alteration of IgE-reactivity and functional attribute in soy protein 7S-proanthocyanidins conjugates (7S-80PC) formed by alkali-heating treatment (pH 9.0, 80 °C, 20 min). SDS-PAGE demonstrated that 7S-80PC exhibited the formation of >180 kDa polymers, although the heated 7S (7S-80) had no changes. Multispectral experiments revealed more protein unfolding in 7S-80PC than in 7S-80. Heatmap analysis showed that 7S-80PC showed more alteration of protein, peptide and epitope profiles than 7S-80. LC/MS-MS demonstrated that the content of total dominant linear epitopes was increased by 11.4 % in 7S-80, but decreased by 47.4 % in 7S-80PC. As a result, Western-blot and ELISA showed that 7S-80PC exhibited lower IgE-reactivity than 7S-80, probably because 7S-80PC exhibited more protein-unfolding to increase the accessibility of proanthocyanidins to mask and destroy the exposed conformational epitopes and dominant linear epitopes induced by heating treatment. Furthermore, the successful attachment of PC to soy 7S protein significantly increased antioxidant activity in 7S-80PC. 7S-80PC also showed higher emulsion activity than 7S-80 owing to its high protein flexibility and protein unfolding. However, 7S-80PC exhibited lower foaming properties than 7S-80. Therefore, the addition of proanthocyanidins could decrease IgE-reactivity and alter the functional attribute of the heated soy 7S protein.
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Affiliation(s)
- Xiaowen Pi
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuxue Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Soy Biology of Chinese Education Ministry, Harbin 150030, China
| | - Jiafei Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeyu Peng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuxia Liang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Jiangsu DAISY FSMP Co., Ltd, Nantong, Jiangsu 226133, China
| | - Jianjun Cheng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yunqing Jiang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Xu L, Zhang XM, Wen YQ, Zhao JL, Xu TC, Yong L, Lin H, Zhang HW, Li ZX. Comparison of tropomyosin released peptide and epitope mapping after in vitro digestion from fish (Larimichthys crocea), shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) through SWATH-MS based proteomics. Food Chem 2023; 403:134314. [DOI: 10.1016/j.foodchem.2022.134314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/28/2022]
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8
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A sensitive sandwich enzyme-linked immunosorbent assay (sELISA) for the detection of walnut residues in processed food. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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9
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Pi X, Sun Y, Liu J, Peng Z, Liang S, Cheng J, Jiang Y. Multi-spectral and proteomic insights into the impact of proanthocyanidins on IgE binding capacity and functionality in soy 11S protein during alkali-heating treatment. Int J Biol Macromol 2023; 226:597-607. [PMID: 36509204 DOI: 10.1016/j.ijbiomac.2022.12.067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/04/2022] [Accepted: 12/07/2022] [Indexed: 12/13/2022]
Abstract
This study evaluated the impact of proanthocyanidins on immunoglobulin E (IgE) binding capacity, antioxidant, foaming and emulsifying properties in soy 11S protein following alkali treatment at 80 °C for 20 min. The formation of >180 kDa polymer was observed in the combined heating and proanthocyanidins-conjugation treatment sample (11S-80PC) rather than in the heating treated sample (11S-80) using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The structural analyzes demonstrated that 11S-80PC exhibited more protein unfolding than 11S-80. Heatmap analysis revealed that 11S-80PC had more alteration of peptide and epitope profiles in 11S than in 11S-80. Molecular docking showed that PC could well react with soy protein 11S. Liquid chromatography tandem MS analysis (LC/MS-MS) demonstrated that there was a 35.6 % increase in 11S-80, but a 14.5 % decrease in 11S-80PC for the abundance of total linear epitopes. As a result, 11S-80PC exhibited more reduction in IgE binding capacities than 11S-80 owing to more obscuring and disruption of linear and conformational epitopes induced by structural changes. Moreover, 11S-80PC exhibited higher antioxidant capacities, foaming properties and emulsifying activity than 11S-80. Therefore, the addition of proanthocyanidins could decrease allergenic activity and enhance the functional properties of the heated soy 11S protein.
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Affiliation(s)
- Xiaowen Pi
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuxue Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Soybean Biology of Chinese Education Ministry, Harbin 150030, China
| | - Jiafei Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeyu Peng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuxia Liang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Jiangsu DAISY FSMP Co., Ltd, Nantong, Jiangsu 226133, China
| | - Jianjun Cheng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yunqing Jiang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Pi X, Liu J, Sun Y, Sun X, Sun Z, Cheng J, Guo M. Investigation of the differences in the effect of (-)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate. Food Chem X 2023; 17:100566. [PMID: 36845520 PMCID: PMC9945447 DOI: 10.1016/j.fochx.2023.100566] [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: 08/02/2022] [Revised: 12/24/2022] [Accepted: 01/05/2023] [Indexed: 01/09/2023] Open
Abstract
In this study, the differences in effects of (-)-epigallocatechin gallate (EGCG) and proanthocyanidins (PC) on the functionality and allergenicity of soybean protein isolate (SPI) were studied. SDS-PAGE demonstrated that SPI-PC conjugates exhibited more high-molecular-weight polymers (>180 kDa) than SPI-EGCG conjugates. Structural analysis showed that SPI-PC conjugates exhibited more disordered structures and protein-unfolding, improving the accessibility of PC to modify SPI, compared to SPI-EGCG conjugates. LC/MS-MS demonstrated that PC caused more modification of SPI and major soybean allergens than EGCG, resulting in a lower abundance of epitopes. The successful attachment of EGCG and PC to SPI significantly increased antioxidant capacity in conjugates. Furthermore, SPI-PC conjugates exhibited greater emulsifying activity and lower immunoglobulin E (IgE) binding capacity than SPI-EGCG conjugates, which was attributed to more disordered structure and protein-unfolding in SPI-PC conjugates. It is implied that proanthocyanidins may be promising compounds to interact with soybean proteins to produce functional and hypoallergenic foods.
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Affiliation(s)
- Xiaowen Pi
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiafei Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuxue Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China,Key Laboratory of Soybean Biology of Chinese Education Ministry, Harbin, Heilongjiang 150030, China
| | - Xiaomeng Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhigang Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jianjun Cheng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China,Corresponding authors at: Northeast Agricultural University, No. 600, Changjiang Road, Harbin, China.
| | - Mingruo Guo
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China,Department of Nutrition and Food Science, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405, United States,Corresponding authors at: Northeast Agricultural University, No. 600, Changjiang Road, Harbin, China.
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11
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Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108107] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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12
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Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols. Food Chem 2022; 405:134820. [DOI: 10.1016/j.foodchem.2022.134820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 10/27/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
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13
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Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein. Int J Biol Macromol 2022; 224:881-892. [DOI: 10.1016/j.ijbiomac.2022.10.174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 10/12/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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14
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Dong X, Raghavan V. Recent advances of selected novel processing techniques on shrimp allergenicity: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.024] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Pi X, Sun Y, Cheng J, Fu G, Guo M. A review on polyphenols and their potential application to reduce food allergenicity. Crit Rev Food Sci Nutr 2022; 63:10014-10031. [PMID: 35603705 DOI: 10.1080/10408398.2022.2078273] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
This review summarized recent studies about the effects of polyphenols on the allergenicity of allergenic proteins, involving epigallocatechin gallate (EGCG), caffeic acid, chlorogenic acid, proanthocyanidins, quercetin, ferulic acid and rosmarinic acid, etc. Besides, the mechanism of polyphenols for reducing allergenicity was discussed and concluded. It was found that polyphenols could noncovalently (mainly hydrophobic interactions and hydrogen bonding) and covalently (mainly alkaline, free-radical grafting, and enzymatic method) react with allergens to induce the structural changes, resulting in the masking or/and destruction of epitopes and the reduction of allergenicity. Oral administration in murine models showed that the allergic reaction might be suppressed by regulating immune cell function, changing the levels of cytokines, suppressing of MAPK, NF-κb and allergens-presentation pathway and improving intestine function, etc. The outcome of reduced allergenicity and suppressed allergic reaction was affected by many factors such as polyphenol types, polyphenol concentration, allergen types, pH, oral timing and dosage. Moreover, the physicochemical and functional properties of allergenic proteins were improved after treatment with polyphenols. Therefore, polyphenols have the potential to produce hypoallergenic food. Further studies should focus on active concentrations and bioavailability of polyphenols, confirming optimal intake and hypoallergenic of polyphenols based on clinical trials.
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Affiliation(s)
- Xiaowen Pi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Mingruo Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, United States
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16
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Lv L, Ahmed I, Qu X, Ju G, Yang N, Guo Y, Li Z. Effect of the structure and potential allergenicity of glycated tropomyosin, the shrimp allergen. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15554] [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)
- Liangtao Lv
- Food Safety Laboratory College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Ishfaq Ahmed
- Food Safety Laboratory College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Xin Qu
- Qingdao Municipal Center for Disease Control and Prevention 175 Shandong Road, Shibei District Qingdao Shandong Province 266033 China
| | - Guangxiu Ju
- Qingdao Municipal Center for Disease Control and Prevention 175 Shandong Road, Shibei District Qingdao Shandong Province 266033 China
| | - Ni Yang
- General Surgery Ward 1 Qingdao Eighth People's Hospital 84 Fengshan Road, Licang District Qingdao Shandong Province 266100 China
| | - Yuman Guo
- Food Safety Laboratory College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Zhenxing Li
- Food Safety Laboratory College of Food Science and Engineering Ocean University of China Qingdao 266003 China
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17
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Tong P, Xu X, Liu K, Chen H, Gao J. Denatured pre-treatment assisted polyphenol oxidase-catalyzed cross-linking: effects on the cross-linking potential, structure, allergenicity and functional properties of OVA. Food Funct 2021; 12:10083-10096. [PMID: 34518852 DOI: 10.1039/d1fo01809d] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
To evaluate the impacts of denatured pre-treatments (heating and denaturants) on cross-linking and the combined effect of pre-treatment and cross-linking on the structure, allergenicity and functional properties of OVA, OVA was pre-treated in different ways and then cross-linked. Results showed that the cross-linking reaction was obviously promoted with heating at 100 °C for 5 min or 0.5% of SDS as the pretreatment. Due to the coordinated process of pre-treatments and cross-linking, the secondary structure was changed and the gastrointestinal digestion of OVA was promoted. Meanwhile, the emulsifying properties, foaming properties, and antioxidant properties of OVA were remarkably improved. Furthermore, the IgG and IgE binding capacities of OVA, as well as the OVA-induced degranulation capacity of KU812 were all significantly decreased. However, upon comparing the cross-linking assisted by two different pre-treatments, it was seen that heating at 100 °C for 5 min was better than being treated with 0.5% of SDS in reducing the potential allergenicity of OVA. Therefore, we concluded that heat denaturation (at 100 °C for 5 min) assisted enzymatic cross-linking may provide a new cross-linking method to develop hypoallergenic foods with good functional properties.
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Affiliation(s)
- Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China.
| | - Xiaoqian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. .,College of Food Science & Technology, Nanchang University, Nanchang 330031, P R. China.
| | - Ke Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. .,College of Food Science & Technology, Nanchang University, Nanchang 330031, P R. China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. .,Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, P.R. China
| | - Jinyan Gao
- College of Food Science & Technology, Nanchang University, Nanchang 330031, P R. China.
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18
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Ahmed I, Chen H, Li J, Wang B, Li Z, Huang G. Enzymatic crosslinking and food allergenicity: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:5856-5879. [PMID: 34653307 DOI: 10.1111/1541-4337.12855] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 08/24/2021] [Accepted: 09/10/2021] [Indexed: 12/19/2022]
Abstract
Food allergy has become a major global public health concern. In the past decades, enzymatic crosslinking technique has been employed to mitigate the immunoreactivity of food allergens. It is an emerging non-thermal technique that can serve as a great alternative to conventional food processing approaches in developing hypoallergenic food products, owing to their benefits of high specificity and selectivity. Enzymatic crosslinking via tyrosinase (TYR), laccase (LAC), peroxidase (PO), and transglutaminase (TG) modifies the structural and biochemical properties of food allergens that subsequently cause denaturation and masking of the antigenic epitopes. LAC, TYR, and PO catalyze the oxidation of tyrosine side chains to initiate protein crosslinking, while TG initiates isopeptide bonding between lysine and glutamine residues. Enzymatic treatment produces a high molecular weight crosslinked polymer with reduced immunoreactivity and IgE-binding potential. Crosslinked allergens further inhibit mast cell degranulation due to the lower immunostimulatory potential that assists in the equilibration of T-helper (Th)1/Th2 immunobalance. This review provides an updated overview of the studies carried out in the last decade on the potential application of enzymatic crosslinking for mitigating food allergenicity that can be of importance in the context of developing hypoallergenic/non-allergenic food products.
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Affiliation(s)
- Ishfaq Ahmed
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Huan Chen
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Jiale Li
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Bin Wang
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Gonghua Huang
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
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19
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Wang J, Ge M, Sun L, Ahmed I, Li W, Lin H, Lin H, Li Z. Quantification of crustacean tropomyosin in foods using high-performance liquid chromatography-tandem mass spectrometry method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5278-5285. [PMID: 33646570 DOI: 10.1002/jsfa.11177] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 12/27/2020] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Allergic reactions to crustacean products have been increasing owing to the rising consumption. Tropomyosin (TM) is the main crustacean allergen; it has a coiled-coil structure, which shows stability to various food processing methods. Crustacean processed products have been used in several food products, thereby causing greater difficulties in detecting TM in these products. We aimed to develop an assay based on high-performance liquid chromatography-tandem mass spectrometry for the accurate and reproducible quantification of crustacean TM in foods. RESULTS The three peptides IQLLEEDLER, LAEASQAADESER, and IVELEEELR were selected as peptide markers, and the peptide IVELEEELR was selected as the quantitative marker. Extraction conditions and enzymatic digestion conditions were completely optimized. The extraction solution of Tris-hydrochloric acid buffer (50 mmol L-1 , pH 7.4) containing 1 mol L-1 potassium chloride and the enzymatic treatment at 1:15 ratio (enzyme/protein, m/m) for 13 h showed excellent efficiency. The method exhibited a good linear relationship, with the qualified coefficient of determination (R2 = 0.9994) in the wide range of 1 to 1000 μg L-1 . The accuracy was validated based on spiked recovery at three spiking levels (12.5, 25.0, and 50.0 μg kg-1 , TM/matrix) in blank matrices that included chicken sausages, beef balls, and egg-milk biscuits. The recoveries ranged from 91% to 109% with qualified relative standard deviations <15% with the limit of quantification (of 1.6 mg kg-1 , TM/matrix). CONCLUSION This new approach can be used for the qualitative and quantitative detection of crustacean TM in various food matrices. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jianhua Wang
- Technical Center, Qingdao Customs, Qingdao, People's Republic of China
| | - Minmin Ge
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
| | - Lirui Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
| | - Wenjie Li
- Clinical Laboratory, Qingdao Women and Children's Hospital, Qingdao, People's Republic of China
| | - Hang Lin
- Department of Allergy, The Affiliated Hospital of Qingdao University, Qingdao, People's Republic of China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
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20
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Khan MU, Lin H, Ahmed I, Chen Y, Zhao J, Hang T, Dasanayaka BP, Li Z. Whey allergens: Influence of nonthermal processing treatments and their detection methods. Compr Rev Food Sci Food Saf 2021; 20:4480-4510. [PMID: 34288394 DOI: 10.1111/1541-4337.12793] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 06/02/2021] [Accepted: 06/06/2021] [Indexed: 12/16/2022]
Abstract
Whey and its components are recognized as value-added ingredients in infant formulas, beverages, sports nutritious foods, and other food products. Whey offers opportunities for the food industrial sector to develop functional foods with potential health benefits due to its unique physiological and functional attributes. Despite all the above importance, the consumption of whey protein (WP) can trigger hypersensitive reactions and is a constant threat for sensitive individuals. Although avoiding such food products is the most successful approach, there is still a chance of incorrect labeling and cross-contamination during food processing. As whey allergens in food products are cross-reactive, the phenomenon of homologous milk proteins of various species may escalate to a more serious problem. In this review, nonthermal processing technologies used to prevent and eliminate WP allergies are presented and discussed in detail. These processing technologies can either enhance or mitigate the impact of potential allergenicity. Therefore, the development of highly precise analytical technologies to detect and quantify the existence of whey allergens is of considerable importance. The present review is an attempt to cover all the updated approaches used for the detection of whey allergens in processed food products. Immunological and DNA-based assays are generally used for detecting allergenic proteins in processed food products. In addition, mass spectrometry is also employed as a preliminary technique for detection. We also highlighted the latest improvements in allergen detection toward biosensing strategies particularly immunosensors and aptasensors.
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Affiliation(s)
- Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Yan Chen
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, No. 7 Panjiayuan Nanli, Beijing, Chaoyang, 100021, China
| | - Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Tian Hang
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | | | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
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21
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Lv L, Qu X, Yang N, Ahmed I. The conformational structural change of β-lactoglobulin via acrolein treatment reduced the allergenicity. FOOD CHEMISTRY-X 2021; 10:100120. [PMID: 33981987 PMCID: PMC8085757 DOI: 10.1016/j.fochx.2021.100120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 03/18/2021] [Accepted: 03/19/2021] [Indexed: 11/28/2022]
Abstract
Acrolein induced structural changes through the cross-linking of BLG. The IgE binding capacity of BLG was reduced upon acrolein treatment. Stimulation with acrolein-treated BLG decreased RBL-2H3 cells degranulation rates. BLG-specific IgE/IgG1, histamine and mMCP-1 levels were reduced in mice model. Structural changes resulted in reduction of BLG allergenicity by lipid peroxidation.
β-lactoglobulin (BLG) is a major allergen of milk. Since lipid peroxidation such as acrolein commonly exists during milk processing, it is necessary to evaluate its influence on BLG structure and potential allergenicity. The structure of acrolein-treated BLG was detected using SDS-PAGE, fluorescence, ultraviolet spectrum (UV), circular dichroism (CD) and LC-MS-MS, and the potential allergenicity was assessed by in vitro and in vivo assays. Results showed that acrolein could cause structural changes by BLG aggregation, which decreased the IgE binding capacity. Further, the release of mediators and cytokines decreased with acrolein treatment in RBL-2H3 cells. Mice showed lower allergenicity by the levels of BLG-specific antibody and the release of histamine and mMCP-1. These results explained that acrolein-induced BLG aggregation could damage the allergic epitopes and decrease the allergenicity of BLG in milk. The study will provide a new aspect to explore the natural phenomenon of allergen changes during food processing.
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Affiliation(s)
- Liangtao Lv
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.,Third Affiliated Hospital of Shenzhen University, Shenzhen 518020, China
| | - Xin Qu
- Qingdao Municipal Center for Disease Control and Prevention, 175 Shandong Road, Shibei District, Qingdao, Shandong Province 266033, China
| | - Ni Yang
- General Surgery Ward 1, Qingdao Eighth People's Hospital, 84 Fengshan Road, Licang District, Qingdao, Shandong Province 266100, China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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22
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Feng X, Wu D, Yang K, Wang L, Wang X, Ma J, Zhang Y, Wang C, Zhou Y, Sun W. Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles. J Food Sci 2021; 86:1835-1844. [PMID: 33856047 DOI: 10.1111/1750-3841.15687] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 02/04/2021] [Accepted: 02/19/2021] [Indexed: 11/26/2022]
Abstract
This study investigated the influence of sarcoplasmic proteins (SPs) treated by the oxidation system (0.1 mmol/L FeCl3 , 0.1 mmol/L ascorbic acid, and 0, 1, 5, 10 mmol/L H2 O2 ) on the properties of pork myofibrillar proteins (MPs) gel. After oxidation treatment, the SPs showed an increased in carbonyl content and a decreased in total sulfhydryl content, coupled with the cross-linking of protein components by disulfide bonds and covalent bonds. The MPs gel with SPs oxidized at 1 mmol/L H2 O2 exhibited the maximal strength while the minimal water holding capacity (WHC). The WHC of MPs gel was significantly decreased with increasing SPs oxidation, leading to the increase of free water and the decrease of immobilized water in the gel system. The microstructures of MPs gels with moderately (1 mmol/L H2 O2 ) oxidized SPs showed a more compact and smaller pore gel network than MPs alone, suggesting adding oxidized SPs can expel water trapped in the gel. Furthermore, the environmental polarity of aliphatic C-H groups increased with SPs oxidation.
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Affiliation(s)
- Xiaolong Feng
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Di Wu
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Limei Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Xian Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Yunhua Zhang
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Caili Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Yuanhua Zhou
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
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23
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Luo C, Chen G, Ahmed I, Sun L, Li W, Pavase TR, Li Z. Immunostimulatory and allergenic properties of emulsified and non-emulsified digestion products of parvalbumin ( Scophthalmus maximus) in RBL-2H3 cells and BALB/c mouse models. Food Funct 2021; 12:5351-5360. [PMID: 33982680 DOI: 10.1039/d1fo00575h] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In the present study, the influence of lipid emulsion on the allergenicity of digestion products of fish parvalbumin (PV) was investigated, which was initially subjected to simulated gastric/intestinal digestion both under emulsified and non-emulsified conditions. The release of β-hexosaminidase (β-hex), histamine (His), tryptase (TPS), interleukin 4 (IL-4), and IL-13 in RBL cells was decreased by 79.32, 26.19, 41.67, 53.95 and 54.40%, respectively, following stimulation with the gastric digestion products of PV. Whereas, lipid emulsified digestion products of PV (e-PV) significantly enhanced the release of active mediators and cytokines. The digestion products of emulsified PV at 180 min resulted in a higher release of β-hex (197.60%), His (12.18%), TPS (38.85%), IL-4 (48.19%) and IL-13 (59.40%), as compared to that of PV. However, no obvious differences in the release of active substances and cytokines were noted between intestinal digestion products of PV and intestinal digestion products of emulsified PV. In the mouse model studies, digested PV products reduced the anaphylactic scores, whereas e-PV manifested a higher level of allergic symptoms. Moreover, mice treated with 50% e-PV had significantly higher levels of specific IgE (32.56%), total IgE (16.67%) and total IgG1 (5.15%) than those treated with 50% PV. Mice treated with 50% e-PV had significantly higher levels of His (8.50%) and TPS (10.07%) compared with mice treated with 50% PV. Lipid emulsions altered the digestibility of PV in gastrointestinal digestion and enhanced the allergenicity of PV digestion products at the cellular levels, subsequently posing a higher risk of allergic reactions in susceptible individuals.
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Affiliation(s)
- Chen Luo
- Department of Dermatology, The Affiliated Hospital of Qingdao University, Qingdao University, Qingdao, 266000, PR China. and College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China
| | - Guanzhi Chen
- Department of Dermatology, The Affiliated Hospital of Qingdao University, Qingdao University, Qingdao, 266000, PR China.
| | - Ishfaq Ahmed
- Department of Dermatology, The Affiliated Hospital of Qingdao University, Qingdao University, Qingdao, 266000, PR China.
| | - Lirui Sun
- Department of Dermatology, The Affiliated Hospital of Qingdao University, Qingdao University, Qingdao, 266000, PR China.
| | - Wenjie Li
- Qingdao Women & Children Hospital, Clinical Laboratory, Qingdao, Shandong Province 266003, PR China
| | - Tushar Ramesh Pavase
- Department of Dermatology, The Affiliated Hospital of Qingdao University, Qingdao University, Qingdao, 266000, PR China.
| | - Zhenxing Li
- Department of Dermatology, The Affiliated Hospital of Qingdao University, Qingdao University, Qingdao, 266000, PR China. and College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China
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24
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Comparison of digestibility and potential allergenicity of raw shrimp (Litopenaeus vannamei) extracts in static and dynamic digestion systems. Food Chem 2020; 345:128831. [PMID: 33326890 DOI: 10.1016/j.foodchem.2020.128831] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 11/10/2020] [Accepted: 12/03/2020] [Indexed: 11/23/2022]
Abstract
In this work, a simplified dynamic digestion system was developed, and used for comparing the digestibility and potential allergenicity of raw shrimp extracts (RSE) in static and dynamic digestion systems. Protein hydrolysis was analyzed by electrophoresis, and the potential allergenicity was reflected in IgG/IgE binding ability and activation of basophils. In comparison with static digestion, protein hydrolysis indicated different kinetic behaviors, especially tropomyosin (TM) showed better digestion stability during dynamic digestion. The potential allergenicity of RSE exhibited different changing trends with digestion in the two systems. However, the apparent molecular weight (Mw) of immune fragments (>11 kDa) showed good approximation, and the IgE-binding fragment near 70 kDa revealed outstanding digestion stability than primordial protein in both systems. In conclusion, the dynamic conditions had a significant impact on the assessment of the persistence and potential allergenicity of digestion-resistant allergens, while the apparent Mw of IgG/IgE binding hydrolysate was not affected.
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25
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Crosslinked Recombinant-Ara h 1 Catalyzed by Microbial Transglutaminase: Preparation, Structural Characterization and Allergic Assessment. Foods 2020; 9:foods9101508. [PMID: 33096617 PMCID: PMC7590132 DOI: 10.3390/foods9101508] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/15/2020] [Accepted: 10/19/2020] [Indexed: 01/01/2023] Open
Abstract
As the one of the major allergens in peanut, the allergenicity of Ara h 1 is influenced by its intrinsic structure, which can be modified by different processing. However, molecular information in this modification has not been clarified to date. Here, we detected the influence of microbial transglutaminase (MTG) catalyzed cross-linking on the recombinant peanut protein Ara h 1 (rAra h 1). Electrophoresis and spectroscopic methods were used to analysis the structural changes. The immunoreactivity alterations were characterized by enzyme linked immunosorbent assay (ELISA), immunoblotting and degranulation test. Structural features of cross-linked rAra h 1 varied at different reaction stages. Hydrogen bonds and disulfide bonds were the main molecular forces in polymers induced by heating and reducing. In MTG-catalyzed cross-linking, ε-(γ-glutamyl) lysine isopeptide bonds were formed, thus inducing a relatively stable structure in polymers. MTG catalyzed cross-linking could modestly but significantly reduce the immunoreactivity of rAra h 1. Decreased content of conserved secondary structures led to a loss of protection of linear epitopes. Besides, the reduced surface hydrophobic index and increased steric hindrance of rAra h 1 made it more difficult to bind with antibodies, thus hindering the subsequent allergic reaction.
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26
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Xu LL, Zhang HW, Zhang XM, Lin H, Guo YM, Yu C, Sun LR, Li ZX. Natural Shrimp ( Litopenaeus vannamei) Tropomyosin Shows Higher Allergic Properties than Recombinant Ones as Compared through SWATH-MS-Based Proteomics and Immunological Response. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11553-11567. [PMID: 32941022 DOI: 10.1021/acs.jafc.0c03840] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Tropomyosin (TM) is the major shrimp allergen that could trigger anaphylactic reactions. Recently, recombinant TM (rTM) has been accepted widely in the field of allergen-specific immunotherapy, but the allergenicity of rTM has not been compared with natural TM (nTM) based on an in vitro digestion profile. In this work, IgG-/IgE binding, allergen peptides, and degranulation ability of the digested samples in simulated gastric fluid/simulated intestinal fluid/gastrointestinal models from nTM and rTM were evaluated by immunoassays, proteomics, and basophil degranulation assay. Results showed that pepsin-digested and trypsin-digested samples of rTM exhibited lower IgG-/IgE binding and degranulation than those of nTM. More peptides of the digested samples from rTM (57.8%) matched shrimp allergic epitopes than those from nTM (33.3%). However, the peptide SITDELDQTF (269-278) appeared most frequently. These findings would supply foundation data for epitope-based immunotherapy to shrimp allergic individuals.
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Affiliation(s)
- Li Li Xu
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, P. R. China
| | - Hong Wei Zhang
- Technology Center of Qingdao Customs District, No.70 Qutangxia Road, Qingdao, Shandong Province 266002, P. R. China
| | - Xiao Mei Zhang
- Technology Center of Qingdao Customs District, No.70 Qutangxia Road, Qingdao, Shandong Province 266002, P. R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, P. R. China
| | - Yu Man Guo
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, P. R. China
| | - Chuang Yu
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, P. R. China
| | - Li Rui Sun
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, P. R. China
| | - Zhen Xing Li
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, P. R. China
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Dong X, Wang J, Raghavan V. Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102441] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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28
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Ahmed I, Lin H, Li Z, Xu L, Qazi IM, Luo C, Gao X, Khan MU, Iqbal A, Guo Y, Pavase TR, Sun L. Tyrosinase/caffeic acid cross-linking alleviated shrimp (Metapenaeus ensis) tropomyosin-induced allergic responses by modulating the Th1/Th2 immunobalance. Food Chem 2020; 340:127948. [PMID: 32896779 DOI: 10.1016/j.foodchem.2020.127948] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 07/27/2020] [Accepted: 08/25/2020] [Indexed: 01/01/2023]
Abstract
In this study, the effect of enzymatic cross-linking of shrimp tropomyosin (TM) with tyrosinase and caffeic acid (TM-Tyr/CA) on the allergic response were assessed using in vitro and in vivo models. The RBL-2H3 and KU812 cell lines were employed to evaluate the changes in the stimulation abilities of TM-Tyr/CA that showed significant inhibition of mediators and cytokines. The digestibility of cross-linked TM was improved and the recognitions of IgG/IgE were markedly reduced, as revealed by western blotting. TM-Tyr/CA decreased anaphylactic symptoms, and hindered the levels of IgG1, IgE, histamine, tryptase and mouse mast-cell protease-1 (mMCP-1) in mice sera. Cross-linked TM downregulated the production of interleukin (IL)-4, IL-5, and IL-13 by 51.36, 12.24 and 20.55%, respectively, whereas, IL-10 and IFN-γ were upregulated by 20.71 and 19.0%. TM-Tyr/CA showed reduced allergenicity and may have preventive effect in relieving TM induced allergic response via immunosuppression and positive modulation of T-helper (Th)1/Th2 immunobalance.
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Affiliation(s)
- Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China.
| | - Lili Xu
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Ihsan Mabood Qazi
- Department of Food Science and Technology, The University of Agriculture Peshawar-Pakistan, Peshawar, Pakistan
| | - Chen Luo
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Xiang Gao
- Department of Allergy, The Affiliated Hospital of Medical College of Qingdao University, Qingdao, Shandong Province 266003, PR China
| | - Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Amjad Iqbal
- Department of Agriculture, Garden Campus, Abdul Wali Khan University, Mardan, Khyber Pakhtunkhwa, Pakistan
| | - Yuman Guo
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Tushar Ramesh Pavase
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Lirui Sun
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
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Ahmed I, Lin H, Xu L, Li S, Costa J, Mafra I, Chen G, Gao X, Li Z. Immunomodulatory Effect of Laccase/Caffeic Acid and Transglutaminase in Alleviating Shrimp Tropomyosin (Met e 1) Allergenicity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7765-7778. [PMID: 32609503 DOI: 10.1021/acs.jafc.0c02366] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This work aimed to investigate the effect of enzymatic cross-linking on the allergenic potential of shrimp tropomyosin (TM), Met e 1. The cross-linked TM with laccase (CL), laccase/caffeic acid (CLC and CLC+), and transglutaminase (CTG and CTG+) formed macromolecules and altered the allergen conformation. The IgG/IgE-binding potentials of the cross-linked TM were reduced as confirmed by Western blotting and ELISA. Enzymatic cross-linking improved the gastrointestinal digestibility and induced a lower level of degranulation in RBL-2H3 and KU812 cells. Moreover, cross-linked TM decreased anaphylactic symptoms, as well as reduced the serum levels of IgG1, IgE, histamine, tryptase, and mMCP-1. In spleen cells, CLC+ and CTG+ downregulated the Th2-related cytokines and upregulated IFN-γ and IL-10. These findings revealed that CTG+ has shown more potential than CLC+ in mitigating the allergenicity of TM by influencing the conformational structure, enhancing the digestibility, decreasing the cellular degranulation process, and positively modulating the Th1/Th2 immunobalance.
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Affiliation(s)
- Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, People's Republic of China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, People's Republic of China
| | - Lili Xu
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, People's Republic of China
| | - Shuang Li
- Tianjin Key Laboratory of Risk Assessment and Control Technology for Environment and Food Safety, Institute of Environmental and Operational Medicine, Academy of Military Medical Science, Academy of Military Science, Tianjin 300050, People's Republic of China
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto 4099-002, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto 4099-002, Portugal
| | - Guanzhi Chen
- Department of Allergy, The Affiliated Hospital of Qingdao University, Qingdao, Shandong Province 266003, People's Republic of China
| | - Xiang Gao
- Department of Allergy, The Affiliated Hospital of Qingdao University, Qingdao, Shandong Province 266003, People's Republic of China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, People's Republic of China
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30
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Xu LL, Lin H, Li ZX, Ahmed I, Pramod S, Lin H, Lv LT, Tian SL, Yu ZW. Influence of nonthermal extraction technique and allergenicity characteristics of tropomyosin from fish (Larimichthys crocea) in comparison with shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum). Food Chem 2020; 309:125575. [DOI: 10.1016/j.foodchem.2019.125575] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 08/16/2019] [Accepted: 09/20/2019] [Indexed: 02/09/2023]
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31
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Luo C, Guo Y, Li Z, Ahmed I, Pramod SN, Gao X, Lv L, Lin H. Lipid emulsion enhances fish allergen parvalbumin’s resistance to in vitro digestion and IgG/IgE binding capacity. Food Chem 2020; 302:125333. [DOI: 10.1016/j.foodchem.2019.125333] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 07/17/2019] [Accepted: 08/06/2019] [Indexed: 10/26/2022]
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32
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Yang Y, Sun X, Ni H, Du X, Chen F, Jiang Z, Li Q. Identification and Characterization of the Tyrosinase Inhibitory Activity of Caffeine from Camellia Pollen. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12741-12751. [PMID: 31659899 DOI: 10.1021/acs.jafc.9b04929] [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: 06/10/2023]
Abstract
Tyrosinase inhibitors are important in cosmetic, medical, and food industries due to their regulation of melanin production. A tyrosinase inhibitor was purified from Camellia pollen using high-speed countercurrent chromatography and preparative high-performance liquid chromatography and was identified as caffeine by NMR and mass spectrometry. It showed strong mushroom tyrosinase inhibitory activity with an IC50 of 18.5 ± 2.31 μg/mL in a noncompetitive model. The caffeine did not interact with copper ions in the active center of the enzyme but could quench fluorescence intensity and change the secondary conformation of this tyrosinase. A molecular dynamics simulation showed that caffeine bound this tyrosinase via Lys379, Lys 376, Asp357, Glu356, Thr308, Gln307, Asp312, and Trp358, thus changing the binding sites of l-tyrosine and the loop conformation adjacent to the active center. In vitro cell model analysis revealed that caffeine exhibited significant inhibitory effects on both intracellular tyrosinase activity and melanin production of B16-F10 melanoma cells in a concentration-dependent manner. These comprehensive results suggest that caffeine is a strong tyrosinase inhibitor that has the potential to be developed as skin-whitening agents in the cosmetics and pharmaceutical industries or as antibrowning agents in the food industry.
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Affiliation(s)
- Yuanfan Yang
- College of Food and Biological Engineering , Jimei University , Xiamen , Fujian 361021 , China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen , Fujian 361021 , China
- Research Center of Food Biotechnology of Xiamen City , Xiamen , Fujian 361021 , China
| | - Xu Sun
- College of Food and Biological Engineering , Jimei University , Xiamen , Fujian 361021 , China
| | - Hui Ni
- College of Food and Biological Engineering , Jimei University , Xiamen , Fujian 361021 , China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen , Fujian 361021 , China
- Research Center of Food Biotechnology of Xiamen City , Xiamen , Fujian 361021 , China
| | - Xiping Du
- College of Food and Biological Engineering , Jimei University , Xiamen , Fujian 361021 , China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen , Fujian 361021 , China
- Research Center of Food Biotechnology of Xiamen City , Xiamen , Fujian 361021 , China
| | - Feng Chen
- College of Food and Biological Engineering , Jimei University , Xiamen , Fujian 361021 , China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen , Fujian 361021 , China
- Research Center of Food Biotechnology of Xiamen City , Xiamen , Fujian 361021 , China
- Department of Food, Nutrition and Packaging Sciences , Clemson University , Clemson , South Carolina 29634 , United States
| | - Zedong Jiang
- College of Food and Biological Engineering , Jimei University , Xiamen , Fujian 361021 , China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen , Fujian 361021 , China
- Research Center of Food Biotechnology of Xiamen City , Xiamen , Fujian 361021 , China
| | - Qingbiao Li
- College of Food and Biological Engineering , Jimei University , Xiamen , Fujian 361021 , China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen , Fujian 361021 , China
- Research Center of Food Biotechnology of Xiamen City , Xiamen , Fujian 361021 , China
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33
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Lv L, Tian S, Ahmed I, Ramesh Pavase T, Lin H, Xu L, Li Z, Liu F. Effect of laccase-catalyzed cross-linking on the structure and allergenicity of Paralichthys olivaceus parvalbumin mediated by propyl gallate. Food Chem 2019; 297:124972. [DOI: 10.1016/j.foodchem.2019.124972] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2018] [Revised: 06/01/2019] [Accepted: 06/09/2019] [Indexed: 10/26/2022]
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34
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Kschonsek J, Dietz A, Wiegand C, Hipler UC, Böhm V. Allergenicity of apple allergen Mal d 1 as effected by polyphenols and polyphenol oxidase due to enzymatic browning. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108289] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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35
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Ahmed I, Ma J, Li Z, Lin H, Xu L, Sun L, Tian S. Effect of tyrosinase and caffeic acid crosslinking of turbot parvalbumin on the digestibility, and release of mediators and cytokines from activated RBL-2H3 cells. Food Chem 2019; 300:125209. [PMID: 31344629 DOI: 10.1016/j.foodchem.2019.125209] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 07/16/2019] [Accepted: 07/19/2019] [Indexed: 02/03/2023]
Abstract
Turbot can induce allergy in susceptible individuals due to the presence of parvalbumin (PV), a major fish allergen. This study aimed at evaluating the digestibility and the ability of PV to elicit the release of cellular degranulation, following treatment with tyrosinase (PV-Tyr), caffeic acid (PV-CA) and in combination (PV-Tyr/CA), using in vitro digestion and RBL-2H3 (passive rat basophil leukemia) cell line. The digestion assay products revealed that the stability of PV in simulated gastric fluid (SGF) was stronger, while in simulated intestinal fluid (SIF) was rather weak. Western blot analysis revealed that the IgG-binding abilities of the cross-linked PV were markedly reduced. Moreover, crosslinking hampered the release of cellular degranulation process in RBL-2H3 cell lines. PV-Tyr/CA showed highly significant reduction in the release rate of β-hexosaminidase (66.02%), histamine (35.01%), tryptase (29.25%), cysteinyl leukotrienes (29.72%), prostaglandin D2 (34.96%), IL-4 (43.99%) and IL-13 (38.93%) and shown potential in developing hypoallergenic fish products.
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Affiliation(s)
- Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China
| | - Jiaju Ma
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China.
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China
| | - Lili Xu
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China
| | - Lirui Sun
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China
| | - Shenglan Tian
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China
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36
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Tian S, Ma J, Ahmed I, Lv L, Li Z, Lin H. Effect of tyrosinase-catalyzed crosslinking on the structure and allergenicity of turbot parvalbumin mediated by caffeic acid. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3501-3508. [PMID: 30623428 DOI: 10.1002/jsfa.9569] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 11/08/2018] [Accepted: 01/04/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Enzymatic treatment of allergenic protein can alter their functional properties under a mild reaction condition due to specificity of enzymes. Phenolic compounds act as mediators and enhance the crosslinking reactions. The study aimed to assess the changes in the structure and immunoglobulin G (IgG) binding capacity of turbot parvalbumin (PV) upon crosslinking with tyrosinase (Tyr) in the absence and presence of caffeic acid. RESULTS Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed the appearance of higher molecular weight bands (24, 36 kDa) in the crosslinked PV. The secondary structure of crosslinked PV became loosened and disordered. The results of intrinsic fluorescence and ultraviolet absorption spectral analyses, as well as surface hydrophobicity and free amino group analyses also revealed structural changes. As observed by western blot analysis, the intensity of the PV bands reduced upon Tyr treatment, indicating reduced binding of specific IgG to PV. Moreover, the indirect ELISA (enzyme-linked immunosorbent assay) analysis confirmed that the IgG binding ability of crosslinked PV was reduced 34.94%. CONCLUSION Enzymatic treatment mitigated the allergenicity of fish PV, which was closely related to the alterations in the conformational structure. This treatment showed potential for developing hypoallergenic fish products under mild reaction conditions. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Shenglan Tian
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Jiaju Ma
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Ishfaq Ahmed
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Liangtao Lv
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Zhenxing Li
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Hong Lin
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
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37
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Lv L, Lin H, Li Z, Nayak B, Ahmed I, Tian S, Chen G, Lin H, Zhao J. Structural changes of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) treated shrimp tropomyosin decrease allergenicity. Food Chem 2019; 274:547-557. [DOI: 10.1016/j.foodchem.2018.09.030] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2018] [Revised: 08/01/2018] [Accepted: 09/03/2018] [Indexed: 02/07/2023]
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38
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Sun L, Xu L, Huang Y, Lin H, Ahmed I, Li Z. Identification and comparison of allergenicity of native and recombinant fish major allergen parvalbumins from Japanese flounder (Paralichthys olivaceus). Food Funct 2019; 10:6615-6623. [DOI: 10.1039/c9fo01402k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Compared with native parvalbumin, recombinant β-parvalbumin based on the optimized DNA sequence can be used in fish allergen confirmation.
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Affiliation(s)
- Lirui Sun
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Lili Xu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Yuhao Huang
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Hong Lin
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
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39
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Wang Y, Ni S, Wang C, Li X, Fu L. Cross-linking of shrimp tropomyosin catalyzed by transglutaminase and tyrosinase produces hypoallergens for potential immunotherapy. Food Funct 2019; 10:1609-1618. [DOI: 10.1039/c9fo00046a] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Transglutaminase or tyrosinase treatment reduces tropomyosin allergenicity and produces potential hypoallergens for immunotherapy.
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Affiliation(s)
- Yanbo Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology and Business University
- Beijing
- P.R. China
- Food Safety Key Laboratory of Zhejiang Province
| | - Saiqiao Ni
- Food Safety Key Laboratory of Zhejiang Province
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| | - Chong Wang
- Food Safety Key Laboratory of Zhejiang Province
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology and Business University
- Beijing
- P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
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40
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Yuan F, Ahmed I, Lv L, Li Z, Li Z, Lin H, Lin H, Zhao J, Tian S, Ma J. Impacts of glycation and transglutaminase-catalyzed glycosylation with glucosamine on the conformational structure and allergenicity of bovine β-lactoglobulin. Food Funct 2018; 9:3944-3955. [PMID: 29974110 DOI: 10.1039/c8fo00909k] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
β-Lactoglobulin (β-LG) is recognized as the major milk allergen. In this study, the effects of transglutaminase (TGase) and glucosamine (GlcN)-catalyzed glycosylation and glycation on the conformational structure and allergenicity of β-LG were investigated. The formations of cross-linked peptides were demonstrated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and GlcN-conjugated modification was identified using matrix-assisted laser desorption ionization-time of flight-mass spectrometry (MALDI-TOF-MS). Structural analysis revealed that glycosylation and glycation of β-LG induced unfolding of the primary protein structure followed by a loss of the secondary structure. As revealed by circular dichroism (CD) spectroscopy, glycosylated β-LG exhibited the highest increase in the β-sheets from 32.6% to 40.4% (25 °C) and 44.2% (37 °C), and the percentage of α-helices decreased from 17.7% to 14.4% (25 °C) and 12.3% (37 °C), respectively. The tertiary and quaternary structures of β-LG also changed significantly during glycosylation and glycation, along with reduced free amino groups and variation in surface hydrophobicity. Immunoblotting and indirect enzyme-linked immuno sorbent assay (ELISA) analyses demonstrated that the lowest IgG- and IgE-binding capacities of β-LG were obtained following glycosylation at 37 °C, which were 52.7% and 56.3% lower than that of the native protein, respectively. The reduction in the antigenicity and potential allergenicity of glycosylated β-LG was more pronounced compared to TGase treated- and glycated β-LG, which correlated well with the structural changes. These results suggest that TGase-catalyzed glycosylation has more potential compared to glycation for mitigating the allergenic potential of milk products.
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Affiliation(s)
- Fangzhou Yuan
- State Key laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai 200436, China
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41
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Khan MU, Ahmed I, Lin H, Li Z, Costa J, Mafra I, Chen Y, Wu YN. Potential efficacy of processing technologies for mitigating crustacean allergenicity. Crit Rev Food Sci Nutr 2018; 59:2807-2830. [DOI: 10.1080/10408398.2018.1471658] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
| | - Yan Chen
- China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China
| | - Yong-Ning Wu
- China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China
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