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Feng J, Jia Y, Xu B, Bi X, Ge Z, Ma G, Xie Y, Wang C, Ma D. Quantitative proteomic analysis for characterization of protein components related to dough quality and celiac disease in wheat flour, dough, and heat-treated dough. Food Chem 2024; 461:140924. [PMID: 39181042 DOI: 10.1016/j.foodchem.2024.140924] [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: 04/25/2024] [Revised: 07/23/2024] [Accepted: 08/18/2024] [Indexed: 08/27/2024]
Abstract
High-sensitivity 4D label-free proteomic technology was used to identify protein components related to gluten quality and celiac disease (CD) in strong-gluten wheat cultivar KX 3302 and medium-gluten wheat cultivar BN 207. The highly expressed storage protein components in KX3302 were high-molecular-weight-glutenin-subunits (HMW-GSs), α-gliadin, and globulin, whereas those in BN207 were γ-gliadin, low-molecular-weight-glutenin-subunits (LMW-GSs) and avenin-like proteins. In addition, BN207 had more upregulated metabolic proteins than KX3302. The abundance of storage proteins increased during dough formation. After heat treatment, the upregulated proteins accounted for 57.53 % of the total proteins, but the downregulated storage proteins accounted for 79.34 % of the total storage proteins. In cultivar KX3302, CD proteins mainly included α-gliadin and HMW-GSs, whereas in BN207, they were mainly γ-gliadin and LMW-GSs. Thermal treatment significantly reduces the expression levels of CD-related proteins. These findings provide a new perspective on reducing the content of CD-related proteins in wheat products.
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Affiliation(s)
- Jianchao Feng
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China; Technology Innovation Center of Henan Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Yuku Jia
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China; Technology Innovation Center of Henan Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Beiming Xu
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China; Technology Innovation Center of Henan Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Xintong Bi
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China; Technology Innovation Center of Henan Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Zifei Ge
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China; Technology Innovation Center of Henan Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Geng Ma
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China; The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450046, China
| | - Yingxin Xie
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China; Technology Innovation Center of Henan Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Chenyang Wang
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China; The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450046, China; Technology Innovation Center of Henan Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Dongyun Ma
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China; The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450046, China; Technology Innovation Center of Henan Wheat, Henan Agricultural University, Zhengzhou 450046, China.
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Narciso JO, Gulzar S, Soliva-Fortuny R, Martín-Belloso O. Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients. Foods 2024; 13:2180. [PMID: 39063264 PMCID: PMC11276117 DOI: 10.3390/foods13142180] [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: 06/15/2024] [Revised: 07/02/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
Allergies towards gluten and legumes (such as, soybean, peanut, and faba bean) are a global issue and, occasionally, can be fatal. At the same time, an increasing number of households are shifting to plant protein ingredients from these sources, which application and consumption are limited by said food allergies. Children, the elderly, and people with immune diseases are particularly at risk when consuming these plant proteins. Finding ways to reduce or eliminate the allergenicity of gluten, soybean, peanut, and faba bean is becoming crucial. While thermal and pH treatments are often not sufficient, chemical processes such as glycation, polyphenol conjugation, and polysaccharide complexation, as well as controlled biochemical approaches, such as fermentation and enzyme catalysis, are more successful. Non-thermal treatments such as microwave, high pressure, and ultrasonication can be used prior to further chemical and/or biochemical processing. This paper presents an up-to-date review of promising chemical, biochemical, and non-thermal physical treatments that can be used in the food industry to reduce or eliminate food allergenicity.
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Affiliation(s)
- Joan Oñate Narciso
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Saqib Gulzar
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Robert Soliva-Fortuny
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
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Wang Y, Zhao J, Jiang L, Zhang L, Raghavan V, Wang J. A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies. Compr Rev Food Sci Food Saf 2024; 23:e13371. [PMID: 38853463 DOI: 10.1111/1541-4337.13371] [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: 10/26/2023] [Revised: 04/18/2024] [Accepted: 05/04/2024] [Indexed: 06/11/2024]
Abstract
Nowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant-based foods, cultured meat, fermented foods, and microalgae-based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme-linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.
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Affiliation(s)
- Yuxin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Jinlong Zhao
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Lan Jiang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Lili Zhang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
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Mastani S, Bahmanyar F, Shojaee-Aliabadi S, Mirmoghtadaie L, Hosseini SM. Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave. FOOD SCI TECHNOL INT 2024; 30:397-406. [PMID: 37345303 DOI: 10.1177/10820132231182099] [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] [Indexed: 06/23/2023]
Abstract
In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound treatment did not affect the solubility of both proteins significantly but the emulsion and foam properties were increased up to 10 min. Nevertheless, microwave treatment after ultrasound caused a significant decrease in the solubility of both proteins. However, the foam stability of the WPC and WGP was not significantly modified after microwave treatment. The obtained results showed a more positive effect of ultrasound at 100 W for 10 min than other ultrasound treatments on the functional and structural properties of both proteins. The zeta potential of both proteins was decreased after dual physical modifications, but thermal stability of proteins was improved after microwave treatment.
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Affiliation(s)
- Sayeh Mastani
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fereshte Bahmanyar
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Fu W, Chen C, Liu C, Tao S, Xue W. Changes in wheat protein digestibility and allergenicity: Role of Pediococcus acidilactici XZ31 and yeast during dough fermentation. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.03.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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Sangiorgio P, Errico S, Verardi A, Massa S, Pagliarello R, Marusic C, Lico C, Presenti O, Donini M, Baschieri S. Consumer Awareness and Acceptance of Biotechnological Solutions for Gluten-Free Products. Foods 2023; 12:foods12091808. [PMID: 37174346 PMCID: PMC10178753 DOI: 10.3390/foods12091808] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 04/12/2023] [Accepted: 04/21/2023] [Indexed: 05/15/2023] Open
Abstract
Celiac disease is an immune-mediated disorder caused by the ingestion of gluten proteins. The gluten-free diet is currently the only therapy to achieve the symptoms' remission. Biotechnological approaches are currently being explored to obtain safer and healthier food for celiacs. This article analyzes consumer awareness and acceptance of advanced biotechnologies to develop gluten-free products. An online snowball sampling questionnaire was proposed to 511 Italian participants, selected among celiac and non-celiac people, from December 2020 to January 2021, during the second wave of the COVID-19 pandemic. Overall, 64% of respondents favor food biotechnology, as long as it has benefits for health or the environment. Moreover, biotechnology perception differs according to education level and type. A total of 65% of the survey participants would taste gluten-free products obtained through a biotechnological approach, and 57% would buy them at a higher price than the current market price. Our results show a change in public opinion about the usefulness of food biotechnology and its moral acceptability compared to 20 years ago. However, the study of public opinion is very complex, dealing with individuals with social, economic, and cultural differences. Undoubtedly, the scientific dissemination of genetic biotechnologies must be more effective and usable to increase the level of citizens' awareness.
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Affiliation(s)
- Paola Sangiorgio
- Laboratory Bioproducts and Bioprocesses, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Centre, 75026 Rotondella, Italy
| | - Simona Errico
- Laboratory Bioproducts and Bioprocesses, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Centre, 75026 Rotondella, Italy
| | - Alessandra Verardi
- Laboratory Bioproducts and Bioprocesses, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Centre, 75026 Rotondella, Italy
| | - Silvia Massa
- Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
| | - Riccardo Pagliarello
- Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
| | - Carla Marusic
- Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
| | - Chiara Lico
- Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
| | - Ombretta Presenti
- Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
| | - Marcello Donini
- Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
| | - Selene Baschieri
- Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
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Fu W, Jia X, Liu C, Meng X, Zhang K, Tao S, Xue W. Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Comparative Characterization of Grain Protein Content and Composition by Chromatography-Based Separation Methods (SE-HPLC and RP-HPLC) of Ten Wheat Varieties Grown in Different Agro-Ecological Zones of Algeria. SEPARATIONS 2022. [DOI: 10.3390/separations9120443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
To characterize and compare the protein quality of ten durum wheat genotypes grown under three cropping modalities in Algeria (subhumid in Algiers, subhumid-semiarid in Constantine, and semiarid in Sétif), the protein profile of their kernels was performed by High-Performance Liquid Chromatography (SE-HPLC and RP-HPLC). The “variety” factor has a major impact, mainly on the insoluble fraction (Fi), on the gliadin/glutenin ratio, on the large and small glutenin aggregates (F1 and F2, respectively), and on ω-gliadins and high molecular weight albumins (F3). Conversely, the total protein content and the albumin-globulin fraction (F5) depend mainly on the environment. The α- β- and γ-gliadins (F4) are equally dependent on variety and environment. The subhumid-semiarid agroecological conditions of Constantine (SH-SA) favored an important accumulation of proteins (14.1%), particularly by an increased synthesis of omega gliadins and high-molecular-weight glutenin subunits (HMW-GS), compared to those of Algiers (SH) and Sétif (SA). For these latter environments, metabolic-type proteins are predominant, reflected in a higher F5 fraction (p < 0.05) (albumin and globulin), and significantly more alpha-beta and gamma gliadins. The use of chromatographic analyses to characterize wheat genotypes remains a reliable tool for breeding and variety promotion programs and can provide a better understanding of the ecophysiology of cereal crops.
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Zhu X, Zhao XH, Zhang Q, Zhang N, Soladoye OP, Aluko RE, Zhang Y, Fu Y. How does a celiac iceberg really float? The relationship between celiac disease and gluten. Crit Rev Food Sci Nutr 2022; 63:9233-9261. [PMID: 35435771 DOI: 10.1080/10408398.2022.2064811] [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] [Indexed: 11/03/2022]
Abstract
Celiac disease (CD) is an autoimmune intestinal disease caused by intolerance of genetically susceptible individuals after intake of gluten-containing grains (including wheat, barley, etc.) and their products. Currently, CD, with "iceberg" characteristics, affects a large population and is distributed over a wide range of individuals. This present review summarizes the latest research progress on the relationship between CD and gluten. Furthermore, the structure and function of gluten peptides related to CD, gluten detection methods, the effects of processing on gluten and gluten-free diets are emphatically reviewed. In addition, the current limitations in CD research are also discussed. The present work facilitates a comprehensive understanding of CD as well as gluten, which can provide a theoretical reference for future research.
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Affiliation(s)
- Xiaoxue Zhu
- College of Food Science, Southwest University, Chongqing, China
- National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing, China
| | - Xin-Huai Zhao
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, P. R. China
| | - Qiang Zhang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, P. R. China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Olugbenga P Soladoye
- Agriculture and Agri-Food Canada, Government of Canada, Lacombe Research and Development Centre, Lacombe, Alberta, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
- National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
- National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing, China
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Lacorn M, Dubois T, Weiss T, Zimmermann L, Schinabeck TM, Loos-Theisen S, Scherf K. Determination of Gliadin as a Measure of Gluten in Food by R5 sandwich ELISA RIDASCREEN® Gliadin Matrix Extension: Collaborative Study 2012.01. J AOAC Int 2021; 105:442-455. [PMID: 34791280 PMCID: PMC8924645 DOI: 10.1093/jaoacint/qsab148] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/15/2021] [Accepted: 11/09/2021] [Indexed: 11/13/2022]
Abstract
Background According to Codex Alimentarius, food products containing less than 20 mg/kg gluten can be labeled as “gluten-free.” Since 2002, the R5 antibody method allowed determination of gluten levels and led to a huge improvement of products available to celiac disease (CD) patients. Method The R5-containing test kit RIDASCREEN® Gliadin in combination with the cocktail solution was endorsed as Codex Type 1 Method in 2006 based on a collaborative study with corn-based bread, rice-based dough, wheat starches, rice, and corn flour. In 2012, the method was approved as First Action Official MethodSM2012.01 with an “in foods” claim. For Final Action in 2016, the matrix claim was reduced to rice- and corn-based matrixes. Objective Therefore, R-Biopharm decided to start a collaborative study to demonstrate the wide applicability of Official Method 2012.01 for the quantitative analysis of gliadin in soy, starches, pseudo cereals, legumes, spices, juice, nut nougat crème, cream cheese, pesto, meat, vegetarian meat alternative, cookies, dessert, cake, fish, bread, candies, and potatoes. Materials for incurring were the MoniQA wheat flour and the PWG gliadin preparation. Results Gliadin levels ranged from 3.4 up to 27.4 mg gliadin per kg. The results of the collaborative study with 14 participating laboratories showed recoveries ranging from 80 to 130%. Relative reproducibility standard deviations for contaminated samples were between 9.8 and 27.7%. Conclusions The collaborative study results confirmed that the method is accurate and suitable to measure gliadin in important gluten-free food matrixes. Highlights The title and applicability statement of Official Method 2012.01 were changed as proposed.
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Affiliation(s)
- Markus Lacorn
- R-Biopharm AG, An der neuen Bergstraße 17, 64297 Darmstadt, Germany
| | - Tina Dubois
- R-Biopharm AG, An der neuen Bergstraße 17, 64297 Darmstadt, Germany
| | - Thomas Weiss
- R-Biopharm AG, An der neuen Bergstraße 17, 64297 Darmstadt, Germany
| | - Lisa Zimmermann
- Hochschule Geisenheim University, Department of Food Safety, Von-Lade-Straße 1, 65366 Geisenheim, Germany
| | - Teresa-Maria Schinabeck
- Hochschule Geisenheim University, Department of Food Safety, Von-Lade-Straße 1, 65366 Geisenheim, Germany
| | - Simone Loos-Theisen
- Hochschule Geisenheim University, Department of Food Safety, Von-Lade-Straße 1, 65366 Geisenheim, Germany
| | - Katharina Scherf
- Karlsruhe Institute of Technology (KIT), Institute of Applied Biosciences, Department of Bioactive and Functional Food Chemistry, Adenauerring 20 a, Building 50.41, 76131 Karlsruhe, Germany
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Venkateswara Rao M, C K S, Rawson A, D V C, N V. Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34751062 DOI: 10.1080/10408398.2021.1997907] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Plant proteins have recently gained market demand and momentum due to their environmentally friendly origins and health advantages over their animal-derived counterparts. However, their lower techno-functionalities, digestibility, bioactivities, and anti-nutritional compounds have limited their application in foods. Increased demand for physically modified proteins with better techno-functionalities resulted in the application of different thermal and non-thermal treatments to modify plant proteins. Novel physical processing technologies (NPPT) considered 'emerging high-potential treatments for tomorrow' are required to alter protein functionality, enhance bioactive peptide formations, reduce anti-nutritional, reduce loss of nutrients, prevention of damage to heat liable proteins and clean label. NPPT can be promising substitutes for the lower energy-efficient and aggressive thermal treatments in plant protein modification. These facts captivated the interest of the scientific community in designing novel functional food systems. However, these improvements are not verifiable for all the plant proteins and depend immensely on the protein type and concentration, other environmental parameters (pH, ionic strength, temperature, and co-solutes), and NPPT conditions. This review addresses the most promising approaches of NPPT for the modification of techno-functionalities of plant proteins. New insights elaborating the effect of NPPTs on proteins' structural and functional behavior in relation to other food components are discussed. The combined application of NPPTs in the field of plant-based bioactive functionalities is also explored.
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Affiliation(s)
- Madaraboina Venkateswara Rao
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Sunil C K
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Ashish Rawson
- Department of Food Safety and Quality testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Chidanand D V
- Department of Industry Academia Cell, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Venkatachlapathy N
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
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Gazikalović I, Mijalković J, Šekuljica N, Jakovetić Tanasković S, Đukić Vuković A, Mojović L, Knežević-Jugović Z. Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction. Foods 2021; 10:foods10092214. [PMID: 34574324 PMCID: PMC8469833 DOI: 10.3390/foods10092214] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 09/03/2021] [Accepted: 09/13/2021] [Indexed: 02/07/2023] Open
Abstract
In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 °C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate constants (k2) were 1.00, 3.68, 3.48, 4.64 and 4.17 min−1 for untreated gluten, and those pretreated with microwave power of 200, 400, 600 and 800 W, respectively. Compared to the heat treatment, it appeared that microwave specific non-thermal effects had a significant influence on the gluten structure and allergenicity and, in combination with the enzymatic hydrolysis, ultimately yielded protein hydrolysates with enhanced antioxidant and functional properties.
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Affiliation(s)
- Ivana Gazikalović
- Innovation Center, Faculty of Technology and Metallurgy, Karnegijeva 4, 11000 Belgrade, Serbia; (I.G.); (N.Š.)
| | - Jelena Mijalković
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
| | - Nataša Šekuljica
- Innovation Center, Faculty of Technology and Metallurgy, Karnegijeva 4, 11000 Belgrade, Serbia; (I.G.); (N.Š.)
| | - Sonja Jakovetić Tanasković
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
| | - Aleksandra Đukić Vuković
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
| | - Ljiljana Mojović
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
| | - Zorica Knežević-Jugović
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
- Correspondence:
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Hu Q, He Y, Wang F, Wu J, Ci Z, Chen L, Xu R, Yang M, Lin J, Han L, Zhang D. Microwave technology: a novel approach to the transformation of natural metabolites. Chin Med 2021; 16:87. [PMID: 34530887 PMCID: PMC8444431 DOI: 10.1186/s13020-021-00500-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 09/04/2021] [Indexed: 12/13/2022] Open
Abstract
Microwave technology is used throughout the world to generate heat using energy from the microwave range of the electromagnetic spectrum. It is characterized by uniform energy transfer, low energy consumption, and rapid heating which preserves much of the nutritional value in food products. Microwave technology is widely used to process food such as drying, because food and medicinal plants are the same organisms. Microwave technology is also used to process and extract parts of plants for medicinal purposes; however, the special principle of microwave radiation provide energy to reaction for transforming chemical components, creating a variety of compounds through oxidation, hydrolysis, rearrangement, esterification, condensation and other reactions that transform original components into new ones. In this paper, the principles, influencing factors of microwave technology, and the transformation of natural metabolites using microwave technology are reviewed, with an aim to provide a theoretical basis for the further study of microwave technology in the processing of medicinal materials.
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Affiliation(s)
- Qi Hu
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, China
| | - Yanan He
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, China
| | - Fang Wang
- State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, 330004, China
| | - Jing Wu
- Xinqi Microwave Co., Ltd., Guiyang, 550000, China
| | - Zhimin Ci
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, China
| | - Lumeng Chen
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, China
| | - Runchun Xu
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, China
| | - Ming Yang
- State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, 330004, China
| | - Junzhi Lin
- TCM Regulating Metabolic Diseases Key Laboratory of Sichuan Province, Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu, 610072, China.
| | - Li Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, China.
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, China.
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14
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Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106789] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Ribeiro M, de Sousa T, Sabença C, Poeta P, Bagulho AS, Igrejas G. Advances in quantification and analysis of the celiac-related immunogenic potential of gluten. Compr Rev Food Sci Food Saf 2021; 20:4278-4298. [PMID: 34402581 DOI: 10.1111/1541-4337.12828] [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: 10/17/2020] [Revised: 05/18/2021] [Accepted: 07/21/2021] [Indexed: 12/21/2022]
Abstract
Gluten-free products have emerged in response to the increasing prevalence of gluten-related disorders, namely celiac disease. Therefore, the quantification of gluten in products intended for consumption by individuals who may suffer from these pathologies must be accurate and reproducible, in a way that allows their proper labeling and protects the health of consumers. Immunochemical methods have been the methods of choice for quantifying gluten, and several kits are commercially available. Nevertheless, they still face problems such as the initial extraction of gluten in complex matrices or the use of a standardized reference material to validate the results. Lately, other methodologies relying mostly on mass spectrometry-based techniques have been explored, and that may allow, in addition to quantitative analysis, the characterizationof gluten proteins. On the other hand, although the level of 20 mg/kg of gluten detected by these methods is sufficient for a product to be considered gluten-free, its immunogenic potential for celiac patients has not been clinically validated. In this sense, in vitro and in vivo models, such as the organoid technology applied in gut-on-chip devices and the transgenic humanized mouse models, respectively, are being developed for investigating both the gluten-induced pathogenesis and the treatment of celiac disease. Due to the ubiquitous nature of gluten in the food industry, as well as the increased prevalence of gluten-related disorders, here we intend to summarize the available methods for gluten quantification in food matrices and for the evaluation of its immunogenic potential concerning the development of novel therapies for celiac disease to highlight active research and discuss knowledge gaps and current challenges in this field.
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Affiliation(s)
- Miguel Ribeiro
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, Caparica, Lisbon, Portugal
| | - Telma de Sousa
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, Caparica, Lisbon, Portugal
| | - Carolina Sabença
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, Caparica, Lisbon, Portugal
| | - Patrícia Poeta
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, Caparica, Lisbon, Portugal.,Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Ana Sofia Bagulho
- National Institute for Agrarian and Veterinarian Research, Elvas, Portugal
| | - Gilberto Igrejas
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, Caparica, Lisbon, Portugal
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Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage. Food Chem 2021; 365:130492. [PMID: 34237565 DOI: 10.1016/j.foodchem.2021.130492] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 06/22/2021] [Accepted: 06/25/2021] [Indexed: 11/21/2022]
Abstract
The aim of this research was to clearly clarify the deterioration mechanism of heat-denatured gluten proteins by exploring the change of aggregation and structural characteristics of heat-denatured gluten proteins in the steamed bread system and the steamed gluten system during frozen storage. An increase in the total SDS-soluble protein content was determined, which mainly attributed to the soluble monomer protein content increased. Combined with the significant increase of free sulfhydryl, from 3.12 μmol/g to 5.06 μmol/g and 2.64 μmol/g to 3.29 μmol/g, respectively, it can be inferred that the proteins depolymerization induced by frozen storage was mainly involved in the breakdown of heat-induced glutenin-gliadin disulfide cross-linking. Frozen storage induced the conversion of random coil structure to β-sheet structure and a ruptured microstructure with small fragment was observed. Moreover, the protein of steamed bread system was easier to depolymerize than that of the steamed gluten system.
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17
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Bradauskiene V, Vaiciulyte-Funk L, Shah B, Cernauskas D, Tita M. Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/132853] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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