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Pereira RN, Rodrigues RM, Madalena DA, Vicente A. Tackling food allergens-The role of food processing on proteins' allergenicity. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:317-351. [PMID: 37722777 DOI: 10.1016/bs.afnr.2023.04.001] [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: 09/20/2023]
Abstract
This chapter examines how innovative and emerging food processing technologies, such as those that use heat, electricity, electromagnetic waves, and pressure, can modify protein denaturation, aggregation, and intermolecular interactions pathways, which can result in varying immunoreactive responses. It emphasizes the need to understand how these processing methods affect the protein epitopes recognized by antibodies and their respective priming pathways, especially during the sensitization stage that precedes an allergic response. Although traditional processing methods have been investigated, the impact of novel technologies on food protein allergenicity remains largely unknown. The chapter specifically focuses on milk proteins, which have clinical significance and are associated with cow's milk allergy, one of the most common food allergies in young children. Additionally, it examines potential scientific advancements that novel processing methods may bring to this field.
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Affiliation(s)
- Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal.
| | - Rui M Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal
| | - Daniel A Madalena
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal
| | - António Vicente
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal
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Kang W, Zhang J, Yu N, He L, Chen Y. Effect of ultrahigh-pressure treatment on the structure and allergenicity of peach allergenic proteins. Food Chem 2023; 423:136227. [PMID: 37201255 DOI: 10.1016/j.foodchem.2023.136227] [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: 08/24/2022] [Revised: 03/24/2023] [Accepted: 04/20/2023] [Indexed: 05/20/2023]
Abstract
Peach is a common plant-derived allergenic food and ultrahigh-pressure treatment is often used in peach products. In our study, an in-depth analysis of the structural and allergenicity changes of peach allergenic proteins after UHP treatment was performed by spectroscopy, mass spectrometry combined with serology and cytology. The results indicated that UHP treatment could reduce the content of peach soluble proteins and cause changes in secondary and tertiary structures. In addition, more hydrophobic residues were exposed and proteins tended to polymerize after UHP-treatment. The results of immunological assays showed that UHP treatment could reduce the IgE binding capacity of peach proteins and affect the ability of basophil degranulation, the upregulation of some cytokines may contribute to the reduction of peach protein allergenicity. Notably, UHP treatment may lead to the masking of some digestion sites in Pru p 3 epitopes, thus impeding human digestion and increasing the potential risk of allergenicity.
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Affiliation(s)
- Wenhan Kang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China
| | - Jiukai Zhang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China
| | - Ning Yu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China
| | - Lei He
- Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China
| | - Ying Chen
- Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China.
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Tobajas AP, Agulló-García A, Cubero JL, Colás C, Civera A, Condón S, Sánchez L, Pérez MD. Effect of thermal and ultrasound treatments on denaturation and allergenic potential of Pru p 3 protein from peach. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04147-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractThe effect of thermal and ultrasound treatments on denaturation and allergenicity of Pru p 3, the major peach allergenic protein, was determined. The degree of denaturation of Pru p 3 was estimated by sandwich ELISA using specific rabbit IgG, that was previously developed. Validation of ELISA test showed high sensitivity and specificity, and acceptable results of precision and robustness. Allergenicity of Pru p 3 was determined by immunofluorescent assay using three pools of sera from peach allergic individuals. Denaturation of Pru p 3 was dependent on the intensity of the thermal treatment applied and the treatment medium. Thus, the degree of denaturation of Pru p 3 treated at 95 °C for 40 min was about 60% and 95%, for the protein heated in peach extract and in buffer, respectively. Ultrasound treatments denatured Pru p 3 up to 60%, being dependent on amplitude and pressure. However, both heat and ultrasound treatments at the most severe conditions applied inhibited less than 10% the IgE-binding of Pru p 3. These results indicate that although heat and ultrasound treatments induce a considerable denaturation of Pru p 3, they are not effective in reducing its allergenicity.
Graphical abstract
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Kang W, Zhang J, Li H, Yu N, Tang R, Sun X, He L, Sun J, Chen Y. Identification of Major B-Cell Linear Epitopes of Peach Allergen Pru p 3 Using Immune Slot-Blot Microarray Assay. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8134-8144. [PMID: 35749217 DOI: 10.1021/acs.jafc.2c01448] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Pru p 3, one of the most representative proteins of the lipid transfer proteins (LTPs), is responsible for clinical allergic reactions to food of peach origin. The identification of Pru p 3 epitopes is not comprehensive due to different methods and principles of epitope screening. In addition, evaluation of the stability of the epitopes and the validation of the immunological key amino acids still need further research. Therefore, in the present study, an immune slot-blot microarray assay was performed to screen the epitopes from Pru p 3 overlapping peptide library, and a new epitope (P-1, AA1-16, ITCGQVSSALAPCIPY) was identified and two identified epitopes were deeply investigated (P-2, AA12-27, PCIPYVRGGGAVPPAC; P-3, AA23-38, VPPACCNGIRNVNNLA). The stability of these epitopes was then verified by thermal processing treatment and digestion experiments. Moreover, the key amino acids of the three identified epitopes were obtained by epitope amino acid mutation combined with slot-blot experiments. These findings may contribute to the further understanding of Pru p 3 and the prevention of peach allergy.
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Affiliation(s)
- Wenhan Kang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Foods, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, People's Republic of China
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Jiukai Zhang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Hong Li
- Allergy Department, State Key Laboratory of Complex Severe and Rare Diseases, Chinese Academy of Medical Science and Peking Union Medical College, Peking Union Medical College Hospital, Beijing 100730, People's Republic of China
| | - Ning Yu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Rui Tang
- Allergy Department, State Key Laboratory of Complex Severe and Rare Diseases, Chinese Academy of Medical Science and Peking Union Medical College, Peking Union Medical College Hospital, Beijing 100730, People's Republic of China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Foods, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Lei He
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Jinlyu Sun
- Allergy Department, State Key Laboratory of Complex Severe and Rare Diseases, Chinese Academy of Medical Science and Peking Union Medical College, Peking Union Medical College Hospital, Beijing 100730, People's Republic of China
| | - Ying Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Foods, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, People's Republic of China
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
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Taha A, Casanova F, Šimonis P, Stankevič V, Gomaa MAE, Stirkė A. Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins. Foods 2022; 11:foods11111556. [PMID: 35681305 PMCID: PMC9180040 DOI: 10.3390/foods11111556] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/19/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins. Among them, pulsed electric field (PEF) technology has recently attracted considerable attention as a green technology to enhance the functional properties of food proteins. In this review, we briefly explain the fundamentals of PEF devices, their components, and pulse generation and discuss the impacts of PEF treatment on the structure of dairy and plant proteins. In addition, we cover the PEF-induced changes in the techno-functional properties of proteins (including solubility, gelling, emulsifying, and foaming properties). In this work, we also discuss the main challenges and the possible future trends of PEF applications in the food proteins industry. PEF treatments at high strengths could change the structure of proteins. The PEF treatment conditions markedly affect the treatment results with respect to proteins' structure and techno-functional properties. Moreover, increasing the electric field strength could enhance the emulsifying properties of proteins and protein-polysaccharide complexes. However, more research and academia-industry collaboration are recommended to build highly effective PEF devices with controlled processing conditions.
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Affiliation(s)
- Ahmed Taha
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania; (A.T.); (P.Š.); (V.S.)
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt;
| | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
- Correspondence: (F.C.); (A.S.)
| | - Povilas Šimonis
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania; (A.T.); (P.Š.); (V.S.)
| | - Voitech Stankevič
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania; (A.T.); (P.Š.); (V.S.)
| | - Mohamed A. E. Gomaa
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt;
| | - Arūnas Stirkė
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania; (A.T.); (P.Š.); (V.S.)
- Micro and Nanodevices Laboratory, Institute of Solid State Physics, University of Latvia, Kengaraga Str. 8, LV-1063 Riga, Latvia
- Correspondence: (F.C.); (A.S.)
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Wu S, Xu X, Yang N, Jin Y, Jin Z, Xie Z. Inactivation of Escherichia coli O157:H7 in apple juice via induced electric field (IEF) and its bactericidal mechanism. Food Microbiol 2021; 102:103928. [PMID: 34809954 DOI: 10.1016/j.fm.2021.103928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 10/23/2021] [Accepted: 10/25/2021] [Indexed: 12/28/2022]
Abstract
Non-conventional heating technology based on electric fields can be utilized to process liquid foods. In this study, the induced electric field (IEF) was investigated to clarify its inactivation mechanism on E.coli. Staining results show that inactivation of E.coli by IEF can be attributed to the reversible destruction of the cell membrane, followed by the denaturation of intracellular enzymes, and finally the irreversible rupture of the cell membrane. The increased levels of extracellular proteins and nucleic acids were also observed. IEF treatment at 400 Hz and 800 V (or 53 V/cm) results in a reduction of 4.5 log CFU·mL-1 in the number of E.coli. Storage life analysis shows that IEF treatment can improve the stability of apple juice and the content of bioactive components. Thus, IEF is a potential technique for liquid food processing.
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Affiliation(s)
- Shilin Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; International Joint Laboratory on Food Safety, Synergetie Innovation Center of Food Satety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
| | - Na Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academic of Sciences, Jinan, 250301, PR China; South China Agricultural University, Guangzhou, 510642, PR China.
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
| | - Zhengjun Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
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Zhuge Y, Ding C, Gong X, Hu D, Zhu J, Wang C. Development and evaluation of two different double-antibody sandwich ELISAs for detecting severe fever with thrombocytopenia syndrome virus infection. Jpn J Infect Dis 2021; 75:49-55. [PMID: 34193660 DOI: 10.7883/yoken.jjid.2020.1109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Severe fever with thrombocytopenia syndrome virus (SFTSV) is a newly emerging tick-borne virus with a case fatality rate between 12% and 50%. Currently, effective vaccines or antiviral drugs are not available, and a diagnostic method for detecting SFTSV is urgently needed. The monoclonal (MAb) and polyclonal antibodies (PAb) against SFTSV were prepared by immunizing animals with SFTSV nucleocapsid protein (NP), and using both monoclonal and polyclonal antibodies as capture antibodies against NP, we developed two different double-antibody sandwich enzyme-linked immunosorbent assays (DAS-ELISAs) for detecting the NP of SFTSV. Both methods were applicable for the diagnosis of SFTSV-infected patients, as confirmed by quantitative polymerase chain reaction. Furthermore, the sensitivity and specificity of two assays for diagnosing SFTS were both 100%, and had no reaction to recombinant Dabieshan NP or recombinant Dengue virus NS1 subtype 1 and 2 proteins. In addition, two standard curves were established for quantitative detection of the NP, and the monoclonal antibody-based ELISA (MAb-based ELISA) test had a lower limit of detection than the polyclonal-based ELISA (PAb-based ELISA) test. Therefore, the MAb-based ELISA could be employed for detecting SFTSV in a convenient and effective way.
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Affiliation(s)
- Yaoyao Zhuge
- Huadong Medical Institute of Biotechniques, China
| | - Chenxi Ding
- Huadong Medical Institute of Biotechniques, China
| | - Xiufang Gong
- Huadong Medical Institute of Biotechniques, China
| | - Dan Hu
- Huadong Medical Institute of Biotechniques, China
| | - Jin Zhu
- Huadong Medical Institute of Biotechniques, China
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Zhang S, Sun L, Ju H, Bao Z, Zeng XA, Lin S. Research advances and application of pulsed electric field on proteins and peptides in food. Food Res Int 2021; 139:109914. [DOI: 10.1016/j.foodres.2020.109914] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 08/14/2020] [Accepted: 10/26/2020] [Indexed: 12/31/2022]
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