1
|
Mattison CP, Dupre RA, Clermont K, Gibbons JG, Yu JH. Proteomic characterization of peanut flour fermented by Rhizopus oryzae. Heliyon 2024; 10:e34793. [PMID: 39144949 PMCID: PMC11320294 DOI: 10.1016/j.heliyon.2024.e34793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 07/16/2024] [Accepted: 07/17/2024] [Indexed: 08/16/2024] Open
Abstract
Fermentation alters the protein content and composition of foods. To characterize fungal catabolism of peanut proteins, defatted peanut flour was fermented by Rhizopus oryzae (R. oryzae) for up to 48 h and evaluated by SDS-PAGE, mass spectrometry, and antibody binding. A clear change in peanut protein migration was observed by SDS-PAGE after 16 h of fermentation. Mass spectrometric analysis indicated changes in allergen peptides and R. oryzae proteins. Several low molecular weight allergen fragments produced during fermentation were identified by mass spectrometry. Immunoassays using anti-peanut allergen antibodies demonstrated reduced allergen content as early as 16 h of fermentation. However, ELISA with peanut allergic IgE indicated only slightly reduced allergen binding even after 48 h. These results indicate that while R. oryzae fermentation efficiently metabolizes peanut allergens, significant IgE binding remains in lower molecular mass peptides, and therefore R. oryzae fermented peanut products would not be safe for peanut allergic individuals.
Collapse
Affiliation(s)
- Christopher P. Mattison
- U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, FPSQ, New Orleans, LA, 70124, USA
| | - Rebecca A. Dupre
- U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, FPSQ, New Orleans, LA, 70124, USA
- Oak Ridge Institute for Science and Education, U.S. Department of Energy, Oak Ridge, TN, 37831, USA
| | - Kristen Clermont
- U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, FPSQ, New Orleans, LA, 70124, USA
- Oak Ridge Institute for Science and Education, U.S. Department of Energy, Oak Ridge, TN, 37831, USA
- Department of Biology, La Salle University, Philadelphia, PA, 19141, USA
| | - John G. Gibbons
- Department of Food Science, College of Natural Sciences, University of Massachusetts, Amherst, MA, 01003, USA
| | - Jae-Hyuk Yu
- Department of Bacteriology, University of Wisconsin-Madison, Madison, WI, 53706, USA
| |
Collapse
|
2
|
Du T, Xiong S, Wang L, Liu G, Guan Q, Xie M, Xiong T, Huang J. Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community. Food Sci Biotechnol 2024; 33:1207-1219. [PMID: 38440689 PMCID: PMC10908692 DOI: 10.1007/s10068-023-01426-7] [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: 06/08/2023] [Revised: 08/16/2023] [Accepted: 08/28/2023] [Indexed: 03/06/2024] Open
Abstract
Microbial treatment can reduce the antinutritional factors and allergenic proteins in corn-soybean meal mixture (CSMM), but the role of the microbial community in hypoallergenicity and digestibility during the fermentation process remains unclear. Therefore, the fermentation strains of Bacillus and LAB were determined, and the compatibility and fermentation process of two-stage solid fermentation composite bacteria were optimized, and the dynamic changes in physicochemical property and microbial community during two-stage fermentation were investigated. Results showed that Bacillus subtilis NCUBSL003 and Lactobacillus acidophilus NCUA065016 were the best fermentation combinations. The optimal fermentation conditions were inoculum 7.14%, solid-liquid ratio of 1:0.88 and fermentation time of 74.30 h. The contents of TI, β-conglycinin and glycinin decreased significantly after fermentation. Besides, TCA-SP, small peptides and FAA increased. Bacillus and Lactobacillus were the main genera. Pathogenic bacteria genera were inhibited effectively. This study suggests the feasibility of two-stage fermentation in improving the nutrient values and safety of the CSMM. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01426-7.
Collapse
Affiliation(s)
- Tonghao Du
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Shijin Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Li Wang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, 602 Nanlian Road, Nanchang, 330200 Jiangxi China
| | - Guangxian Liu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, 602 Nanlian Road, Nanchang, 330200 Jiangxi China
| | - Qianqian Guan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Jinqing Huang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, 602 Nanlian Road, Nanchang, 330200 Jiangxi China
| |
Collapse
|
3
|
Yang S, Peng Z, Hardie WJ, Huang T, Tang H, Liu Z, Liu Q, Xiao M, Xiong T, Xie M. Screening of probiotic Lactobacillus to reduce peanut allergy and with potential anti-allergic activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2006-2014. [PMID: 37909354 DOI: 10.1002/jsfa.13089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 10/19/2023] [Accepted: 11/01/2023] [Indexed: 11/03/2023]
Abstract
BACKGROUND Peanut is a significant source of nutrition and a valuable oilseed crop. It is also a serious allergy source, which poses a threat to 1.1% of the population. This study aimed to screen lactic acid bacteria (LAB) with the capacity to alleviate peanut allergenicity and exhibit anti-allergic properties. RESULT The results show that LAB can make use of substances in peanuts to reduce the pH of peanut milk from 6.603 to 3.593-4.500 by acid production and that it can utilize the protein in peanuts to reduce the allergenic content (especially Ara h 1) and improve biological activity in peanut pulp. The content of Ara h 1 peanut-sensitizing protein was reduced by 74.65% after fermentation. The protein extracted from fermented peanut pulp is more readily digestible by gastrointestinal juices. The inhibitory activity assay of hyaluronidase (an enzyme with strong correlation to allergy) increased from 46.65% to a maximum of 90.57% to reveal that LAB fermentation of peanut pulp exhibited a robust anti-allergic response. CONCLUSION The strains identified in this study exhibited the ability to mitigate peanut allergenicity partially and to possess potential anti-allergic properties. Lactobacillus plantarum P1 and Lactobacillus salivarius C24 were identified as the most promising strains and were selected for further research. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Shiyu Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zhen Peng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | | | - Tao Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
- International Institute of Food Innovation, Nanchang University, Nanchang, China
| | - Hui Tang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zhuo Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Qiaozhen Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Muyan Xiao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
- International Institute of Food Innovation, Nanchang University, Nanchang, China
| | - Tao Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| |
Collapse
|
4
|
Du T, Huang J, Xu X, Xiong S, Zhang L, Xu Y, Zhao X, Huang T, Xiao M, Xiong T, Xie M. Effects of fermentation with Lactiplantibacillus plantarum NCU116 on the antihypertensive activity and protein structure of black sesame seed. Int J Biol Macromol 2024; 262:129811. [PMID: 38302018 DOI: 10.1016/j.ijbiomac.2024.129811] [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: 11/05/2023] [Revised: 01/05/2024] [Accepted: 01/25/2024] [Indexed: 02/03/2024]
Abstract
Effects of fermentation by Lactobacillus Plantarum NCU116 on the antihypertensive potential of black sesame seed (BSS) and structure characteristics of fermented black sesame seed protein (FBSSP) were investigated. Angiotensin-I-converting enzyme (ACE) inhibition and zinc chelating ability of fermented black sesame seed hydrolysate (FBSSH) reached the highest of 60.78 ± 3.67 % and 2.93 ± 0.04 mg/mL at 48 h and 60 h of fermentation, respectively. Additionally, the antioxidant activities of FBSSH and surface hydrophobicity of FBSSP were increased noticeably by fermentation. The α-helix and β-rotation of FBSSP tended to decrease and increase, respectively, during fermentation. Correlation analysis indicated strong positive relationships between β-turn and ACE inhibition activity as well as zinc chelating ability with correlation coefficients r of 0.8976 and 0.8932. Importantly, novel ACE inhibitory peptides LLLPYY (IC50 = 12.20 μM) and ALIPSF (IC50 = 558.99 μM) were screened from FBSSH at 48 h using in silico method. Both peptides showed high antioxidant activities in vitro. Molecular docking analysis demonstrated that the hydrogen bond connected with zinc ions of ACE mainly attributed to the potent ACE inhibitory activity of LLLPYY. The findings indicated that fermentation by Lactobacillus Plantarum NCU116 is an effective method to enhance the antihypertensive potential of BSS.
Collapse
Affiliation(s)
- Tonghao Du
- School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China
| | - Jinqing Huang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, No. 602 Nanlian Road, Nanchang 330200, China
| | - Xiaoyan Xu
- School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China
| | - Shijin Xiong
- School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China
| | - Linli Zhang
- School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China
| | - Yazhou Xu
- School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China
| | - Xueting Zhao
- School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China
| | - Tao Huang
- School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; International Institute of Food Innovation, Nanchang University, Luozhu Road, Xiaolan Economic and Technological Development Zone, Nanchang 330052, China
| | - Muyan Xiao
- School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; International Institute of Food Innovation, Nanchang University, Luozhu Road, Xiaolan Economic and Technological Development Zone, Nanchang 330052, China
| | - Tao Xiong
- School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; State Key Laboratory of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, China.
| | - Mingyong Xie
- School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; State Key Laboratory of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| |
Collapse
|
5
|
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.
Collapse
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.
| |
Collapse
|
6
|
Li Y, Ding J, Zhang S, Dong L, Bao Z, Lin S. Pulsed Electric Field-Assisted Alcalase Treatment Reduces the Allergenicity and Eliminates the Antigenic Epitopes of Ovomucoid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3424-3432. [PMID: 36786733 DOI: 10.1021/acs.jafc.2c07824] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Physically assisted chemical modifications can effectively reduce the allergenicity of ovomucoid (OVM). However, only a few studies have used pulsed electric field (PEF)-assisted alcalase hydrolysis to reduce the allergenicity of OVM. Herein, we investigated the effect of PEF-assisted alcalase treatment on the spatial conformation, allergenicity, and antigenic epitopes of OVM based on multispectroscopic analyses, bioinformatics, and mass spectrometry. The results showed that PEF-assisted alcalase treatment promoted the hydrolysis of OVM; moreover, the α-helix content and surface hydrophobicity of OVM significantly decreased, which disordered its spatial conformation and weakened its intermolecular interactions. Additionally, enzyme-linked immunosorbent assay (ELISA) results showed that the PEF-assisted alcalase treatment significantly reduced the binding levels of IgE and IgG1, which were 47.66 and 36.41%, respectively. Finally, eight epitopes of OVM were obtained by immunoinformatic tools. Nano-high performance liquid chromatography coupled to tandem mass spectrometry (nano-HPLC MS/MS) results showed that the hydrolysate of OVM and alcalase (HOVM) had nine more peptide-containing epitopes than the hydrolysate of PEF-treated OVM and PEF-treated alcalase (HOVM-PP'), indicating that PEF could promote the elimination of linear epitopes in OVM, thereby reducing OVM allergenicity.
Collapse
Affiliation(s)
- Yinli Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China
| | - Jie Ding
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China
| | - Shuyu Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China
| | - Liu Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China
| |
Collapse
|
7
|
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]
|
8
|
Madjirebaye P, Peng F, Huang T, Liu Z, Mueed A, Pahane MM, Guan Q, Xiao M, Du T, Wei B, Xiong S, Zhang L, Xiong T, Peng Z. Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
9
|
Yamamoto M, Handa N, Nakamura A, Takahashi H, Kuda T. In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4. Curr Res Food Sci 2022; 5:992-997. [PMID: 35734141 PMCID: PMC9207605 DOI: 10.1016/j.crfs.2022.06.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 05/21/2022] [Accepted: 06/02/2022] [Indexed: 11/29/2022] Open
Abstract
Plant-based milk-like products from soybeans and other legumes and nuts have been explored worldwide, owing to their nutritional and functional characteristics. This study was conducted to develop new functional food materials from peanut (Arachis hypogaea) milk (PM) with desirable health functions to mitigate lifestyle and age-related diseases. The antioxidant, anti-glycation and bile acid-lowering properties of PM fermented with lactic acid bacteria Lactiplantibacillus plantarum Kinko-SU4 (FPM) were determined in vitro. L. plantarum Kinko-SU4 lowered the pH level from 6.4 to 4.3, 3.9, and 3.7 at 10, 24, and 48 h, respectively. The lactic acid concentration was 4.4 mg/mL after 48 h of incubation. The starter degraded the dissolved proteins in PM, including Ara h 1, one of the peanut allergens. Although the total phenolic content was 36% lower in FPM than in unfermented PM, O2− radical-scavenging capacity was high in FPM. Anti-glycation in a bovine serum albumin-fructose model and the bile acid-lowering capacities of PM were distinctly increased following fermentation. The result of this study infers that PM fermented with L. plantarum Kinko-SU4 can be considered a desirable food material to prevent and ameliorate chronic lifestyle diseases, particularly in the elderly. Peanut milk (PM) was fermented with Lactiplantibacillus plantarum Kinko-SU4 (FPM). Compared with PM, O2- radical-scavenging capacity was high in FPM. Anti-glycation capacity in the BSA-fructose model was also high in FPM. The Deoxycholic acid-lowering capacity of PM was also increased by the fermentation.
Collapse
|