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Zhao J, Liu Y, Xu L, Sun L, Chen G, Wang H, Zhang Z, Lin H, Li Z. Influence of linoleic acid on the immunodetection of shrimp (Litopenaeus vannamei) tropomyosin and the mechanism investigation via multi-spectroscopic and molecular modeling techniques. Food Chem 2024; 434:137339. [PMID: 37699311 DOI: 10.1016/j.foodchem.2023.137339] [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: 12/25/2022] [Revised: 06/25/2023] [Accepted: 08/28/2023] [Indexed: 09/14/2023]
Abstract
The effect of linoleic acid (LA) on the IgG/IgE recognition, in vitro digestibility and immunodetection of shrimp tropomyosin (TM) was investigated. Subsequently, the simultaneous binding of LA-TM was explored using multi-spectroscopic and molecular modeling techniques. Our findings reveled that the addition of LA significantly reduced TM's IgG/IgE immunoreactivity, digestibility, and immunodetection. Further analysis using multi-spectroscopic and molecular modeling techniques indicated that while TM's secondary structure remained largely unchanged, its 3-D structure showed significant alterations such as increased particle size and hydrophobic surface area, and a higher number of buried hydrophobic residues exposed due to the binding of LA to TM. These structural changes rendered it difficult for target antibodies and digestive enzymes to interact with related epitopes and cleavage sites buried inside the molecule. The results obtained in this study provide valuable insights into the molecular mechanism of poor immunodetection caused by food matrix interference.
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Affiliation(s)
- Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China; Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, No. 87 Dingjiaqiao Rd., Nanjing, Jiangsu Province, 210009, China
| | - Yuhai Liu
- Dawning International Information Industry Co., Ltd., No.169, Songling Road, Qingdao City, Shandong Province, 266101, PR China
| | - Lili Xu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, No.202 Gongye North Road, Jinan 250100, China
| | - Lirui Sun
- School of Public Health, Qingdao University, Ning Xia Road 308, Qingdao 266071, China
| | - Guanzhi Chen
- Department of Dermatology, The Affiliated Hospital of Qingdao University, No.16, Jiangsu Road, Qingdao City, Shandong Province 266003, China
| | - Hao Wang
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China.
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2
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Han X, Sun Y, Huangfu B, He X, Huang K. Ultra-high-pressure passivation of soybean agglutinin and safety evaluations. Food Chem X 2023; 18:100726. [PMID: 37397201 PMCID: PMC10314156 DOI: 10.1016/j.fochx.2023.100726] [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: 03/08/2023] [Revised: 05/17/2023] [Accepted: 05/24/2023] [Indexed: 07/04/2023] Open
Abstract
Soybean agglutinin (SBA) is a heat-sensitive anti-nutritional factor (ANF). It affects nutrient absorption and causes organism poisoning. This study explored the SBA passivation ability and mechanism by ultra-high pressure (HHP), a non-thermal food processing technology. The results indicated that more than 500 MPa HHP treatment reduced the SBA activity by destroying its secondary and tertiary structures. Also, the cell and animal experiments showed that HHP treatment reduced the cytotoxicity of SBA, improved the mice's body weight, and alleviated liver, kidney, and digestive tract damage in Vivo. These results demonstrated that HHP had a high passivation efficiency against the SBA, thereby HHP promoting the safety of soybean products. This study provided supporting evidence for ultra-high-pressure treatment applications in soybean processing.
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Affiliation(s)
- Xiao Han
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yu Sun
- Lanzhou Anning District Bureau of Statistics, Gansu 730070, China
| | - Bingxin Huangfu
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiaoyun He
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety), the Ministry of Agriculture and Rural Affairs of the P.R. China, Beijing, 100083, China
| | - Kunlun Huang
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety), the Ministry of Agriculture and Rural Affairs of the P.R. China, Beijing, 100083, China
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3
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Zhang W, Tian F, Liu S, Cai L. Effects of magnetic nanoscale combined radio frequency or microwave thawing on conformation of sea bass myosin heavy chain: a molecular dynamics study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:856-864. [PMID: 36050814 DOI: 10.1002/jsfa.12197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 07/27/2022] [Accepted: 09/03/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The consumption of frozen foods inevitably involves a thawing process. Protein conformation changes during a short thawing process and the quantification of their effects remains challenging. Molecular dynamics simulations can be used to evaluate the conformational changes of protein occurring in food processing. RESULTS In the present study, four different thawing methods were used [i.e. magnetic nanometer combined with microwave thawing (MT-Mag), magnetic nanometer combined with radio frequency thawing (RT-Mag), radio frequency thawing (RT) and microwave thawing (MT)] to change the conformation of myosin heavy chain (MHC). The results obtained showed that, compared with the fresh sample, the hydrogen bond number and radius of gyration of the RT-Mag and RT groups were less decreased. Visual molecular dynamics STRIDE analysis showed that the content of the α helix was relatively high in the RT-Mag and MT-Mag groups. CONCLUSION These simulation results indicate that RT-Mag can be used as an effective method for promoting the thawing process of fish and better stabilizing the protein structure. These conclusions provide a theoretical realization for understanding the protein conformational transition during the thawing process and the realization of quantification and also provide guidance for choosing better thawing conditions without loss of nutritional properties. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Wendi Zhang
- Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo, China
- College of Biological and Chemical Engineering, Zhejiang Engineering Research Center for Intelligent Marine Ranch Equipment, NingboTech University, Ningbo, China
| | - Fang Tian
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang, China
| | - Luyun Cai
- Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo, China
- College of Biological and Chemical Engineering, Zhejiang Engineering Research Center for Intelligent Marine Ranch Equipment, NingboTech University, Ningbo, China
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4
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Hu S, Zhou G, Xu X, Zhang W, Li C. Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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5
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Akharume F, Adedeji A. Molecular dynamic (in silico) modeling of structure-function of glutelin type-B 5-like from proso millet storage protein: effects of temperature and pressure. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:114-122. [PMID: 36618049 PMCID: PMC9813304 DOI: 10.1007/s13197-022-05594-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/08/2022] [Accepted: 09/03/2022] [Indexed: 01/11/2023]
Abstract
Molecular dynamic (MD) simulation provides an insight into the behavior of a protein under applied processing at the molecular level. The behavior of glutelin type-B 5-like protein, a type of glutelin protein from proso millet was studied, in solution under different temperatures (300, 350, and 400 K) and pressure (1 bar, 3 kbar, and 6 kbar) levels using a molecular dynamics simulation approach. The combined treatment effect (400 K, 6 kbar) increased the compaction of the protein compared to the level at (300 K, 1 bar) as shown by the decreased radius of gyration values from 3.26 to 2.92 nm, decreased solvent accessibility surface area from 327.47 to 311.06 nm2 and decreased volume from 108.35 to 105.04 nm3. The root means square deviation increased with increasing temperature but decreased with increasing pressure while the root means square fluctuations increased significantly with increased in temperature and pressure. A snapshot of the three-dimensional structure of the protein revealed compression of its occluded cavities at higher pressure levels but no obvious disruption to the secondary structure elements of the protein was observed, except for the loss of a few amino acid residues that comprise the secondary structure element. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05594-y.
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Affiliation(s)
- Felix Akharume
- Department of Biosystems and Agricultural Engineering, University of Kentucky, 128 Charles E. Barnhart Building, Lexington, KY 40506 USA
| | - Akinbode Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, 128 Charles E. Barnhart Building, Lexington, KY 40506 USA
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Li Y, Yuan Z, Gao Y, Bao Z, Sun N, Lin S. Mechanism of trypsin activation by pulsed electric field treatment revealed based on chemical experiments and molecular dynamics simulations. Food Chem 2022; 394:133477. [PMID: 35728469 DOI: 10.1016/j.foodchem.2022.133477] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/12/2022] [Accepted: 06/11/2022] [Indexed: 11/04/2022]
Abstract
A pulsed electric field (PEF) treatment exhibits different effects on trypsin; however, the mechanism of enzyme activation remains unclear. Herein, chemical experiments combined with molecular dynamics simulations revealed the mechanism of trypsin activation by PEF treatment at the molecular level. The results indicated that compared with the values at 0 kV/cm, the enzyme activity, Vmax, and Kcat at 20 kV/cm increased by 9.30%, 4.74%, and 4.30%, respectively, and Km decreased by 11.14%, indicating an improved interaction between the enzyme and substrate. The simulation results revealed that PEF treatment increased the number of molecular hydrogen bonds and the solvent-accessible surface area, while decreasing the rotation radius and random coil content by 5.00% and 3.37%, respectively. Molecular docking indicated that PEF treatment altered the active center and increased the affinity between the enzyme and substrate. The simulation results were consistent with those of the spectroscopic experiments conducted on trypsin after PEF treatment.
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Affiliation(s)
- Yinli Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Zihan Yuan
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Yuanhong Gao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China.
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7
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Insight into the mechanism of allergenicity decreasing in recombinant sarcoplasmic calcium-binding protein from shrimp (Litopenaeus vannamei) with thermal processing via spectroscopy and molecular dynamics simulation techniques. Food Res Int 2022; 157:111427. [DOI: 10.1016/j.foodres.2022.111427] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 05/23/2022] [Accepted: 05/24/2022] [Indexed: 11/21/2022]
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8
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Han H, Choi JK, Park J, Im HC, Han JH, Huh MH, Lee YB. Recent innovations in processing technologies for improvement of nutritional quality of soymilk. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1893824] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Hwana Han
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Jae Kwon Choi
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Joheun Park
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Hae Cheon Im
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Jae Heum Han
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Moon Haeng Huh
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Yoon-Bok Lee
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
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Martínez-Padilla E, Li K, Blok Frandsen H, Skejovic Joehnke M, Vargas-Bello-Pérez E, Lykke Petersen I. In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives. Foods 2020; 9:E1784. [PMID: 33271952 PMCID: PMC7760957 DOI: 10.3390/foods9121784] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/19/2020] [Accepted: 11/29/2020] [Indexed: 12/14/2022] Open
Abstract
Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast shows that PBMA will double their value by 2023. The objective of this study was to analyze the nutritional value of commercial products in terms of their fatty acid profile and protein digestibility from commercial PBMA. Eight commercially available PBMA were selected for fatty acid analysis, performed with gas chromatography of methylated fatty acids (GC-FAME), and, from these, four commercial products (almond drink, hemp drink, oat drink, and soy drink) were selected for a short-term in vitro protein digestibility (IVPD) analysis. The fatty acid analysis results showed that most of the products predominantly contained oleic acid (C18:1 ω-9) and linoleic acid (C18:2 ω-6). Hemp drink contained the highest omega-6/omega-3 (ω6/ω3) ratio among all tested products (3.43). Oat drink and almond drink were the PBMA with the highest short-term protein digestibility, non-significantly different from cow's milk, while soy drink showed the lowest value of protein digestibility. In conclusion, PBMA showed a significant variability depending on the plant source, both in terms of fatty acid composition and protein digestibility. These results provide more in-depth nutritional information, for future product development, and for consumer's choice.
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Affiliation(s)
- Eliana Martínez-Padilla
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
| | - Kexin Li
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
| | - Heidi Blok Frandsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
- SiccaDania, Pilehøj 18, DK-3460 Birkerød, Denmark
| | - Marcel Skejovic Joehnke
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
| | - Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark;
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; (E.M.-P.); (K.L.); (H.B.F.); (M.S.J.)
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10
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Lazarin RA, Falcão HG, Ida EI, Berteli MN, Kurozawa LE. Rotating-Pulsed Fluidized Bed Drying of Okara: Evaluation of Process Kinetic and Nutritive Properties of Dried Product. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02500-2] [Citation(s) in RCA: 4] [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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11
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Li C, Li W, Zhang Y, Simpson BK. Comparison of physicochemical properties of recombinant buckwheat trypsin inhibitor (rBTI) and soybean trypsin inhibitor (SBTI). Protein Expr Purif 2020; 171:105614. [PMID: 32114102 DOI: 10.1016/j.pep.2020.105614] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 02/19/2020] [Accepted: 02/24/2020] [Indexed: 11/24/2022]
Abstract
The inhibitory activities of buckwheat trypsin inhibitor (rBTI) towards trypsin were compared with soybean trypsin inhibitor (SBTI) in terms of their sensitivities to temperature, pH, salt ions and organic solvents. Both rBTI and SBTI were stable over a broad pH range of 2.0-12.0. rBTI exhibited higher thermal stability than SBTI. The inhibitory activity of rBTI was decreased by Zinc ions (Zn2+), KSCN, vitamin C and urea, while that of SBTI remained unchanged. However, H2O2, Mg2+ and Cu2+ ions had no significant effects on the inhibitory activities of rBTI and SBTI. Acetonitrile enhanced the inhibitory activity of rBTI, but had no effect on SBTI, while dimethylacetamide (DMAC) increased the inhibitory effect of both rBTI and SBTI. On the contrary, the inhibitory activities of rBTI and SBTI were reduced by isopropyl alcohol and methanol. The inhibition constants Ki of rBTI and SBTI were calculated to be 7.41 × 10-9 M and 6.52 × 10-9 M, respectively.
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Affiliation(s)
- Chen Li
- School of Life Science, Shanxi University, No. 92, Wucheng Road, Taiyuan, 030006, China.
| | - Wenjie Li
- School of Life Science, Shanxi University, No. 92, Wucheng Road, Taiyuan, 030006, China.
| | - Yi Zhang
- Department of Food Science and Agricultural Chemistry, McGill University (Macdonald Campus), Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada.
| | - Benjamin Kofi Simpson
- Department of Food Science and Agricultural Chemistry, McGill University (Macdonald Campus), Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada.
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Wang J, Vanga SK, Raghavan V. Structural responses of kiwifruit allergen Act d 2 to thermal and electric field stresses based on molecular dynamics simulations and experiments. Food Funct 2020; 11:1373-1384. [DOI: 10.1039/c9fo02427a] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Kiwifruit is considered to be the most common plant-based food causing allergic reactions, after peanuts, soybeans, and wheat.
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Affiliation(s)
- Jin Wang
- Department of Bioresource Engineering
- Faculty of Agricultural and Environmental Sciences
- McGill University
- Quebec
- Canada
| | - Sai Kranthi Vanga
- Department of Bioresource Engineering
- Faculty of Agricultural and Environmental Sciences
- McGill University
- Quebec
- Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering
- Faculty of Agricultural and Environmental Sciences
- McGill University
- Quebec
- Canada
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