1
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Xu W, Wu G, Jia Y, Yin Y, Ning Y, Li P, Li C, Luo D, Shah BR. Rheological and physicochemical properties of heat-induced ovalbumin gels in presence of sodium carboxymethyl cellulose. FOOD SCI TECHNOL INT 2023:10820132231205620. [PMID: 37822200 DOI: 10.1177/10820132231205620] [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: 10/13/2023]
Abstract
In this study, the effect of sodium carboxymethylcellulose (CMC-Na) on the rheological and physicochemical properties of heat-induced ovalbumin (OVA) gels was evaluated. The OVA/CMC-Na composite gels were prepared by heat-induced (85 °C, pH 7.0) a mixture of CMC-Na (0, 0.2, 0.4, 0.8 and 1%) and OVA. The results revealed that the addition of CMC-Na dramatically reduced the springiness and hardness of the composite gels, while slightly enhancing the intermolecular hydrogen bonding interactions, which facilitated the improvement of the softness of the gels. It can be observed by SEM that the added CMC-Na was stacked on the surface of the OVA, resulting in visible "linear bumps". All gel samples exhibited shear-thinning behavior. The apparent viscosity of the composite gels increased with the addition of CMC-Na, and the OVA gel with 1% CMC-Na showed the highest apparent viscosity and the lowest storage modulus (G'). Additionally, low field nuclear magnetic resonance (LF-NMR) measurements indicated that the increasing CMC-Na boosted the water mobility of the composite gel. This study offers a novel approach to the development of ovalbumin-based soft gel foods, especially for certain populations with swallowing difficulties.
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Affiliation(s)
- Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang, China
| | - Guanchen Wu
- College of Life Science, Xinyang Normal University, Xinyang, China
| | - Yongxian Jia
- College of Life Science, Xinyang Normal University, Xinyang, China
| | - Yongpeng Yin
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Yuli Ning
- College of Life Science, Xinyang Normal University, Xinyang, China
| | - Penglin Li
- College of Life Science, Xinyang Normal University, Xinyang, China
| | - Cuiping Li
- College of Life Science, Xinyang Normal University, Xinyang, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Bakht Ramin Shah
- Skin Barrier Research Group, Faculty of Pharmacy in Hradec Králové, Charles University, Hradec Králové, Czech Republic
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2
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Ma B, Fu X, Zhu P, Lu Z, Niu J, Lu F. Allergenicity, assembly and applications of ovalbumin in egg white: a review. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37096553 DOI: 10.1080/10408398.2023.2202774] [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] [Indexed: 04/26/2023]
Abstract
Ovalbumin (OVA), the most abundant protein in egg whites, has been widely used in various industries. Currently, the structure of OVA has been clearly established, and the extraction of high-purified OVA has become feasible. However, the allergenicity of OVA is still a serious problem because it can cause severe allergic reactions and may even be life-threatening. The structure and allergenicity of the OVA can be altered by many processing methods. In this article, a detailed description on the structure and a comprehensive overview on the extraction protocols and the allergenicity of OVA was documented. Additionally, the information on assembly and potential applications of OVA was summarized and discussed in detail. Physical treatment, chemical modification, and microbial processing can be applied to alter the IgE-binding capacity of OVA by changing its structure and linear/sequential epitopes. Furthermore, research indicated that OVA could assemble with itself or other biomolecules into various forms (particles, fibers, gels, and nanosheets), which expanded its application in the food field. OVA also shows excellent application prospects, including food preservation, functional food ingredients and nutrient delivery. Therefore, OVA demonstrates significant investigation value as a food grade ingredient.
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Affiliation(s)
- Bin Ma
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China
| | - Ping Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Jiafeng Niu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
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3
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Effect of radiofrequency processing on the structural and bio-functional properties of egg white proteins. Food Chem 2023; 404:134533. [DOI: 10.1016/j.foodchem.2022.134533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 09/18/2022] [Accepted: 10/03/2022] [Indexed: 11/22/2022]
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4
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Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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5
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Shi Q, Wang W, Wu Y, Chen H, Tong P, Gao J. Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6835-6847. [PMID: 35634708 DOI: 10.1002/jsfa.12045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 05/27/2022] [Accepted: 05/30/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Approximately 9.9% of young children in China suffer from egg allergies. Ovalbumin (OVA) and ovomucoid (OVM) are both the main allergens with higher allergenicity in egg white. The previous studies mainly focused on the effects of pasteurization on the structure and allergenicity of the isolated protein itself. The effects of the interaction between OVA and OVM on their spatial structure and allergenicity under pasteurization are still unclear. Therefore, in this study, the spectroscopic, immunological, and cytological methods were used to investigate the effects on OVA and OVM by their interactions which were induced by the following pasteurization, heating for 10 min at 60, 65, and 70 °C, respectively. RESULTS Results indicated that OVA and OVM could form macromolecular aggregates by their interaction at 70 °C, and their solubility was decreased while turbidity was increased. The spatial structures of OVA and OVM were both changed by their interaction, when pasteurization temperature was at 70 °C the exposure of their hydrophobic groups and α-helix content were decreased while their β-sheet was increased. The potential allergenicity of OVA and OVM was also changed, which showed that the immunoglobulin G (IgG)-binding ability of OVA and OVM could be increased, and their IgE-binding ability was decreased a bit. The releases of interleukin 4 (IL-4), IL-6, β-HEX, histamine and tumor necrosis factor alpha (TNF-α) from OVA-OVM-induced KU812 cells were all decreased at 70 °C. CONCLUSION Therefore, according to the results, if the liquid egg products were pasteurized for 10 min, the temperature of 70 °C should be carefully considered. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qiang Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China
- College of Food Science and Technology, Nanchang University, Nanchang, P. R. China
| | - Wujing Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China
- College of Food Science and Technology, Nanchang University, Nanchang, P. R. China
| | - Yong Wu
- Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, P. R. China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China
- Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, P. R. China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China
| | - Jinyan Gao
- College of Food Science and Technology, Nanchang University, Nanchang, P. R. China
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6
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Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation. Food Chem 2022; 405:135019. [DOI: 10.1016/j.foodchem.2022.135019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 11/06/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022]
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7
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Xiong Y, Chen Y, Yi X, Li Z, Luo Y. Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex. Int J Biol Macromol 2022; 222:1633-1641. [DOI: 10.1016/j.ijbiomac.2022.10.098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/07/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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8
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Jafari Z, Goli M, Toghyani M. The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder. Foods 2022; 11:foods11172711. [PMID: 36076893 PMCID: PMC9455806 DOI: 10.3390/foods11172711] [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: 07/29/2022] [Revised: 08/29/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
The effects of phosphorylation pre-treatments at 1.5, 2.5, and 3.5% levels, as well as microwave application at 200, 400, and 700 watts levels for 2 min, on the functional parameters of egg white powder obtained by the freeze dryer procedure were investigated. P1.5-M200 had the highest oil-holding capacity, emulsion stability, and emulsion activity, while P2.5-M200 had the highest foam capacity. The P2.5-M400 had the largest particle size, and P3.5-M200 had the highest degree of phosphorylation and protein solubility. On the other hand, P3.5-M200 had the highest solution viscosity by 1% (w/v), water-holding capacity, and foam stability, in the treatments that used phosphorylation and microwave treatment simultaneously. FTIR spectroscopy of the unfolding structure of egg white protein revealed changes in the protein’s secondary structure, such as the development of β-sheets and β-turns, as well as the binding of negatively charged phosphate groups on the serine, threonine, and tyrosine side chains. The phosphorylation and microwave treatments reduced the particle size of the egg white protein powder while increasing the surface area of the protein molecules, according to SEM analyses.
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Affiliation(s)
- Zahra Jafari
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
| | - Mohammad Goli
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
- Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
- Correspondence: ; Tel.: +98-91-3225-2910; Fax: +98-31-353-5406
| | - Majid Toghyani
- Department of Animal Science, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
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9
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Gao J, Shi Q, Ye Y, Wu Y, Chen H, Tong P. Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white. Food Chem 2022; 383:132378. [PMID: 35183963 DOI: 10.1016/j.foodchem.2022.132378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 01/13/2022] [Accepted: 02/05/2022] [Indexed: 11/04/2022]
Abstract
In this study, effects of varying levels of xanthan or guar gum (XG/GG, 0.05%, 0.1%, 0.2%, 0.4% and 0.8%, w/v) on the spatial structure and functional properties of egg white (EW) proteins under different pasteurization conditions of the liquid egg was evaluated. Results showed that XG could bury the aromatic ring residues and reduce the hydrophobicity of protein in EW, whereas GG could only increase the hydrophobicity. With 0.8% GG addition and pasteurization under 60℃/3.5 min, the emulsifying stability of EW was improved by nearly 100%, while with 0.8% XG addition the gel structure of EWwould become porousandloosen under each pasteurization condition. The hardness of EW gels was decreased by 90% when the concentration of XG was 0.4% or 0.8%. According to the results, the concentration of gums and the pasteurization parameters should be considered together when adding gums into the liquid egg products for pasteurization simultaneously.
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Affiliation(s)
- Jinyan Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Qiang Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Yu Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Yong Wu
- Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang 330047, PR China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang 330047, PR China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China.
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10
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Li A, Wang Y, Zhang D, Liu S, Ye Y. Formation of high-elasticity and high-strength semitransparent ovalbumin gel induced by alkali-heat treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2070201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Anjiao Li
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin, China
| | - Yang Wang
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin, China
| | - Dacheng Zhang
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin, China
| | - Shixin Liu
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin, China
| | - Yang Ye
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin, China
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11
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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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12
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Li W, Yu Y, Dai Z, Peng J, Wu J, Wang Z. Encapsulation of Curcumin in a Ternary Nanocomplex Prepared with Carboxymethyl Short Linear Glucan-Sodium-Caseinate-Pectin Via Electrostatic Interactions. J Food Sci 2022; 87:780-794. [PMID: 35040140 DOI: 10.1111/1750-3841.16026] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/14/2021] [Accepted: 12/03/2021] [Indexed: 12/25/2022]
Abstract
This work chemically modified short linear glucan (SLG) by introducing a surface carboxymethyl group to obtain carboxymethylated SLG (CMSLG), then prepared CMSLG-based ternary nanocomplex particles based on electrostatic interactions with sodium-caseinate (NaCas) and pectin. These nanocomplex particles are homogeneous, generally exhibiting sizes of <200 nm with spherical shape and negative surface charge. In addition, the results showed the increase in both the mass ratio of CMSLG and NaCas and the synthesis temperature can improve the colloidal stability of nanocomplex particles when they are exposed to simulated gastrointestinal fluids containing digestive enzymes. Moreover, nanocomplex particles have an exceptional capability to encapsulate curcumin, and this encapsulation efficiency increased as the mass ratios of CMSLG and NaCas were increased. The study also investigated the antioxidant activity and in vitro release properties of curcumin encapsulated by nanocomplex particles and found that CMSLG/NaCas/pectin had improved higher ABTS radical scavenging capacity and allowed for the controlled, sustained release of curcumin in simulated gastrointestinal fluid within 6 hours. Thus, this study provides new insights into the design of a CMSLG-based ternary nanocomplex and its use as a potential oral delivery system for lipophilic bioactive compounds. PRACTICAL APPLICATION: Curcumin, as a sort of natural polyphenolic compound, has many physiologic functions such as anti-oxidation, anticancer, and prevention of Alzheimer's disease. However, the application of the curcumin has been limited by its poor water solubility and unstable physicochemical property. To solve this problem, the nanotechnology has been used to prepare the nano-delivery carriers for curcumin. This work prepared a ternary nanoparticle based on the carboxymethyl short linear glucan, sodium-caseinate, and pectin. The ternary nanoparticle can achieve a higher encapsulation efficiency for curcumin. In addition, the ternary nanoparticle can enhance the ABTS radical scavenging capacity and provided control and sustained release of curcumin in the simulated gastrointestinal fluid.
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Affiliation(s)
- Wenhui Li
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Ying Yu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Ziyang Dai
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jielong Peng
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Zhengwu Wang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
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13
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Okon K, Yoshida T, Hattori M, Matsuda H, Osada M. Preparation of hypoallergenic ovalbumin by high-temperature water treatment. Biosci Biotechnol Biochem 2021; 85:2442-2449. [PMID: 34617563 DOI: 10.1093/bbb/zbab171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Accepted: 09/28/2021] [Indexed: 11/14/2022]
Abstract
The high-temperature water treatment is one of the methods used to reduce the molecular weight of proteins. In this study, in order to establish a practical method for preparing hypoallergenic materials using the high-temperature water treatment, we investigated the effects of processing temperature on the antigenicity and allergenicity of a food allergen. Additionally, the foaming ability of the samples was also evaluated as a function desired in the food industry. We used ovalbumin as a model allergen. As a result, although there was no significant difference among the samples treated with different processing temperatures, all the antigens treated with high-temperature water showed a decrease in antigenicity and allergenicity. In addition, when ovalbumin was treated at a temperature of 130 °C or higher, there was a significant improvement in foaming properties. These findings indicate that high-temperature water treatment is a potential strategy for preparing practical hypoallergenic materials.
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Affiliation(s)
- Kazunobu Okon
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Tadashi Yoshida
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Makoto Hattori
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Hiroshi Matsuda
- Division of Animal Life Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Mitsumasa Osada
- Department of Chemistry and Materials, Faculty of Textile Science and Technology, Shinshu University, Ueda, Nagano, Japan
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14
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Tong P, Xu X, Liu K, Chen H, Gao J. Denatured pre-treatment assisted polyphenol oxidase-catalyzed cross-linking: effects on the cross-linking potential, structure, allergenicity and functional properties of OVA. Food Funct 2021; 12:10083-10096. [PMID: 34518852 DOI: 10.1039/d1fo01809d] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
To evaluate the impacts of denatured pre-treatments (heating and denaturants) on cross-linking and the combined effect of pre-treatment and cross-linking on the structure, allergenicity and functional properties of OVA, OVA was pre-treated in different ways and then cross-linked. Results showed that the cross-linking reaction was obviously promoted with heating at 100 °C for 5 min or 0.5% of SDS as the pretreatment. Due to the coordinated process of pre-treatments and cross-linking, the secondary structure was changed and the gastrointestinal digestion of OVA was promoted. Meanwhile, the emulsifying properties, foaming properties, and antioxidant properties of OVA were remarkably improved. Furthermore, the IgG and IgE binding capacities of OVA, as well as the OVA-induced degranulation capacity of KU812 were all significantly decreased. However, upon comparing the cross-linking assisted by two different pre-treatments, it was seen that heating at 100 °C for 5 min was better than being treated with 0.5% of SDS in reducing the potential allergenicity of OVA. Therefore, we concluded that heat denaturation (at 100 °C for 5 min) assisted enzymatic cross-linking may provide a new cross-linking method to develop hypoallergenic foods with good functional properties.
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Affiliation(s)
- Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China.
| | - Xiaoqian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. .,College of Food Science & Technology, Nanchang University, Nanchang 330031, P R. China.
| | - Ke Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. .,College of Food Science & Technology, Nanchang University, Nanchang 330031, P R. China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. .,Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, P.R. China
| | - Jinyan Gao
- College of Food Science & Technology, Nanchang University, Nanchang 330031, P R. China.
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15
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Pan M, Yang J, Liu K, Xie X, Hong L, Wang S, Wang S. Irradiation technology: An effective and promising strategy for eliminating food allergens. Food Res Int 2021; 148:110578. [PMID: 34507726 DOI: 10.1016/j.foodres.2021.110578] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 06/23/2021] [Accepted: 06/27/2021] [Indexed: 11/29/2022]
Abstract
Food allergies are one of the major health concerns worldwide and have been increasing at an alarming rate in recent times. The elimination of food allergenicity has been an important issue in current research on food. Irradiation is a typical nonthermal treatment technology that can effectively reduce the allergenicity of food, showing great application prospects in improving the quality and safety of foods. In this review, the mechanism and remarkable features of irradiation in the elimination of food allergens are mainly introduced, and the research progress on reducing the allergenicity of animal foods (milk, egg, fish and shrimp) and plant foods (soybean, peanut, wheat and nuts) using irradiation is summarized. Furthermore, the influencing factors for irradiation in the elimination of food allergens are analyzed and further research directions of irradiation desensitization technology are also discussed. This article aims to provide a reference for promoting the application of irradiation technology in improving the safety of foods.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoqian Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Hong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
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16
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Vapor A, Mendonça A, Tomaz CT. Processes for reducing egg allergenicity: Advances and different approaches. Food Chem 2021; 367:130568. [PMID: 34343811 DOI: 10.1016/j.foodchem.2021.130568] [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: 09/19/2020] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 01/03/2023]
Abstract
Egg is a versatile ingredient and ubiquitous food. Nevertheless, egg proteins are a common cause of allergy mainly in childhood. Until now, egg eviction has been the best way to prevent this disorder, however, processed food can contribute to mitigate allergies and to guarantee life quality of allergic individuals. This review focuses on discussing and highlighting recent advances in processes to reduce egg allergenicity as well as new approaches to egg allergy management. In recent times, different methods have been developed to reduce egg allergies, by hiding the epitopes or changing the native or conformational structure of the proteins. Despite processing food has not yet been a solution to completely remove the allergenic potential of egg proteins, innovative strategies, such as addition of phenolic compounds, have been developed with promising results.
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Affiliation(s)
- Alcides Vapor
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal
| | - António Mendonça
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal
| | - Cândida T Tomaz
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal.
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17
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Qu Y, Wang L, Yin S, Zhang B, Jiao Y, Sun Y, Middelberg A, Bi J. Stability of Engineered Ferritin Nanovaccines Investigated by Combined Molecular Simulation and Experiments. J Phys Chem B 2021; 125:3830-3842. [PMID: 33825471 DOI: 10.1021/acs.jpcb.1c00276] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Human ferritin is regarded as an attractive and promising vaccine platform because of its uniform structure, good plasticity, and desirable thermal and chemical stabilities. Besides, it is biocompatible and presumed safe when used as a vaccine carrier. However, there is a lack of knowledge of how different antigen insertion sites on the ferritin nanocage impact the resulting protein stability and performance. To address this question, we selected Epstein-Barr nuclear antigen 1 as a model epitope and fused it at the DNA level with different insertion sites, namely, the N- and C-termini of ferritin, to engineer proteins E1F1 and F1E1, respectively. Protein properties including hydrophobicity and thermal, pH, and chemical stability were investigated both by molecular dynamics (MD) simulation and by experiments. Both methods demonstrate that the insertion site plays an important role in protein properties. The C-terminus insertion (F1E1) leads to a less hydrophobic surface and more tolerance to the external influence of high temperature, pH, and high concentration of chemical denaturants compared to N-terminus insertion (E1F1). Simulated protein hydrophobicity and thermal stability by MD were in high accordance with experimental results. Thus, MD simulation can be used as a valuable tool to engineer nanovaccine candidates, cutting down costs by reducing the experimental effort and accelerating vaccine design.
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Affiliation(s)
- Yiran Qu
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia 5005, Australia
| | - Lijie Wang
- Department of Biochemical Engineering and Key Laboratory of Systems Bioengineering of the Ministry of Education, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Shuang Yin
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia 5005, Australia
| | - Bingyang Zhang
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia 5005, Australia
| | - Yan Jiao
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia 5005, Australia
| | - Yan Sun
- Department of Biochemical Engineering and Key Laboratory of Systems Bioengineering of the Ministry of Education, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Anton Middelberg
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia 5005, Australia
| | - Jingxiu Bi
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia 5005, Australia
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18
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Jin H, Li P, Jin Y, Sheng L. Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex. Food Chem 2021; 352:129457. [PMID: 33706135 DOI: 10.1016/j.foodchem.2021.129457] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 02/10/2021] [Accepted: 02/21/2021] [Indexed: 12/14/2022]
Abstract
The mechanism by which sodium tripolyphosphate affected the aggregation behavior of ovalbumin-lysozyme complexes was investigated in this work. The highest stability coefficients were detected for natural ovalbumin and lysozyme at pH 9.0 and pH 5.0, with values of 0.981 and 0.931, respectively. The turbidity of the phosphorylated ovalbumin-lysozyme complexes was 1.71-fold to the natural complexes at pH 7.0. This result was related to the fact that the phosphorylated sample had a lower isoelectric point. Besides, both intermolecular forces and SDS-PAGE analysis indicated that the disulfide bond was the most important interaction in the complex. Circular dichroism analysis showed that phosphorylation weakened the unfolding and stretching of the structure caused by heat treatment. Moreover, transmission electron microscopy pictures confirmed that the network structure of phosphorylated ovalbumin-lysozyme complex was broader than natural protein. This study provides information for further understanding the effect of phosphorylation on protein aggregation behavior.
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Affiliation(s)
- Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Peishan Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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19
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Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens? Clin Rev Allergy Immunol 2021; 62:1-36. [DOI: 10.1007/s12016-020-08826-1] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/09/2020] [Indexed: 12/31/2022]
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20
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Sumita A, Shoba G, Thamarai Selvan R, Anju K, Balakumaran MD, Kumaran R. Photophysical and molecular docking studies of photoinduced electron transfer (PET) and non-PET based fluorophores of acridinedione derivatives with a glycoprotein: Ovalbumin. RESULTS IN CHEMISTRY 2021. [DOI: 10.1016/j.rechem.2021.100187] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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21
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Li S, Li Z, Li X, Wang P, Yu X, Fu Q, Gao S. Effect of AAPH oxidation on digestion characteristics of seed watermelon (Citrullus lanatus var) kernels protein isolates. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.06.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Xue H, Tu Y, Xu M, Liao M, Luo W, Guo W, Zhang G, Zhao Y. Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising. Food Chem 2020; 330:127321. [PMID: 32569937 DOI: 10.1016/j.foodchem.2020.127321] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 05/15/2020] [Accepted: 06/09/2020] [Indexed: 10/24/2022]
Abstract
In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during braising were investigated. Results indicated that the moisture content and surface hydrophobicity of marinated egg white showed an overall decreased trend. The springiness of marinated egg white showed an increased trend, and the hardness in the late stage showed an increased trend. Microstructure showed that compact gel structures formed many holes during the braising. Intermolecular forces showed that ionic bonds and disulfide bonds played a dominant role in the marinated egg white. Secondary structure showed that the β-turn showed a decreased trend, contrary to that of random coils and α-helices. Appropriate braising increased the digestibility of marinated egg white, but excessively long-time braising could reduce it. Both spice and tea braising could improve the gel strength of protein, and the tea braising was also slightly better than spice braising.
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Affiliation(s)
- Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Meng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingfu Liao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wenxiang Luo
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Weibo Guo
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
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23
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24
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Li P, Jin Y, Sheng L. Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105380] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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25
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Réhault-Godbert S, Guyot N, Nys Y. The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health. Nutrients 2019; 11:E684. [PMID: 30909449 PMCID: PMC6470839 DOI: 10.3390/nu11030684] [Citation(s) in RCA: 200] [Impact Index Per Article: 40.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/15/2019] [Accepted: 03/19/2019] [Indexed: 12/26/2022] Open
Abstract
Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.
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Affiliation(s)
| | - Nicolas Guyot
- Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Yves Nys
- Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
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26
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Jiang B, Na J, Wang L, Li D, Liu C, Feng Z. Eco-Innovation in Reusing Food By-Products: Separation of Ovalbumin from Salted Egg White Using Aqueous Two-Phase System of PEG 1000/(NH₄)₂SO₄. Polymers (Basel) 2019; 11:E238. [PMID: 30960222 PMCID: PMC6419032 DOI: 10.3390/polym11020238] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 01/25/2019] [Accepted: 01/26/2019] [Indexed: 12/11/2022] Open
Abstract
For the purpose of reducing pollution and the rational use of salted egg white, which is a byproduct of the manufacturing process of salted egg yolk, an aqueous two-phase system (ATPS) composed of polyethylene glycols (PEG 1000) and (NH₄)₂SO₄ was investigated to selectively separate ovalbumin (OVA) from salted egg white. With the aim of optimizing the selective separation of OVA using ATPS, a response surface method (RSM) experiment was carried out on the basis of a single-factor experiment. The OVA was characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS⁻PAGE), reversed-phase high-performance liquid chromatography (RP-HPLC), liquid chromatography-nano electrospray ionization mass spectrometry (Nano LC-ESI-MS/MS), and Fourier transform infrared spectroscopy (FT-IR). Under the optimal conditions, the recovery yield of OVA through ATPS (Y) and the purity of OVA (P) could reach 89.25% and 96.28%, respectively. In conclusion, OVA was successfully separated from the salted egg white by PEG/(NH₄)₂SO₄ ATPS.
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Affiliation(s)
- Bin Jiang
- Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang, Harbin 150030, China.
| | - Jiaxin Na
- Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang, Harbin 150030, China.
| | - Lele Wang
- Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang, Harbin 150030, China.
| | - Dongmei Li
- Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang, Harbin 150030, China.
| | - Chunhong Liu
- Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang, Harbin 150030, China.
| | - Zhibiao Feng
- Department of Applied Chemistry, Northeast Agricultural University, NO.600 Changjiang Road Xiangfang, Harbin 150030, China.
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27
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Low-pH induced structural changes, allergenicity and in vitro digestibility of lectin from black turtle bean (Phaseolus vulgaris L.). Food Chem 2019; 283:183-190. [PMID: 30722859 DOI: 10.1016/j.foodchem.2018.12.134] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 12/29/2018] [Accepted: 12/29/2018] [Indexed: 11/23/2022]
Abstract
Lectin was incubated in corresponding acidic buffers (pH 1.0-3.5) for a certain period (0.5, 1, 2, 4, 8, 12 and 24 h) at 25 °C. Low-pH induced changes in structure, allergenicity and in vitro digestibility of lectin from black turtle bean (Phaseolus vulgaris L.) were investigated in the present study. Results indicated that the alteration in structure was a progressive unfolding process mainly depending on pH environment, and the treated lectin attained a stable state at 8 h. Electrophoretic, dynamic light scattering (DLS) and size exclusion chromatography (SEC) analyses suggested that lectin monomers appeared in the solutions of pH < 2.0. Differential scanning calorimetry (DSC) confirmed that thermal stability of lectin weakened in low pH environments. Furthermore, ELISA and in vitro digestion assay showed allergenicity and digestibility significantly decreased with the structural alterations. These results showed low-pH treatments have great potential to reduce the damage of legumes protein consumption.
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28
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Modular core-shell polymeric nanoparticles mimicking viral structures for vaccination. J Control Release 2019; 293:48-62. [DOI: 10.1016/j.jconrel.2018.11.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 10/23/2018] [Accepted: 11/04/2018] [Indexed: 12/14/2022]
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29
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Ehlers AM, Blankestijn MA, Knulst AC, Klinge M, Otten HG. Can alternative epitope mapping approaches increase the impact of B-cell epitopes in food allergy diagnostics? Clin Exp Allergy 2018; 49:17-26. [PMID: 30294841 PMCID: PMC7380004 DOI: 10.1111/cea.13291] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/14/2018] [Accepted: 09/17/2018] [Indexed: 01/08/2023]
Abstract
In vitro allergy diagnostics are currently based on the detection of specific IgE binding on intact allergens or a mixture thereof. This approach has drawbacks as it may yield false‐negative and/or false‐positive results. Thus, we reviewed the impact of known B‐cell epitopes of food allergens to predict transience or persistence, tolerance or allergy and the severity of an allergic reaction and to examine new epitope mapping strategies meant to improve serum‐based allergy diagnostics. Recent epitope mapping approaches have been worthwhile in epitope identification and may increase the specificity of allergy diagnostics by using epitopes predominately recognized by allergic patients in some cases. However, these approaches did not lead to discrimination between clinically relevant and irrelevant epitopes so far, since the polyclonal serum IgE‐binding epitope spectrum seems to be too individual, independent of the disease status of the patients. New epitope mapping strategies are necessary to overcome these obstacles. The use of patient‐derived monoclonal antibodies instead of patient sera for functional characterization of clinically relevant and irrelevant epitope combinations, distinguished by their ability to induce degranulation, might be a promising approach to gain more insight into the allergic reaction and to improve serum‐based allergy diagnostics.
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Affiliation(s)
- Anna M Ehlers
- Laboratory of Translational Immunology, University Medical Center Utrecht, Utrecht University, Utrecht, The Netherlands.,Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht University, Utrecht, The Netherlands
| | - Mark A Blankestijn
- Laboratory of Translational Immunology, University Medical Center Utrecht, Utrecht University, Utrecht, The Netherlands.,Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht University, Utrecht, The Netherlands
| | - Andre C Knulst
- Laboratory of Translational Immunology, University Medical Center Utrecht, Utrecht University, Utrecht, The Netherlands.,Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht University, Utrecht, The Netherlands
| | | | - Henny G Otten
- Laboratory of Translational Immunology, University Medical Center Utrecht, Utrecht University, Utrecht, The Netherlands
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30
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Stock LG, Wildner S, Regl C, Gadermaier G, Huber CG, Stutz H. Monitoring of Deamidation and Lanthionine Formation in Recombinant Mugwort Allergen by Capillary Zone Electrophoresis (CZE)-UV and Transient Capillary Isotachophoresis-CZE-Electrospray Ionization-TOF-MS. Anal Chem 2018; 90:11933-11940. [PMID: 30179456 DOI: 10.1021/acs.analchem.8b02328] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The response to thermal stress is an important parameter relevant for characterizing the biological activity and long-term stability of recombinant proteins, which may show irreversible, pH dependent structural changes under these conditions. We selected the recombinant pollen allergen of mugwort ( Artemisia vulgaris) rArt v 3.0201 as a relevant model to study structural changes due to thermal and pH stress by means of capillary zone electrophoresis (CZE)-UV and capillary zone electrophoresis (CZE)-electrospray ionization (ESI)-TOF-MS. Therefore, this recombinant protein was exposed to 95 °C under acidic (pH 3.4) and slightly alkaline (pH 7.3) conditions for up to 120 min. CZE-UV data showed a continuous degradation of the allergen accompanied by the gradual formation of several reaction products. Characterization of novel allergen variants occurring at longer migration times was done via CZE-ESI-TOF-MS using in-capillary transient capillary isotachophoresis (tCITP) preconcentration to facilitate the identification of minor variants. MS data revealed various modifications of rArt v 3.0201 in response to heating. Variants with deamidations and sulfur-related modifications including both yield and loss of sulfur were identified at increased migration times. Desulfurization produced allergen variants with up to four lanthionines that replaced initial disulfide bonds. In addition, mass spectra revealed shifts in the charge state distribution which indicate concomitant conformational alterations. Moreover, several low-abundant oxidized variants were identified. With extended thermal stress, the portfolio of variants increased and progressively shifted toward rArt v 3.0201 with high lanthionine content. The kinetics of conversion and the complexity of variant composition were pH dependent and increased under alkaline conditions.
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Affiliation(s)
- Lorenz G Stock
- Department of Biosciences , University of Salzburg , Hellbrunner Straße 34 , 5020 Salzburg , Austria.,Christian Doppler Laboratory for Innovative Tools for Biosimilar Characterization , University of Salzburg , Hellbrunner Straße 34 , 5020 Salzburg , Austria
| | - Sabrina Wildner
- Department of Biosciences , University of Salzburg , Hellbrunner Straße 34 , 5020 Salzburg , Austria.,Christian Doppler Laboratory for Innovative Tools for Biosimilar Characterization , University of Salzburg , Hellbrunner Straße 34 , 5020 Salzburg , Austria
| | - Christof Regl
- Department of Biosciences , University of Salzburg , Hellbrunner Straße 34 , 5020 Salzburg , Austria.,Christian Doppler Laboratory for Innovative Tools for Biosimilar Characterization , University of Salzburg , Hellbrunner Straße 34 , 5020 Salzburg , Austria
| | - Gabriele Gadermaier
- Department of Biosciences , University of Salzburg , Hellbrunner Straße 34 , 5020 Salzburg , Austria.,Christian Doppler Laboratory for Innovative Tools for Biosimilar Characterization , University of Salzburg , Hellbrunner Straße 34 , 5020 Salzburg , Austria
| | - Christian G Huber
- Department of Biosciences , University of Salzburg , Hellbrunner Straße 34 , 5020 Salzburg , Austria.,Christian Doppler Laboratory for Innovative Tools for Biosimilar Characterization , University of Salzburg , Hellbrunner Straße 34 , 5020 Salzburg , Austria
| | - Hanno Stutz
- Department of Biosciences , University of Salzburg , Hellbrunner Straße 34 , 5020 Salzburg , Austria.,Christian Doppler Laboratory for Innovative Tools for Biosimilar Characterization , University of Salzburg , Hellbrunner Straße 34 , 5020 Salzburg , Austria
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31
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Impact of food processing on the structural and allergenic properties of egg white. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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32
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Stănciuc N, Creţu AA, Banu I, Aprodu I. Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3119-3128. [PMID: 29210457 DOI: 10.1002/jsfa.8813] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 11/07/2017] [Accepted: 12/01/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Ovomucoid (OVM) is the dominant allergen found in egg white. The heat-induced changes on chicken OVM structure and antigenic properties were assessed at acidic, neutral and alkaline pH values. RESULTS The fluorescence spectroscopy measurements indicated changes in the conformation of OVM caused by both pH and thermal treatment. The OVM molecule exhibited higher exposure of hydrophobic residues at 7.0, as indicated by the synchronous spectra, intrinsic fluorescence and quenching experiments. When heating the protein at pH 9.5, the molecular structure appeared more compact. The antigenic properties of OVM, estimated through the enzyme-linked immunosorbent assay, appeared not to be sensitive to heat at pH 7.0 and 4.5. Single molecule level investigations indicated that the secondary and tertiary structure of OVM was affected by the thermal treatment. CONCLUSIONS Experimental results indicated over 90% reduction of the antigenicity at pH 9.5 and temperature of 100 °C. Significant changes of the linear epitopes exposure and location of the conformational epitopes were highlighted after performing heating molecular dynamics simulations of OVM from 25 °C to 100 °C. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Nicoleta Stănciuc
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Galati, Romania
| | - Alexandra Andreea Creţu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Galati, Romania
| | - Iuliana Banu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Galati, Romania
| | - Iuliana Aprodu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Galati, Romania
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Yang A, Deng H, Zu Q, Lu J, Wu Z, Li X, Tong P, Chen H. Structure characterization and IgE-binding of soybean 7S globulin after enzymatic deglycosylation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1437628] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Han Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Qinqin Zu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Jun Lu
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
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Wang J, Chi Y, Cheng Y, Zhao Y. Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein. Food Chem 2018; 246:18-25. [DOI: 10.1016/j.foodchem.2017.10.128] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 10/11/2017] [Accepted: 10/25/2017] [Indexed: 11/16/2022]
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35
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Liu K, Chen S, Chen H, Tong P, Gao J. Cross-linked ovalbumin catalyzed by polyphenol oxidase: Preparation, structure and potential allergenicity. Int J Biol Macromol 2018; 107:2057-2064. [DOI: 10.1016/j.ijbiomac.2017.10.072] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/30/2017] [Accepted: 10/12/2017] [Indexed: 02/01/2023]
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