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Pi X, Zhu L, Wang Y, Sun F, Zhang B. Effect of the Combined Ultrasound with Other Technologies on Food Allergenicity: Ultrasound before, under, and after Other Technologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38984512 DOI: 10.1021/acs.jafc.4c03562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/11/2024]
Abstract
Food allergies are a main public health disease in the world. Ultrasound is an environmentally friendly technology that typically leads to protein unfolding and loss of protein structure, which means it has the potential to be combined with other technologies to achieve a great reduction of allergenicity in foods. This review concludes the effects of the combined ultrasound with other technologies on food allergenicity from three combinations: ultrasound before other technologies, ultrasound under other technologies, and ultrasound after other technologies. Each combination affects food allergenicity through different mechanisms: (1) as for ultrasound before other technologies, ultrasound pretreatment can unfold and lose the protein structure to improve the accessibility of other technologies to epitopes; (2) as for ultrasound under other technologies, ultrasound can continuously affect the accessibility of other technologies to epitopes; (3) as for ultrasound after other technologies, ultrasound further induces structural changes to mask and disrupt the epitopes. The reduction of allergenicity is related to the ultrasound/other technologies conditions and food types/cultivars, etc. The comparison of ultrasound before, under, and after other technologies to decrease food allergenicity should be further investigated in the future. The combination of ultrasound with other technologies is promising to produce hypoallergenic foods.
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Affiliation(s)
- Xiaowen Pi
- College of Food Science, Southwest University, Chongqing 400715, China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, China
| | - Lilin Zhu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yixuan Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Farong Sun
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Binjia Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing 400715, China
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2
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Yang P, Wang X, Wang H, Hu Y, Wen P, Tu Z. The decrease of Ara h 2 allergenicity by glycation is determined by reducing sugar chain length and isomers. Food Chem 2024; 432:137289. [PMID: 37659330 DOI: 10.1016/j.foodchem.2023.137289] [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: 03/08/2023] [Revised: 08/14/2023] [Accepted: 08/24/2023] [Indexed: 09/04/2023]
Abstract
The mechanism of the effect of reducing sugar chain length and isomers on the allergenicity of Ara h 2 after glycation was investigated. Ara h 2 was more prone to glycation with ribose which had a short chain length. The glycation sites of Ara h 2 after glycation with galactose were higher than the glycation sites in galactose's isomers-Ara h 2 conjugates, which might be affected by the configuration differences at position C-4 and the small steric effects in terminal groups -CHO of galactose. Ara h 2-ribose conjugate had the lowest allergenicity, and glycation with galactose was more capable of reducing Ara h 2 allergenicity than its isomers. The results indicated that glycation with ribose caused conformational epitope destruction and linear epitope masking of Ara h 2 greatly. Furthermore, since the small steric effects of -CHO, galactose was more capable of reducing Ara h 2 allergenicity than fructose. This study will provide a theoretical basis for selecting appropriate reducing sugars and preparing hypoallergenic products containing peanuts.
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Affiliation(s)
- Ping Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xumei Wang
- College of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
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Gao K, Zha F, Rao J, Chen B. Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality. Compr Rev Food Sci Food Saf 2024; 23:e13269. [PMID: 38284590 DOI: 10.1111/1541-4337.13269] [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: 07/27/2023] [Revised: 10/10/2023] [Accepted: 10/25/2023] [Indexed: 01/30/2024]
Abstract
Plant proteins are expected to become a major protein source to replace currently used animal-derived proteins in the coming years. However, there are always challenges when using these proteins due to their low water solubility induced by the high molecular weight storage proteins. One approach to address this challenge is to modify proteins through Maillard glycation, which involves the reaction between proteins and carbohydrates. In this review, we discuss various chemical methods currently available for determining the indicators of the Maillard reaction in the early stage, including the graft degree of glycation and the available lysine or sugar, which are involved in the very beginning of the reaction. We also provide a detailed description of the most popular methods for determining graft sites and assessing different plant protein structures and functionalities upon non-enzymatic glycation. This review offers valuable insights for researchers and food scientists in order to develop plant-based protein ingredients with improved functionality.
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Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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Yu XX, Wang XH, Zhang SA, Zhang YH, Zhang HL, Yin YQ. Study on potential antigenicity and functional properties of whey protein treated by high hydrostatic pressure based on structural analysis. Food Res Int 2023; 173:113218. [PMID: 37803536 DOI: 10.1016/j.foodres.2023.113218] [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: 02/01/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 10/08/2023]
Abstract
High hydrostatic pressure (HHP) is extensively utilized in the field of food processing due to its remarkable ability to preserve the freshness of food. The potential antigenicity of β-lactoglobulin (β-LG) in whey protein isolate (WPI, 3%) treated by HHP was detected by enzyme linked immunosorbent assay (ELISA) using monoclonal antibodies. Furthermore, the impact of pressure-induced structural alterations on the emulsification properties and antioxidant activity of WPI was investigated. The findings revealed that pressures exceeding 300 MPa resulted in molecular aggregation, the formation of inter-molecular disulfide bonds, and an increase in surface hydrophobicity (H0). The percentage of β-sheet decreased along with the pressure. The results showed the increment of α-helix and β-turn with pressure. ELISA demonstrated a significant reduction in the antigenicity of β-LG following HHP treatment (100-600 MPa), with a slight recovery observed at 300 MPa. These spatial structural modifications led to the unfolding of the β-LG molecule, thereby enhancing its digestibility. Moreover, HHP treatment substantially improved the antioxidant properties, with the exposure to hydrophobic amino acids contributing to increased antioxidant properties and emulsion stability.
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Affiliation(s)
- Xin-Xin Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiao-Hui Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Sheng-Ao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Ying-Hua Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China; National Center of Technology Innovation for Dairy, Hohhot 010020, PR China.
| | - Han-Lin Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yu-Qi Yin
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
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Surya Ulhas R, Ravindran R, Malaviya A, Priyadarshini A, Tiwari BK, Rajauria G. A review of alternative proteins for vegan diets: Sources, physico-chemical properties, nutritional equivalency, and consumer acceptance. Food Res Int 2023; 173:113479. [PMID: 37803803 DOI: 10.1016/j.foodres.2023.113479] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 07/30/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Alternate proteins are gaining popularity as a more sustainable and environmentally friendly alternative to animal-based proteins. These proteins are often considered healthier and are suitable for people following a vegetarian or vegan diet. Alternative proteins can be recovered from natural sources like legumes, grains, nuts, and seeds, while single cell proteins (mycoproteins), and algal proteins are being developed using cutting-edge technology to grow fungus, yeast and algal cells in a controlled environment, creating a more sustainable source of protein. Although, the demand for alternative protein products is increasing, there still happens to be a large gap in use among the general consumers mainly stemming from its lower bioavailability, lack of nutritional equivalency and reduced digestibility compared to animal proteins. The focus of the review is to emphasize on various sources and technologies for recovering alternative proteins for vegan diets. The review discusses physicochemical properties of alternative proteins and emphasise on the role of various processing technologies that can change the digestibility and bioavailability of these proteins. It further accentuates the nutritional equivalency and environmental sustainability of alternative protein against the conventional proteins from animals. The food laws surrounding alternative proteins as well as the commercial potential and consumer acceptance of alternative protein products are also highlighted. Finally, key challenges to improve the consumer acceptability and market value of plant-based proteins would be in achieving nutrient equivalency and enhance bioavailability and digestibility while maintaining the same physicochemical properties, taste, texture, as animal proteins, has also been highlighted.
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Affiliation(s)
- Rutwick Surya Ulhas
- Faculty of Biological Sciences, Friedrich Schiller University, Jena, Germany.
| | - Rajeev Ravindran
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland.
| | - Alok Malaviya
- Applied and Industrial Biotechnology Laboratory, Department of Life Sciences, CHRIST (Deemed-to-Be University), Bangalore, Karnataka, India; QuaLife Biotech Private Limited, Hosur Road, Bangalore, Karnataka, India.
| | - Anushree Priyadarshini
- Environmental Sustainability & Health Institute, Technological University Dublin, Dublin, Ireland.
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - Gaurav Rajauria
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland; School of Microbiology, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; SUSFERM Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, University College Cork, Cork, Ireland.
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6
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Xu Y, Ahmed I, Zhao Z, Lv L. A comprehensive review on glycation and its potential application to reduce food allergenicity. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37683268 DOI: 10.1080/10408398.2023.2248510] [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: 09/10/2023]
Abstract
Food allergens are a major concern for individuals who are susceptible to food allergies and may experience various health issues due to allergens in their food. Most allergenic foods are subjected to heat treatment before being consumed. However, thermal processing and prolonged storage can cause glycation reactions to occur in food. The glycation reaction is a common processing method requiring no special chemicals or equipment. It may affect the allergenicity of proteins by altering the structure of the epitope, revealing hidden epitopes, concealing linear epitopes, or creating new ones. Changes in food allergenicity following glycation processing depend on several factors, including the allergen's characteristics, processing parameters, and matrix, and are therefore hard to predict. This review examines how glycation reactions affect the allergenicity of different allergen groups in allergenic foods.
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Affiliation(s)
- Yue Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Ishfaq Ahmed
- Haide College, Ocean University of China, Qingdao, China
| | - Zhengxi Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Liangtao Lv
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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7
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Zhang R, Jia W. Deciphering the competitive binding interaction of β-lactoglobulin with benzaldehyde and vanillic acid via high-spatial-resolution multi-spectroscopic. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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8
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Wang X, Wang H, Ye Y, Yang P, Liu G, Hu Y, Tu Z. Ultrasound-assisted glycation and the allergenicity of α-lactalbumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3830-3839. [PMID: 36303537 DOI: 10.1002/jsfa.12293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/30/2022] [Accepted: 10/28/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Ultrasound-assisted glycation is a promising method for decreasing the allergenicity of α-lactalbumin (ALA). However, there is a lack of in vivo studies on the allergenicity of ultrasound-assisted glycated ALA. In this study, the effects of the ultrasound-assisted glycation of ALA on the allergenicity and intestinal microflora were characterized using a BALB/c mouse model. RESULTS Increased immunoglobulin -G/ immunoglobulin-E (IgG/IgE) and interleukin-4/6 (IL-4/6) secretions, and reduced interferon-γ (IFN-γ) secretions were found in the serum of ALA sensitized and challenged, mice in comparison with a control group. However, there was no significant difference between the mice fed with ultrasound-assisted glycated ALA and the control group. Mice that were sensitized and challenged with ALA showed disrupted intestinal microflora, manifesting in significantly decreased Firmicutes and significantly increased Proteobacteria. It was found that 100ALA-gal could maintain the intestinal microflora of mice in a normal state. Pearson's rank correlation showed that Proteobacteria and Spirochaetota were correlated positively with the IL-4/IL-6 level and were correlated negatively with the expression of IFN-γ. Proteobacteria were also significantly positively correlated with IL-6 and negatively correlated with IFN-γ (P < 0.05). CONCLUSION These results suggested that ultrasound-assisted glycation on ALA can maintain the intestinal microflora in a normal state thus balancing the proportion of Th1/Th2 to decrease allergic reaction. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xumei Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yunhua Ye
- National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
- Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, China
| | - Ping Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Guangxian Liu
- Institute of Food Science and Technology, Jiangxi Academy of Agricultural Sciences, Nanchang, China
| | - Yueming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
- Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, China
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9
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Jiang S, Wang T, Chen K, Wang H, Meng X. Assessment of the effect of glycation on the allergenicity of sesame proteins. Food Res Int 2023; 168:112771. [PMID: 37120220 DOI: 10.1016/j.foodres.2023.112771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 03/21/2023] [Accepted: 03/23/2023] [Indexed: 03/28/2023]
Abstract
Sesame allergy is a growing concern worldwide. In this study, sesame proteins was glycated with glucose, galactose, lactose and sucrose respectively, and the allergenicity of different glycated sesame proteins were assessed by a comprehensive strategy, including simulated gastrointestinal digestion in vitro, a BALB/c mice model, a rat basophilic leukemia (RBL)-2H3 cell degranulation model and a serological experiment. Firstly, simulated gastrointestinal digestion in vitro showed that glycated sesame proteins were more easily to digest than raw sesame. Subsequently, the allergenicity of sesame proteins was assessed in vivo by detecting the allergic indexes of mice, and results showed that the levels of total immunoglobulin E (IgE) and histamine were reduced in glycated sesame proteins treated mice. Meanwhile, the Th2 cytokines (IL-4, IL-5, and IL-13) were downregulated significantly, demonstrating that sesame allergy was relieved in glycated sesame treated mice. Thirdly, the RBL-2H3 cell degranulation model results showed that the release of β-hexosaminidase and histamine were decreased to different degrees in glycated sesame proteins treated groups. Notably, the monosaccharide glycated sesame proteins exhibited lower allergenicity both in vivo and in vitro. Furthermore, the study also analyzed the structure alteration of sesame proteins, and the results showed that the secondary structure of glycated sesame proteins were changed (the content of α-helix and β-sheet were reduced), and the tertiary structure of sesame proteins after glycation modification was also changed (microenvironment around aromatic amino acids was altered). Besides, the surface hydrophobicity of glycated sesame proteins was also reduced except sucrose glycated sesame proteins. In conclusion, this study demonstrated that glycation reduced the allergenicity of sesame proteins effectively, especially glycation with monosaccharides, and the allergenicity reduction might be related to structural changes. The results will provide a new reference for developing hypoallergenic sesame products.
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Yang J, Kuang H, Xiong X, Li N, Song J. Alteration of the allergenicity of cow's milk proteins using different food processing modifications. Crit Rev Food Sci Nutr 2022; 64:4622-4642. [PMID: 36377678 DOI: 10.1080/10408398.2022.2144792] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Milk is an essential source of protein for infants and young children. At the same time, cow's milk is also one of the most common allergenic foods causing food allergies in children. Recently, cow's milk allergy (CMA) has become a common public health issue worldwide. Modern food processing technologies have been developed to reduce the allergenicity of milk proteins and improve the quality of life of patients with CMA. In this review, we summarize the main allergens in cow's milk, and introduce the recent findings on CMA responses. Moreover, the reduced effects and underlying mechanisms of different food processing techniques (such as heating, high pressure, γ-ray irradiation, ultrasound irradiation, hydrolysis, glycosylation, etc.) on the allergenicity of cow's milk proteins, and the application of processed cow's milk in clinical studies, are discussed. In addition, we describe the changes of nutritional value in cow's milk treated by different food processing technologies. This review provides an in-depth understanding of the allergenicity reduction of cow's milk proteins by various food processing techniques.
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Affiliation(s)
- Jing Yang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
- College of Modern Industry for Nutrition & Health, Chongqing Technology and Business University, Chongqing, China
| | - Hong Kuang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Xiaoli Xiong
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Ning Li
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
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Wang C, Meng Y, Ning Q, Guyonnet V, Keast R, Zhu C, Mine Y. Identification of preserved egg white protein glycation and insight into the bioactivity. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chenyan Wang
- Key Laboratory of Environment Correlative Dietology Ministry of Education College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 P. R. China
| | - Yaqi Meng
- Key Laboratory of Environment Correlative Dietology Ministry of Education College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 P. R. China
| | - Qiu Ning
- Key Laboratory of Environment Correlative Dietology Ministry of Education College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 P. R. China
| | | | - Russell Keast
- CASS Food Research Centre School of Exercise and Nutrition Sciences Deakin University Burwood Victoria 3125 Australia
| | - Chunxia Zhu
- Center of Stomatology Tongji Hospital of Tongji Medical College Huazhong University of Science and Technology No. 1095, Jiefang Road Wuhan 430030 P. R. China
| | - Yoshinori Mine
- Department of Food Science University of Guelph Guelph Ontario N1G 2W1 Canada
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12
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Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Luo Y, Tu Y, Ren F, Zhang H. Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose. Food Chem 2022; 377:131749. [PMID: 34990950 DOI: 10.1016/j.foodchem.2021.131749] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 10/21/2021] [Accepted: 11/29/2021] [Indexed: 11/04/2022]
Abstract
The Maillard reaction products (MRPs) between polydextrose (PDX), a popular polysaccharide in formula powder, and β-lactoglobulin (β-LG), a major whey protein, were studied in aggregation degree, structure, hydrophobic, antigenic and antioxidant activity changes of β-LG. Incubation of PDX and β-LG (60 ℃, 79% relative humidity) for up to 72 h yielded MRPs with increases in furosine, UV absorbance, fluorescence intensity and loss of free amino groups. High molecular weight β-LG-PDX MRPs were observed by SDS-PAGE. Circular dichroism spectroscopy revealed negligible change in β-LG secondary structure. Changes in the tertiary structure of β-LG were detected by tryptophan fluorescence spectroscopy consistent with an increase in surface hydrophobicity of heated β-LG-PDX. Antigenicity reduction of β-LG in β-LG-PDX reached its peak when heated for 24 h. After heating for 72 h, DPPH radical-scavenging activity of β-LG-PDX increased by 7.4-fold, and the ferric reducing antioxidant power reached 61.1 µmol ascorbic acid/g protein.
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Affiliation(s)
- Yingting Luo
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yaqi Tu
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Fazheng Ren
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hao Zhang
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu 225700, China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China.
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14
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A highly branched α-D-glucan facilitates antitumor immunity by reducing cancer cell CXCL5 expression. Int J Biol Macromol 2022; 209:166-179. [PMID: 35390399 DOI: 10.1016/j.ijbiomac.2022.03.217] [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: 10/25/2021] [Revised: 03/22/2022] [Accepted: 03/31/2022] [Indexed: 11/22/2022]
Abstract
Tumor immunotherapy has emerged as a major pillar of anticancer therapeutic strategies. Natural polysaccharides, known for their strong immunomodulatory activities with relatively low cost and toxicity, are becoming promising prospects for cancer immunotherapy. In this study, we investigated the antitumor mechanism of JNY2PW, a highly branched α-D-glucan previously purified from the traditional marine Chinese medicine Arca inflata. JNY2PW was shown to enhance the sensitivity of tumor cells to co-culture macrophage supernatants by decreasing cancer cell CXCL5 expression. Furthermore, JNY2PW exerted antitumor effects without obvious toxic side effects in tumor-bearing mice by triggering the Akt/mTOR and ERK/GSK3β/β-catenin pathways and attenuating expression of CXCL5 in cancer cells. Remarkably, JNY2PW reduced tumor proliferation and dampened CXCL5 expression in tumor cells overexpressing CXCL5 both in vitro and in vivo. Additionally, JNY2PW blocked epithelial-mesenchymal transition (EMT) in both CXCL5-overexpressing and wild type tumor cells. Our data therefore uncovered a previously unrecognized antitumor mechanism for JNY2PW, suggesting that JNY2PW is a promising adjuvant as an immunomodulator for cancer immunotherapy.
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15
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Wang T, Chen W, Shao Y, Liu J, Tu Z. Ultrasound Improved the Non-Covalent Interaction of β-Lactoglobulin with Luteolin: Regulating Human Intestinal Microbiota and Conformational Epitopes Reduced Allergy Risks. Foods 2022; 11:foods11070988. [PMID: 35407075 PMCID: PMC8997858 DOI: 10.3390/foods11070988] [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: 02/28/2022] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 11/27/2022] Open
Abstract
The present study aims to investigate the effects of ultrasound on the non-covalent interaction of β-lactoglobulin (β-LG) and luteolin (LUT) and to investigate the relationship between allergenicity and human intestinal microbiota. After treatment, the conformational structures of β-LG were changed, which reflected by the decrease in α-helix content, intrinsic fluorescence intensity and surface hydrophobicity, whereas the β-sheet content increased. Molecular docking studies revealed the non-covalent interaction of β-LG and LUT by hydrogen bond, van der Walls bond and hydrophobic bond. β-LG-LUT complex treated by ultrasound has a lower IgG/IgE binding ability and inhibits the allergic reaction of KU812 cells, depending on the changes in the conformational epitopes of β-LG. Meanwhile, the β-LG-LUT complex affected the composition of human intestinal microbiota, such as the relative abundance of Bifidobacterium and Prevotella. Therefore, ultrasound improved the non-covalent interaction of β-LG with LUT, and the reduction in allergenicity of β-LG depends on conformational epitopes and human intestinal microbiota changes.
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Affiliation(s)
- Titi Wang
- College of Life Science, National R & D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; (T.W.); (W.C.); (Y.S.); (J.L.)
| | - Wenmei Chen
- College of Life Science, National R & D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; (T.W.); (W.C.); (Y.S.); (J.L.)
| | - Yanhong Shao
- College of Life Science, National R & D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; (T.W.); (W.C.); (Y.S.); (J.L.)
| | - Jun Liu
- College of Life Science, National R & D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; (T.W.); (W.C.); (Y.S.); (J.L.)
| | - Zongcai Tu
- College of Life Science, National R & D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; (T.W.); (W.C.); (Y.S.); (J.L.)
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: ; Tel.: +86-791-8812-1868; Fax: +86-791-8830-5938
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16
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Maillard Reaction Induced Changes in Allergenicity of Food. Foods 2022; 11:foods11040530. [PMID: 35206007 PMCID: PMC8870895 DOI: 10.3390/foods11040530] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/09/2022] [Accepted: 02/11/2022] [Indexed: 01/27/2023] Open
Abstract
Food allergy is increasing in prevalence, posing aheavier social and financial burden. At present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the allergenicity of trigger foods are urgently needed. Technological processing contributes to producing some hypoallergenic foods. Among the processing methods, the Maillard reaction (MR) is popular because neither special chemical materials nor sophisticated equipment is needed. MR may affect the allergenicity of proteins by disrupting the conformational epitope, disclosing the hidden epitope, masking the linear epitope, and/or forming a new epitope. Changes in the allergenicity of foods after processing are affected by various factors, such as the characteristics of the allergen, the processing parameters, and the processing matrix, and they are therefore variable and difficult to predict. This paper reviews the effects of MR on the allergenicity of each allergen group from common allergenic foods.
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17
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Radomirovic M, Minic S, Stanic-Vucinic D, Nikolic M, Van Haute S, Rajkovic A, Cirkovic Velickovic T. Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107169] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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18
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Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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19
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Shao YH, Zhang Y, Zhang L, Liu J, Tu ZC. Mechanism of Reduction in Allergenicity and Altered Human Intestinal Microbiota of Digested β-Lactoglobulin Modified by Ultrasonic Pretreatment Combined with Glycation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14004-14012. [PMID: 34761930 DOI: 10.1021/acs.jafc.1c03501] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The effects of ultrasound combined with glycation (UCG) on the allergenicity and human microbial community of β-Lg during in vitro digestion were studied by ELISA, cell experiments, and 16S rRNA high-throughput sequencing. UCG modification and subsequent digestion significantly reduced allergenicity. The decrease in the allergenicity of β-Lg depended not only on the low digestibility of glycated β-Lg, which led to the decrease of some peptides with complete immunogenicity, but also the masking effect of glycation on allergen epitopes of β-Lg. Meanwhile, UCG modification and subsequent digestion could alter the structures of intestinal microbiota and the community abundance at phylum, family, and genus levels, such as Bacteroidota, Fusobacteriota, Enterobacteriaceae, Bacteroidaceae, Ruminococcaceae, Bacteroides, and Faecalibacterium. These results show that simulated in vitro digestion of modified β-Lg reduces allergenicity and alters human intestinal microbiota, which could provide a theoretical basis for studying the relationship between intestinal dysbiosis and cow's milk allergy.
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Affiliation(s)
- Yan-Hong Shao
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Yao Zhang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Lu Zhang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Jun Liu
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
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20
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Khan MU, Lin H, Ahmed I, Chen Y, Zhao J, Hang T, Dasanayaka BP, Li Z. Whey allergens: Influence of nonthermal processing treatments and their detection methods. Compr Rev Food Sci Food Saf 2021; 20:4480-4510. [PMID: 34288394 DOI: 10.1111/1541-4337.12793] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 06/02/2021] [Accepted: 06/06/2021] [Indexed: 12/16/2022]
Abstract
Whey and its components are recognized as value-added ingredients in infant formulas, beverages, sports nutritious foods, and other food products. Whey offers opportunities for the food industrial sector to develop functional foods with potential health benefits due to its unique physiological and functional attributes. Despite all the above importance, the consumption of whey protein (WP) can trigger hypersensitive reactions and is a constant threat for sensitive individuals. Although avoiding such food products is the most successful approach, there is still a chance of incorrect labeling and cross-contamination during food processing. As whey allergens in food products are cross-reactive, the phenomenon of homologous milk proteins of various species may escalate to a more serious problem. In this review, nonthermal processing technologies used to prevent and eliminate WP allergies are presented and discussed in detail. These processing technologies can either enhance or mitigate the impact of potential allergenicity. Therefore, the development of highly precise analytical technologies to detect and quantify the existence of whey allergens is of considerable importance. The present review is an attempt to cover all the updated approaches used for the detection of whey allergens in processed food products. Immunological and DNA-based assays are generally used for detecting allergenic proteins in processed food products. In addition, mass spectrometry is also employed as a preliminary technique for detection. We also highlighted the latest improvements in allergen detection toward biosensing strategies particularly immunosensors and aptasensors.
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Affiliation(s)
- Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Yan Chen
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, No. 7 Panjiayuan Nanli, Beijing, Chaoyang, 100021, China
| | - Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Tian Hang
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | | | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
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21
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Wang XM, Tu ZC, Ye YH, Liu GX, Wang H, Hu YM. Mechanism on the Allergenicity Changes of α-Lactalbumin Treated by Sonication-Assisted Glycation during In Vitro Gastroduodenal Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6850-6859. [PMID: 34114451 DOI: 10.1021/acs.jafc.1c02205] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Physical-assisted chemical modification is effective to reduce the allergenicity of α-lactalbumin (ALA). However, there are few in-depth studies on the allergenicity changes of physical-assisted chemical-modified ALA during digestion. The effect of gastroduodenal digestion on the allergenicity changes of ALA treated by sonication-assisted glycation was assessed. Digestion of both ALA and its glycated forms generated peptide fractions, and intact undigested glycated ALA in the hydrolysates still covalently bound to d-galactose. High-resolution mass spectrometry revealed that a higher glycation degree was discovered in sonication-preprocessed ALA compared to native ALA. Enzyme-linked immunosorbent assay and basophil degranulation showed that sonication-assisted glycation could significantly reduce ALA allergenicity. The allergenicity of both gastric and gastroduodenal hydrolysates was further increased, and the hydrolysates of sonication-assisted glycated ALA showed the lowest allergenicity. The reason could be the shielding effect of the linear epitope found to be caused by a higher glycation degree; although linear epitopes were exposed, d-galactose covalently bound to intact undigested glycated ALA in the hydrolysates retained its masking role. These results indicated that sonication-assisted glycation could be a promising method to prepare immunotherapeutic agents for allergen immunotherapy to achieve the purpose of allergy desensitization.
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Affiliation(s)
- Xu-Mei Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
- National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
- Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Yun-Hua Ye
- National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
- Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Guang-Xian Liu
- Institute of Food Science and Technology, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, People's Republic of China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
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22
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Liu J, Wang Y, Tu ZC, Chen WM, Yuan T. Bovine β-Lactoglobulin Covalent Modification by Flavonoids: Effect on the Allergenicity and Human Intestinal Microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6820-6828. [PMID: 34106722 DOI: 10.1021/acs.jafc.1c02482] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The present study aims to investigate the structure of covalent conjugates of bovine β-lactoglobulin (BLG) and flavonoids (luteolin, myricetin, and hyperoside), and their effect on the allergenicity and human intestinal microbiota. Covalent modification of amino acids in BLG by flavonoids was confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and o-phthaldialdehyde assay. The secondary and conformational structures of BLG were changed by the covalent modification, which were determined by the circular dichroism, Fourier transform infrared spectroscopy, fluorescence spectroscopy, and UV spectroscopy. The enzyme-linked immunosorbent assay (ELISA) and cell experiments indicated that BLG covalent conjugates could reduce IgE/IgG binding capacities and suppress the allergy reactivity of RBL-2H3 cells, suggesting that the covalent modification modulated the balance of T cells. Meanwhile, covalent modification of BLG with these flavonoids can alter the diversity of human intestinal microbiota and the community abundance at phylum, family, and genus levels. The results revealed that covalent modification of BLG with flavonoids alters human intestinal microbiota, might result in the reduction of allergenicity, which could provide information for confirming the relationship between food allergy and the intestinal microbial ecosystem.
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Affiliation(s)
- Jun Liu
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Yang Wang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Wen-Mei Chen
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Tao Yuan
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
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