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Ding L, Xiong W, Cui W, Zhao L, Cai S. Covalent conjugation with dietary flavonoids Rutin and Isoschaftoside ameliorates intestinal barrier dysfunction and inflammation induced by Peanut allergy protein Arah 3 and enhances their antioxidant properties. Food Chem 2025; 477:143633. [PMID: 40037041 DOI: 10.1016/j.foodchem.2025.143633] [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: 08/07/2024] [Revised: 02/12/2025] [Accepted: 02/25/2025] [Indexed: 03/06/2025]
Abstract
Food allergies, particularly those caused by peanut allergens e.g. Arah 3, are a significant health concern. This study aimed to screen flavonoids with high affinity to Arah 3 by molecular docking, and to evaluate the effects of the Arah 3-flavonoid conjugates on intestinal barrier permeability and inflammation using cell models, and on their antioxidant activities by chemical assays. Computer simulation showed that rutin and isoschaftoside had better affinity and stability with Arah 3. Characterization results exhibited that conjugates were formed by covalent bonding and protein folding reduced significantly. Arah 3-induced intestinal barrier dysfunction was significantly improved after binding with rutin and isoschaftoside. The levels of IL-6, IL-8 and MCP-1 decreased by about 15.61 %, 17.94 % (11.23 %) and 16.17 %, respectively, after conjugation with isoschaftoside (rutin). The antioxidant capacities of two conjugates were significantly enhanced. This study may provide new insights into the effects of flavonoids on the adverse effects of Arah 3.
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Affiliation(s)
- Lixin Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
| | - Wenyun Xiong
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
| | - Wendie Cui
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
| | - Lei Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China.
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Pi X, Zhu L, Liu J, Zhang B. Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:20225-20240. [PMID: 39254084 DOI: 10.1021/acs.jafc.4c04860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/11/2024]
Abstract
Thermally processed foods are essential in the human diet, and their induced allergic reactions are also very common, seriously affecting human health. This review covers the effects of thermal processing on food allergenicity, involving boiling, water/oil bath heating, roasting, autoclaving, steaming, frying, microwave heating, ohmic heating, infrared heating, and radio frequency heating. It was found that thermal processing decreased the protein electrophoretic band intensity (except for infrared heating and radio frequency heating) responsible for destruction of linear epitopes and changed the protein structure responsible for the masking of linear/conformational epitopes or the destruction of conformational epitopes, thus decreasing food allergenicity. The outcome was related to thermal processing (e.g., temperature, time) and food (e.g., types, pH) condition. Of note, as for conventional thermal processing, it is necessary to control the generation of the advanced glycation end products in roasting/baking and frying, and the increase of structural flexibility in boiling and water/oil bath heating, autoclaving, and steaming must be controlled; otherwise, it might increase food allergenicity. As for novel thermal processing, the temperature nonuniformity of microwave and radio frequency heating, low penetration of infrared heating, and unwanted metal ion production of ohmic heating must be considered; otherwise, it might be the nonuniformity and low effect of allergenicity reduction and safety problems.
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Affiliation(s)
- Xiaowen Pi
- College of Food Science, Southwest University, Chongqing, 400715, P. R. China
- "Modern Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, 400715, P. R. China
| | - LiLin Zhu
- College of Food Science, Southwest University, Chongqing, 400715, P. R. China
| | - Jiayuan Liu
- College of Food Science, Southwest University, Chongqing, 400715, P. R. China
| | - Binjia Zhang
- College of Food Science, Southwest University, Chongqing, 400715, P. R. China
- "Modern Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, 400715, P. R. China
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3
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Zhang Y, Geng Q, Song M, Li X, Yang A, Tong P, Wu Z, Chen H. The structure and potential allergenicity of peanut allergen monomers after roasting. Food Funct 2024; 15:2577-2586. [PMID: 38353700 DOI: 10.1039/d3fo05351b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2024]
Abstract
Given that roasted peanut (Ro) products are commonly used in daily life, peanut allergenicity is a foremost concern. Analyzing the changes in the structure and potential allergenicity of individual allergens can promote the exploration of the structural basis of the alterations in the potential allergenicity of Ro. This work focused on four major allergens in raw peanut (Ra) and Ro. Structural changes were analyzed on the basis of circular dichroism, ultraviolet and fluorescence spectroscopy, and molecular dynamic simulation. The IgE recognition capability of allergens was assessed via western blot analysis. The IgE binding capacity of allergens was detected by conducting enzyme-linked immunosorbent assay. The potential allergenicity of allergens was evaluated using the KU812 cell degranulation model. The results showed that roasting induced different changes in the overall structures of allergens and altered the structures and electrostatic potential of IgE epitopes, especially Ara h 1 and Ara h 6. These alterations affected the potential allergenicity of allergens. Ara h 1 and Ara h 6 in Ro showed significantly enhanced IgE binding capacities and abilities to elicit KU812 cell degranulation, while Ara h 2 and Ara h 3 did not change significantly. For total protein, the roasted peanut protein showed decreased abilities to elicit KU812 cell degranulation. The results indicated that different allergens in Ro showed different changes of structures and potential allergenicity and that the conformational structure plays a crucial role in potential allergenicity of allergens.
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Affiliation(s)
- Ying Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
- College of Food Science and Technology, Nanchang University, Nanchang, 330031, China
| | - Qin Geng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
- College of Food Science and Technology, Nanchang University, Nanchang, 330031, China
| | - Min Song
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
- College of Food Science and Technology, Nanchang University, Nanchang, 330031, China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
- College of Food Science and Technology, Nanchang University, Nanchang, 330031, China
| | - Anshu Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
- College of Food Science and Technology, Nanchang University, Nanchang, 330031, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
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Song M, Zhang Y, Zhu W, Zhou W, Li X, Yang A, Tong P, Wu Z, Chen H. Mass Spectrometry Analysis on the Breakage of Allergens in High-Molecular-Mass Polymer of Roasted Peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3142-3149. [PMID: 38299554 DOI: 10.1021/acs.jafc.3c07007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2024]
Abstract
Peanut allergy is a prevalent and concerning food allergy. Roasting can introduce structural changes to peanut allergens, affecting their allergenicity, but the structure on the primary structure is unclear. Here, the breakage sites were identified by mass spectrometry and software tools, and structural changes were simulated by molecular dynamics and displayed by PyMOL software. Results revealed that the appearance frequencies of L, Q, F, and E were high at the N-terminal of the breakage site, while S and E were dominant at the C-terminal. In the conformational structure, breakage sites were found close to disulfide bonds and the Cupin domains of Ara h 1 and Ara h 3. The breakage of allergens destroyed linear epitopes and might change the conformation of epitopes, which could influence peanuts' potential allergenicity.
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Affiliation(s)
- Min Song
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- College of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ying Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- College of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Weichao Zhu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- College of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wenlong Zhou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- College of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- College of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Anshu Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- College of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
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5
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He W, He K, Liu X, Ye L, Lin X, Ma L, Yang P, Wu X. Modulating the allergenicity and functional properties of peanut protein by covalent conjugation with polyphenols. Food Chem 2023; 415:135733. [PMID: 36854241 DOI: 10.1016/j.foodchem.2023.135733] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/20/2023]
Abstract
Peanut protein is a common food allergen. Our previous study demonstrated that the allergenicity of Ara h1 declines after covalent conjugation with polyphenols in vitro; however, how polyphenols affect the structure, function, and allergenicity of peanut protein extract (PPE) after covalent conjugating needs clarifying. Here, we assessed how the structure, function, and allergenicity of PPE changed after covalent conjugation with epigallocatechin-3-gallate (PPE-EGCG) and chlorogenic acid (PPE-CA). PPE covalently conjugated with EGCG and CA using the alkali treatment method. Multi-spectroscopy showed that the structure of PPE-EGCG/CA conjugate changed, becoming less folded. In contrast, the functional properties of PPE significantly improved. The allergenicity of PPE-EGCG/CA significantly declined in vitro and in vivo experiments. Our findings confirm that covalent conjugation of PPE with EGCG and CA reduces the allergenicity and improves the functional properties of PPE by changing the structure of the protein.
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Affiliation(s)
- Weiyi He
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China; State Key Laboratory of Respiratory Disease for Allergy at Shenzhen University, Shenzhen University School of Medicine, Shenzhen 518060, Guangdong Province, PR China; Department of Respirology & Allergy. Third Affiliated Hospital of Shenzhen University, Shenzhen 518020, Guangdong Province, PR China
| | - Kan He
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China
| | - Xiaoyu Liu
- State Key Laboratory of Respiratory Disease for Allergy at Shenzhen University, Shenzhen University School of Medicine, Shenzhen 518060, Guangdong Province, PR China
| | - Liying Ye
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China
| | - Xiao Lin
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China
| | - Li Ma
- Longgang ENT Hospital, Institute of ENT, Shenzhen Key Laboratory of ENT, Shenzhen 518060, PR China
| | - Pingchang Yang
- State Key Laboratory of Respiratory Disease for Allergy at Shenzhen University, Shenzhen University School of Medicine, Shenzhen 518060, Guangdong Province, PR China; Department of Respirology & Allergy. Third Affiliated Hospital of Shenzhen University, Shenzhen 518020, Guangdong Province, PR China.
| | - Xuli Wu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China; State Key Laboratory of Respiratory Disease for Allergy at Shenzhen University, Shenzhen University School of Medicine, Shenzhen 518060, Guangdong Province, PR China.
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6
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Zhang Y, Song M, Xu J, Li X, Yang A, Tong P, Wu Z, Chen H. IgE Recognition and Structural Analysis of Disulfide Bond Rearrangement and Chemical Modifications in Allergen Aggregations in Roasted Peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37256970 DOI: 10.1021/acs.jafc.3c01482] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Given that roasting changes the structure and allergenicity of peanut allergens, the structural information of peanut allergens must be expounded to explain the alteration in their allergenicity. This work focused on allergen aggregations (AAs) in roasted peanuts. IgE recognition capability was assessed via western blot analysis. The disulfide bond (DB) rearrangement and chemical modification in AAs were identified by combining mass spectroscopy and software tools, and structural changes induced by cross-links were displayed by molecular dynamics and PyMOL software. Results showed that AAs were strongly recognized by IgE and cross-linked mainly by DBs. The types of DB rearrangement in AAs included interprotein (98 peptide pairs), intraprotein (22 peptide pairs), and loop-linked (6 peptides) DBs. Among allergens, Ara h 2 and Ara h 6 presented the most cysteine residues to cross-linkf with others or themselves. DB rearrangement involved IgE epitopes and induced structural changes. Ara h 1 and Ara h 3 were predominantly chemically modified. Moreover, chemical modification altered the local structures of proteins, which may change the allergenic potential of allergens.
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Affiliation(s)
- Ying Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Min Song
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Jiyuan Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
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7
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Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.09.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Faisal S, Zhang J, Meng S, Shi A, Li L, Wang Q, Maleki SJ, Adhikari B. Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method. Food Chem 2022; 385:132569. [PMID: 35338998 DOI: 10.1016/j.foodchem.2022.132569] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 01/30/2022] [Accepted: 02/24/2022] [Indexed: 02/04/2023]
Abstract
The effect of high-moisture extrusion (HME) with or without transglutaminase (TGase) on peanut allergen levels and their extractability was studied. A three-stage sequential protein extraction significantly improved the protein recovery in processed samples (extrudate meat analogue); from 5.56 to 18.75 mg/100 mg without TGase, and from 4.59 to 20.82 mg/100 mg with 0.3% TGase. The total major allergen content was reduced by 91% (Ara h 1), 61% (Ara h 2), 60% (Ara h 6), and 55% (Ara h 3). Western-blot analysis of soluble extracts reflected the presence of Ara h 1 and Ara h 2 in significantly lower, indicating a potential reduction in IgE binding. During different processing zones, the most significant reduction in allergenic proteins was in the melting zone. The significant alteration in secondary and tertiary structures as a result of crosslinking shearing and degradation of proteins is likely to lead to allergen reduction.
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Affiliation(s)
- Shah Faisal
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Shi Meng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; Nestle R&D, Building 5, Courtyard 6, Jiuxianqiao Rd, Chaoyang district, Beijing 100015, PR China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China
| | - Liu Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China.
| | - Soheila J Maleki
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA, USA
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
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Weng BBC, Liu YC, White BL, Chang JC, Davis JP, Hsiao SH, Chiou RYY. Allergenicity reduction of the bio-elicited peanut sprout powder (BPSP) and toxicological acceptance of BPSP-supplemented diets assessed with ICR mice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4583-4593. [PMID: 36276516 PMCID: PMC9579254 DOI: 10.1007/s13197-022-05537-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/20/2022] [Accepted: 06/15/2022] [Indexed: 11/25/2022]
Abstract
The allergenic and toxicological acceptances of the bio-elicited peanut sprout powder (BPSP) have not been assessed. BPSP was generated from peanut kernels germinated at 26–28 °C for 72 h (designated as 72 h-NGS). The 72 h-NGS were subsequently sliced, incubated, dried, defatted and pulverized to generate bio-elicited peanut sprout powder (BPSP). Protein solubility of BPSP increased 2.6-fold compared to 72 h-NGS. SDS-PAGE analysis revealed BPSP production triggered extensive degradation of the high-molecular weight peanut allergic proteins, mainly Ara h 1 and Ara h 3. Western blotting detected with peanut allergic patients’ IgE indicated decreased in vitro reactivity. Food safety assessment of BPSP was performed with ICR mice fed with basal (control) and three doses of formulated BPSP-supplemented diets containing 0.11 g (normal), 2.5 g (high) and 25 g (super high) BPSP /kg BW. Animals appeared healthy with steady body weight gain in all groups during the entire 35-day dietary intervention. Hematological and serum biochemical analyses revealed no significant difference among groups. Histopathological examination on the tissue sections of primary organs further supported safety with no pathologies. The in vitro allergic reduction and toxicological safety in the BPSP-supplemented dietary intervention in the ICR mice study, support moving forward with BPSP-involved product development.
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Affiliation(s)
- Brian B.-C. Weng
- Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi, 60004 Taiwan, Republic of China
| | - Yu-Chia Liu
- Department of Food Science, National Chiayi University, Chiayi, 60004 Taiwan, Republic of China
| | - Brittany L. White
- Market Quality and Handling Research Unit, USDA ARS, North Carolina State University, Raleigh, NC 27607 USA
| | - Ju-Chun Chang
- Department of Food Science, National Chiayi University, Chiayi, 60004 Taiwan, Republic of China
| | - Jack P. Davis
- Market Quality and Handling Research Unit, USDA ARS, North Carolina State University, Raleigh, NC 27607 USA
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27607 USA
| | - Shih-Hsuan Hsiao
- Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Illinois, Urbana, IL 61802 USA
| | - Robin Y.-Y. Chiou
- Department of Food Science, National Chiayi University, Chiayi, 60004 Taiwan, Republic of China
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10
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Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH. Foods 2022; 11:foods11091289. [PMID: 35564012 PMCID: PMC9101677 DOI: 10.3390/foods11091289] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/18/2022] [Accepted: 04/20/2022] [Indexed: 11/16/2022] Open
Abstract
A novel method combining high-pressure homogenization with enzymatic hydrolysis and hydrothermal cooking (HTC) was applied in this study to modify the structure of peanut protein, thus improving its physicochemical properties. Results showed that after combined modification, the solubility of peanut protein at a pH range of 2–10 was significantly improved. Moreover, the Turbiscan stability index of modified protein in the acidic solution was significantly decreased, indicating its excellent stability in low pH. From SDS-PAGE (Sodium Dodecyl Sulfate PolyAcrylamide Gel Electrophoresis), the high molecular weight fractions in modified protein were dissociated and the low molecular weight fractions increased. The combined modification decreased the particle size of peanut protein from 74.82 to 21.74 μm and shifted the isoelectric point to a lower pH. The improvement of solubility was also confirmed from the decrease in surface hydrophobicity and changes in secondary structure. This study provides some references on the modification of plant protein as well as addresses the possibility of applying peanut protein to acidic beverages.
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11
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Pi X, Sun Y, Guo X, Chen Q, Cheng J, Guo M. Effects of thermal sterilization on the allergenicity of soybeans. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112678] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Wang S, Sun X, Wang M, Deng Z, Niu B, Chen Q. Effect of roasted peanut allergen Ara h 3 protein on the sensitization of Caco-2 cells. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5325-5336. [PMID: 33650104 DOI: 10.1002/jsfa.11180] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 02/23/2021] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Roasted peanut is widely loved as a kind of food with rich taste. However, peanut allergy is one of the major threats to human health, which affects about 5% of children and 1.4-2% of adults in the world. RESULTS To evaluate the sensitization mechanism of peanut allergen Ara h 3, Caco-2 cells as the model, which has the similar structure and function to differentiated small intestinal epithelial cells. Compared with Ara h 3-raw (purified from raw peanut) group, more significant results such as the inhibited Caco-2 cell viability and proliferation, the increased secretion of reactive oxygen species (ROS) and the decreased transepithelial electrical resistance were obtained in Ara h 3-roasted (purified from roasted peanut) group. Accordingly, oxidative stress and NF-κB signaling pathway were more imbalanced, which lead to the increased of thymic stromal lymphopoietin (TSLP), interleukin 6 (IL-6), IL-8 and monocyte chemotactic protein 1 (MCP-1). Then, the gene expression of tight junction proteins ZO-1, occludin and JAM-1 were reduced, which proved that the integrity of the Caco-2 monolayer barrier is severely damaged. CONCLUSION These finding identify the mechanisms of the allergenicity of roasted peanut allergy proteins are probably associated with intestinal uptake and cytokine dependent allergies. The aggravated allergic reaction might be caused by the increment of TSLP, IL-6, IL-8 and MCP-1 due to the activated NF-κB signaling pathway, and the enhanced transport of Ara h 3-roasted protein by Caco-2 monolayer. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Shuo Wang
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Xiaodong Sun
- School of Medicine, Shanghai University, Shanghai, China
| | - Minjia Wang
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Zhirui Deng
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Bing Niu
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Qin Chen
- School of Life Sciences, Shanghai University, Shanghai, China
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Pi X, Fu G, Dong B, Yang Y, Wan Y, Xie M. Effects of fermentation with Bacillus natto on the allergenicity of peanut. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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14
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Crosslinked Recombinant-Ara h 1 Catalyzed by Microbial Transglutaminase: Preparation, Structural Characterization and Allergic Assessment. Foods 2020; 9:foods9101508. [PMID: 33096617 PMCID: PMC7590132 DOI: 10.3390/foods9101508] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/15/2020] [Accepted: 10/19/2020] [Indexed: 01/01/2023] Open
Abstract
As the one of the major allergens in peanut, the allergenicity of Ara h 1 is influenced by its intrinsic structure, which can be modified by different processing. However, molecular information in this modification has not been clarified to date. Here, we detected the influence of microbial transglutaminase (MTG) catalyzed cross-linking on the recombinant peanut protein Ara h 1 (rAra h 1). Electrophoresis and spectroscopic methods were used to analysis the structural changes. The immunoreactivity alterations were characterized by enzyme linked immunosorbent assay (ELISA), immunoblotting and degranulation test. Structural features of cross-linked rAra h 1 varied at different reaction stages. Hydrogen bonds and disulfide bonds were the main molecular forces in polymers induced by heating and reducing. In MTG-catalyzed cross-linking, ε-(γ-glutamyl) lysine isopeptide bonds were formed, thus inducing a relatively stable structure in polymers. MTG catalyzed cross-linking could modestly but significantly reduce the immunoreactivity of rAra h 1. Decreased content of conserved secondary structures led to a loss of protection of linear epitopes. Besides, the reduced surface hydrophobic index and increased steric hindrance of rAra h 1 made it more difficult to bind with antibodies, thus hindering the subsequent allergic reaction.
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15
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Shah F, Shi A, Ashley J, Kronfel C, Wang Q, Maleki SJ, Adhikari B, Zhang J. Peanut Allergy: Characteristics and Approaches for Mitigation. Compr Rev Food Sci Food Saf 2019; 18:1361-1387. [DOI: 10.1111/1541-4337.12472] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 05/19/2019] [Accepted: 05/22/2019] [Indexed: 12/19/2022]
Affiliation(s)
- Faisal Shah
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
| | - Aimin Shi
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
| | - Jon Ashley
- International Iberian Nanotechnology LaboratoryFood Quality and Safety Research group Berga 4715‐330 Portugal
| | - Christina Kronfel
- Food Processing and Sensory Quality ResearchUnited States Dept. of Agriculture New Orleans LA 70124 USA
| | - Qiang Wang
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
| | - Soheila J. Maleki
- Food Processing and Sensory Quality ResearchUnited States Dept. of Agriculture New Orleans LA 70124 USA
| | - Benu Adhikari
- School of ScienceRMIT Univ. Melbourne VIC 3083 Australia
| | - Jinchuang Zhang
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
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17
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Tian Y, Rao H, Fu W, Tao S, Xue WT. Effect of digestion on the immunoreactivity and proinflammatory properties of recombinant peanut allergen Ara h 1. FOOD AGR IMMUNOL 2019. [DOI: 10.1080/09540105.2019.1592123] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Affiliation(s)
- Yang Tian
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
- College of Food Science and Nutritional Engineering, China Agriculture University, Beijing, People’s Republic of China
| | - Huan Rao
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
- College of Food Science and Nutritional Engineering, China Agriculture University, Beijing, People’s Republic of China
| | - Wenhui Fu
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
- College of Food Science and Nutritional Engineering, China Agriculture University, Beijing, People’s Republic of China
| | - Sha Tao
- College of Information and Electrical Engineering, China Agricultural University, Beijing, People’s Republic of China
| | - Wen-Tong Xue
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
- College of Food Science and Nutritional Engineering, China Agriculture University, Beijing, People’s Republic of China
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18
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Meng S, Li J, Chang S, Maleki SJ. Quantitative and kinetic analyses of peanut allergens as affected by food processing. FOOD CHEMISTRY-X 2019; 1:100004. [PMID: 31432004 PMCID: PMC6694862 DOI: 10.1016/j.fochx.2019.100004] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 12/11/2018] [Accepted: 01/09/2019] [Indexed: 01/22/2023]
Abstract
Peanuts contain four major allergens with differences in allergenic potency. Thermal processing can influence the allergenic properties of peanuts. Until now, a kinetic model has not been reported to assess the changes of soluble allergen (extracted from processed peanuts) content as affected by various thermal processing methods. Our objective is to characterize the reaction kinetics of the thermal processing methods, including wet processing (boiling with/without high-pressure, steaming with/without high-pressure), deep-frying and dry processing (microwaving and roasting) using five time intervals. The relationships between processing time and extractable major allergen content could be explained by a simple linear regression kinetic model (except high-pressure steaming). Among all the methods with optimal processing point, frying for 6 min had a relatively lower IgE binding (linear epitopes) ratio, possibly due to the processing conditions, which caused break down, cross-linking and aggregation of Ara h 2, and a relatively lower solubility.
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Affiliation(s)
- Shi Meng
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
| | - Jiaxu Li
- Department of Biochemistry, Molecular Biology, Entomology and Plant Pathology, Mississippi State University, 32 Creelman Street, Mississippi State, MS 39762, USA
| | - Sam Chang
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
- Coastal Research & Extension Center, 3411 Frederic Street, Pascagoula, MS 39567, USA
- Corresponding author at: Coastal Research & Extension Center, 3411 Frederic Street, Pascagoula, MS 39567, USA.
| | - Soheila J. Maleki
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA
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19
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Rao H, Tian Y, Fu W, Xue W. In vitro digestibility and immunoreactivity of thermally processed peanut. FOOD AGR IMMUNOL 2018. [DOI: 10.1080/09540105.2018.1499710] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
Affiliation(s)
- Huan Rao
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
| | - Yang Tian
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
| | - Wenhui Fu
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
| | - Wentong Xue
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
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20
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Tian Y, Rao H, Zhang K, Tao S, Xue W. Effects of different thermal processing methods on the structure and allergenicity of peanut allergen Ara h 1. Food Sci Nutr 2018; 6:1706-1714. [PMID: 30258615 PMCID: PMC6145249 DOI: 10.1002/fsn3.742] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 06/22/2018] [Accepted: 06/25/2018] [Indexed: 01/12/2023] Open
Abstract
Boiling and frying can alter the structure of peanut allergens and therefore change the IgE-binding capacity of the Ara h 1. In this research, we aim to clarify the connections between structural changes and the allergenicity alteration, and recommend an effective thermal method to minimize the allergenicity of Ara h 1. Anion exchange chromatography was used to isolate Ara h 1 from non/heat-treated peanuts. Ara h 1 in boiled peanuts has a relatively low hydrophobic index, reduced maximum emission wavelength in the fluorescence, less content of α-helix, and the lowest IgE-binding efficiency. On the contrary, Ara h 1 in fried peanuts present a much higher degeneration degree, a red shift in fluorescence, and a decrease in the content of α-helix. These data indicate that boiling can reduce the allergenicity of Ara h 1, thus can be utilized in peanut processing from a security point of view.
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Affiliation(s)
- Yang Tian
- Beijing Advanced Innovation Centre for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- College of Food Science and Nutritional EngineeringChina Agriculture UniversityBeijingChina
| | - Huan Rao
- Beijing Advanced Innovation Centre for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- College of Food Science and Nutritional EngineeringChina Agriculture UniversityBeijingChina
| | - Ke Zhang
- Beijing Advanced Innovation Centre for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- College of Food Science and Nutritional EngineeringChina Agriculture UniversityBeijingChina
| | - Sha Tao
- College of Information and Electrical EngineeringBeijingChina
| | - Wen‐Tong Xue
- Beijing Advanced Innovation Centre for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- College of Food Science and Nutritional EngineeringChina Agriculture UniversityBeijingChina
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21
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Tian Y, Rao H, Tao S, Xue WT. Effect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 1. FOOD AGR IMMUNOL 2018. [DOI: 10.1080/09540105.2018.1461812] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
Affiliation(s)
- Yang Tian
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
| | - Huan Rao
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
| | - Sha Tao
- College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, People’s Republic of China
| | - Wen-Tong Xue
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
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22
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Effects of the Varietal Diversity and the Thermal Treatment on the Protein Profile of Peanuts and Hazelnuts. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7635957] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Several buffer compositions were compared for their efficiency in protein extraction from both raw and roasted peanut and hazelnut samples, the final goal being to understand the modification of protein solubility upon roasting and maximize the extraction yield. Denaturant conditions provided by urea-TBS buffer resulted in satisfactory extraction yields for both peanut and hazelnut samples, before and after the thermal treatment. In addition, different varieties of peanuts and hazelnuts were characterized to highlight the extent of variability in the protein profile accounted by the varietal factor and eventual differential resistance among cultivars to protein modification induced by the thermal processing. The protein profile was characterized by gel electrophoresis, and specific bands were analyzed by micro-HPLC-MS/MS coupled to software-based protein identification. No significant difference was observed for the investigated hazelnut cultivars, namely, Campana, Romana, and Georgia, whereas interesting features were presented for the peanut varieties Virginia, Zambia, and China. In particular, Zambia variety lacked two bands of approximately 36 and 24 kDa that were visible in Virginia and China varieties, which could suggest a lower allergenic potential of this particular variety which deserves to be further investigated before drawing final conclusions.
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23
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Jogihalli P, Singh L, Kumar K, Sharanagat VS. Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.029] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Zhang Y, Wang W, Zhou R, Yang J, Sheng W, Guo J, Wang S. Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1387520] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Affiliation(s)
- Yan Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, People’s Republic of China
| | - Wei Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, People’s Republic of China
| | - Rourou Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, People’s Republic of China
| | - Jian Yang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, People’s Republic of China
| | - Wei Sheng
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, People’s Republic of China
| | - Jun Guo
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, People’s Republic of China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, People’s Republic of China
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