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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; 72:16095-16111. [PMID: 38984512 DOI: 10.1021/acs.jafc.4c03562] [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: 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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Tobajas AP, Agulló-García A, Cubero JL, Colás C, Civera A, Condón S, Sánchez L, Pérez MD. Effect of thermal and ultrasound treatments on denaturation and allergenic potential of Pru p 3 protein from peach. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04147-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractThe effect of thermal and ultrasound treatments on denaturation and allergenicity of Pru p 3, the major peach allergenic protein, was determined. The degree of denaturation of Pru p 3 was estimated by sandwich ELISA using specific rabbit IgG, that was previously developed. Validation of ELISA test showed high sensitivity and specificity, and acceptable results of precision and robustness. Allergenicity of Pru p 3 was determined by immunofluorescent assay using three pools of sera from peach allergic individuals. Denaturation of Pru p 3 was dependent on the intensity of the thermal treatment applied and the treatment medium. Thus, the degree of denaturation of Pru p 3 treated at 95 °C for 40 min was about 60% and 95%, for the protein heated in peach extract and in buffer, respectively. Ultrasound treatments denatured Pru p 3 up to 60%, being dependent on amplitude and pressure. However, both heat and ultrasound treatments at the most severe conditions applied inhibited less than 10% the IgE-binding of Pru p 3. These results indicate that although heat and ultrasound treatments induce a considerable denaturation of Pru p 3, they are not effective in reducing its allergenicity.
Graphical abstract
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Ji NR, Han XY, Yu CC, He XR, Rao ST, Huan F, Liu H, Chen GX, Cao MJ, Liu GM. Identification of linear epitopes and their major role in the immunoglobulin E-binding capacity of tropomyosin from Alectryonella plicatula. Food Funct 2022; 13:9078-9090. [PMID: 35943407 DOI: 10.1039/d2fo01713j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Tropomyosin (TM) is an important allergen in molluscans. However, there was a lack of information about TM as an allergen in oysters. TM was purified and identified from Alectryonella plicatula (ATM), and its primary sequence was cloned and encoded with 284 amino acids (AAs). Chemical denaturants were used to destroy the structure to confirm that linear epitopes played a major role in the immunoglobulin E-binding capacity of ATM. Subsequently, nine linear epitopes were identified using a serological test. The peptide with AA27-41 was regarded as the key epitope because it could be recognized strongly by most sera of oyster-sensitive individuals in comparison to other epitope peptides. Finally, the epitopes and the primary sequence of TM among shellfish were aligned to find the two conserved epitopes (AA117-132 and AA164-178) in oyster, octopus, abalone, scallop, clam, shrimp, and crab. Overall, these data provide a foundation for the allergenicity and cross-reactivity of TM.
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Affiliation(s)
- Nai-Ru Ji
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
| | - Xin-Yu Han
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
| | - Chen-Chen Yu
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
| | - Xin-Rong He
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
| | - Shi-Tao Rao
- School of Medical Technology and Engineering, Fujian Medical University, Fuzhou, Fujian 350004, China
| | - Fei Huan
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
| | - Hong Liu
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
| | - Gui-Xia Chen
- Women and Children's Hospital Affiliated to Xiamen University, Xiamen, Fujian 361003, China
| | - Min-Jie Cao
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
| | - Guang-Ming Liu
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
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Cheng JH, Wang H, Sun DW. An overview of tropomyosin as an important seafood allergen: Structure, cross-reactivity, epitopes, allergenicity, and processing modifications. Compr Rev Food Sci Food Saf 2021; 21:127-147. [PMID: 34954871 DOI: 10.1111/1541-4337.12889] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 11/19/2021] [Accepted: 11/28/2021] [Indexed: 12/16/2022]
Abstract
Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal to some consumers. Currently, the most effective treatment is to avoid ingesting TM, although most adverse events occur in accidental ingestion. In this review, the molecular characterization, epitopes, cross-reactivity, and pathogenesis of TM are introduced and elucidated. Modification of TM by traditional processing methods such as heat treatment and enzymatic hydrolysis, and innovative processing technologies including high-pressure treatment, cold plasma (CP), ultrasound, pulsed electric field (PEF), pulsed ultraviolet, microwave and irradiation are discussed in detail. Particularly, enzymolysis, PEF, and CP technologies show great potential for modifying TM and more studies are needed to verify their effectiveness for the seafood industry. Possible mechanisms and the advantages/disadvantages of these technologies for the mitigation of TM allergenicity are also highlighted. Further work should be conducted to investigate the allergenicity caused by protein segments such as epitopes, examine the interaction sites between the allergen and the processing techniques and reveal the reduction mechanism of allergenicity.
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Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Huifen Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin, Belfield, Ireland
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Yin J, Zheng H, Lin H, Sui J, Wang B, Pavase TR, Cao L. Boronic acid-functionalized agarose affinity chromatography for isolation of tropomyosin in fishes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6490-6499. [PMID: 31294828 DOI: 10.1002/jsfa.9928] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 07/05/2019] [Accepted: 07/07/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Tropomyosin is now receiving increasing attention because of its significant allergenic activity in various fishery products but its simple and effective isolation still remains a challenging task. RESULTS An agarose-based boronate affinity chromatography was produced for the first time to isolate tropomyosin in various fishery products using 3,5-difluoro-4-formyl-phenylboronic acid as the functional monomer, tris(2-aminoethyl)amine as the multi-branched ligand, and agarose gel particles as supporting materials. The agarose concentration, binding pH, and the concentration of elution buffers demonstrated significant effects on separation performance. Under optimized conditions, the purity of the isolated tropomyosin was higher than 90%, with the column adsorption capacity over 1.85 mg mL-1 and the enrichment efficiency over 65%. Such efficiency was also validated with different fish samples including Paralichthys olivaceus, Thunnusthynnus, Oreochromis spp., and Lophius litulon. CONCLUSION In comparison with conventional methods, the established affinity chromatography demonstrated excellent biocompatibility (without involving any organic solvent), better speed (from at least 1-2 days to 3-4 h), and simplicity (from at least five steps to three steps). This suggests that it is a novel and promising technique for the isolation of tropomyosin and other glycoproteins (including most allergens) in foodstuffs. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jialuo Yin
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Hongwei Zheng
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Hong Lin
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jianxin Sui
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Bocheng Wang
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Tushar Ramesh Pavase
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Limin Cao
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, China
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Fu L, Wang C, Zhu Y, Wang Y. Seafood allergy: Occurrence, mechanisms and measures. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.025] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Wu J, Cai X, Tang M, Wang S. Novel calcium-chelating peptides from octopus scraps and their corresponding calcium bioavailability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:536-545. [PMID: 29931683 DOI: 10.1002/jsfa.9212] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 06/10/2018] [Accepted: 06/16/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND To reducing the massive marine pollution and resource waste caused by octopus scraps, we developed a novel octopus scraps protein hydrolysate (OSPH), which displays calcium-chelating activity, and we investigated the chelating interaction and calcium bioavailability of OSPH-Ca. RESULTS The structural properties of amido and carboxy groups indicated that they could be the reaction sites for chelation. The particle radius of OSPH increased by 32.25 nm after the calcium chelated with OSPH, indicating intramolecular and intermolecular folding and aggregating. The enthalpy of OSPH increased by 0.8323 after chelation, showing that bands of OSPH-Ca needed more thermal energy to be destroyed than OSPH. Meanwhile, the chelate showed remarkable stability and absorbability under either acidic or basic conditions, which favored calcium absorption in the gastrointestinal tracts of humans. The calcium intake of OSPH-Ca increased by 41% when compared with that of CaCl2 . In particular, OSPH-Ca could protect calcium ions from precipitation caused by dietary inhibitors tannic acid and phytate, while calcium uptake efficiency remained at 3.35 and 1.68 times higher than that of CaCl2 . CONCLUSION These findings revealed the feasibility of transforming octopus scraps into a novel functional calcium chelate based on peptides, promoting environmental sustainability. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- Institute of Food and Marine Bioresources, College of Biological Science and Technology, Fuzhou University, Fuzhou, China
| | - Xixi Cai
- Institute of Food and Marine Bioresources, College of Biological Science and Technology, Fuzhou University, Fuzhou, China
| | - Mengru Tang
- Institute of Food and Marine Bioresources, College of Biological Science and Technology, Fuzhou University, Fuzhou, China
| | - Shaoyun Wang
- Institute of Food and Marine Bioresources, College of Biological Science and Technology, Fuzhou University, Fuzhou, China
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Thermal processing influences the digestibility and immunoreactivity of muscle proteins of Scylla paramamosain. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Yang Y, Zhang YX, Liu M, Maleki SJ, Zhang ML, Liu QM, Cao MJ, Su WJ, Liu GM. Triosephosphate Isomerase and Filamin C Share Common Epitopes as Novel Allergens of Procambarus clarkii. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:950-963. [PMID: 28072528 DOI: 10.1021/acs.jafc.6b04587] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Triosephosphate isomerase (TIM) is a key enzyme in glycolysis and has been identified as an allergen in saltwater products. In this study, TIM with a molecular mass of 28 kDa was purified from the freshwater crayfish (Procambarus clarkii) muscle. A 90-kDa protein that showed IgG/IgE cross-reactivity with TIM was purified and identified as filamin C (FLN c), which is an actin-binding protein. TIM showed similar thermal and pH stability with better digestion resistance compared with FLN c. The result of the surface plasmon resonance (SPR) experiment demonstrated the infinity of anti-TIM polyclonal antibody (pAb) to both TIM and FLN c. Five linear and 3 conformational epitopes of TIM, as well as 9 linear and 10 conformational epitopes of FLN c, were mapped by phage display. Epitopes of TIM and FLN c demonstrated the sharing of certain residues; the occurrence of common epitopes in the two allergens accounts for their cross-reactivity.
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Affiliation(s)
- Yang Yang
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
| | - Yong-Xia Zhang
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
| | - Meng Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
| | - Soheila J Maleki
- Agricultural Research Service, Southern Regional Research Center, U. S. Department of Agriculture , New Orleans, Louisiana 70124, United States
| | - Ming-Li Zhang
- Xiamen Second Hospital , Xiamen, Fujian 361021, China
| | - Qing-Mei Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
| | - Min-Jie Cao
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
| | - Wen-Jin Su
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
| | - Guang-Ming Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University , Xiamen, Fujian 361021, China
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