Allergens in major crops

Development of a preliminary environmental risk assessment system by using text mining for introducing alien crops

Changes in worldwide crop trends and climate change has increased the introduction of alien crops. However, there are always potential side effect issues related to introduced crops, such as the introduced crop becoming a nuisance at the new country or bringing insect pests or microorganisms with the introduced crops. In this study, we developed a crop introduction risk assessment system using text mining method to prevent this problem. First, we designed the "Preliminary Environmental Impact Assessment Index for Alien Crops" based on ecological researches to assess the risks of introduced crops to the natural environment. The questionaries evaluate the target alien crop with previous cases reporting the target crops' adverse effects on the environment, the potential of target crops' direct or indirect damage on the environment. The index has sixteen questions with allocated scores that are divided into 4 categories. The detailed rationales of the questionaries and the assessment index are discussed in main text. Second, we assessed 67 crop species that were introduced or scheduled to be introduced to South Korea with this Preliminary Assessment Index. The literature and data were collected with JabRef, search engines, and from the documents of six international institutions. Finally, based on the preliminary assessment results of selected species, we developed the protocols and a manual for the preliminary environmental risk assessment of introduced species. Final evaluation scores for risk evaluation for introducing crops are suggested (over 70 total score for 'danger' and over 50 points for 'caution required', and under 50 points for 'low expected impact'). Presented crop introduction risk assessment system is effective to identify potential problem making crop species. The protocols and a manual that we provide in this study could be applied to other countries which have similar climate and environmental conditions, or after being adequately modified to their environmental factors such as climate, neighboring countries, major crops according to eating habits, and major vegetation.

Proteomic analysis of the impacts of powdery mildew on wheat grain

Powdery mildew of wheat is one of the major foliar diseases, causing significant yield loss and flour quality change. In this study, grain protein and starch response to powdery mildew infection were investigated. Total protein, glutenin and gliadin exhibited a greater increase in grains from infected wheat, while the content of total starch and amylopectin was decreased. Comparative proteomic analysis demonstrated that the overabundant protein synthesis-related proteins might facilitate the accumulation of storage proteins in grains from infected plants. The significant increase in triticin, serpin and HMW-GS in grains from infected wheat might relate to the superior gluten quality. In addition, overabundant carbohydrate metabolism-related proteins in grains from infected wheat were conducive to the depletion of starch, whereas the decreased abundance of ADP glucose pyrophosphorylase might be related to the deficiency of starch synthesis. These results provide a deeper understanding on the change of wheat quality under powdery mildew infection.

Rice bran nutraceutics: A comprehensive review

Agro-industry yields ample quantity of several byproducts with considerable importance. These byproducts are mostly under-utilized, often used as animal feed or rejected as waste; hence their true potential is not harnessed. The use of such superfluous resources is of not only economic significance but also a form of commercial recycling. Rice bran is an important byproduct of rice milling industry with a global potential of 29.3 million tons annually. It is gaining great attention of the researchers due to its nutrient-rich composition, easy availability, low cost, high antioxidant potential, and promising effects against several metabolic ailments. Bioactive components of rice bran, mainly γ-oryzanol, have been reported to possess antioxidant, anti-inflammatory, hypocholesterolemic, anti-diabetic, and anti-cancer activities. Rice bran oil contains appreciable quantities of bioactive components and has attained the status of "Heart oil" due to its cardiac-friendly chemical profile. Nutraceutics have successfully been extracted from rice bran using several extraction techniques such as solvent extraction, supercritical fluid extraction, microwave-, and ultrasonic-assisted extraction. Current paper is an attempt to highlight bioactive moieties of rice bran along with their extraction technologies and health benefits.

Rice bran: a novel functional ingredient

Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and staple food of half of the world's population. It is grown in at least 114 countries with global production of 645 million tons; share of Asian farmers is about 90% of the total produce. Rice bran, brown outer layer of rice kernel, is mainly composed of pericarp, aleurone, subaleurone layer, and germ. It contains appreciable quantities of nutrients like protein, fat, and dietary fiber. Furthermore, it contains substantial amount of minerals like K, Ca, Mg, and Fe. Presence of antioxidants like tocopherols, tocotrienols, and γ-oryzanol also brighten prospects of rice bran utilization for humans as functional ingredient to mitigate the life-threatening disorders. Moreover, in the developing countries, budding dilemma of food crisis, arising due to lower crop yields and escalating population, needs to utilize each pent of available resources. To provide enough food to all people, there is the holistic approach of using the by-products generated during food processing and preparations. Rice is being processed in well-established industry, but the major apprehension is the utilization of its by-products; rice bran (5-8%) and polishing (2-3%) that are going as waste. Rice processing or milling produces several streams of materials including milled rice, bran, and husk. In developing countries, rice bran is considered as a by-product of the milling process and commonly used in animal feed or discarded as a waste. The potential of producing rice bran at the global level is 29.3 million tons annually, whereas the share of Pakistan is worked out to be 0.5 million tons. In present paper, attempt has been made to highlight the significance of these valuable but neglected ingredients under various headings.

Wheat storage proteins in transgenic rice endosperm

Transgenic rice seed expressing wheat HMW glutenin subunit was characterized to study the effects of the wheat prolamin on the protein expression pattern and protein size distribution in the endosperm and the functional and rheological properties of the rice flour and dough. Significant differences were found in the protein expression pattern between the transgenic and wild type samples. Comparing the protein expression profiles of transgenic and nontransgenic plants, combined with proteomic-based studies, indicated increased protein disulfide isomerase (PDI) levels in the transgenic rice lines. The accurate molecular size of HMW-GS in rice endosperm was identified by MALDI-TOF-MS analysis. The expressed wheat HMW (subunit 1Dx5) GS showed a positive effect on the functional properties of rice dough by significantly increasing the size distribution of the polymeric protein fraction and modifying the dough mixing parameters.

Stabilized rice bran improves weaning pig performance via a prebiotic mechanism

Stabilized rice bran (SRB) is classified as a "functional food" because of its prebiotic characteristics. With increasing grain prices and the pressure to remove antibiotics from swine diets because of concern over antibiotic resistance, SRB was investigated as a nursery diet ingredient with and without the addition of antibiotics (ANT). Two hundred pigs were weaned at 21 d of age, blocked by BW, and allotted to diets containing 0 or 10% SRB ± ANT according to a 2 × 2 factorial arrangement of treatments. Five animals were housed per pen throughout a 28-d growth period. At the end of the trial, 1 pig from each pen was euthanized for measurement of intestinal morphology. Antibiotic supplementation improved ADG by 6.4% during Phase 2 (d 14 to 28; P = 0.02), but other production variables were unaffected by ANT. During Phase 2 and cumulatively (d 0 to 28), the supplementation of SRB improved G:F by 10% in ANT-free pigs but not in pigs fed ANT (ANT × SRB, P < 0.03). Ileal histology revealed an increase in crypt depth of pigs fed the diet containing ANT plus SRB and corresponding decreases in villi:crypt associated with both ANT and SRB supplementation (P < 0.05). Intraepithelial lymphocytes were increased by 15% in pigs fed SRB without ANT, but were unaffected by SRB in pigs fed ANT (ANT x SRB, P = 0.003). Colonic bifidobacteria tended to increase with SRB supplementation (P < 0.10). Differences in ileal and cecal digesta short-chain fatty acid concentrations were not detected. In summary, SRB improved the efficiency of nutrient utilization in nursery diets lacking antibiotics and tended to increase intestinal bifidobacteria concentrations, indicating that SRB may exert beneficial prebiotic effects in weanling pigs.

Synthesis and degradation of the major allergens in developing and germinating soybean seed

Gly m Bd 28K, Gly m Bd 30K and Gly m Bd 60K are the major soybean (Glycine max (L.) Merr.) allergens limiting the consumption of a good protein source for sensitive individuals. However, little is known about their temporal-spatial expression during seed development and upon germination. The present data shows that soy allergens accumulated in both the embryonic axes and cotyledon, but expression patterns differed depending on the specific allergen. Allergens accumulated sooner and to a greater level in cotyledons than in embryonic axes. Gly m Bd 28 began at 14 d after flowering, 7 to 14 d earlier than Gly m Bd 30K and Gly m Bd 60K. Comparatively, their degradation was faster and more profound in embryonic axes than in cotyledons. Gly m Bd 60K began to decline at 36 h after imbibition and remained detectable up to 108 h in cotyledons. In contrast, the Glym Bd 60K protein was reduced at 24 h, and eventually disappeared at 96 h . In cotyledons Gly m Bd 28K first declined at 24 h, then increased from 36 h to 48 h, followed by its large reduction at 72 h after seed germination. These findings provide useful information on soy allergen biosynthesis and will help move forward towards developing a hypoallergenic soybean for safer food.

Impact of Globulins Derived from Genetically Modified and Conventional Soybean on Swine Lymphocyte Proliferation in in vitro Cultures

The majority of the global feed market is dominated by the Roundup Ready 40-3-2 transgenic soybean varieties developed and marketed by Monsanto Company, which are characterized by tolerance to glyphosate, the active ingredient of the Roundup herbicide. It should be remembered, however, that soybean is one of the major allergens which may affect animal health. The aim of the study was to compare allergenic properties of globulins derived from genetically modified (GM) soybean imported from the USA and conventional soybean developed in Poland. Analyses were performed by measuring porcine lymphocyte proliferation in in vitro cultures. It turned out that both genetically modified and conventional soybean proteins caused immune response at the level of negative control. A slight increase in relation to the negative control was observed in the case of 7S and 11S fractions derived from the GM meal and 7S fraction isolated from Nawiko meal.

In vitro digestive stability of complexes between gliadin and synthetic blocking peptides

Celiac disease is caused by an inappropriate immune response to incompletely digested gluten proteins. We investigated whether synthetic peptides with high affinity to wheat gliadin could be selected with a phage display technique and whether complexes between such peptides and gliadin could sustain gastric and pancreatic digestion. Two synthetic peptides, P61 and P64, were selected because of their high affinity to immobilized gliadin. They were allowed to form complexes with gliadin, whereafter the complexes were subjected to in vitro digestion with gastric and pancreatic enzymes. The digestion products were analyzed with Western blot and RP HPLC. The results showed that both peptides formed stable complexes with intact gliadin and that complexes between gliadin and peptide P64 partly resisted gastrointestinal digestion. The two peptides reduced the binding of serum anti-gliadin IgA antibodies by 12%, and 11.5%, respectively, and the binding of anti-gliadin antibodies of the IgG isotype by 13% and 10%. Thus peptides produced by a phage display technique could interact stably with gliadin partly masking epitopes for antibody binding. A combination of peptides of this kind may be used to block gliadin-immune system interactions.

Preparation and epitope mapping of a monoclonal antibody against Tri a Bd 27K, a major wheat allergen

We produced a monoclonal antibody (mAb) as a probe for detection of Tri a Bd 27K, a major wheat allergen. The mAb recognized the allergen purified from wheat flour, and the epitope on the allergen to the mAb was determined to be amino acid sequence (154)VPWVVVDGKPL(164) of Tri a Bd 27K. Of the amino acid residues on the epitope, the amino acid residues responsible for the binding to the mAb were found to be W156, D160, G161, and P163.

The identification of foam-forming soluble proteins from wheat (Triticum aestivum) dough

Proteomic methods have been used to identify foam-forming soluble proteins from dough that may play an important role in stabilising gas bubbles in dough, and hence influence the crumb structure of bread. Proteins from a soluble fraction of dough (dough liquor) or dough liquor foam have been separated by two-dimensional gel electrophoresis, and 42 identified using a combination of matrix-assisted laser desorption/ionization-time of flight and quadrupole-time of flight analyses. Major polypeptide components included beta-amylase, tritin and serpins, with members of the alpha-amylase/trypsin inhibitor family being particularly abundant. Neither prolamin seed storage proteins nor the surface-active protein puroindoline were found. Commonly used dough ingredients (NaCl, Na L-ascorbate) had only a minor effect on the 2-DE protein profiles of dough liquor, of which one of the more significant was the loss of 9 kDa nonspecific lipid transfer protein. Many proteins were lost in dough liquor foam, particularly tritin, whilst a number of alpha-amylase inhibitors were more dominant, suggesting that these are amongst the most strongly surface-active proteins in dough liquor. Such proteins may play a role determining the ability of the aqueous phase of doughs, as represented by dough liquor, to form an elastic interface lining the bubbles, and hence maintain their integrity during dough proving.

Allergenic Proteins in Soybean: Processing and Reduction of P34 Allergenicity

Soybean ranks among the "big 8" of the most allergenic foods, and with increasing consumption of soybean products, the incidence of soy-caused allergies is expected to escalate. Soybean and its derivatives have become ubiquitous in vegetarian and many meat-based food products, and as a result, dietary avoidance has become difficult. However, soybeans can be manipulated in a variety of ways to alter their allergenicity. Several studies have focused on reducing the allergenicity of soybeans by changing the structure of the immunodominant allergen P34 using food processing, agronomic, or genetic manipulation techniques. A review of the literature pertaining to these studies is presented here.

Oat (Avena sativa L.) and amaranth (Amaranthus hypochondriacus) meals positively affect plasma lipid profile in rats fed cholesterol-containing diets

Cereals are an important part of diets for hypercholesterolemic patients. However, some of these patients are allergic to these natural products. The purpose of the current study was to compare oatmeal with equal in nutritional values two allergy-free amaranth meals to determine whether this pseudocereal can be a substitute for allergic to cereals individuals. The total phenols of the samples were determined with the Folin-Chocalteu reagent, anthocyanins, and flavonoids spectrophotometrically. The antioxidant activities were estimated with nitric oxide scavenging radical (NO) and by beta-carotene bleaching (beta-carotene). It was found that the contents of different protein fractions, antioxidant compounds, and the antioxidant activities of oatmeal were significantly higher than those of the two amaranth samples. The results of kinetic reactions showed that samples differed in their capacities to quench these radicals, and oats have shown more antioxidant activity than amaranth. High correlation was observed between antioxidant activities and phenols (R(2) = 0.99). In the in vivo part of the investigation, 60 male Wistar rats were divided into five diet groups of 12 animals each; these groups were designated as Control, Chol, Chol/Oat, Chol/AmarI, and Chol/AmarII. The rats of the Control group were fed basal diet (BD) only. To the BD of the four other groups were added the following: 1% of cholesterol (Chol), 10% of oat meal and 1% of cholesterol (Chol/Oat), 10% of amaranth I meal, and 1% of cholesterol (Chol/AmarI) and 10% of amaranth II meal and 1% of cholesterol (Chol/AmarII). After 32 days of different feeding, diets supplemented with oat meal and, to lesser degree, with amaranth I and amaranth II hindered the rise in the plasma lipids: a) TC: 3.14 vs. 4.57 mmol/L, - 31.3%; 3.31 vs. 4.57 mmol/L - 27.6%; and 3.40 vs. 4.57, - 25.6%, respectively b) LDL-C: 1.69 vs. 3.31 mmol/L, - 49.9%; 2.05 vs. 3.31 mmol/L, - 38.1%; and 2.16 vs. 3.31 mmol/L, - 34.8%, respectively; c) TG: 0.73 vs. 0.88 mmol/L, - 17.1%; 0.75 vs. 0.88 mmol/L, - 14.8%; and 0.79 vs. 0.88 mmol/L, -10.2%, respectively. The HDL-PH was increased as follows: 0.79 vs. 0.63 mmol/L, -25.3%; 0.75 vs. 0.63 mmol/L, -23.0%; and 0.71 vs. 0.63 mmol/L, -12.7% for the Chol/Oat, Chol/AmarI and Chol/AmarII, respectively. No significant changes in the concentrations of HDL-C and TPH were found; however the HDL-C in the Chol/Oat group was slightly higher than in other groups. No changes in the Control group were registered. In conclusion, oat and amaranth meals positively affect plasma lipid profile in rats fed cholesterol-containing diets. The degree of this positive influence is directly connected to the contents of the bioactive components and the antioxidant activities of the studied samples. It is suggested that amaranth could be a valuable substitute for hypercholesterolemic patients allergic to cereals.