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Li T, Bu G, Chen Y, Zhao Q, Chang Y. Heat/non-heat treatment alleviates β-conglycinin-triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6531-6540. [PMID: 38517196 DOI: 10.1002/jsfa.13476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 03/02/2024] [Accepted: 03/22/2024] [Indexed: 03/23/2024]
Abstract
BACKGROUND With the increasing popularity of plant protein-based diets, soy proteins are favored as the most important source of plant protein worldwide. However, potential food allergy risks limit their use in the food industry. This work aims to reveal the mechanism of β-conglycinin-induced food allergy, and to explore the regulatory mechanism of heat treatment and high hydrostatic pressure (HHP) treatment in a BALB/c mouse model. RESULTS Our results showed that oral administration of β-conglycinin induced severe allergic symptoms in BALB/c mice, but these symptoms were effectively alleviated through heat treatment and HHP treatment. Moreover, β-conglycinin stimulated lymphocyte proliferation and differentiation; a large number of cytokines interleukin (IL)-4, IL-5, IL-10, IL-12 and IL-13 were released and interferon γ secretion was inhibited, which disrupted the Th1/Th2 immune balance and promoted the differentiation and proliferation of naive T cells into Th2-type cells. CONCLUSION Heat/non-heat treatment altered the conformation of soybean protein, which significantly reduced allergic reactions in mice. This regulatory mechanism may be associated with Th1/Th2 immune balance. Our results provide data support for understanding the changes in allergenicity of soybean protein within the food industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Tanghao Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Gaungzhou, China
| | - Guanhao Bu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yixuan Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Qingqing Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yongfeng Chang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
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2
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Deng Z, Kim SW. Opportunities and Challenges of Soy Proteins with Different Processing Applications. Antioxidants (Basel) 2024; 13:569. [PMID: 38790674 PMCID: PMC11117726 DOI: 10.3390/antiox13050569] [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: 03/23/2024] [Revised: 04/26/2024] [Accepted: 05/02/2024] [Indexed: 05/26/2024] Open
Abstract
Soybean meal (SBM) is a prevailing plant protein supplement in animal diets because of its nutritional value and availability. This review paper explores the significance of SBM and processed soy products, emphasizing their nutritional and bioactive components, such as isoflavones and soyasaponins. These compounds are known for their antioxidant and anti-inflammatory properties and are associated with a reduced prevalence of chronic diseases. However, the presence of antinutritional compounds in SBM presents a significant challenge. The paper evaluates various processing methods, including ethanol/acid wash, enzyme treatment, and fermentation, which are aimed at enhancing the nutritional value of soy products. It highlights the significance to maintain a balance between nutritional enhancement and the preservation of beneficial bioactive compounds, emphasizing the importance of different processing techniques to fully exploit the health benefits of soy-based products. Therefore, this review illuminates the complex balance between nutritional improvement, bioactive compound preservation, and the overall health implications of soy products.
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Affiliation(s)
| | - Sung Woo Kim
- Department of Animal Science, North Carolina State University, Raleigh, NC 27695, USA;
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3
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Wang J, He Z, Raghavan V. Soybean allergy: characteristics, mechanisms, detection and its reduction through novel food processing techniques. Crit Rev Food Sci Nutr 2022; 63:6182-6195. [PMID: 35075969 DOI: 10.1080/10408398.2022.2029345] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Human beings have consumed soybean as an excellent food source for thousand years due to its rich protein, fatty acids, minerals, and fibers. However, soybeans were recognized as one of the big eight allergens resulting in allergic symptoms and even could lead to death. With the increasing demand for soybean products, the challenges caused by soybean allergy need to be solved urgently. This review detailly described the pathogenesis and clinical characteristics of soybean allergy, and also the advantages and disadvantages of four different diagnostic methods were summarized. The major soybean allergens and their structures were summarized. Three types of soybean allergy including Type I, III, and IV, which could trigger allergic reactions were reported in this review. Summary in four different diagnostic methods showed that double-blind, placebo-controlled food challenge is recognized as a gold standard for diagnosing soybean allergy. Three types of processing techniques in reducing soybean allergy were discussed, and the results concluded that some novel food processing techniques such as ultrasound, cold-plasma treatment, showed potential application in the reduction of soybean allergenicity. Further, some suggestions regarding the management and treatment of food allergies were addressed in this review.
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Affiliation(s)
- Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
| | - Zhaoyi He
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
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4
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Budseekoad S, Takahashi Yupanqui C, Alashi AM, Aluko RE, Youravong W. Anti-allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non-gastrointestinal and gastrointestinal enzymes. J Food Biochem 2018; 43:e12674. [PMID: 31353487 DOI: 10.1111/jfbc.12674] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 08/21/2018] [Accepted: 08/22/2018] [Indexed: 02/01/2023]
Abstract
Mung bean seed is a well-known plant protein consumed in Asian countries but the protein is usually retrieved as a waste product during starch production. This study investigated the anti-allergic property of mung bean protein hydrolysates (MBPH) produced by enzymatic hydrolysis using non-gastrointestinal (non-GI), GI and a combination of non-GI+GI enzymes. The hydrolysates were investigated for any anti-allergic property by detecting the amount of β-hexosaminidase released in RBL-2H3 cells, and complemented with the MTT assay to show cell viability. It was found that MBPH hydrolyzed by a combination of flavourzyme (non-GI enzyme) and pancreatin (GI enzyme) exhibited the highest anti-allergic activity (135.61%), followed by those produced with alcalase, a non-GI enzyme (121.74%) and 80.32% for pancreatin (GI enzyme). Minimal toxicity (<30%) of all hydrolysates on RBL-2H3 cells line was observed. The results suggest that MBPH can potentially serve as a hypoallergenic food ingredient or supplement. PRACTICAL APPLICATIONS: Mung bean (Vigna radiata L. (Wilczek)) is also known as "green gram" and it is an excellent source of protein. The major mung bean storage proteins are the globulin, albumin and legumin, which are also referred to as legume allergens. Our study showed that mung bean peptides obtained after enzymatic hydrolysis influenced β-hexosaminidase inhibition without any toxic effect on RBL-2H3 cells. This indicates that mung bean allergenicity can be reduced after enzymatic hydrolysis and the protein hydrolysates could be as a hypoallergic food, ingredient, supplement and/or protein substitute in the formulation of food products.
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Affiliation(s)
- Siriporn Budseekoad
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.,Center of Excellence in Membrane Science and Technology, Prince of Songkla University, Hat Yai, Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food, Learning Resources Center, Prince of Songkla University, Hat Yai, Thailand
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Wirote Youravong
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.,Center of Excellence in Membrane Science and Technology, Prince of Songkla University, Hat Yai, Thailand
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5
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Mohammadipanah F, Ghelichkhani F, Khajeh K, Hamedi J. Alkaline Protease from Nocardiopsis arvandicaUTMC 1492 Isolated from Saline Soil with the Ability to Produce Bioactive Protein Hydrolysate. Ind Biotechnol (New Rochelle N Y) 2018. [DOI: 10.1089/ind.2017.0025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Fatemeh Mohammadipanah
- Department of Microbial Biotechnology, School of Biology and Center of Excellence in Phylogeny of Living Organisms, College of Science, University of Tehran, Tehran, Iran
| | - Farid Ghelichkhani
- Department of Microbial Biotechnology, School of Biology and Center of Excellence in Phylogeny of Living Organisms, College of Science, University of Tehran, Tehran, Iran
| | - Khosro Khajeh
- Department of Biochemistry, Faculty of Biological Science, Tarbiat Modares University, Tehran, Iran
| | - Javad Hamedi
- Department of Microbial Biotechnology, School of Biology and Center of Excellence in Phylogeny of Living Organisms, College of Science, University of Tehran, Tehran, Iran
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6
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dos Santos Aguilar JG, Sato HH. Microbial proteases: Production and application in obtaining protein hydrolysates. Food Res Int 2018; 103:253-262. [DOI: 10.1016/j.foodres.2017.10.044] [Citation(s) in RCA: 91] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2017] [Revised: 10/23/2017] [Accepted: 10/26/2017] [Indexed: 01/26/2023]
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7
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Limited hydrolysis combined with controlled Maillard-induced glycation does not reduce immunoreactivity of soy protein for all sera tested. Food Chem 2016; 213:742-752. [DOI: 10.1016/j.foodchem.2016.07.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 05/14/2016] [Accepted: 07/04/2016] [Indexed: 11/19/2022]
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8
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Panda R, Tetteh AO, Pramod SN, Goodman RE. Enzymatic Hydrolysis Does Not Reduce the Biological Reactivity of Soybean Proteins for All Allergic Subjects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9629-39. [PMID: 26447491 DOI: 10.1021/acs.jafc.5b02927] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Many soybean protein products are processed by enzymatic hydrolysis to attain desirable functional food properties or in some cases to reduce allergenicity. However, few studies have investigated the effects of enzymatic hydrolysis on the allergenicity of soybean products. In this study the allergenicity of soybean protein isolates (SPI) hydrolyzed by Alcalase, trypsin, chymotrypsin, bromelain, or papain was evaluated by IgE immunoblots using eight soybean-allergic patient sera. The biological relevance of IgE binding was evaluated by a functional assay using a humanized rat basophilic leukemia (hRBL) cell line and serum from one subject. Results indicated that hydrolysis of SPI by the enzymes did not reduce the allergenicity, and hydrolysis by chymotrypsin or bromelain has the potential to increase the allergenicity of SPI. Two-dimensional (2D) immunoblot and liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis of the chymotrypsin-hydrolyzed samples indicated fragments of β-conglycinin protein are responsible for the apparent higher allergenic potential of digested SPI.
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Affiliation(s)
- Rakhi Panda
- Food Allergy Research and Resource Program, Food Innovation Center, University of Nebraska , 1901 North 21st Street, Lincoln, Nebraska 68588-6207, United States
| | - Afua O Tetteh
- Food Allergy Research and Resource Program, Food Innovation Center, University of Nebraska , 1901 North 21st Street, Lincoln, Nebraska 68588-6207, United States
| | | | - Richard E Goodman
- Food Allergy Research and Resource Program, Food Innovation Center, University of Nebraska , 1901 North 21st Street, Lincoln, Nebraska 68588-6207, United States
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9
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Food processing and allergenicity. Food Chem Toxicol 2015; 80:223-240. [PMID: 25778347 DOI: 10.1016/j.fct.2015.03.005] [Citation(s) in RCA: 301] [Impact Index Per Article: 33.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 03/06/2015] [Accepted: 03/08/2015] [Indexed: 11/22/2022]
Abstract
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity.
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10
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Sung DE, Lee J, Han Y, Shon DH, Ahn K, Oh S, Do JR. Effects of enzymatic hydrolysis of buckwheat protein on antigenicity and allergenicity. Nutr Res Pract 2014; 8:278-83. [PMID: 24944772 PMCID: PMC4058561 DOI: 10.4162/nrp.2014.8.3.278] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2013] [Revised: 11/22/2013] [Accepted: 12/09/2013] [Indexed: 11/18/2022] Open
Abstract
BACKGROUND/OBJECTIVES Due to its beneficial health effects, use of buckwheat has shown a continuous increase, and concerns regarding the allergic property of buckwheat have also increased. This study was conducted for evaluation of the hydrolytic effects of seven commercial proteases on buckwheat allergens and its allergenicity. MATERIALS/METHODS Extracted buckwheat protein was hydrolyzed by seven proteolytic enzymes at individual optimum temperature and pH for four hours. Analysis was then performed using SDS-PAGE, immunoblotting, and competitive inhibition ELISA (ciELISA) with rabbit antiserum to buckwheat protein, and direct ELISA with pooled serum of 21 buckwheat-sensitive patients. RESULTS Alkaline protease, classified as serine peptidase, was most effective in reducing allergenicity of buckwheat protein. It caused decomposition of the whole buckwheat protein, as shown on SDS-PAGE, and results of immunoblotting showed that the rabbit antiserum to buckwheat protein no longer recognized it as an antigen. Allergenicity showed a decrease of more than 50% when pooled serum of patients was used in ELISA. Two proteolytic enzymes from Aspergillus sp. could not hydrolyze buckwheat allergens effectively, and the allergenicity even appeared to increase. CONCLUSIONS Serine-type peptidases appeared to show a relatively effective reduction of buckwheat allergenicity. However, the antigenicity measured using rabbit antiserum did not correspond to the allergenicity measured using sera from human patients. Production of less allergenic buckwheat protein may be possible using enzymatic hydrolysis.
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Affiliation(s)
- Dong-Eun Sung
- Department of Food Science and Technology, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea
| | - Jeongok Lee
- Environmental Health Center for Atopic Diseases, Samsung Medical Center, Seoul 135-710, Korea
| | - Youngshin Han
- Environmental Health Center for Atopic Diseases, Samsung Medical Center, Seoul 135-710, Korea
| | - Dong-Hwa Shon
- Korea Food Research Institute, Gyeonggi 463-746, Korea
| | - Kangmo Ahn
- Environmental Health Center for Atopic Diseases, Samsung Medical Center, Seoul 135-710, Korea
| | - Sangsuk Oh
- Department of Food Science and Technology, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea
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11
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Investigation of hydrolysis conditions and properties on protein hydrolysates from flatfish skin. Front Chem Sci Eng 2013. [DOI: 10.1007/s11705-013-1341-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Popović L, Peričin D, Vaštag Ž, Popović S, Krimer V, Torbica A. Antioxidative and Functional Properties of Pumpkin Oil Cake Globulin Hydrolysates. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2257-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Wang Z, Li L, Yuan D, Zhao X, Cui S, Hu J, Wang J. Reduction of the allergenic protein in soybean meal by enzymatic hydrolysis. FOOD AGR IMMUNOL 2013. [DOI: 10.1080/09540105.2013.782268] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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MORIYAMA T, YANO E, SUEMORI Y, NAKANO K, ZAIMA N, KAWAMURA Y. Hypoallergenicity of Various Miso Pastes Manufactured in Japan. J Nutr Sci Vitaminol (Tokyo) 2013; 59:462-9. [DOI: 10.3177/jnsv.59.462] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Abstract
Food allergy is an emerging epidemic in the United States and the Western world. The determination of factors that make certain foods allergenic is still not clearly understood. Only a tiny fraction of thousands of proteins and other molecules is responsible for inducing food allergy. In this review, the authors present 3 examples of food allergies with disparate clinical presentations: peanut, soy, and mammalian meat. The potential relationships between allergen structure and function, emphasizing the importance of cross-reactive determinants, immunoglobulin E antibodies to the oligosaccharides, and the immune responses induced in humans are discussed.
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Affiliation(s)
- Madhan Masilamani
- Division of Allergy and Immunology, Department of Pediatrics, The Jaffe Food Allergy Institute, Mount Sinai School of Medicine, Anbg 17-40, One Gustave L Levy Place, New York, NY 10029, USA
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16
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Chen Y, Ono T. Simple extraction method of non-allergenic intact soybean oil bodies that are thermally stable in an aqueous medium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7402-7407. [PMID: 20509658 DOI: 10.1021/jf1006159] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
This study supplied a simple extraction method for intact soybean oil body (ISOB) and examined the heating effect on ISOB. ISOB, which just contained its intrinsic protein (oleosin), could be obtained by pH 11 extraction (50000g, 45 min). ISOB suspension was dialyzed to deionized water (1:3600) and named DISOB. DISOB aggregated at pH 5.7, but NaCl pre-addition (5-500 mM) made ISOB disperse well at pH 5.7. The heating (30, 40, 50, 60, 70, 80, and 90 degrees C and boiling water baths, 30 min) did not affect the particle size distributions of ISOB. The pH and CaCl(2) effects on DISOB and its surface hydrophobicity were also not affected by heating (>95 degrees C, 5 min). Both unheated and heated ISOB were bound to native soybean protein but were not bound to the heat-denatured one. Thus, it was suggested that ISOB changed little by heating. This study was meaningful in two aspects: (1) pH 11 extraction removed beta-conglycinin, glycinin, and allergenic proteins (such as Gly m Bd 30K), and the obtained ISOB had good stability in an aqueous medium. (2) Heating could denature the contamination allergenic proteins.
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Affiliation(s)
- Yeming Chen
- The United Graduate School of Agricultural Sciences, Iwate University, Morioka, Iwate, Japan.
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17
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Enzymatic hydrolysis of protein isolate from hull-less pumpkin oil cake: Application of response surface methodology. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.040] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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TSUMURA K. Improvement of the Physicochemical Properties of Soybean Proteins by Enzymatic Hydrolysis. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2009. [DOI: 10.3136/fstr.15.381] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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L'Hocine L, Boye JI. Allergenicity of soybean: new developments in identification of allergenic proteins, cross-reactivities and hypoallergenization technologies. Crit Rev Food Sci Nutr 2007; 47:127-43. [PMID: 17364698 DOI: 10.1080/10408390600626487] [Citation(s) in RCA: 92] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Soybean is considered one of the "big eight" foods that are believed to be responsible for 90% of all allergenic reactions. Soy allergy is of particular importance, because soybeans are widely used in processed foods and, therefore, represent a particularly insidious source of hidden allergens. Although significant advances have been made in the identification and characterization of soybean allergens, scientists are not completely certain about which proteins in soy cause allergic reactions. At least 16 allergens have been identified. Most of them, as with other plant food allergens, have a metabolic, storage, or protective function. These allergens belong to protein families which have conserved structural features in relation with their biological activity, which explains the wide immunochemical cross-recognition observed among members of the legume family. Detailed analysis of the structure-allergenicity relationships has been hampered by the complexity and heterogeneity of soybean proteins. A variety of technological approaches have been attempted to decrease soybean allergenicity. This paper provides a comprehensive review of the current body of knowledge on the identification and characterization of soybean allergens, as well as an update on current hypoallergenization techniques.
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Affiliation(s)
- Lamia L'Hocine
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St-Hyacinthe, Quebec, Canada
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20
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Tsumura K, Saito T, Tsuge K, Ashida H, Kugimiya W, Inouye K. Functional properties of soy protein hydrolysates obtained by selective proteolysis. Lebensm Wiss Technol 2005. [DOI: 10.1016/j.lwt.2004.06.007] [Citation(s) in RCA: 150] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Wilson S, Blaschek K, de Mejia E. Allergenic Proteins in Soybean: Processing and Reduction of P34 Allergenicity. Nutr Rev 2005; 63:47-58. [PMID: 15762088 DOI: 10.1111/j.1753-4887.2005.tb00121.x] [Citation(s) in RCA: 89] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
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.
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Affiliation(s)
- Shannon Wilson
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 61801, USA
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22
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TSUMURA K, SAITO T, KUGIMIYA W. Influence of Phytase Treatment on the Gelation Property of Soymilk. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2004. [DOI: 10.3136/fstr.10.442] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Nagano H, To KA. Purification of collagenase and specificity of its related enzyme from Bacillus subtilis FS-2. Biosci Biotechnol Biochem 2000; 64:181-3. [PMID: 10705465 DOI: 10.1271/bbb.64.181] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
A collagenase in the culture supernatant of B. subtilis FS-2, isolated from traditional fish sauce, was purified. The enzyme had a molecular mass of about 125 kDa. It degraded gelatin with maximum activity at pH 9 and a temperature of 50 degrees C. The purified enzyme was stable over a wide range of pH (5-10) and lost only 15% and 35% activity after incubation at 60 degrees C and 65 degrees C for 30 min, respectively. Slightly inhibited by EDTA, soybean tripsin inhibitor, iodoacetamide, and iodoacetic acid, the enzyme was severely inhibited by 2-beta-mercaptoethanol and DFP. The protease from B. subtilis FS-2 culture digested acid casein into fragments with hydrophilic and hydrophobic amino acids as C-terminals, in particular Asn, Gly, Val, and Ile.
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Affiliation(s)
- H Nagano
- Faculty of Education, Gifu University, Japan.
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