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Villa C, Carriço-Sá B, Teixeira CSS, Dias C, Costa R, M. Pereira C, Mafra I, Costa J. γ-Conglutin Immunoreactivity Is Differently Affected by Thermal Treatment and Gastrointestinal Digestion in Lupine Species. Foods 2024; 13:2330. [PMID: 39123522 PMCID: PMC11312398 DOI: 10.3390/foods13152330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2024] [Revised: 07/17/2024] [Accepted: 07/19/2024] [Indexed: 08/12/2024] Open
Abstract
Lupine is a legume commonly used in human diet as a functional food due to its high nutritional content and important technological properties. However, its consumption can lead to the manifestation of adverse immunological reactions, posing significant health issues in sensitized/allergic patients. This work aims to investigate the effect of food processing combined with simulated gastrointestinal (GI) digestion on the immunoreactivity of lupine γ-conglutin. Model foods of wheat pasta containing 35% of lupine flour (Lupinus albus, L. luteus, and L. angustifolius) were prepared and submitted to a boiling process. The proteins were extracted and their profiles characterized by SDS-PAGE. Simulated GI digestion was performed on thermally treated pasta using the INFOGEST harmonized digestion protocol 2.0. The IgG binding capacity of γ-conglutin was assessed by immunoblotting in non-reducing conditions and indirect ELISA with specific antibodies. Results demonstrate that the boiling treatment affected the immunoreactivity of the three lupine species differently. Simulated GI digestion led to extensive destruction of the protein structure, more significant in the intestinal phase, reducing but not abolishing the IgG affinity to γ-conglutin and its potential presentation to immunocompetent cells. This information can offer valuable insights to the food industry for developing food formulations with reduced allergenic properties.
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Affiliation(s)
- Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (B.C.-S.); (C.S.S.T.); (C.D.); (I.M.); (J.C.)
| | - Bruno Carriço-Sá
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (B.C.-S.); (C.S.S.T.); (C.D.); (I.M.); (J.C.)
| | - Carla S. S. Teixeira
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (B.C.-S.); (C.S.S.T.); (C.D.); (I.M.); (J.C.)
| | - Catarina Dias
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (B.C.-S.); (C.S.S.T.); (C.D.); (I.M.); (J.C.)
- Instituto de Ciências Moleculares/Centro de Investigação em Química da Universidade do Porto (IMS/CIQUP), Faculdade de Ciências da Universidade do Porto, Departamento de Química e Bioquímica, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (R.C.); (C.M.P.)
| | - Renata Costa
- Instituto de Ciências Moleculares/Centro de Investigação em Química da Universidade do Porto (IMS/CIQUP), Faculdade de Ciências da Universidade do Porto, Departamento de Química e Bioquímica, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (R.C.); (C.M.P.)
| | - Carlos M. Pereira
- Instituto de Ciências Moleculares/Centro de Investigação em Química da Universidade do Porto (IMS/CIQUP), Faculdade de Ciências da Universidade do Porto, Departamento de Química e Bioquímica, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (R.C.); (C.M.P.)
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (B.C.-S.); (C.S.S.T.); (C.D.); (I.M.); (J.C.)
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (B.C.-S.); (C.S.S.T.); (C.D.); (I.M.); (J.C.)
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Daryani D, Pegua K, Aryaa SS. Review of plant-based milk analogue: its preparation, nutritional, physicochemical, and organoleptic properties. Food Sci Biotechnol 2024; 33:1059-1073. [PMID: 38440691 PMCID: PMC10909032 DOI: 10.1007/s10068-023-01482-z] [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: 04/25/2023] [Revised: 10/30/2023] [Accepted: 11/09/2023] [Indexed: 03/06/2024] Open
Abstract
In recent years, the market demand for plant-based milk analogues has been rising because of health concerns with bovine milk, like lactose intolerance and hypercholesteremia. Another reason is the lifestyle changes like adopting veganism. This review aims to offer a layout of the manufacturing process and discuss the different properties of plant-based milk analogues. The health benefits offered by the plant-based milk analogues and measures taken to eliminate the existing limitations are also discussed. Sensory profile and stability of plant-based milk analogues which add to the quality of the product were also taken into account and reviewed. The current review's objective is to present a comprehensive, scientifically comparable overview of the preparation procedures, nutritional content, and sensory characteristics of plant-based milk analogues. This is done while keeping in mind the potential of plant-based milk substitutes and associated challenges.
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Affiliation(s)
- Drushti Daryani
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
| | - Kakoli Pegua
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
| | - Shalini S. Aryaa
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
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Beyer B, Obrist D, Czarda P, Pühringer K, Vymyslicky F, Siegmund B, D'Amico S, Cichna-Markl M. Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR. Foods 2024; 13:673. [PMID: 38472786 DOI: 10.3390/foods13050673] [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: 11/13/2023] [Revised: 02/13/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
Seeds of "sweet lupins" have been playing an increasing role in the food industry. Lupin proteins may be used for producing a variety of foods, including pasta, bread, cookies, dairy products, and coffee substitutes. In a small percentage of the population, lupin consumption may elicit allergic reactions, either due to primary sensitization to lupin or due to cross-allergy with other legumes. Thus, lupin has to be declared on commercial food products according to EU food regulations. In this study, we investigated the influence of roasting seeds of the L. angustifolius cultivar "Boregine" on the detectability of lupin by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), ELISAs, LC-MS/MS, and real-time PCR. Seeds were roasted by fluidized bed roasting, and samples were drawn at seed surface temperatures ranging from 98 °C to 242 °C. With increasing roasting temperature, the extractability of proteins and DNA decreased. In addition, roasting resulted in lower detectability of lupin proteins by ELISAs and LC-MS/MS and lower detectability of DNA by real-time PCR. Our results suggest reduced allergenicity of roasted lupin seeds used for the production of "lupin coffee"; however, this has to be confirmed in in vivo studies.
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Affiliation(s)
- Bruno Beyer
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria
| | - Dominik Obrist
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria
| | - Philipp Czarda
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria
| | - Katharina Pühringer
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria
- Doctoral School in Chemistry, University of Vienna, Währinger Str. 38-40, 1090 Vienna, Austria
| | - Filip Vymyslicky
- Department of Analytical Chemistry, Faculty of Science, Charles University, Hlavova 8/2030, 12843 Prague 2, Czech Republic
| | - Barbara Siegmund
- Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, Stremayrgasse 9/II, 8010 Graz, Austria
| | - Stefano D'Amico
- AGES-Austrian Agency for Health and Food Safety, Institute for Animal Nutrition and Feed, Spargelfeldstrasse 191, 1220 Vienna, Austria
| | - Margit Cichna-Markl
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria
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Tramuta C, Decastelli L, Ingravalle F, Barcucci E, Fragassi S, Bianchi DM. Performance Evaluation of a Commercial Real-Time PCR Method for the Detection of Lupin Traces in Food. Foods 2024; 13:609. [PMID: 38397586 PMCID: PMC10888417 DOI: 10.3390/foods13040609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 02/16/2024] [Accepted: 02/16/2024] [Indexed: 02/25/2024] Open
Abstract
In accordance with U.S. FDA Foods Program Regulatory Science Steering Committee guidelines, with this study, we optimized and validated a commercial real-time PCR method for the detection of low amounts of lupin in four classes of food matrices: chocolate cookies, ragù, Olivier salad, and barley and rice flour. DNA extracted from blank (true negative) samples artificially contaminated with lupin (Lupinus albus) flour at 1000 ppm underwent dilutions with the DNA extracted from the true negative samples up to 0.5 ppm. The limit of detection for real-time PCR was 0.5 ppm in the complex matrices (range, Ct 26-34), making this a specific, robust, and rapid method for lupin allergen detection and labeling. Our validation data support the suitability of this commercially available real-time PCR method for this purpose.
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Affiliation(s)
- Clara Tramuta
- Experimental Zooprophylactic Institute of Piedmont, Liguria and Valle d’Aosta, Italian National Reference Center for the Detection of Food Allergens and Substances Causing Food Intolerance (CReNaRiA), 10154 Turin, Italy; (L.D.); (E.B.); (S.F.); (D.M.B.)
| | - Lucia Decastelli
- Experimental Zooprophylactic Institute of Piedmont, Liguria and Valle d’Aosta, Italian National Reference Center for the Detection of Food Allergens and Substances Causing Food Intolerance (CReNaRiA), 10154 Turin, Italy; (L.D.); (E.B.); (S.F.); (D.M.B.)
| | - Francesco Ingravalle
- Experimental Zooprophylactic Institute of Piedmont, Liguria and Valle d’Aosta, Department Biostatistics, Epidemiology and Risk Analysis (BEAR), 10154 Turin, Italy;
| | - Elisa Barcucci
- Experimental Zooprophylactic Institute of Piedmont, Liguria and Valle d’Aosta, Italian National Reference Center for the Detection of Food Allergens and Substances Causing Food Intolerance (CReNaRiA), 10154 Turin, Italy; (L.D.); (E.B.); (S.F.); (D.M.B.)
| | - Sandra Fragassi
- Experimental Zooprophylactic Institute of Piedmont, Liguria and Valle d’Aosta, Italian National Reference Center for the Detection of Food Allergens and Substances Causing Food Intolerance (CReNaRiA), 10154 Turin, Italy; (L.D.); (E.B.); (S.F.); (D.M.B.)
| | - Daniela Manila Bianchi
- Experimental Zooprophylactic Institute of Piedmont, Liguria and Valle d’Aosta, Italian National Reference Center for the Detection of Food Allergens and Substances Causing Food Intolerance (CReNaRiA), 10154 Turin, Italy; (L.D.); (E.B.); (S.F.); (D.M.B.)
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Costa J, Villa C, Mafra I. 1D-, 2D-Gel Electrophoresis, Immunoblotting, and Enzyme-Linked Immunosorbent Assay (ELISA) for the Study of Food Allergens. Methods Mol Biol 2024; 2717:123-142. [PMID: 37737981 DOI: 10.1007/978-1-0716-3453-0_8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/23/2023]
Abstract
Protein-based methods have been fundamental for the study of food allergens, not only from a mechanistic and diagnostic point of view, but especially with respect to allergen management and food safety. In this chapter, four individual protocols are suggested, relying on one-dimensional, two-dimensional gel electrophoresis, immunoblotting, and enzyme-linked immunosorbent assay (ELISA). The particularities of the proposed protocols are focused on previous research targeting specific allergenic foods, with cow's milk proteins as case studies. Data on the importance of protein extraction and the use of different animal-raised antibodies and/or sera of food-allergic patients are also critically discussed within method development and optimization. The protocols herein described are successful examples applied to the study of cow's milk allergens in complex matrices, although they can be easily developed and optimized for any food allergen or allergenic food.
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Affiliation(s)
- Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.
| | - Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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6
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Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols. Food Chem 2022; 405:134820. [DOI: 10.1016/j.foodchem.2022.134820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 10/27/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
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Selection of Specific Nanobodies against Lupine Allergen Lup an 1 for Immunoassay Development. Foods 2021; 10:foods10102428. [PMID: 34681476 PMCID: PMC8536012 DOI: 10.3390/foods10102428] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/10/2021] [Accepted: 10/11/2021] [Indexed: 11/16/2022] Open
Abstract
The declaration of lupine supplements is mandatory to avoid lupine allergy for sensitive individuals. However, reliable detection methods against lupine allergen remain critical to prevent the unintended consumption of allergen contaminated food. In this study, we have immunized an alpaca with lupine protein extracts and retrieved nanobodies (Nbs). Nevertheless, the target antigen has been recognized as Lup an 1, which has been classified as β-conglutin, and confirmed to connect with lupine allergy. After selection of the best Nb-pair, a sandwich enzyme-linked immunosorbent assay (ELISA) has been developed providing a linear range of 0.036–4.4 μg/mL with detection limit of 1.15 ng/mL. This immunoassay was confirmed by detecting the samples with spiked allergen, and a recovery from 86.25% to 108.45% with coefficient of variation (CV) less than 4.0% has been determined. Generally, this study demonstrated the selection of Nbs against allergen with crude protein content to develop the immunoassay for lupine surveillance in foods.
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Pan M, Yang J, Liu K, Xie X, Hong L, Wang S, Wang S. Irradiation technology: An effective and promising strategy for eliminating food allergens. Food Res Int 2021; 148:110578. [PMID: 34507726 DOI: 10.1016/j.foodres.2021.110578] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 06/23/2021] [Accepted: 06/27/2021] [Indexed: 11/29/2022]
Abstract
Food allergies are one of the major health concerns worldwide and have been increasing at an alarming rate in recent times. The elimination of food allergenicity has been an important issue in current research on food. Irradiation is a typical nonthermal treatment technology that can effectively reduce the allergenicity of food, showing great application prospects in improving the quality and safety of foods. In this review, the mechanism and remarkable features of irradiation in the elimination of food allergens are mainly introduced, and the research progress on reducing the allergenicity of animal foods (milk, egg, fish and shrimp) and plant foods (soybean, peanut, wheat and nuts) using irradiation is summarized. Furthermore, the influencing factors for irradiation in the elimination of food allergens are analyzed and further research directions of irradiation desensitization technology are also discussed. This article aims to provide a reference for promoting the application of irradiation technology in improving the safety of foods.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoqian Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Hong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
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Villa C, Costa J, Mafra I. Lupine allergens: Clinical relevance, molecular characterization, cross-reactivity, and detection strategies. Compr Rev Food Sci Food Saf 2020; 19:3886-3915. [PMID: 33337069 DOI: 10.1111/1541-4337.12646] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 08/13/2020] [Accepted: 09/15/2020] [Indexed: 12/25/2022]
Abstract
Lupine is commonly utilized as a technological food and ingredient in a great variety of processed products (snacks, bakery, meat, and dairy products) principally owing to its nutritional value and technological properties. However, its ingestion, even at trace amounts (in the range of mg protein per kg of food), can lead to severe adverse reactions in allergic individuals. Lupine belongs to the Leguminosae family, having the conglutins (α-, β-, δ-, and γ-) as allergens, among other proteins. Cross-sensitization of lupine-sensitized individuals with other legume species, mainly peanut, can occur, but the associated clinical reactivity is still unclear. The protection of the sensitized individuals should depend on an avoidance diet, which should rely on the compliance of food labeling and, as such, on their verification by analytical methods. Food processing, such as heat treatments, has an important influence on the structural properties of lupine proteins, altering their detectability and allergenicity. In this review, different aspects related with lupine allergy are described, namely, the overall prevalence, clinical relevance, diagnosis, and treatment. The characterization of lupine allergens and their potential cross-reactivity with other legumes are critically discussed. The effects of food matrix, processing, and digestibility on lupine proteins, as well as the available analytical tools for detecting lupine at trace levels in foods, are also herein emphasized.
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Affiliation(s)
- Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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10
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Cid-Gallegos MS, Sánchez-Chino XM, Álvarez-González I, Madrigal-Bujaidar E, Vásquez-Garzón VR, Baltiérrez-Hoyos R, Villa-Treviño S, Dávila-Ortíz G, Jiménez-Martínez C. Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model. Nutrients 2020; 12:E2572. [PMID: 32854249 PMCID: PMC7551972 DOI: 10.3390/nu12092572] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/19/2020] [Accepted: 08/22/2020] [Indexed: 02/07/2023] Open
Abstract
Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidant activity of chickpea seed. The latter was determined by the variation in the concentration of nitric oxide (NO), oxidized carbonyl groups (CO), malondialdehyde (MDA), and the expression of 4-hydroxy-2-nonenal (4-HNE) in the colon of male BALB/c mice fed with a standard diet with 10 and 20% cooked chickpea (CC). We induced colon cancer in mice by administering azoxymethane/dextran sulfate sodium (AOM/DSS); for the evaluation, these were sacrificed 1, 7, and 14 weeks after the induction. Results show that cooking does not significantly modify (p < 0.05) nutritional compounds; however, it decreases the concentration of non-nutritional ones and, consequently, in vitro antioxidant activity. The in vivo evaluation showed that animals administered with AOM/DSS presented higher concentrations of NO, CO, MDA, and 4-HNE than those in animals without AOM/DSS administration. However, in the three evaluated times, these markers were significantly reduced (p < 0.05) with CC consumption. The best effect on the oxidation markers was with the 20% CC diet, demonstrating the antioxidant potential of CC.
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Affiliation(s)
- María S. Cid-Gallegos
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (M.S.C.-G.); (G.D.-O.)
| | - Xariss M. Sánchez-Chino
- Catedra-CONACyT, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Tabasco 86280, Mexico;
| | - Isela Álvarez-González
- Laboratorio de Genética, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (I.Á.-G.); (E.M.-B.)
| | - Eduardo Madrigal-Bujaidar
- Laboratorio de Genética, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (I.Á.-G.); (E.M.-B.)
| | - Verónica R. Vásquez-Garzón
- Catedra-CONACyT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez 68120, Mexico; (V.R.V.-G.); (R.B.-H.)
| | - Rafael Baltiérrez-Hoyos
- Catedra-CONACyT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez 68120, Mexico; (V.R.V.-G.); (R.B.-H.)
| | - Saúl Villa-Treviño
- Departamento de Biología Celular, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Mexico City 07360, Mexico;
| | - Gloria Dávila-Ortíz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (M.S.C.-G.); (G.D.-O.)
| | - Cristian Jiménez-Martínez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (M.S.C.-G.); (G.D.-O.)
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11
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Boukil A, Perreault V, Chamberland J, Mezdour S, Pouliot Y, Doyen A. High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins. Molecules 2020; 25:molecules25112685. [PMID: 32527059 PMCID: PMC7321092 DOI: 10.3390/molecules25112685] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/03/2020] [Accepted: 06/04/2020] [Indexed: 01/21/2023] Open
Abstract
Edible insects have garnered increased interest as alternative protein sources due to the world's growing population. However, the allergenicity of specific insect proteins is a major concern for both industry and consumers. This preliminary study investigated the capacity of high hydrostatic pressure (HHP) coupled to enzymatic hydrolysis by Alcalase® or pepsin in order to improve the in vitro digestion of mealworm proteins, specifically allergenic proteins. Pressurization was applied as pretreatment before in vitro digestion or, simultaneously, during hydrolysis. The degree of hydrolysis was compared between the different treatments and a mass spectrometry-based proteomic method was used to determine the efficiency of allergenic protein hydrolysis. Only the Alcalase® hydrolysis under pressure improved the degree of hydrolysis of mealworm proteins. Moreover, the in vitro digestion of the main allergenic proteins was increased by pressurization conditions that were specifically coupled to pepsin hydrolysis. Consequently, HHP-assisted enzymatic hydrolysis represents an alternative strategy to conventional hydrolysis for generating a large amount of peptide originating from allergenic mealworm proteins, and for lowering their immunoreactivity, for food, nutraceutical, and pharmaceutical applications.
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Affiliation(s)
- Abir Boukil
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
| | - Véronique Perreault
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
| | - Julien Chamberland
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
| | - Samir Mezdour
- AgroParisTech, UMR782 Paris-Saclay Food and Bioproduct Engineering (SayFood and Bioproduct Engineering), 1, rue des Olympiades, 91077 Massy, France;
| | - Yves Pouliot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
- Correspondence: ; Tel.: +1+418-656-2131 (ext. 4054540)
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