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Jorgensen R, Devarahalli SS, Shah Y, Gao H, Arul Arasan TS, Ng PKW, Gangur V. Advances in Gluten Hypersensitivity: Novel Dietary-Based Therapeutics in Research and Development. Int J Mol Sci 2024; 25:4399. [PMID: 38673984 PMCID: PMC11050004 DOI: 10.3390/ijms25084399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 04/03/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Gluten hypersensitivity is characterized by the production of IgE antibodies against specific wheat proteins (allergens) and a myriad of clinical allergic symptoms including life-threatening anaphylaxis. Currently, the only recommended treatment for gluten hypersensitivity is the complete avoidance of gluten. There have been extensive efforts to develop dietary-based novel therapeutics for combating this disorder. There were four objectives for this study: (i) to compile the current understanding of the mechanism of gluten hypersensitivity; (ii) to critically evaluate the outcome from preclinical testing of novel therapeutics in animal models; (iii) to determine the potential of novel dietary-based therapeutic approaches under development in humans; and (iv) to synthesize the outcomes from these studies and identify the gaps in research to inform future translational research. We used Google Scholar and PubMed databases with appropriate keywords to retrieve published papers. All material was thoroughly checked to obtain the relevant data to address the objectives. Our findings collectively demonstrate that there are at least five promising dietary-based therapeutic approaches for mitigating gluten hypersensitivity in development. Of these, two have advanced to a limited human clinical trial, and the others are at the preclinical testing level. Further translational research is expected to offer novel dietary-based therapeutic options for patients with gluten hypersensitivity in the future.
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Affiliation(s)
- Rick Jorgensen
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (R.J.); (S.S.D.); (Y.S.); (H.G.); (T.S.A.A.)
| | - Shambhavi Shivaramaiah Devarahalli
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (R.J.); (S.S.D.); (Y.S.); (H.G.); (T.S.A.A.)
| | - Yash Shah
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (R.J.); (S.S.D.); (Y.S.); (H.G.); (T.S.A.A.)
| | - Haoran Gao
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (R.J.); (S.S.D.); (Y.S.); (H.G.); (T.S.A.A.)
| | - Tamil Selvan Arul Arasan
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (R.J.); (S.S.D.); (Y.S.); (H.G.); (T.S.A.A.)
| | - Perry K. W. Ng
- Cereal Science Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48823, USA;
| | - Venugopal Gangur
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (R.J.); (S.S.D.); (Y.S.); (H.G.); (T.S.A.A.)
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Amalia U, Shimizu Y, Saeki H. Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste. Food Chem 2023; 398:133876. [DOI: 10.1016/j.foodchem.2022.133876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 07/07/2022] [Accepted: 08/05/2022] [Indexed: 11/15/2022]
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Yang H, Qu Y, Gao Y, Sun S, Wu R, Wu J. Research Progress on the Correlation between the Intestinal Microbiota and Food Allergy. Foods 2022; 11:foods11182913. [PMID: 36141041 PMCID: PMC9498665 DOI: 10.3390/foods11182913] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 09/08/2022] [Accepted: 09/13/2022] [Indexed: 11/21/2022] Open
Abstract
The increasing incidence of food allergy is becoming a substantial public health concern. Increasing evidence suggests that alterations in the composition of the intestinal microbiota play a part in the development of food allergy. Additionally, the application of probiotics to correct gut microbiota imbalances and regulate food allergy has become a research hotspot. However, the mechanism by which the gut microbiota regulates food allergy and the efficacy of probiotics are still in the preliminary exploration stage, and there are no clear and specific conclusions. The aim of this review is to provide information regarding the immune mechanism underlying food allergy, the correlation between the intestinal microbiota and food allergy, a detailed description of causation, and mechanisms by which the intestinal microbiota regulates food allergy. Subsequently, we highlight how probiotics modulate the gut microbiome–immune axis to alleviate food allergy. This study will contribute to the dovetailing of bacterial therapeutics with immune system in allergic individuals to prevent food allergy and ameliorate food allergy symptoms.
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Affiliation(s)
| | | | | | | | - Rina Wu
- Correspondence: or ; Tel./Fax: +86-24-88487161
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Zimmermann J, De Fazio L, Kaden-Volynets V, Hitzmann B, Bischoff SC. Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis. Dig Dis Sci 2022; 67:4422-4433. [PMID: 35394589 PMCID: PMC9352744 DOI: 10.1007/s10620-022-07462-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Accepted: 01/09/2022] [Indexed: 12/16/2022]
Abstract
BACKGROUND Cereals are known to trigger for wheat allergy, celiac disease and non-celiac wheat sensitivity (NCWS). Inflammatory processes and intestinal barrier impairment are suspected to be involved in NCWS, although the molecular triggers are unclear. AIMS We were interested if different bread types influence inflammatory processes and intestinal barrier function in a mouse model of inflammatory bowel disease. METHODS Epithelial caspase-8 gene knockout (Casp8ΔIEC) and control (Casp8fl) mice were randomized to eight groups, respectively. The groups received different diets for 28 days (gluten-free diet, gluten-rich diet 5 g%, or different types of bread at 50 g%). Breads varied regarding grain, milling and fermentation. All diets were isocaloric. RESULTS Regardless of the diet, Casp8ΔIEC mice showed pronounced inflammation in colon compared to ileum, whereas Casp8fl mice were hardly inflamed. Casp8fl mice could tolerate all bread types. Especially yeast fermented rye and wheat bread from superfine flour but not pure gluten challenge increased colitis and mortality in Casp8ΔIEC mice. Hepatic expression of lipopolysaccharide-binding protein and colonic expression of tumor necrosis factor-α genes were inversely related to survival. The bread diets, but not the gluten-rich diet, also decreased colonic tight junction expression to variable degrees, without clear association to survival and inflammation. CONCLUSIONS Bread components, especially those from yeast-fermented breads from wheat and rye, increase colitis and mortality in Casp8ΔIEC mice highly susceptible to intestinal inflammation, whereas control mice can tolerate all types of bread without inflammation. Yet unidentified bread components other than gluten seem to play the major role.
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Affiliation(s)
- Julia Zimmermann
- Department of Nutritional Medicine/Prevention, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany
| | - Luigia De Fazio
- Department of Medical and Surgical Science (DIMEC), University of Bologna, Via Massarenti 9, 40138 Bologna, Italy
| | - Valentina Kaden-Volynets
- Department of Nutritional Medicine/Prevention, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, University of Hohenheim, Garbenstraße 23, 70599 Stuttgart, Germany
| | - Stephan C. Bischoff
- Department of Nutritional Medicine/Prevention, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany
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Gao H, Jorgensen R, Raghunath R, Nagisetty S, Ng PKW, Gangur V. Creating hypo-/nonallergenic wheat products using processing methods: Fact or fiction? Compr Rev Food Sci Food Saf 2021; 20:6089-6115. [PMID: 34455695 DOI: 10.1111/1541-4337.12830] [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: 03/02/2021] [Revised: 07/14/2021] [Accepted: 07/29/2021] [Indexed: 12/29/2022]
Abstract
Wheat allergy is a potentiallylife-threatening disease that affects millions of people around the world. Food processing has been shown to influence the allergenicity of wheat and other major foods. However, a comprehensive review evaluating whether or not food processing can be used to develop hypo-/nonallergenic wheat products is unavailable. There were three objectives for this study: (1) to critically evaluate the evidence on the effect of fermentation, thermal processing, and enzyme or acid hydrolysis on wheat allergenicity so as to identify the potential for and challenges of using these methods to produce hypo-/nonallergenic wheat products; (2) to identify the molecular effects of food processing needed to create such products; and (3) to map the concept questions for future research and development to produce hypo-/nonallergenic wheat products. We performed literature research using PubMed and Google Scholar databases with various combinations of keywords to generate the data to accomplish these objectives. We found that: (1) food processing significantly modulates wheat allergenicity; while some methods can reduce or even abolish the allergenicity, others can create mega allergens; and (2) fermentation and enzymatic hydrolysis hold the most potential to create novel hypo-/nonallergenic wheat products; however, preclinical validation and human clinical trials are currently lacking. We also identify five specific research concepts to advance the research to enable the creation of hypo-/nonallergenic wheat products for application in food, medical, and cosmetic industries.
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Affiliation(s)
- Haoran Gao
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Rick Jorgensen
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Rajsri Raghunath
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Siddharth Nagisetty
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Perry K W Ng
- Cereal Science Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Venu Gangur
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
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6
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Zimmermann J, Hubel P, Pfannstiel J, Afzal M, Longin CFH, Hitzmann B, Götz H, Bischoff SC. Comprehensive proteome analysis of bread deciphering the allergenic potential of bread wheat, spelt and rye. J Proteomics 2021; 247:104318. [PMID: 34224905 DOI: 10.1016/j.jprot.2021.104318] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/09/2021] [Accepted: 06/30/2021] [Indexed: 12/11/2022]
Abstract
BACKGROUND/OBJECTIVES Cereal products like flour and bread are known to trigger diseases such as wheat allergy, celiac disease and non-celiac wheat sensitivity (NCWS). Some of these diseases are caused by allergenic proteins, the expression of which might vary depending on the grain type and manufacturing processes. Therefore, we examined the protein composition and abundance of potentially allergenic proteins in flours from bread wheat, spelt and rye, and corresponding breads. MATERIALS AND METHODS Using Nano-LC-ESI-MS/MS and label free quantification (LFQ) we analyzed the proteome of six different bread flours (wholegrain and superfine flours from rye, spelt and bread wheat) and 14 bread types (yeast and sourdough fermented breads from all flours and wheat breads plus/minus bread improver). Potentially allergenic proteins in flours and breads were functionally categorized using the Pfam database and relatively quantified by LFQ. RESULTS We could show that almost equal numbers of proteins can be identified in rye- and spelt samples compared to wheat samples using the Uniprot bread wheat protein database, indicating high sequence conservation between cereals. In total, 4424 proteins were identified in the 20 flour and bread samples. The average number of identified proteins in flour (2719 ± 243) was slightly higher than in bread (2283 ± 232; P < 0.001). In wheat- and spelt wholegrain flour higher protein numbers (wheat: 2891 ± 90; spelt: 2743 ± 140) were identified on average than in superfine flour (wheat: 2562 ± 79; P = 0.009; spelt: 2431 ± 140; P = 0.004). Neither the absolute number nor the abundance distribution of potentially allergenic proteins were dependent on the flour type or the fermentation process, but known allergenic proteins like gliadins showed higher relative abundance in spelt- and wheat samples, compared to rye samples. CONCLUSION We provide comprehensive proteome data for six flour types and related breads showing that the grain species have greater influence on proteome composition than milling and fermentation processes. Our data indicate that allergenic proteins are not selectively degraded during bread production and are more abundant in bread wheat and spelt compared to rye. SIGNIFICANCE Our proteomics study revealed that bread contains a number of potentially and proven allergenic proteins. Most likely allergenicity is not dependent on milling or conventional fermentation processes, but on the grain type. Relative abundance of allergenic proteins was higher in spelt- and wheat samples than in rye samples. Considering rye bread as better suited to atopic individuals predisposed to react to cereal allergens, clinical trials are warranted to verify this assumption.
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Affiliation(s)
- Julia Zimmermann
- Department of Nutritional Medicine/Prevention, University of Hohenheim, Fruwirthstrasse 12, Stuttgart 70593, Germany.
| | - Philipp Hubel
- Core Facility Hohenheim, Mass Spectrometry Module, University of Hohenheim, August-von-Hartmann-Strasse 3, 70599 Stuttgart, Germany.
| | - Jens Pfannstiel
- Core Facility Hohenheim, Mass Spectrometry Module, University of Hohenheim, August-von-Hartmann-Strasse 3, 70599 Stuttgart, Germany.
| | - Muhammad Afzal
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstrasse 21, 70599 Stuttgart, Germany.
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstrasse 21, 70599 Stuttgart, Germany.
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, University of Hohenheim, Garbenstraße, 23 70599 Stuttgart, Germany.
| | - Herbert Götz
- Department of Process Analytics and Cereal Science, University of Hohenheim, Garbenstraße, 23 70599 Stuttgart, Germany.
| | - Stephan C Bischoff
- Department of Nutritional Medicine/Prevention, University of Hohenheim, Fruwirthstrasse 12, Stuttgart 70593, Germany.
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El Mecherfi KE, Lupi R, Cherkaoui M, Albuquerque MAC, Todorov SD, Tranquet O, Klingebiel C, Rogniaux H, Denery-Papini S, Onno B, de Melo Franco BDG, Larré C. Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity. Probiotics Antimicrob Proteins 2021; 14:779-791. [PMID: 34081268 DOI: 10.1007/s12602-021-09808-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/27/2021] [Indexed: 10/21/2022]
Abstract
Wheat is a worldwide staple food, yet some people suffer from strong immunological reactions after ingesting wheat-based products. Lactic acid bacteria (LAB) constitute a promising approach to reduce wheat allergenicity because of their proteolytic system. In this study, 172 LAB strains were screened for their proteolytic activity on gluten proteins and α-amylase inhibitors (ATIs) by SDS-PAGE and RP-HPLC. Gliadins, glutenins, and ATI antigenicity and allergenicity were assessed by Western blot/Dot blot and by degranulation assay using RBL-SX38 cells. The screening resulted in selecting 9 high gluten proteolytic strains belonging to two species: Enterococcus faecalis and Lactococcus lactis. Proteomic analysis showed that one of selected strains, Lc. lactis LLGKC18, caused degradation of the main gluten allergenic proteins. A significant decrease of the gliadins, glutenins, and ATI antigenicity was observed after fermentation of gluten by Lc. lactis LLGKC18, regardless the antibody used in the tests. Also, the allergenicity as measured by the RBL-SX38 cell degranulation test was significantly reduced. These results indicate that Lc. lactis LLGKC18 gluten fermentation can be deeply explored for its capability to hydrolyze the epitopes responsible for wheat allergy.
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Affiliation(s)
- Kamel-Eddine El Mecherfi
- INRAE UR1268 BIA, Rue de la Géraudière, BP 71627, 44316, Nantes, France.,Applied Molecular Genetics Department, USTO Mohamed BOUDIAF University, Oran, Algeria
| | - Roberta Lupi
- INRAE UR1268 BIA, Rue de la Géraudière, BP 71627, 44316, Nantes, France
| | - Mehdi Cherkaoui
- INRAE UR1268 BIA, Rue de la Géraudière, BP 71627, 44316, Nantes, France
| | - Marcela A C Albuquerque
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil
| | - Svetoslav Dimitrov Todorov
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil.,ProBacLab, Handong Global University, Pohang, Republic of Korea
| | - Olivier Tranquet
- INRAE UR1268 BIA, Rue de la Géraudière, BP 71627, 44316, Nantes, France
| | | | - Hélène Rogniaux
- INRAE UR1268 BIA, Rue de la Géraudière, BP 71627, 44316, Nantes, France
| | | | - Bernard Onno
- Food Microbiology Laboratory ONIRIS, Nantes, France
| | | | - Colette Larré
- INRAE UR1268 BIA, Rue de la Géraudière, BP 71627, 44316, Nantes, France.
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Scarpellini E, Basilico M, Rinninella E, Carbone F, Schol J, Rasetti C, Abenavoli L, Santori P. Probiotics and gut health. Minerva Gastroenterol (Torino) 2021; 67:314-325. [PMID: 33978391 DOI: 10.23736/s2724-5985.21.02910-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
BACKGROUND Gut microbiota is a complex ecosystem of bacteria, viruses, archea, protozoa and yeasts in our intestine. It has several functions maintaining human body equilibrium. Microbial " dysbiosis " can be responsible for several gastrointestinal diseases. METHODS to build a narrative review we performed a Pubmed, Medline, EMBASE search for English language papers, reviews, meta-analyses, case series, and randomized controlled trials (RCTs) by keywords and their associations: gut microbiota, dysbiosis, gastrointestinal diseases, probiotics. RESULTS gut microbiota is altered in several gastrointestinal diseases with very different pathophysiology. They range from multi-factorial diseases such as irritable bowel syndrome (IBS), non-alcoholic fatty liver disease (NAFLD) and gastric and colorectal cancers, immunemediated such as celiac disease, inflammatory bowel diseases (IBD), antibioticrelated such as Clostridium Difficile infection (CDI). Microbial dysbiosis re-modulation by probiotics is feasible and safe in some of them. CONCLUSIONS gut microbial dysbiosis is statistically associated with several gastro-intestinal diseases, affecting their pathophysiology. Its reverse by probiotics has some promising evidences of efficacy.
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Affiliation(s)
- Emidio Scarpellini
- Clinical Nutrition Unit, and Internal Medicine Unit, Madonna del Soccorso General Hospital, San Benedetto del Tronto, Ascoli Piceno, Italy - .,T.A.R.G.I.D., Gasthuisberg University Hospital, KULeuven, Leuven, Belgium -
| | - Martina Basilico
- Clinical Nutrition Unit, and Internal Medicine Unit, Madonna del Soccorso General Hospital, San Benedetto del Tronto, Ascoli Piceno, Italy
| | - Emanuele Rinninella
- Clinical Nutrition Unit, Fondazione Policlinico Universitario A. Gemelli IRCCS, Catholic University of the Sacred Heart, Rome, Italy
| | - Florencia Carbone
- T.A.R.G.I.D., Gasthuisberg University Hospital, KULeuven, Leuven, Belgium
| | - Jolien Schol
- T.A.R.G.I.D., Gasthuisberg University Hospital, KULeuven, Leuven, Belgium
| | - Carlo Rasetti
- Clinical Nutrition Unit, and Internal Medicine Unit, Madonna del Soccorso General Hospital, San Benedetto del Tronto, Ascoli Piceno, Italy
| | - Ludovico Abenavoli
- Department of Health Sciences, University Magna Graecia, Campus Salvatore Venuta, Catanzaro, Italy
| | - Pierangelo Santori
- Clinical Nutrition Unit, and Internal Medicine Unit, Madonna del Soccorso General Hospital, San Benedetto del Tronto, Ascoli Piceno, Italy
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Pi X, Yang Y, Sun Y, Cui Q, Wan Y, Fu G, Chen H, Cheng J. Recent advances in alleviating food allergenicity through fermentation. Crit Rev Food Sci Nutr 2021; 62:7255-7268. [PMID: 33951963 DOI: 10.1080/10408398.2021.1913093] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The increasing prevalence of food allergies is a significant challenge to global food health and safety. Various strategies have been deployed to decrease the allergenicity of food for preventing and reducing related disorders. Compared to other methods, fermentation has unique advantages in reducing the allergenicity of food and may represent a new trend in preventing food-induced allergies. This review introduces the characteristics of allergens in various foods, including shellfish, soy, peanut, milk, tree nut, egg, wheat, and fish. The mechanism and pathological symptoms of allergic reactions are then summarized. Furthermore, the advantages of fermentation for reducing the allergenicity of these foods and preventing allergies are evaluated. Fermentation is an efficient approach for reducing or eliminating food allergenicity. Simultaneously, it improved the nutritional value and physicochemical properties of food materials. It is conceivable that a combination of mixed strain fermentation with additional processing, such as heat treatment, pulsed light, and ultrasonication, will efficiently reduce the allergenicity of various foods and preserve their unique taste and nutritional components, providing significance for patients with allergies.
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Affiliation(s)
- Xiaowen Pi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yili Yang
- Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou, Jiangsu, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qiang Cui
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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10
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Asri N, Rostami-Nejad M, Rezaei-Tavirani M, Razzaghi M, Asadzadeh-Aghdaei H, Zali MR. Novel Therapeutic Strategies for Celiac Disease. Middle East J Dig Dis 2020; 12:229-237. [PMID: 33564379 PMCID: PMC7859609 DOI: 10.34172/mejdd.2020.187] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Accepted: 09/08/2020] [Indexed: 12/18/2022] Open
Abstract
Celiac disease (CeD) is a widespread autoimmune enteropathy caused by dietary gluten peptides in genetically susceptible individuals, which includes a range of intestinal and extraintestinal manifestations. Currently, there is no effective treatment for CeD other than strict adherence to a gluten-free diet (GFD). However, persistent or frequent symptoms and also partial villus atrophy were observed in some patients with CeD due to intentional or inadvertent gluten exposure during the use of GFD. It means that GFD alone is not enough to control CeD symptoms and long-term complications. Accordingly, new therapeutic approaches for CeD treatment such as gluten proteolysis, removing gluten from the digestive tract, promoting tight junction assembly, inhibiting intestinal tissue transglutaminase 2, using probiotics, and developing immunotherapeutic methods have been proposed through different strategies. This review focused on discussing the novel therapeutic strategies for CeD management.
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Affiliation(s)
- Nastaran Asri
- Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Rostami-Nejad
- Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mostafa Rezaei-Tavirani
- Proteomics Research Center, Faculty of Paramedical Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammadreza Razzaghi
- Laser Application in Medical Sciences Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hamid Asadzadeh-Aghdaei
- Basic and Molecular Epidemiology of Gastrointestinal Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Reza Zali
- Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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11
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El Mecherfi KE, Todorov SD, Cavalcanti de Albuquerque MA, Denery-Papini S, Lupi R, Haertlé T, Dora Gombossy de Melo Franco B, Larré C. Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products. Foods 2020; 9:foods9060792. [PMID: 32560210 PMCID: PMC7353565 DOI: 10.3390/foods9060792] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 06/10/2020] [Accepted: 06/13/2020] [Indexed: 12/12/2022] Open
Abstract
Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products constitute one of these approaches. Lactic acid bacteria (LAB), used as starter cultures in dairy products, are a subject of increasing interest in fermentation of plant proteins. However, the studies designed to assess the impact of LAB on reduction of allergenicity of seed proteins are at an early stage. This review presents the current knowledge on food fermentation, with a focus on seed proteins that are increasingly used as ingredients, and its impacts on food potential allergenicity.
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Affiliation(s)
- Kamel-Eddine El Mecherfi
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Svetoslav Dimitrov Todorov
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Marcela Albuquerque Cavalcanti de Albuquerque
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Sandra Denery-Papini
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Roberta Lupi
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Thomas Haertlé
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
| | - Bernadette Dora Gombossy de Melo Franco
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-080, Brazil; (S.D.T.); (M.A.C.d.A.); (B.D.G.d.M.F.)
| | - Colette Larré
- INRAE UR1268 BIA, 3 impasse Y. Cauchois—Rue de la Géraudière CS 71627, 44000 Nantes, France; (K.-E.E.M.); (S.D.-P.); (R.L.); (T.H.)
- Correspondence: ; Tel.: +33-(0)2-40-67-51-31
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Pekar J, Ret D, Untersmayr E. Stability of allergens. Mol Immunol 2018; 100:14-20. [PMID: 29606336 PMCID: PMC6020993 DOI: 10.1016/j.molimm.2018.03.017] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 03/19/2018] [Accepted: 03/20/2018] [Indexed: 02/07/2023]
Abstract
For proteins to cause IgE-mediated allergic reactions, several common characteristics have to be defined, including small molecular size, solubility and stability to changing pH levels and enzymatic degradation. Nevertheless, these features are not unique for potent allergens, but are also observed in non-allergenic proteins. Due to the increasing awareness by regulatory authorities regarding the allergy pandemic, definition of characteristics unique to potent allergens would facilitate allergenicity assessment in the future. Despite major research efforts even to date the features unique for major allergens have not been elucidated so far. The route of allergen entry into the organism determines to a great extent these required characteristics. Especially orally ingested allergens are exposed to the harsh milieu of the gastrointestinal tract but might additionally be influenced by food processing. Depending on molecular properties such as disulphide bonds contributing to protein fold and formation of conformational IgE epitopes, posttranslational protein modification or protein food matrix interactions, enzymatic and thermal stability might differ between allergens. Moreover, also ligand binding influences structural stability. In the current review article, we aim at highlighting specific characteristics and molecular pattern contributing to a stabilized protein structure and overall allergenicity.
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Affiliation(s)
- Judith Pekar
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, 1090 Vienna, Austria
| | - Davide Ret
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, 1090 Vienna, Austria; Division of Macromolecular Chemistry, Institute of Applied Synthetic Chemistry, Vienna University of Technology, 1060 Vienna, Austria
| | - Eva Untersmayr
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, 1090 Vienna, Austria.
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13
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Boukid F, Mejri M, Pellegrini N, Sforza S, Prandi B. How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties. Compr Rev Food Sci Food Saf 2017; 16:797-807. [DOI: 10.1111/1541-4337.12288] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/12/2017] [Accepted: 06/14/2017] [Indexed: 12/24/2022]
Affiliation(s)
- Fatma Boukid
- Plant Protection and Improvement Laboratory, Center of Biotechnology of Sfax; Univ. of Sfax; Tunisia
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
| | - Mondher Mejri
- Plant Protection and Improvement Laboratory, Center of Biotechnology of Sfax; Univ. of Sfax; Tunisia
| | - Nicoletta Pellegrini
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
- Food Quality Design Group; Wageningen Univ.; PO Box 8129 Wageningen The Netherlands
| | - Stefano Sforza
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
| | - Barbara Prandi
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
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14
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Transforming insect biomass into consumer wellness foods: A review. Food Res Int 2016; 89:129-151. [DOI: 10.1016/j.foodres.2016.10.001] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 09/28/2016] [Accepted: 10/02/2016] [Indexed: 02/01/2023]
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15
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Stefańska I, Piasecka-Jóźwiak K, Kotyrba D, Kolenda M, Stecka KM. Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3897-3905. [PMID: 26693837 DOI: 10.1002/jsfa.7588] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 10/23/2015] [Accepted: 12/11/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Wheat flour is one of the most common causative agents of food allergy. The study presents the selection and characterization of lactic acid bacteria (LAB) strains capable of hydrolyzing/modifying allergenic proteins of wheat flour. Hydrolysis of wheat proteins was determined with sodium dodecyl sulfate-polyacrylamide gel electrophoresis and immunoblotting with sera from patients with food allergy to gluten. RESULTS The analysis of electrophoretic profiles of protein extracted from sourdough shows the capability of selected LAB strains for proteolytic degradation of wheat proteins that belong to two factions: albumin/globulin (hydrolysis of 13 polypeptides with a molecular weight between 103 and 22 kDa); and gliadin (seven polypeptides with a molecular weight between 39 and 24 kDa). All analyzed strains were capable of hydrolyzing some IgE-binding epitopes of wheat allergens. The lack of such changes in control samples indicates that they were induced rather by the proteolytic activity of bacterial strains than endogenous enzymes of wheat flour. The gluten proteins were susceptible to hydrolysis by sequential digestion with pepsin and trypsin. CONCLUSION The selected strains exhibit proteolytic activity, which leads to a reduction in allergenicity of wheat sourdoughs. These strains may be applied as specific starter cultures to prepare bakery products of special nutritional use. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Ilona Stefańska
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Technology Fermentation, Rakowiecka 36 St, 02-532 Warsaw, Poland
| | - Katarzyna Piasecka-Jóźwiak
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Technology Fermentation, Rakowiecka 36 St, 02-532 Warsaw, Poland
| | - Danuta Kotyrba
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Technology Fermentation, Rakowiecka 36 St, 02-532 Warsaw, Poland
| | - Magdalena Kolenda
- Faculty of Horticulture, Biotechnology and Landscape Architecture, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
| | - Krystyna M Stecka
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Technology Fermentation, Rakowiecka 36 St, 02-532 Warsaw, Poland
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16
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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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17
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Monaci L, Pilolli R, De Angelis E, Mamone G. Mass Spectrometry in Food Allergen Research. ADVANCED MASS SPECTROMETRY FOR FOOD SAFETY AND QUALITY 2015. [DOI: 10.1016/b978-0-444-63340-8.00007-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Gobbetti M, Rizzello CG, Di Cagno R, De Angelis M. How the sourdough may affect the functional features of leavened baked goods. Food Microbiol 2013; 37:30-40. [PMID: 24230470 DOI: 10.1016/j.fm.2013.04.012] [Citation(s) in RCA: 227] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2012] [Revised: 03/13/2013] [Accepted: 04/09/2013] [Indexed: 02/06/2023]
Abstract
Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of microbial metabolites cause several changes during sourdough fermentation, which affect the dough and baked good matrix, and influence the nutritional/functional quality. Currently, the literature is particularly rich of results, which show how the sourdough fermentation may affect the functional features of leavened baked goods. In the form of pre-treating raw materials, fermentation through sourdough may stabilize or to increase the functional value of bran fractions and wheat germ. Sourdough fermentation may decrease the glycaemic response of baked goods, improve the properties and bioavailability of dietary fibre complex and phytochemicals, and may increase the uptake of minerals. Microbial metabolism during sourdough fermentation may also produce new nutritionally active compounds, such as peptides and amino acid derivatives (e.g., γ-amino butyric acid) with various functionalities, and potentially prebiotic exo-polysaccharides. The wheat flour digested via fungal proteases and selected sourdough lactobacilli has been demonstrated to be probably safe for celiac patients.
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Affiliation(s)
- Marco Gobbetti
- Department of Soil, Plant and Food science, University of Bari, Italy.
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Abstract
Celiac disease results from the interplay of genetic, environmental, and immunologic factors. An understanding of the pathophysiology of celiac disease, in which the trigger (wheat, rye, and barley) is known, will undoubtedly reveal basic mechanisms that underlie other autoimmune diseases (eg, type 1 diabetes) that share many common pathogenic perturbations. This review describes seminal findings in each of the 3 domains of the pathogenesis of celiac disease, namely genetics, environmental triggers, and immune dysregulation, with a focus on newer areas of investigation such as non-HLA genetic variants, the intestinal microbiome, and the role of the innate immune system.
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Juhász A, Gell G, Sebestyén E, Haraszi R, Tamás L, Balázs E. Brachypodium distachyon as a model for defining the allergen potential of non-prolamin proteins. Funct Integr Genomics 2012; 12:439-46. [PMID: 22933233 PMCID: PMC3431475 DOI: 10.1007/s10142-012-0294-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2012] [Revised: 08/07/2012] [Accepted: 08/09/2012] [Indexed: 01/28/2023]
Abstract
Epitope databases and the protein sequences of published plant genomes are suitable to identify some of the proteins causing food allergies and sensitivities. Brachypodium distachyon, a diploid wild grass with a sequenced genome and low prolamin content, is the closest relative of the allergen cereals, such as wheat or barley. Using the Brachypodium genome sequence, a workflow has been developed to identify potentially harmful proteins which may cause either celiac disease or wheat allergy-related symptoms. Seed tissue-specific expression of the potential allergens has been determined, and intact epitopes following an in silico digestion with several endopeptidases have been identified. Molecular function of allergen proteins has been evaluated using Gene Ontology terms. Biologically overrepresented proteins and potentially allergen protein families have been identified.
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Affiliation(s)
- A Juhász
- Applied Genomics Department, Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Brunszvik 2, Martonvásár, Hungary.
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21
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Abstract
Food allergy has become a serious public health problem. Nowadays several treatments were employed for reducing the allergenicity from food. The paper mainly reviews the application of microbial fermentation in the reduction of the allergenicity from different foods.
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22
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Gobbetti M, Cagno RD, De Angelis M. Functional microorganisms for functional food quality. Crit Rev Food Sci Nutr 2010; 50:716-27. [PMID: 20830633 DOI: 10.1080/10408398.2010.499770] [Citation(s) in RCA: 128] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Functional microorganisms and health benefits represent a binomial with great potential for fermented functional foods. The health benefits of fermented functional foods are expressed either directly through the interactions of ingested live microorganisms with the host (probiotic effect) or indirectly as the result of the ingestion of microbial metabolites synthesized during fermentation (biogenic effect). Since the importance of high viability for probiotic effect, two major options are currently pursued for improving it--to enhance bacterial stress response and to use alternative products for incorporating probiotics (e.g., ice cream, cheeses, cereals, fruit juices, vegetables, and soy beans). Further, it seems that quorum sensing signal molecules released by probiotics may interact with human epithelial cells from intestine thus modulating several physiological functions. Under optimal processing conditions, functional microorganisms contribute to food functionality through their enzyme portfolio and the release of metabolites. Overproduction of free amino acids and vitamins are two classical examples. Besides, bioactive compounds (e.g., peptides, γ-amino butyric acid, and conjugated linoleic acid) may be released during food processing above the physiological threshold and they may exert various in vivo health benefits. Functional microorganisms are even more used in novel strategies for decreasing phenomenon of food intolerance (e.g., gluten intolerance) and allergy. By a critical approach, this review will aim at showing the potential of functional microorganisms for the quality of functional foods.
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Affiliation(s)
- M Gobbetti
- Dipartimento di Biologia e Chimica Agro-Forestale e Ambientale, University of Bari, Italy.
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De Angelis M, Di Cagno R, Minervini F, Rizzello CG, Gobbetti M. Two-dimensional electrophoresis and IgE-mediated food allergy. Electrophoresis 2010; 31:2126-36. [PMID: 20593388 DOI: 10.1002/elps.201000101] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Food allergy is recognized as one of the major health concerns. It is estimated that ca. 4% of the population is affected by food allergenic disorders. Food allergies are defined as IgE-mediated hypersensitivity reactions. Foods such as peanuts, tree nuts, wheat, soy, cow's milk, egg, fish and shellfish are regarded as responsible for the majority of reactions. The ubiquitous presence of allergens in the human foods coupled with an increased awareness of food allergies warrants to undertake appropriate preventive measures for protecting sensitive consumers from unwanted exposure to offending food allergens. 2-DE followed by immunoblotting and identification of IgE-reactive proteins, as a proteomic approach to identify new allergens in foods, are reviewed. Specific examples of identification of allergens in foods and beverages by using 2-DE and IgE are described. Protein profiling using 2-DE and allergens detection by IgE has become a powerful method for analyzing changes of allergens content in complex matrix during food processing.
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Affiliation(s)
- Maria De Angelis
- Dipartimento di Protezione delle Piante e Microbiologia Applicata, University of Bari, Bari, Italy.
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Mamone G, Picariello G, Caira S, Addeo F, Ferranti P. Analysis of food proteins and peptides by mass spectrometry-based techniques. J Chromatogr A 2009; 1216:7130-42. [DOI: 10.1016/j.chroma.2009.07.052] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2009] [Revised: 06/19/2009] [Accepted: 07/24/2009] [Indexed: 10/20/2022]
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25
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Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality. Trends Food Sci Technol 2008. [DOI: 10.1016/j.tifs.2008.04.002] [Citation(s) in RCA: 213] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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26
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Ferranti P, Mamone G, Picariello G, Addeo F. Mass spectrometry analysis of gliadins in celiac disease. JOURNAL OF MASS SPECTROMETRY : JMS 2007; 42:1531-48. [PMID: 18085572 DOI: 10.1002/jms.1361] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
In recent years, scientific research on wheat gluten proteins has followed three main directions aimed at (1) finding relationships between individual genetic alleles coding for gliadins, high or low molecular weight glutenin subunits, and the viscoelastic dough properties of flour-derived products such as pasta and bread; (2) identifying prolamins and derived peptides involved in celiac disease, a pathological condition in which the small intestine of genetically predisposed individuals is reversibly damaged; and (3) developing and validating sensitive and specific methods for detecting trace amounts of gluten proteins in gluten-free foods for celiac disease patients. In this review, the main aspects of current and perspective applications of mass spectrometry and proteomic technologies to the structural characterization of gliadins are presented, with focus on issues related to detection, identification, and quantification of intact gliadins, as well as gliadin-derived peptides relevant to the biochemical, immunological, and toxicological aspects of celiac disease.
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Affiliation(s)
- Pasquale Ferranti
- Dipartimento di Scienza degli Alimenti, University of Naples Federico II, Parco Gussone, Portici I- 80055, Italy.
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Siragusa S, De Angelis M, Di Cagno R, Rizzello CG, Coda R, Gobbetti M. Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Appl Environ Microbiol 2007; 73:7283-90. [PMID: 17890341 PMCID: PMC2168214 DOI: 10.1128/aem.01064-07] [Citation(s) in RCA: 283] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2007] [Accepted: 09/10/2007] [Indexed: 11/20/2022] Open
Abstract
The concentrations of gamma-aminobutyric acid (GABA) in 22 Italian cheese varieties that differ in several technological traits markedly varied from 0.26 to 391 mg kg(-1). Presumptive lactic acid bacteria were isolated from each cheese variety (total of 440 isolates) and screened for the capacity to synthesize GABA. Only 61 isolates showed this activity and were identified by partial sequencing of the 16S rRNA gene. Twelve species were found. Lactobacillus paracasei PF6, Lactobacillus delbrueckii subsp. bulgaricus PR1, Lactococcus lactis PU1, Lactobacillus plantarum C48, and Lactobacillus brevis PM17 were the best GABA-producing strains during fermentation of reconstituted skimmed milk. Except for L. plantarum C48, all these strains were isolated from cheeses with the highest concentrations of GABA. A core fragment of glutamate decarboxylase (GAD) DNA was isolated from L. paracasei PF6, L. delbrueckii subsp. bulgaricus PR1, L. lactis PU1, and L. plantarum C48 by using primers based on two highly conserved regions of GAD. A PCR product of ca. 540 bp was found for all the strains. The amino acid sequences deduced from nucleotide sequence analysis showed 98, 99, 90, and 85% identity to GadB of L. plantarum WCFS1 for L. paracasei PF6, L. delbrueckii subsp. bulgaricus PR1, L. lactis PU1, and L. plantarum C48, respectively. Except for L. lactis PU1, the three lactobacillus strains survived and synthesized GABA under simulated gastrointestinal conditions. The findings of this study provide a potential basis for exploiting selected cheese-related lactobacilli to develop health-promoting dairy products enriched in GABA.
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Affiliation(s)
- S Siragusa
- Dipartimento di Protezione delle Piante e Microbiologia Applicata, Facoltà di Scienze Biotecnologiche di Bari, Via G. Amendola 165/a, 70126 Bari, Italy
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