1
|
Chebib S, Meng C, Ludwig C, Bergmann KC, Becker S, Dierend W, Schwab W. Identification of allergenomic signatures in allergic and well-tolerated apple genotypes using LC-MS/MS. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100111. [PMID: 35592704 PMCID: PMC9110896 DOI: 10.1016/j.fochms.2022.100111] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 04/12/2022] [Accepted: 05/02/2022] [Indexed: 04/12/2023]
Abstract
The apple fruit (Malus domestica L. Borkh) is one of the most popular fruits worldwide. Beyond their beneficial properties, apples contain proteins that trigger allergic reactions in susceptible consumers. Mal d1 to d4 are allergens present in a variety of different isoforms in apples. In this study, we used proteomics to quantify all four Mal d proteins in 52 apple genotypes with varying allergenic potentials. A total of 195, 17, 14, and 18 peptides were found to be related to Mal d1, d2, d3, and d4 proteins, respectively of which 25 different Mal d proteins could be unambiguously identified. The allergenic potential of the Mal d isoforms was characterized by comparing the isoform abundance with the allergenic score of genotypes from oral challenge tests. The detected Mal d peptides presumably have different IgE binding properties and could be used as potential molecular markers to discriminate between hypoallergenic and hyperallergenic cultivars.
Collapse
Affiliation(s)
- Soraya Chebib
- Biotechnology of Natural Products, Technical University Munich, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Chen Meng
- Bavarian Center for Biomolecular Mass Spectrometry (BayBioMS), Technical University Munich, Gregor-Mendel-Straße 4, 85354 Freising, Germany
| | - Christina Ludwig
- Bavarian Center for Biomolecular Mass Spectrometry (BayBioMS), Technical University Munich, Gregor-Mendel-Straße 4, 85354 Freising, Germany
| | - Karl-Christian Bergmann
- Allergy-Centre-Charité, Charité – Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Germany
| | - Sylvia Becker
- European Centre Allergy Research Foundation, Robert-Koch-Platz 7, 10115 Berlin, Germany
| | - Werner Dierend
- Faculty of Agricultural Science and Landscape Architecture, Fruit Science, University of Applied Sciences Osnabrück, Oldenburger Landstr. 24, 49090 Osnabrück, Germany
| | - Wilfried Schwab
- Biotechnology of Natural Products, Technical University Munich, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
- Corresponding author.
| |
Collapse
|
2
|
Abstract
This review provides a global overview on Rosaceae allergy and details the particularities of each fruit allergy induced by ten Rosaceae species: almond/peach/cherry/apricot/plum (Amygdaleae), apple/pear (Maleae), and raspberry/blackberry/strawberry (Rosoideae). Data on clinical symptoms, prevalence, diagnosis, and immunotherapies for the treatment of Rosaceae allergy are herein stated. Allergen molecular characterization, cross-reactivity/co-sensitization phenomena, the impact of food processing and digestibility, and the methods currently available for the Rosaceae detection/quantification in foods are also described. Rosaceae allergy has a major impact in context to pollen-food allergy syndrome (PFAS) and lipid transfer protein (LTP) allergies, being greatly influenced by geography, environment, and presence of cofactors. Peach, apple, and almond allergies are probably the ones most affecting the quality of life of the allergic-patients, although allergies to other Rosaceae fruits cannot be overlooked. From patients' perspective, self-allergy management and an efficient avoidance of multiple fruits are often difficult to achieve, which might raise the risk for cross-reactivity and co-sensitization phenomena and increase the severity of the induced allergic responses with time. At this point, the absence of effective allergy diagnosis (lack of specific molecular markers) and studies advancing potential immunotherapies are some gaps that certainly will prompt the progress on novel strategies to manage Rosaceae food allergies.
Collapse
Affiliation(s)
- Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| |
Collapse
|
3
|
Wang K, Li W, Wang K, Hu Z, Xiao H, Du B, Zhao L. Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose. Food Chem 2021; 374:131821. [PMID: 34920401 DOI: 10.1016/j.foodchem.2021.131821] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/30/2021] [Accepted: 12/05/2021] [Indexed: 12/11/2022]
Abstract
The structural characteristics and inflammatory activity of Maillard reaction products (MRPs) from fructose (Fru) and litchi thaumatin-like protein (LcTLP) with a pro-inflammatory activity were investigated. The structural changes of LcTLP-Fru MRPs were divided into two stages during the Maillard reaction. In 0-6 h, the unfolding and degradation of the LcTLP were dominant, resulting in a looser structure; the increase of β-sheets was 13.02%; the decrease of α-helices was 9.21%; and both the molecular weight and gyration radius Rg decreased. After 6 h, the enhanced glycosylation caused the molecular weight to increase, while Rg remained low, implying that the molecular structure became more compact. In addition, LcTLP-Fru MRPs reduced the inflammation response by significantly reducing the gene and protein expressions of tumor necrosis factor-α, interleukin-1β, and interleukin-6 compared with the LcTLP group in RAW264.7 macrophages. The findings provided a theoretical foundation for addressing the inflammatory response caused by litchi products consumption.
Collapse
Affiliation(s)
- Kun Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Weichao Li
- Intensive Care Unit, Sun Yat-sen Memorical Hospital, Sun Yat-sen University, Guangzhou 510120, China
| | - Kai Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Bing Du
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China.
| |
Collapse
|
4
|
Ma Y, Luo M, Xu Y, Liu Y, Liu X, Bi X, Yuan Y, Su F, Yin X. Purification and characterization of a thaumatin-like protein-1 with polyphenol oxidase activity found in Prunus mume. RSC Adv 2020; 10:28746-28754. [PMID: 35520072 PMCID: PMC9055924 DOI: 10.1039/d0ra05659f] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 07/28/2020] [Indexed: 11/24/2022] Open
Abstract
Thaumatin-like protein-1 (TLP-1), a protein displaying high polyphenol oxidase (PPO) action and a member of the pathogenesis-related (PR) protein family, has a considerable influence on the enzymatic browning of Prunus mume (Chinese plum). In this assay, TLP-1 was identified and extracted from Prunus mume to investigate the protein's properties and better understand its contribution to the fruit's browning during storage or processing. The extracted TLP-1 was purified to apparent homogeneity using a procedure involving citrate phosphate buffer solution (CPBS) extraction, (NH4)2SO4 precipitation, dialysis in a cellulose bag, and ion exchange chromatography using a DEAE Sepharose Fast Flow column, while a Sephadex G-75 column was employed to facilitate gel filtration chromatography. Moreover, the enzyme was characterized in terms of its optimal pH and stability, isoelectric point (pI), molecular weight, optimal temperature and stability, enzyme kinetic parameters and substrate specificity, as well as inhibitor stability. This study indicated that the pI and molecular weight of TLP-1 was approximately 4.4 and 28 kDa, respectively, while 30 °C and 7.5 represented the respective optimal temperature and pH level for PPO catalysis. TLP-1 showed high affinity to catechol and pyrogallol, with Km values of 24.40 mM and 26.23 mM, respectively. Sodium bisulfite significantly inhibited TLP-1 activity. These findings on the properties of TLP-1 can contribute significantly to the search for ways to minimize the losses caused by fruit browning during the storage and processing of Prunus mume. Thaumatin-like protein-1 (TLP-1), a protein displaying high polyphenol oxidase (PPO) action and a member of the pathogenesis-related (PR) protein family, has a considerable influence on the enzymatic browning of Prunus mume (Chinese plum).![]()
Collapse
Affiliation(s)
- Yuan Ma
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Ming Luo
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Yingping Xu
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Yingjia Liu
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Xiaocui Liu
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Xiufang Bi
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Yiping Yuan
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Fan Su
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| | - Xiaocui Yin
- School of Food and Bioengineering, Xihua University Chengdu 610039 P. R. China
| |
Collapse
|
5
|
Iqbal A, Murtaza A, Hu W, Ahmad I, Ahmed A, Xu X. Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.07.006] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
6
|
Xue L, Li Y, Li T, Pan H, Liu J, Fan M, Qian H, Zhang H, Ying H, Wang L. Phosphorylation and Enzymatic Hydrolysis with Alcalase and Papain Effectively Reduce Allergic Reactions to Gliadins in Normal Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6313-6323. [PMID: 31070910 DOI: 10.1021/acs.jafc.9b00569] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Gliadins are major allergens responsible for wheat allergies. Food processing is an effective strategy to reduce the allergenicity of gluten. In the present study, we determined the secondary and tertiary structures of gluten and gliadins treated by chemical, physical, and enzymatic means through FTIR, surface hydrophobicity, intrinsic fluorescence spectra, and UV absorption spectra. The results showed that the three treatments of phosphorylation and alcalase and papain hydrolyses significantly changed the conformational structures of gliadins, especially the secondary structure. Then, the potential allergenicity of the phosphorylated and alcalase and papain hydrolyzed gliadins were further characterized, and we observed a significant decrease in the allergenicity through the results of the index of spleen, serum total IgE, gliadin-specific IgE, histamine, and serum cytokine concentrations. An elevation of Th17 cells, the absence of Treg cells, and an imbalance in Treg/Th17 are associated with allergy. On the basis of the expression levels of related cytokines and key transcription factors, we also confirmed that phosphorylation and alcalase and papain hydrolysis could effectively reduce the allergenicity of gliadins by improving the imbalance of both Th1/Th2 and Treg/Th17 in the spleens of sensitized mice. This study suggested that the changes in conformational structure contribute to gliadin hyposensitization and that phosphorylation and alcalase and papain hydrolysis may be promising strategies for the production of wheat products with low allergenicity.
Collapse
Affiliation(s)
- Lamei Xue
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Tingting Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering , Nanjing Forestry University , Nanjing 210037 , People's Republic of China
| | - Haiou Pan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Jinxin Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Hao Ying
- CAS Key laboratory of nutrition, metabolism and food safety, Shanghai Institutes for Biological Sciences , University of Chinese Academy of Sciences, Chinese Academy of Sciences , Shanghai 200031 , People's Republic of China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| |
Collapse
|
7
|
Sun Q, Ma ZF, Zhang H, Ma S, Kong L. Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1579738] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Qian Sun
- College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China
| | - Zheng Feei Ma
- Department of Health and Environmental Sciences, Xi’an Jiaotong-Liverpool University, Suzhou, China
| | - Hongxia Zhang
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Shujie Ma
- College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China
| | - Lingming Kong
- College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China
| |
Collapse
|
8
|
Lerma-García MJ, Nicoletti M, Simó-Alfonso EF, Righetti PG, Fasoli E. Proteomic fingerprinting of apple fruit, juice, and cider via combinatorial peptide ligand libraries and MS analysis. Electrophoresis 2018; 40:266-271. [DOI: 10.1002/elps.201800320] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 09/27/2018] [Accepted: 09/27/2018] [Indexed: 12/15/2022]
Affiliation(s)
| | - Maria Nicoletti
- Department of Chemistry; Materials and Chemical Engineering “Giulio Natta”; Politecnico di Milano; Milan Italy
| | | | - Pier Giorgio Righetti
- Department of Chemistry; Materials and Chemical Engineering “Giulio Natta”; Politecnico di Milano; Milan Italy
| | - Elisa Fasoli
- Department of Chemistry; Materials and Chemical Engineering “Giulio Natta”; Politecnico di Milano; Milan Italy
| |
Collapse
|
9
|
Millet M, Poupard P, Le Quéré JM, Bauduin R, Guyot S. Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6404-6414. [PMID: 28355065 DOI: 10.1021/acs.jafc.6b05819] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Producers of apple-based beverages are confronted with colloidal instability. Haze is caused by interactions between molecules that lead to the formation of aggregates. Haze composition in three apple-based beverages, namely, French sparkling cider, apple juice, and pommeau, was studied. Phenolic compounds, proteins, polysaccharides, and minerals were analyzed using global and detailed analytical methods. The results explained <75% (w/w) of haze dry mass. Polyphenols, represented mainly by procyanidins, were the main compounds identified and accounted for 10-31% of haze. However, oxidized phenolic compounds were probably underestimated and may represent a high proportion of haze. Proteins were present in all of the samples in proportions of <6% of haze except in two apple juice hazes, where they were the main constituents (18 and 24%). Polysaccharides accounted for 0-30% of haze. Potassium and calcium were the main minerals.
Collapse
Affiliation(s)
- Melanie Millet
- INRA UR1268 BIA - Polyphenols, Reactivity, Processes , F-35653 Le Rheu, France
- UMT Nova2Cidre , F-35653 Le Rheu, France
| | - Pascal Poupard
- IFPC (French Institute for Cider Production) , F-35653 Le Rheu, France
- UMT Nova2Cidre , F-35653 Le Rheu, France
| | - Jean-Michel Le Quéré
- INRA UR1268 BIA - Polyphenols, Reactivity, Processes , F-35653 Le Rheu, France
- UMT Nova2Cidre , F-35653 Le Rheu, France
| | - Remi Bauduin
- IFPC (French Institute for Cider Production) , F-35653 Le Rheu, France
- UMT Nova2Cidre , F-35653 Le Rheu, France
| | - Sylvain Guyot
- INRA UR1268 BIA - Polyphenols, Reactivity, Processes , F-35653 Le Rheu, France
- UMT Nova2Cidre , F-35653 Le Rheu, France
| |
Collapse
|
10
|
Vanga SK, Jain M, Raghavan V. Significance of fruit and vegetable allergens: Possibilities of its reduction through processing. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1239208] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Sai Kranthi Vanga
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Mohit Jain
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| |
Collapse
|
11
|
Zhou H, Wang C, Ye J, Chen H, Tao R, Cao F. Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.02.001] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
12
|
Effect of processing on conformational changes of food proteins related to allergenicity. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.001] [Citation(s) in RCA: 171] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
13
|
Vanga SK, Singh A, Raghavan V. Review of conventional and novel food processing methods on food allergens. Crit Rev Food Sci Nutr 2015; 57:2077-2094. [DOI: 10.1080/10408398.2015.1045965] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Sai Kranthi Vanga
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Ashutosh Singh
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Vijaya Raghavan
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Quebec, Canada
| |
Collapse
|
14
|
Li X, Yuan S, He S, Gao J, Chen H. Identification and characterization of the antigenic site (epitope) on bovine β-lactoglobulin: common residues in linear and conformational epitopes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2916-2923. [PMID: 25469678 DOI: 10.1002/jsfa.7033] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 11/27/2014] [Accepted: 11/28/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND β-Lactoglobulin is recognised as one of major allergens in milk and its epitopes include linear and conformational epitopes contributed to milk allergy. RESULTS In our work, two types of epitopes have been identified. Linear epitopes identified by using SPOT™ peptide arrays approach and three common peptide sequences AA77-82 (KIPAVF), AA126-131 (PEVDNE) and AA142-147 (ALPMHI) were obtained by reacting with specific sera from two rabbits. At the same time, mimotopes were screened by the panning of a phage display peptide library and the corresponding conformational epitopes were calculated by the web tool of Peptiope server with Mapitope algorithm. Three conformational epitopes against two specific sera were identified, in which there were 15 common residues as well and located in the different position and appeared mainly as an α-helix. CONCLUSION Common residues on the linear and conformational epitopes were identified in the first time, respectively, which could be regarded as informative epitopes for detection of allergen in dairy products.
Collapse
Affiliation(s)
- Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, P.R. China
- School of Life Sciences and Food Engineering, Nanchang University, Nanchang, 330031, P.R. China
| | - Shuilin Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, P.R. China
- School of Life Sciences and Food Engineering, Nanchang University, Nanchang, 330031, P.R. China
| | - Shengfa He
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, P.R. China
- School of Life Sciences and Food Engineering, Nanchang University, Nanchang, 330031, P.R. China
| | - Jinyan Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, P.R. China
- School of Life Sciences and Food Engineering, Nanchang University, Nanchang, 330031, P.R. China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, P.R. China
- Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, 330047, P.R. China
| |
Collapse
|
15
|
Marzban G, Kinaciyan T, Maghuly F, Brunner R, Gruber C, Hahn R, Jensen-Jarolim E, Laimer M. Impact of sulfur and vitamin C on the allergenicity of Mal d 2 from apple (Malus domestica). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7622-7630. [PMID: 24983674 DOI: 10.1021/jf5020878] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Mal d 2 is a minor allergen from apple which shows a high conformational stability due to its eight conserved disulfide bridges. Chemical reduction of disulfide bridges and linearization of Mal d 2 lead to enhanced IgE reactivity in vitro and indicate a higher potential for allergenicity. Since food preservatives such as sulfur and vitamin C are reducing and denaturing agents, their influence on Mal d 2 allergenicity was verified by simulated food processing conditions. The immunoreactivity of purified Mal d 2 was investigated after different treatments in vitro and in vivo using IgG/IgE Western blotting, mediator-releasing cell assay, and skin prick and oral smear tests. The conformational changes of Mal d 2 upon addition of 1% and 5% vitamin C were also monitored by attenuated total reflectance Fourier transform infrared spectroscopy. The results show no positive skin and oral smear test reactivity to native, heated, or vitamin C-treated purified Mal d 2. Furthermore, the results confirm that sulfur in combination with heat treatment can influence the structural integrity and thus the allergenicity of Mal d 2, while vitamin C is too weak as a reducing agent to change allergenicity.
Collapse
Affiliation(s)
- Gorji Marzban
- Plant Biotechnology Unit and Down-Stream Processing Group, Department of Biotechnology, and ‡Department of Chemistry, Vienna Institute of BioTechnology (VIBT), BOKU (University of Natural Resources and Life Sciences) , Vienna 1190, Austria
| | | | | | | | | | | | | | | |
Collapse
|
16
|
Li R, Wang Y, Hu W, Liao X. Changes in the activity, dissociation, aggregation, and the secondary and tertiary structures of a thaumatin-like protein with a high polyphenol oxidase activity induced by high pressure CO2. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.02.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
17
|
A screening method based on UV–Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices. Food Chem 2013; 140:735-41. [DOI: 10.1016/j.foodchem.2012.11.020] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 10/30/2012] [Accepted: 11/06/2012] [Indexed: 11/21/2022]
|
18
|
Marondedze C, Thomas LA. Apple hypanthium firmness: new insights from comparative proteomics. Appl Biochem Biotechnol 2012; 168:306-26. [PMID: 22733236 DOI: 10.1007/s12010-012-9774-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2011] [Accepted: 06/10/2012] [Indexed: 01/09/2023]
Abstract
Fruit firmness constitutes an important textural property and is one of the key parameters for estimating ripening and shelf life, which has a major impact on commercialization. In order to decipher the mechanisms related to firmness of apples (Malus × domestica Borkh.), two-dimensional gel electrophoresis (2-DE) was used to compare the total proteome of high and low firmness phenotypes from apple hypanthia of a 'Golden Delicious' × 'Dietrich' population. A total of 36 differentially regulated protein spots were positively identified by matrix assisted laser desorption/ionization-time of flight (MALDI-TOF) mass spectrometry (MS) and then validated against the Malus expressed sequence tags (EST) database. The findings of this study indicated a lower expression of ethylene biosynthesis related proteins in the high firmness phenotype, which could be linked to the slowing down of the ripening and softening processes. The reduced accumulation of proteins involved in ethylene biosynthesis juxtaposed to the upregulation of a transposase and a GTP-binding protein in the high firmness phenotype. The results also showed higher expression of cytoskeleton proteins in the high firmness phenotype compared to the low firmness phenotype, which play a role in maintaining cell structure and possibly fruit integrity. Finally, a number of proteins involved in detoxification and defense were expressed in fruit hypanthium. This proteomic study provides a contribution towards a better understanding of regulatory networks involved in fruit hypanthium firmness and/or softening, which could be instrumental in the development of improved fruit quality.
Collapse
Affiliation(s)
- Claudius Marondedze
- Department of Biotechnology, University of the Western Cape, Private Bag X17, Modderdam Road, Bellville 7535, Cape Town, South Africa.
| | | |
Collapse
|
19
|
Tong P, Gao J, Chen H, Li X, Zhang Y, Jian S, Wichers H, Wu Z, Yang A, Liu F. Effect of heat treatment on the potential allergenicity and conformational structure of egg allergen ovotransferrin. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.084] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
20
|
Marondedze C, Thomas LA. Insights into fruit function from the proteome of the hypanthium. JOURNAL OF PLANT PHYSIOLOGY 2012; 169:12-19. [PMID: 22050892 DOI: 10.1016/j.jplph.2011.10.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2010] [Revised: 05/25/2011] [Accepted: 10/10/2011] [Indexed: 05/31/2023]
Abstract
Apple (Malus×domestica Borkh.) was used as a model to studying essential biological processes occurring in mature fruit hypanthium, commonly referred to as the fruit flesh or pulp, a highly active tissue where numerous metabolic processes such as carbohydrate metabolism and signal transduction occur. To understand the complex biological processes occurring in the hypanthium, a proteomics approach was used to analyze the proteome from freshly harvested ripe apple fruits. A total of 290 well-resolved spots were detected using two-dimensional gel electrophoresis (2-DE). Out of these, 216 proteins were identified representing 116 non-redundant proteins using matrix-assisted laser-desorption ionisation time-of-flight mass spectrometry (MALDI-TOF MS) and either the MASCOT or ProteinProspector engine for peptide mass fingerprinting (PMF) database searching. Identified proteins were classified into 13 major functional categories. Among these, the energy metabolism class was the most represented and included 50% of proteins homologous to Arabidopsis proteins that are involved in the response to biotic and abiotic stresses, suggesting a dual role for these proteins in addition to energy metabolism. We also identified dynein heavy chain in the hypanthium although this protein has been proposed as absent from angiosperms and thus suggest that the lack of dyneins in higher plants studied to date may not be a general characteristic to angiosperm genomic organisation. We therefore conclude that the detection and elucidation of the apple hypanthium proteome is an indispensable step towards the comprehension of fruit metabolism, the integration of genomic, proteomic and metabolomic data to agronomic trait information and thus fruit quality improvements.
Collapse
Affiliation(s)
- Claudius Marondedze
- Department of Biotechnology, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa.
| | | |
Collapse
|
21
|
Grozdanovic M, Popovic M, Polovic N, Burazer L, Vuckovic O, Atanaskovic-Markovic M, Lindner B, Petersen A, Gavrovic-Jankulovic M. Evaluation of IgE reactivity of active and thermally inactivated actinidin, a biomarker of kiwifruit allergy. Food Chem Toxicol 2011; 50:1013-8. [PMID: 22227218 DOI: 10.1016/j.fct.2011.12.030] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2011] [Revised: 12/13/2011] [Accepted: 12/19/2011] [Indexed: 10/14/2022]
Abstract
Actinidin, an abundant cysteine protease from kiwifruit, is a specific biomarker of isolated allergy to kiwifruit. This study evaluates the IgE-binding properties of biologically active and thermally inactivated actinidin. Employing two different activity assays (caseinolytic assay and zymogram with gelatin) we showed that actinidin obtained from kiwifruit extract under native conditions represents a mixture of inactive and active enzyme. The structural integrity of actinidin was confirmed by SDS-PAGE, Edman degradation, mass fingerprint and Western blot with polyclonal antibodies. Although it was capable of inducing positive skin prick test reactions, we failed to detect IgE reactivity of active actinidin in Western blot with patient sera. Thermally inactivated actinidin exhibited IgE reactivity both in vivo and in vitro, indicating that heat processed kiwifruit products may induce clinical reactivity. These findings imply that apart from the allergenic epitopes on its surface, actinidin also contains hidden epitopes inside the protein which become accessible to IgE upon thermal treatment.
Collapse
Affiliation(s)
- Milica Grozdanovic
- Department of Biochemistry, Faculty of Chemistry, University of Belgrade, and Department of Allergology and Pulmonology, University Children's Hospital, Belgrade 11000, Serbia
| | | | | | | | | | | | | | | | | |
Collapse
|
22
|
Purification of natural Mal d 1 and Mal d 2 allergens and monitoring of their expression levels during ripening in Golden Delicious apple. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.05.033] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
23
|
Hu CQ, Chen HB, Gao JY, Luo CP, Ma XJ, Tong P. High-pressure microfluidisation-induced changes in the antigenicity and conformation of allergen Ara h 2 purified from Chinese peanut. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:1304-1309. [PMID: 21384372 DOI: 10.1002/jsfa.4318] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2010] [Revised: 12/16/2010] [Accepted: 12/16/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND Peanut allergy is one of the most serious food allergies, and Ara h 2 is one of the most important peanut allergens as it is recognised by serum immunoglobulin E from more than 90% of peanut-allergic individuals. Dynamic high-pressure microfluidisation has been widely used in food processing as a new technology. The aim of this study was to investigate the effect of high-pressure microfluidisation on the antigenicity and structure of Ara h 2. Extracted peanut allergen Ara h 2 was treated under a continuous pressure array of 60, 90, 120, 150 and 180 MPa. Immunoreactivity was measured by indirect enzyme-linked immunosorbent assay with rabbit polyclonal antibodies. Secondary structure was analysed by circular dichroism. Surface hydrophobicity and sulfhydryl groups were assessed via fluorescence and UV absorption spectra respectively. RESULTS High-pressure microfluidisation treatment decreased the antigenicity of peanut allergen Ara h 2, changed its secondary structure and increased its UV absorption intensity and surface hydrophobicity. CONCLUSION The change in conformation contributed to the decrease in antigenicity of Ara h 2, and the spatial conformation of peanut allergen Ara h 2 plays a critical role in its antigenicity.
Collapse
Affiliation(s)
- Chun-qiu Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | | | | | | | | | | |
Collapse
|
24
|
Palacín A, Tordesillas L, Gamboa P, Sanchez-Monge R, Cuesta-Herranz J, Sanz ML, Barber D, Salcedo G, Díaz-Perales A. Characterization of peach thaumatin-like proteins and their identification as major peach allergens. Clin Exp Allergy 2011; 40:1422-30. [PMID: 20701616 DOI: 10.1111/j.1365-2222.2010.03578.x] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
BACKGROUND Peach is the most important fruit related to food allergy in the Mediterranean area. Pru p 3, its lipid transfer protein, has been described as the principal allergen responsible for cross-reactivities with other foods and pollen and the severity of clinical symptoms. However, the involvement of other allergenic families cannot be ruled out. Thaumatin-like proteins (TLPs) have been described as food allergen in several fruits, such as apple, cherry, kiwi and banana, and pollen. OBJECTIVE To identify members of the TLP family in peach fruit and to characterize putative allergens. METHODS Through two-dimensional (2D) electrophoresis of peach extract and immunodetections with a pool of peach-allergic patients, IgE-binding spots were identified and the corresponding proteins purified and characterized as allergens by in vitro and in vivo assays. Three isoforms, belonging to the TLP family, were purified by different chromatographic systems and characterized by N-terminal amino acid sequences, molecular weight determination (MALDI) and enzymatic activity analysis (beta-1,3-gluconase test and inhibition growth of fungi). In the same way, their IgE-binding capacity and allergenic activity were tested by ELISA assays, basophil activation tests and skin prick tests (SPT). RESULTS Two peach-TLPs, Pru p 2.0101 and Pru p 2.0201, were identified as IgE-binding spots by 2D electrophoresis. Another peach-TLP, Pru p 2.0301, was cloned and produced as recombinant protein in a yeast system. The three isoforms were purified and characterized as TLPs by immunoblotting with anti-chestnut TLP antibodies and anti-plant N-asparagine complex glycan (anti-cross-reactive carbohydrate determinant). All of them showed beta-1,3-glucanase activity and inhibition of fungal growth. The three TLPs were recognized by around 50% of the sera from 31 patients analysed in ELISA experiments. All three gave a positive response to an SPT and/or in basophil activation experiments. CONCLUSION Three isoforms, belonging to the TLP family, were identified in peach as principal allergens. Their prevalence, observed in in vitro, ex vivo and in vivo analyses, suggests that they are important allergens and should therefore be included in the routine diagnosis of peach allergy, at least in the Mediterranean area.
Collapse
Affiliation(s)
- A Palacín
- Unidad de Bioquímica, Departamento de Biotecnología, E.T.S. Ingenieros Agrónomos, UPM, Madrid, Spain
| | | | | | | | | | | | | | | | | |
Collapse
|
25
|
Le Bourse D, Jégou S, Conreux A, Villaume S, Jeandet P. Review of preparative and analytical procedures for the study of proteins in grape juice and wine. Anal Chim Acta 2010; 667:33-42. [DOI: 10.1016/j.aca.2010.03.062] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2010] [Revised: 03/29/2010] [Accepted: 03/30/2010] [Indexed: 01/16/2023]
|
26
|
Maghuly F, Marzban G, Laimer M. Functional genomics of allergen gene families in fruits. Nutrients 2009; 1:119-32. [PMID: 22253972 PMCID: PMC3257604 DOI: 10.3390/nu1020119] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2009] [Accepted: 10/21/2009] [Indexed: 12/19/2022] Open
Abstract
Fruit consumption is encouraged for health reasons; however, fruits may harbour a series of allergenic proteins that may cause discomfort or even represent serious threats to certain individuals. Thus, the identification and characterization of allergens in fruits requires novel approaches involving genomic and proteomic tools. Since avoidance of fruits also negatively affects the quality of patients' lives, biotechnological interventions are ongoing to produce low allergenic fruits by down regulating specific genes. In this respect, the control of proteins associated with allergenicity could be achieved by fine tuning the spatial and temporal expression of the relevant genes.
Collapse
Affiliation(s)
- Fatemeh Maghuly
- Plant Biotechnology Unit, IAM, Department of Biotechnology, VIBT BOKU, 1190 Vienna, Austria.
| | | | | |
Collapse
|
27
|
Marzban G, Maghuly F, Herndl A, Katinger H, Laimer M. Screening and identification of putative allergens in berry fruits of the Rosaceae family: technical challenges. Biofactors 2008; 34:37-46. [PMID: 19706970 DOI: 10.1002/biof.5520340105] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Cross-reactive proteins in small fruits of the Rosaceae family like strawberry, raspberry and blackberry revealed an unexpected complex IgE-reactivity pattern. Several copies of PR-10 and PR-14 proteins were detected by Southern blots in strawberry, raspberry and blackberry. In raspberry, the highest similarity at the DNA level for PR-10 and PR-14 (Rub i 1 and Rub i 3) was detected to strawberry sequences of Fra a 1 and Fra a 3. At the protein level, Rub i 1 and Rub i 3 showed more than 70% identity with homologous proteins of rosaceous fruits. Furthermore, raspberries contained additional putative allergens, e.g. class III acidic chitinases and cyclophilins. Blackberries were shown to share at least two well-known major fruit allergens with other rosaceous fruits, namely PR-10s and PR-14s homologous proteins. However the IgE-reactive proteins of small fruits are still not extensively investigated. The main challenges in studying small fruit allergens are the complexity of the fruit matrix, the diversity of physico-chemical properties of fruit proteins, the lack of appropriate protein extraction procedures and the missing information about the influence of processing treatments on food components.
Collapse
Affiliation(s)
- Gorji Marzban
- Plant Biotechnology Unit, Institute of Applied Microbiology, Department of Biotechnology, BOKU, Vienna, Austria
| | | | | | | | | |
Collapse
|