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Kim GH, Chin KB. Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low-fat model sausages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38520300 DOI: 10.1002/jsfa.13484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 02/22/2024] [Accepted: 03/12/2024] [Indexed: 03/25/2024]
Abstract
BACKGROUND This study aimed to assess the effect of faba bean (Vicia faba L.) protein isolate (FBPI) on the rheological properties of pork myofibrillar protein gels (MPGs) and the quality characteristics of pork low-fat model sausages (LFMSs). RESULTS Pork MPGs with 5 or 10 g kg-1 FBPI had higher cooking yield, gel strength, and viscosity than controls. The addition of FBPI to MPGs increased the protein surface hydrophobicity and decreased sulfhydryl groups. Adding FBPI to MPGs changed the protein profile and microstructure. The cooking loss and expressible moisture of LFMSs with 5, 10, or 15 g kg-1 FBPI were lower than those of controls and showed similar results to those with 15 g kg-1 soy protein isolate (SPI). Hardness values of LFMSs with FBPI and SPI were no different, and were higher than those of controls. CONCLUSION The addition of FBPI potentially improves rheological properties of MPGs and the functional properties of LFMSs, including water-holding capacity and textural properties. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Geon Ho Kim
- Department of Animal Science, Chonnam National University, Gwangju, South Korea
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National University, Gwangju, South Korea
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Smits M, Verhoeckx K, Knulst A, Welsing P, de Jong A, Gaspari M, Ehlers A, Verhoeff P, Houben G, Le TM. Co-sensitization between legumes is frequently seen, but variable and not always clinically relevant. FRONTIERS IN ALLERGY 2023; 4:1115022. [PMID: 37007648 PMCID: PMC10060518 DOI: 10.3389/falgy.2023.1115022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Accepted: 02/02/2023] [Indexed: 03/18/2023] Open
Abstract
BackgroundFood allergy to peanut and soybean, both legumes, is highly prevalent. The consumption of other legumes and legume protein isolates, some of which may be considered novel foods, is increasing. This may lead to an increase in sensitization and allergy and may pose a risk for legume-allergic (e.g. peanut and soybean) patients due to cross-reactivity.ObjectiveThis study investigated the frequency of co-sensitization and co-allergy between legumes and the role of different protein families.MethodsSix legume-allergic patient groups were included: peanut (n = 30), soybean (n = 30), lupine (n = 30), green pea (n = 30), lentil (n = 17), bean (n = 9). IgE binding to total extracts, protein fractions (7S/11S globulin, 2S albumin, albumin), and 16 individual proteins from 10 legumes (black lentil, blue lupine, chickpea, faba bean, green lentil, pea, peanut, soybean, white bean, and white lupine) was measured by line blotResultsCo-sensitization varied from 36.7% to 100%. Mono-sensitization was only found in soybean (16.7%), peanut (10%), and green pea-allergic (3.3%) patients. A high frequency of co-sensitization between the 7S/11S globulin fractions of all 10 legumes and individual 7S and 11S globulins was observed. In peanut and soybean-allergic patients, co-allergies for other legumes were uncommon (≤16,7%), while in green pea, lupine, lentil, and bean-allergic patients co-allergy for peanut (64.7%–77.8%) or soybean (50%–64.7%) was frequently seen.ConclusionCo-sensitization between legumes was high, but generally not clinically relevant. Co-allergy to other legumes was not often seen in peanut- and soybean allergic patients. The 7S and 11S globulins were likely responsible for the observed co-sensitization.
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Affiliation(s)
- Mark Smits
- Department of Dermatology/Allergology, University Medical Center Utrecht, Utrecht University, Utrecht, Netherlands
- Center for Translational Immunology, University Medical Center Utrecht, Utrecht, Netherlands
- Risk Analysis for Products in Development, Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, Netherlands
- Correspondence: Mark Smits Thuy-My Le
| | - Kitty Verhoeckx
- Department of Dermatology/Allergology, University Medical Center Utrecht, Utrecht University, Utrecht, Netherlands
- Center for Translational Immunology, University Medical Center Utrecht, Utrecht, Netherlands
| | - André Knulst
- Department of Dermatology/Allergology, University Medical Center Utrecht, Utrecht University, Utrecht, Netherlands
- Center for Translational Immunology, University Medical Center Utrecht, Utrecht, Netherlands
| | - Paco Welsing
- Department of Dermatology/Allergology, University Medical Center Utrecht, Utrecht University, Utrecht, Netherlands
- Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, Netherlands
| | - Aard de Jong
- Risk Analysis for Products in Development, Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, Netherlands
- Fresh Food & Chains, Wageningen Food & Biobased Research, Wageningen University, Wageningen, Netherlands
| | - Marco Gaspari
- Research Centre for Advanced Biochemistry and Molecular Biology, Department of Experimental and Clinical Medicine, Magna Graecia University of Catanzaro, Catanzaro, Italy
| | - Anna Ehlers
- Department of Dermatology/Allergology, University Medical Center Utrecht, Utrecht University, Utrecht, Netherlands
- Center for Translational Immunology, University Medical Center Utrecht, Utrecht, Netherlands
| | - Paulien Verhoeff
- Department of Dermatology/Allergology, University Medical Center Utrecht, Utrecht University, Utrecht, Netherlands
- Center for Translational Immunology, University Medical Center Utrecht, Utrecht, Netherlands
| | - Geert Houben
- Department of Dermatology/Allergology, University Medical Center Utrecht, Utrecht University, Utrecht, Netherlands
- Center for Translational Immunology, University Medical Center Utrecht, Utrecht, Netherlands
- Risk Analysis for Products in Development, Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, Netherlands
| | - Thuy-My Le
- Department of Dermatology/Allergology, University Medical Center Utrecht, Utrecht University, Utrecht, Netherlands
- Center for Translational Immunology, University Medical Center Utrecht, Utrecht, Netherlands
- Correspondence: Mark Smits Thuy-My Le
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Gravel A, Doyen A. Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2704-2717. [PMID: 36722439 DOI: 10.1021/acs.jafc.2c07507] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
A growing interest in pulse proteins in recent years results from their crucial role in the transition toward sustainable food systems. Consequently, current research is mainly focused on the production of protein ingredients and the evaluation of their nutritional and techno-functional properties for the development of animal product analogues. However, the individual impacts of the major proteins 11S legumin and 7S vicilin on pulse techno-functionalities remains unclear. Thus, this review aims to represent current knowledge on pulse 11S and 7S globulin origins, extraction, separation, and purification methods as well as their techno-functionalities. This paper also discusses the principal challenges related to pulse vicilin and legumin purification methods, such as efficiency and environmental concerns, as well as 11S/7S ratio variability. This review highlights the fact that 11S and 7S fractions serve different purposes in pulse functionality and that more efficient and eco-friendly purification techniques are required to properly assess their respective functional attributes. Such research would allow the determination of optimal 11S/7S ratios for the integration of pulse protein ingredients in various food formulations. Hence, food industries would be able to select species/varieties, agronomical methods, and processing methods to produce ingredients with suitable 11S/7S ratios, catering to consumers' ethical, environmental, and nutritional concerns.
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Affiliation(s)
- Alexia Gravel
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Quebec G1V 0A6, Canada
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Quebec G1V 0A6, Canada
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Smits M, Meijerink M, Le TM, Knulst A, de Jong A, Caspers MPM, Lima ES, Babé L, Ladics G, McClain S, Houben G, Verhoeckx K. Predicting the allergenicity of legume proteins using a PBMC gene expression assay. BMC Immunol 2021; 22:27. [PMID: 33849432 PMCID: PMC8042678 DOI: 10.1186/s12865-021-00415-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Accepted: 03/23/2021] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Food proteins differ in their allergenic potential. Currently, there is no predictive and validated bio-assay to evaluate the allergenicity of novel food proteins. The objective of this study was to investigate the potential of a human peripheral blood mononuclear cell (PBMC) gene expression assay to identify biomarkers to predict the allergenicity of legume proteins. RESULTS PBMCs from healthy donors were exposed to weakly and strongly allergenic legume proteins (2S albumins, and 7S and 11S globulins from white bean, soybean, peanut, pea and lupine) in three experiments. Possible biomarkers for allergenicity were investigated by exposing PBMCs to a protein pair of weakly (white bean) and strongly allergenic (soybean) 7S globulins in a pilot experiment. Gene expression was measured by RNA-sequencing and differentially expressed genes were selected as biomarkers. 153 genes were identified as having significantly different expression levels to the 7S globulin of white bean compared to soybean. Inclusion of multiple protein pairs from 2S albumins (lupine and peanut) and 7S globulins (white bean and soybean) in a larger study, led to the selection of CCL2, CCL7, and RASD2 as biomarkers to distinguish weakly from strongly allergenic proteins. The relevance of these three biomarkers was confirmed by qPCR when PBMCs were exposed to a larger panel of weakly and strongly allergenic legume proteins (2S albumins, and 7S and 11S globulins from white bean, soybean, peanut, pea and lupine). CONCLUSIONS The PBMC gene expression assay can potentially distinguish weakly from strongly allergenic legume proteins within a protein family, though it will be challenging to develop a generic method for all protein families from plant and animal sources. Graded responses within a protein family might be of more value in allergenicity prediction instead of a yes or no classification.
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Affiliation(s)
- Mark Smits
- Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, The Netherlands
- Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht, The Netherlands
- Center of Translational Immunology, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Marjolein Meijerink
- Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, The Netherlands.
| | - Thuy-My Le
- Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht, The Netherlands
- Center of Translational Immunology, University Medical Center Utrecht, Utrecht, The Netherlands
| | - André Knulst
- Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht, The Netherlands
- Center of Translational Immunology, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Aard de Jong
- Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, The Netherlands
| | | | - Everton Souto Lima
- Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, The Netherlands
| | - Lilia Babé
- DuPont Nutrition and Biosciences, Palo Alto, CA, USA
| | | | - Scott McClain
- Formerly, Syngenta Crop Protection, LLC, 754 Research Triangle Park, Durham, USA
| | - Geert Houben
- Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, The Netherlands
- Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht, The Netherlands
- Center of Translational Immunology, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Kitty Verhoeckx
- Netherlands Organisation for Applied Scientific Research (TNO), Utrecht, The Netherlands
- Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht, The Netherlands
- Center of Translational Immunology, University Medical Center Utrecht, Utrecht, The Netherlands
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Ranking of 10 legumes according to the prevalence of sensitization as a parameter to characterize allergenic proteins. Toxicol Rep 2021; 8:767-773. [PMID: 33854954 PMCID: PMC8027524 DOI: 10.1016/j.toxrep.2021.03.027] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 03/19/2021] [Accepted: 03/27/2021] [Indexed: 11/25/2022] Open
Abstract
10 different legumes extracts could be ranked based on the variations in the prevalence of sensitization. Variations in the prevalence of sensitization allowed for ranking of 18 different individual legume proteins. Ranking can be used to select reference proteins to develop predictive assays for the assessment of the sensitizing potential of novel proteins.
Predicting the allergenicity of novel proteins is challenging due to the absence of validated predictive methods and a well-defined reference set of proteins. The prevalence of sensitization could be a parameter to select reference proteins to characterize allergenic proteins. This study investigated whether the prevalence of sensitization of legume extracts and proteins can indeed be used for this purpose. A random sample of suspected food-allergic patients (n=106) was therefore selected. 10 extracts (processed and non-processed) and 18 individual proteins (2S albumins, 7S and 11S globulins) from black lentil, blue and white lupine, chickpea, faba bean, green lentil, pea, peanut, soybean, and white bean were isolated and the prevalence of sensitization and the intensity of IgE binding were evaluated. The prevalence of sensitization ranged from 5.7 % (faba bean and green lentil) to 14.2 % (peanut). The prevalence of sensitization for individual legume proteins ranged from 0.0 % for albumin 1 (pea) to 15.1 %–17.9 % for Ara h 1, 2, 3, and 6 (peanut). The prevalence of sensitization correlated strongly with the intensity of IgE binding for individual proteins (p < 0.05, ρ = 0.894), for extracts no correlation was found. The discovered ranking can be used to select reference proteins for the development and validation of predictive in vitro or in vivo assays for the assessment of the sensitizing potential.
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Guldiken B, Stobbs J, Nickerson M. Heat induced gelation of pulse protein networks. Food Chem 2021; 350:129158. [PMID: 33610848 DOI: 10.1016/j.foodchem.2021.129158] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 12/24/2020] [Accepted: 01/18/2021] [Indexed: 10/22/2022]
Abstract
This study examines the effect of salts (0.5 M NaCl or 0.25 M CaCl2) and protein concentration (7.5-15%) on the gel-forming abilities of lentil (LPC), yellow pea (YPC), and faba bean (FPC) protein concentrates formed at pH 7.0. The surface hydrophobicity of YPC (84.8 arbitrary units, a.u.) was found to be lower than LPC (147.2 a.u.) and FPC (135.0 a.u.). In contrast, the surface charge for LPC, YPC, and FPC was -37.8, -28.4, and -29.3 mV, respectively. The Lg/Vn ratio of YPCs was determined as 0.65 followed by LPC (0.57) and FPC (0.41). The presence of salts reduced the least gelling concentration. LPC and FPC also appeared to have a more ordered structure than YPC as evident by CLSM. The network appeared more ordered as the protein concentration increased or in the presence of NaCl or CaCl2 according to CLSM and synchrotron based micro computed tomography (µCT).
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Affiliation(s)
- Burcu Guldiken
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Jarvis Stobbs
- Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
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7
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Lu ZX, He JF, Zhang YC, Bing DJ. Composition, physicochemical properties of pea protein and its application in functional foods. Crit Rev Food Sci Nutr 2019; 60:2593-2605. [PMID: 31429319 DOI: 10.1080/10408398.2019.1651248] [Citation(s) in RCA: 115] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Field pea is one of the most important leguminous crops over the world. Pea protein is a relatively new type of plant proteins and has been used as a functional ingredient in global food industry. Pea protein includes four major classes (globulin, albumin, prolamin, and glutelin), in which globulin and albumin are major storage proteins in pea seeds. Globulin is soluble in salt solutions and can be further classified into legumin and vicilin. Albumin is soluble in water and regarded as metabolic and enzymatic proteins with cytosolic functions. Pea protein has a well-balanced amino acid profile with high level of lysine. The composition and structure of pea protein, as well as the processing conditions, significantly affect its physical and chemical properties, such as hydration, rheological characteristics, and surface characteristics. With its availability, low cost, nutritional values and health benefits, pea protein can be used as a novel and effective alternative to substitute for soybean or animal proteins in functional food applications.
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Affiliation(s)
- Z X Lu
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
| | - J F He
- Inner Mongolia Academy of Agriculture and Animal Husbandry Sciences, Hohhot, Inner Mongolia, P.R. China
| | - Y C Zhang
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
| | - D J Bing
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
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8
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Lan Y, Chen B, Rao J. Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.021] [Citation(s) in RCA: 113] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Patil SS, Brennan MA, Mason SL, Brennan CS. The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack. Foods 2016; 5:foods5020026. [PMID: 28231121 PMCID: PMC5302351 DOI: 10.3390/foods5020026] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 03/31/2016] [Accepted: 04/01/2016] [Indexed: 12/05/2022] Open
Abstract
Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15%) during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%–1.5% w/w, and the extrusion technique increased the protein digestibility by 37%–62% w/v. The product developed by extrusion was found to be low in fat and moisture content.
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Affiliation(s)
- Swapnil S Patil
- Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand.
| | - Margaret A Brennan
- Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand.
| | - Susan L Mason
- Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand.
| | - Charles S Brennan
- Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand.
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Wu M, He Q, Hong Y, Wang S. Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Szymkiewicz A, Chudzik-Kozłowska J. Pea proteins immunotherapy in peanut allergic mice model. ACTA ALIMENTARIA 2014. [DOI: 10.1556/aalim.43.2014.2.1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Ahmadian-Kouchaksaraei Z, Varidi M, Varidi MJ, Pourazarang H. Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.028] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Espino-Sevilla MT, Jaramillo-Flores ME, Hernández-Gutiérrez R, Mateos-Díaz JC, Espinosa-Andrews H, Barba de la Rosa AP, Rodiles-López JO, Villanueva-Rodríguez S, Lugo-Cervantes EC. Functional properties of Ditaxis heterantha proteins. Food Sci Nutr 2013; 1:254-265. [PMID: 29387355 PMCID: PMC5779325 DOI: 10.1002/fsn3.34] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2012] [Revised: 03/06/2013] [Accepted: 03/20/2013] [Indexed: 11/24/2022] Open
Abstract
Ditaxis heterantha is a plant of the Euphorbiaceae family that grows in semiarid regions of Mexico. It produces yellow pigmented seeds that are used for coloring of foods. The seeds contain about 20% of proteins. Proteins of D. heterantha were extracted and fractionated on the basis of solubility. Three main protein fractions were obtained: glutelins, 488 ± 0.5; albumins, 229 ± 2; and total globulins, 160 ± 1 g/kg. The amino acid profile was evaluated for each fraction and protein isolated, where the protein isolate contains essential amino acids such as Val, Phe, Tyr, and Leu. A calorimetric study showed that globulins and glutelins have a high denaturing temperature between 100 and 106°C, while albumins showed a denaturing temperature at 76°C. The protein isolate and its fractions exhibited functional properties: the isolated protein demonstrated good oil‐holding capacity of 40.7 g/kg. Foam capacity (FC) and foam stability (FS) were observed principally in glutelins and globulins where FC maximum was 330% and the FS was 28 min. The emulsifying capacity was observed in the same fractions of glutelins and globulins, followed by albumins. However, the glutelin fraction in particular was the only fraction that exhibited emulsifying stability at pH 5, 6, and 7. Gelling capacity was observed in albumins and globulins. This study indicated that protein isolated from D. heterantha could be used in food formulations due to its essential amino acid profile. Glutelin could be used as an emulsifying additive. Additionally, glutelin and globulin were stable at temperatures above 100°C; this is an important factor in food industry, principally in heat processes.
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Affiliation(s)
- Ma T Espino-Sevilla
- Departamento de Ciencias Tecnológicas Centro Universitario la Ciénega Av. Universidad, Núm. 111547820 Ocotlán Jalisco México
| | - Maria E Jaramillo-Flores
- Departamento de Graduados e Investigación de Alimentos Escuela Nacional de Ciencias Biológicas (ENCB) Instituto Politécnico Nacional (IPN) Carpio y Plan de Ayala 11340 México, D.F México
| | - Rodolfo Hernández-Gutiérrez
- Unidad de Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. Normalistas 80044270 Guadalajara México
| | - Juan C Mateos-Díaz
- Unidad de Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. Normalistas 80044270 Guadalajara México
| | - Hugo Espinosa-Andrews
- Unidad de Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. Normalistas 80044270 Guadalajara México
| | - Ana P Barba de la Rosa
- Instituto Potosino de Investigación Científica y Tecnológica (IPCYT) Camino a La Presa de San José 2055, Lomas 4a Sección 78216 San Luis Potosí México
| | - Jose O Rodiles-López
- Departamento de Graduados e Investigación de Alimentos Escuela Nacional de Ciencias Biológicas (ENCB) Instituto Politécnico Nacional (IPN) Carpio y Plan de Ayala 11340 México, D.F México
| | - Socorro Villanueva-Rodríguez
- Unidad de Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. Normalistas 80044270 Guadalajara México
| | - Eugenia C Lugo-Cervantes
- Departamento de Ciencias Tecnológicas Centro Universitario la Ciénega Av. Universidad, Núm. 111547820 Ocotlán Jalisco México
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15
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Sirtori E, Isak I, Resta D, Boschin G, Arnoldi A. Mechanical and thermal processing effects on protein integrity and peptide fingerprint of pea protein isolate. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.073] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Rudolf J, Ansari P, Kern C, Ludwig T, Baumgartner S. Effects of different extraction buffers on peanut protein detectability and lateral flow device (LFD) performance. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 29:1-11. [PMID: 22043826 DOI: 10.1080/19440049.2011.619151] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Abstract
The accidental uptake of peanuts can cause severe health reactions in allergic individuals. Reliable determination of traces of peanuts in food products is required to support correct labelling and therefore minimise consumers' risk. The immunoanalytical detectability of potentially allergenic peanut proteins is dependent on previous heat treatment, the extraction capacity of the applied buffer and the specificity of the antibody. In this study a lateral flow device (LFD) for the detection of peanut protein was developed and the capacity of 30 different buffers to extract proteins from mildly and strongly roasted peanut samples as well as their influence on the test strip performance were investigated. Most of the tested buffers showed good extraction capacity for putative Ara h 1 from mildly roasted peanuts. Protein extraction from dark-roasted samples required denaturing additives, which were proven to be incompatible with LFD performance. High-pH buffers increased the protein yield but inhibited signal generation on the test strip. Overall, the best results were achieved using neutral phosphate buffers but equal detectability of differently altered proteins due to food processing cannot be assured yet for immunoanalytical methods.
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Affiliation(s)
- J Rudolf
- Christian Doppler Laboratory for Rapid Test Systems for Allergenic Food Contaminants, University of Natural Resources and Life Sciences, Vienna, Austria
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Vicia faba Hypersensitivity and ASA Intolerance in a Farmer: A Case Report. J Allergy (Cairo) 2011; 2011:191787. [PMID: 21747863 PMCID: PMC3124860 DOI: 10.1155/2011/191787] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2011] [Accepted: 04/18/2011] [Indexed: 11/18/2022] Open
Abstract
The IgE-mediated allergic reactions to food are caused, generally, by ingestion. However, they can be rarely induced by exposure to airborne food particles through the handling or the cooking. Vicia faba is a vegetable which belongs to Legumes or Fabaceae family, Fabales order. Allergic reactions after ingestion of legumes and cases of asthma after exposure to the cooking vapors have been reported in the literature. A paper assessed the volatile substances (insect repellents) released by V. faba. The authors demonstrated that this plant produces several chemical substances, such as small quantities of methyl salicylate. We describe a case of occupational allergy, induced by handling during picking up of fresh broad beans, in a farmer with history of adverse reaction after eating the cooked and raw vegetable.
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18
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Fæste CK, Rønning HT, Christians U, Granum PE. Liquid chromatography and mass spectrometry in food allergen detection. J Food Prot 2011; 74:316-45. [PMID: 21333155 DOI: 10.4315/0362-028x.jfp-10-336] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food allergy is an important issue in the field of food safety because of the hazards for affected persons and the hygiene requirements and legal regulations imposed on the food industry. Consumer protection and law enforcement require suitable analytical techniques for the detection of allergens in foods. Immunological methods are currently preferred; however, confirmatory alternatives are needed. The determination of allergenic proteins by liquid chromatography and mass spectrometry has greatly advanced in recent years, and gel-free allergenomics is becoming a routinely used approach for the identification and quantitation of food allergens. The present review provides a brief overview of the principles of proteomic procedures, various chromatographic set ups, and mass spectrometry instrumentation used in allergenomics. A compendium of published liquid chromatography methods, proteomic analyses, typical marker peptides, and quantitative assays for 14 main allergy-causing foods is also included.
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Affiliation(s)
- Christiane Kruse Fæste
- Section of Chemistry, Department of Feed and Food Safety, National Veterinary Institute, P.O. Box 750 Sentrum, Oslo N-0106, Norway.
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Ballabio C, Magni C, Restani P, Mottini M, Fiocchi A, Tedeschi G, Duranti M. IgE-mediated cross-reactivity among leguminous seed proteins in peanut allergic children. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2010; 65:396-402. [PMID: 21080075 DOI: 10.1007/s11130-010-0199-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The immunological cross-reactivity among major protein- and oil-crops, including lupin, lentil, pea, peanut, kidney bean and soybean, has been studied by a combination of in vitro and in vivo experimental approaches: SDS-PAGE separations of legume protein extracts and immuno-blot revelations with 12 peanut-sensitive subjects' sera, Immuno-CAP and Skin Prick tests on the same subjects. The immuno-blotting data showed a wide range of IgE-binding responses both displayed by one subject towards different plant extracts and among subjects. Differences were both quantitative and qualitative. The prevalent responses of most subjects' sera were seen with peanut polypeptides, as expected, as well as with various polypeptides of the other legumes, the most recurrent of which were the basic subunits of the 11S globulins. The distribution of in vivo responses generally paralleled those obtained by in vitro approaches with strong responses elicited by peanut, lentil and pea protein extracts, especially by most sensitive subjects, thus providing a consistent overall set of results. In this work, the comparison of various approaches has allowed us to get an overall broad picture of the immunological cross-reactivities among proteins of widely used different seed species and to hypothesize the role of most conserved specific polypeptides.
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Affiliation(s)
- Cinzia Ballabio
- Department of Pharmacological Sciences, Università degli Studi di Milano, via Balzaretti 9, 20133, Milan, Italy
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20
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Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.07.021] [Citation(s) in RCA: 394] [Impact Index Per Article: 28.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.003] [Citation(s) in RCA: 714] [Impact Index Per Article: 51.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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KÅos P, PorÄba E, Springer E, Lampart-Szczapa E, Józefiak AG. Identification of a Specific IgE-Binding Protein from Narrow-Leafed Lupin (L. Angustifolius) Seeds. J Food Sci 2010; 75:H39-43. [DOI: 10.1111/j.1750-3841.2009.01440.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Effects of pH, temperature and osmolality on the level and composition of soluble N in feedstuffs for ruminants. Anim Feed Sci Technol 2009. [DOI: 10.1016/j.anifeedsci.2009.06.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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24
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Szymkiewicz A, Jędrychowski L. Immunoreactivity of acetylated and succinylated pea proteins. ACTA ALIMENTARIA 2009. [DOI: 10.1556/aalim.2009.0002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Abugoch LE, Romero N, Tapia CA, Silva J, Rivera M. Study of some physicochemical and functional properties of quinoa (chenopodium quinoa willd) protein isolates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4745-4750. [PMID: 18489119 DOI: 10.1021/jf703689u] [Citation(s) in RCA: 148] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The amino acid composition and the physicochemical and functional properties of quinoa protein isolates were evaluated. Protein isolates were prepared from quinoa seed by alkaline solubilization (at pH 9, called Q9, and at pH 11, called Q11) followed by isoelectric precipitation and spray drying. Q9 and Q11 had high levels of essential amino acids, with high levels of lysine. Both isolates showed similar patterns in native/SDS-PAGE and SEM. The pH effect on fluorescence measurements showed decreasing fluorescence intensity and a shift in the maximum of emission of both isolates. Q9 showed an endotherm with a denaturation temperature of 98.1 degrees C and a denaturation enthalpy of 12.7 J/g, while Q11 showed no endotherm. The protein solubility of Q11 was lower than that of Q9 at pH above 5.0 but similar at the pH range 3.0-4.0. The water holding capacity (WHC) was similar in both isolates and was not affected by pH. The water imbibing capacity (WIC) was double for Q11 (3.5 mL of water/g isolate). Analysis of DSC, fluorescence, and solubility data suggests that there is apparently denaturation due to pH. Some differences were found that could be attributed to the extreme pH treatments in protein isolates and the nature of quinoa proteins. Q9 and Q11 can be used as a valuable source of nutrition for infants and children. Q9 may be used as an ingredient in nutritive beverages, and Q11 may be used as an ingredient in sauces, sausages, and soups.
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Affiliation(s)
- Lilian E Abugoch
- Departamento Ciencia de los Alimentos y Tecnología Química, and Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Vicuña Mackenna 20, Santiago, Chile.
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26
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Liu S, Zhou R, Tian S, Gai J. A Study on Subunit Groups of Soybean Protein Extracts under SDS-PAGE. J AM OIL CHEM SOC 2007. [DOI: 10.1007/s11746-007-1111-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Orruño E, Morgan M. Purification and characterisation of the 7S globulin storage protein from sesame (Sesamum indicum L.). Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.10.051] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Vicilin-type globulins follow distinct patterns of degradation in different species of germinating legume seeds. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.05.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Locati D, Morandi S, Zanotti M, Arnoldi A. Preliminary approaches for the development of a high-performance liquid chromatography/electrospray ionization tandem mass spectrometry method for the detection and label-free semi-quantitation of the main storage proteins of Lupinus albus in foods. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2006; 20:1305-16. [PMID: 16548055 DOI: 10.1002/rcm.2450] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Since recent literature has indicated that white lupin (Lupinus albus) may be a useful source of hypocholesterolemic proteins to be used in functional food formulation, our final goal is the development of a fast and automated high-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC/ESI-MS/MS) method for the detection and the label-free semi-quantitation of the main lupin globulins in lupin foods and food ingredients. We present here some preliminary results in this direction. As a first step a total protein extract (TPE-WF) from lupin flakes was pre-fractionated by anion-exchange chromatography and each fraction was digested with trypsin and analyzed by HPLC/ESI-MS/MS. Subsequently, the tryptic digest of TPE-WF was directly analyzed by HPLC/ESI-MS/MS without any pre-fractionation. Eventually, in order to test the applicability of the method to real samples, a lupin beverage and two lupin protein isolates were analyzed. Both Mascot and Spectrum Mill MS Proteomics Workbench software were used to identify the protein composition in these samples and Spectrum Mill was used also to test the possibility of developing a label-free semi-quantitation method based on peptide hits. Encouraging results were obtained especially in the detection of the hypocholesterolemic component beta-conglutin.
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Affiliation(s)
- Daniela Locati
- Department of Agri-Food Molecular Sciences, Laboratory of Food Chemistry and Mass Spectrometry, University of Milan, Via Celoria 2, 20133 Milan, Italy
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Szymkiewicz A, Jędrychowski L. Reduction of immunoreactive properties of pea globulins as the result of enzymatic modification. ACTA ALIMENTARIA 2005. [DOI: 10.1556/aalim.34.2005.3.12] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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