|
1
|
Faisal S, Zhang J, Meng S, Shi A, Li L, Wang Q, Maleki SJ, Adhikari B. Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method. Food Chem 2022; 385:132569. [PMID: 35338998 DOI: 10.1016/j.foodchem.2022.132569] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 01/30/2022] [Accepted: 02/24/2022] [Indexed: 02/04/2023]
Abstract
The effect of high-moisture extrusion (HME) with or without transglutaminase (TGase) on peanut allergen levels and their extractability was studied. A three-stage sequential protein extraction significantly improved the protein recovery in processed samples (extrudate meat analogue); from 5.56 to 18.75 mg/100 mg without TGase, and from 4.59 to 20.82 mg/100 mg with 0.3% TGase. The total major allergen content was reduced by 91% (Ara h 1), 61% (Ara h 2), 60% (Ara h 6), and 55% (Ara h 3). Western-blot analysis of soluble extracts reflected the presence of Ara h 1 and Ara h 2 in significantly lower, indicating a potential reduction in IgE binding. During different processing zones, the most significant reduction in allergenic proteins was in the melting zone. The significant alteration in secondary and tertiary structures as a result of crosslinking shearing and degradation of proteins is likely to lead to allergen reduction.
Collapse
Affiliation(s)
- Shah Faisal
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Shi Meng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; Nestle R&D, Building 5, Courtyard 6, Jiuxianqiao Rd, Chaoyang district, Beijing 100015, PR China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China
| | - Liu Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China.
| | - Soheila J Maleki
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA, USA
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| |
Collapse
|
|
2
|
Yang A, Bai J, Xia J, Gong Y, Hui J, Wu Z, Li X, Tong P, Chen H. Structure Changes in Relation to Digestibility and IgE-Binding of Glycinin Induced by pH-Shifting Combined with Microbial Transglutaminase-Mediated Modification. FOOD BIOPHYS 2019; 14:269-77. [DOI: 10.1007/s11483-019-09580-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
|
3
|
Fu L, Ni S, Wang C, Wang Y. Transglutaminase-catalysed cross-linking eliminates Penaeus chinensis tropomyosin allergenicity by altering protein structure. FOOD AGR IMMUNOL 2019. [DOI: 10.1080/09540105.2019.1580250] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Affiliation(s)
- Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
- Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
| | - Saiqiao Ni
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
| | - Chong Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
- Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
| |
Collapse
|
|
4
|
Wang Y, Ni S, Wang C, Li X, Fu L. Cross-linking of shrimp tropomyosin catalyzed by transglutaminase and tyrosinase produces hypoallergens for potential immunotherapy. Food Funct 2019; 10:1609-1618. [DOI: 10.1039/c9fo00046a] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Transglutaminase or tyrosinase treatment reduces tropomyosin allergenicity and produces potential hypoallergens for immunotherapy.
Collapse
Affiliation(s)
- Yanbo Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology and Business University
- Beijing
- P.R. China
- Food Safety Key Laboratory of Zhejiang Province
| | - Saiqiao Ni
- Food Safety Key Laboratory of Zhejiang Province
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| | - Chong Wang
- Food Safety Key Laboratory of Zhejiang Province
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology and Business University
- Beijing
- P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| |
Collapse
|
|
5
|
Mu D, Lu J, Shu C, Li H, Li X, Cai J, Luo S, Yang P, Jiang S, Zheng Z. Improvement of the activity and thermostability of microbial transglutaminase by multiple-site mutagenesis. Biosci Biotechnol Biochem 2018; 82:106-109. [DOI: 10.1080/09168451.2017.1403881] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Abstract
Microbial transglutaminase (MTG) is an enzyme widely used in the food industry. Mutiple-site mutagenesis of Streptomyces mobaraensis transglutaminase was performed in Escherichia coli. According to enzymatic assay and thermostability study, among three penta-site MTG mutants (DM01-03), DM01 exhibited the highest enzymatic activity of 55.7 ± 1.4 U/mg and longest half-life at 50 °C (418.2 min) and 60 °C (24.8 min).
Collapse
Affiliation(s)
- Dongdong Mu
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
- The Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China
| | - Jiaojiao Lu
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Chang Shu
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Haowen Li
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xingjiang Li
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Jing Cai
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shuizhong Luo
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Peizhou Yang
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shaotong Jiang
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| |
Collapse
|
|
6
|
Mihajlovic L, Radosavljevic J, Nordlund E, Krstic M, Bohn T, Smit J, Buchert J, Cirkovic Velickovic T. Peanut protein structure, polyphenol content and immune response to peanut proteins in vivo are modulated by laccase. Food Funct 2016; 7:2357-66. [DOI: 10.1039/c5fo01325a] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Laccase cross-linking of peanut protein causes changes in the protein structure, phenolic composition and immunological properties of the treated peanut protein.
Collapse
Affiliation(s)
- L. Mihajlovic
- University of Belgrade
- Faculty of Chemistry
- Belgrade
- Serbia
| | | | | | - M. Krstic
- University of Belgrade
- Faculty of Chemistry
- Belgrade
- Serbia
| | - T. Bohn
- Centre de Recherche Public – Gabriel Lippmann
- Belvaux
- Luxembourg
| | - J. Smit
- Institute for Risk Assessment Sciences
- Utrecht University
- Utrecht
- Netherlands
| | - J. Buchert
- National Food Resources Institute (Luke)
- Helsinki
- Finland
| | | |
Collapse
|
|
7
|
Ma X, Lozano-ojalvo D, Chen H, Lopez-fandiño R, Molina E. Effect of high pressure-assisted crosslinking of ovalbumin and egg white by transglutaminase on their potential allergenicity. INNOV FOOD SCI EMERG 2015; 29:143-50. [DOI: 10.1016/j.ifset.2015.03.017] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
|
8
|
Sun-waterhouse D, Zhao M, Waterhouse GIN. Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014; 7:1853-93. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
|
9
|
|
|
10
|
Wróblewska B, Kaliszewska A, Kołakowski P, Pawlikowska K, Troszyńska A. Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter. World J Microbiol Biotechnol 2010. [DOI: 10.1007/s11274-010-0446-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
|
11
|
Buchert J, Ercili Cura D, Ma H, Gasparetti C, Monogioudi E, Faccio G, Mattinen M, Boer H, Partanen R, Selinheimo E, Lantto R, Kruus K. Crosslinking Food Proteins for Improved Functionality. Annu Rev Food Sci Technol 2010; 1:113-38. [DOI: 10.1146/annurev.food.080708.100841] [Citation(s) in RCA: 151] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Johanna Buchert
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Hairan Ma
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | | | - Greta Faccio
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Maija Mattinen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Harry Boer
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Riitta Partanen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Raija Lantto
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Kristiina Kruus
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| |
Collapse
|
|
12
|
Stanic D, Monogioudi E, Ercili D, Radosavljevic J, Atanaskovic-Markovic M, Vuckovic O, Raija L, Mattinen M, Buchert J, Cirkovic Velickovic T. Digestibility and allergenicity assessment of enzymatically crosslinked β-casein. Mol Nutr Food Res 2010; 54:1273-84. [DOI: 10.1002/mnfr.200900184] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|