Allergenic Proteins in Soybean: Processing and Reduction of P34 Allergenicity

Wilson, Shannon; Blaschek, Kristen; Mejía, Elvira González de

doi:10.1301/nr.2005.feb.47-58

Cited by 34 publications

(49 citation statements)

References 29 publications

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“…; Wilson et al. ). Besides the reduction or elimination of the allergenic potential, the destruction of soy proteins due to enzymatic hydrolysis is also accompanied by a loss or change in their functional properties such as solubility as well as foaming, emulsifying, and gelation properties (De la Barca et al.…”

Section: Introductionmentioning

confidence: 98%

Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

Meinlschmidt

Sußmann

Schweiggert‐Weisz

et al. 2015

Food Science & Nutrition

146

110

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Soybean allergy is of great concern and continues to challenge both consumer and food industry. The present study investigates the enzyme‐assisted reduction in major soybean allergens in soy protein isolate using different food‐grade proteases, while maintaining or improving the sensory attributes and technofunctional properties. SDS‐PAGE analyses showed that hydrolysis with Alcalase, Pepsin, and Papain was most effective in the degradation of the major soybean allergens with proteolytic activities of 100%, 100%, and 95.9%, respectively. In the course of hydrolysis, the degree of hydrolysis increased, and Alcalase showed the highest degree of hydrolysis (13%) among the proteases tested. DSC analysis confirmed the degradation of major soybean allergens. The sensory experiments conducted by a panel of 10 panelists considered the overall improved sensory properties as well as the bitterness of the individual hydrolysates. In particular, Flavourzyme and Papain were attractive due to a less pronounced bitter taste and improved sensory profile (smell, taste, mouthfeeling). Technofunctional properties showed a good solubility at pH 7.0 and 4.0, emulsifying capacity up to 760 mL g−1 (Flavourzyme) as well as improved oil‐binding capacities, while the water‐binding properties were generally decreased. Increased foaming activity for all proteases up to 3582% (Pepsin) was observed, whereas lower foaming stability and density were found. The hydrolysates could potentially be used as hypoallergenic ingredients in a variety of food products due to their improved technofunctional properties and a pleasant taste.

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Section: Introductionmentioning

confidence: 98%

Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

Meinlschmidt

Sußmann

Schweiggert‐Weisz

et al. 2015

Food Science & Nutrition

146

110

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“…To date, 33 soybean (Glycine max) proteins have been identified as allergens (from 7 to 71 kDa) (Wilson, Blaschek, Gonzalez de Mejia, 2005). The P 34, also referred as Gly m Bd 30K (thiol protease), has been identified as an immunodominant allergen that shares sequence homology (70%) with Ara h 1.…”

Section: Introductionmentioning

confidence: 99%

Study of the effect of instant controlled pressure drop (DIC) treatment on IgE-reactive legume-protein patterns by electrophoresis and immunoblot

Takács

Guillamón²,

Pedrosa

et al. 2013

Food and Agricultural Immunology

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Détente Instantanée Contrôlée (DIC) technology was used to reduce immunoglobulin E (IgE) reactivity of legume proteins. Soybean, roasted peanut, chickpea and lentil seeds were treated at three or six bars for 60 or 180s. The effect of this treatment on the IgE-binding pattern of the legume proteins Á separated by sodium-dodecyl-sulphate polyacrylamide gel electrophoresis Á was monitored by five individual paediatric legume allergic and Á two individual negative control human sera. A highly cross-reactive legume positive serum was selected for the two-dimensional electrophoreses immunoblots to compare the IgE reactive protein patterns, before and after the DIC treatment. The number of the identified IgE reactive spots was highly reduced for soybean (0/7) and chickpea (2/7), and moderately reduced for lentil (4/7) when the seeds were treated at a higher pressure (6 bar) and for a longer time (180 s), but this treatment was not effective for roasted peanut (6/8) where the intensity of the IgE reactive resistant spots were even stronger.

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“…Soybean‐induced enteropathy in mammals including humans has been attributed to a hypersensitivity reaction of either immediate or delayed type (Wilson, Blaschek & de Mejia 2005). Soy used as an alternative to fish meal (FM) in the aquaculture of salmonids has met with limited success due to its provocation of an enteropathy which shows similarities to the soy‐induced enteropathy in man (van den Ingh & Krogdahl 1990; van den Ingh, Krogdahl, Olli, Hendriks & Koninkx 1991).…”

Section: Introductionmentioning

confidence: 99%

Response to soy: T‐cell‐like reactivity in the intestine of Atlantic salmon, Salmo salar L.

Bakke-McKellep

Frøystad

Lilleeng

et al. 2007

Journal of Fish Diseases

109

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T-cell-mediated hypersensitivity could be central in soybean meal (SBM)-induced intestinal changes in salmon. However, tools for immunohistochemical detection of T cells have been lacking in teleosts, including Atlantic salmon. Application of a specific histochemical protocol allowed demonstration of T-cell-like reactivities in formalin-fixed, paraffin-embedded tissues using an antibody reacting to a conserved region of human CD3epsilon (Dako A0452). Characteristic staining was observed in cells of the thymus as well as distal intestine, skin, gills and spleen. These cells were negative for immunoglobulin M (IgM). Intestinal intraepithelial leucocytes were CD3epsilon positive. During the SBM-induced enteropathy, the mixed inflammatory infiltrate in the lamina propria of the distal intestine included many lymphocytes with a T-cell-like reactivity. Real-time polymerase chain reaction revealed significantly increased expression of a complex polypeptide (CD3pp), CD4 and CD8beta (P < 0.05) in the distal intestine of SBM-fed fish compared to fish meal-fed reference fish. Increased reactivity for extracellular IgM in the lamina propria and a positive material between the epithelial cells at the tips of the folds was observed, possibly due to leakage of IgM through an abrogated epithelial barrier. In conclusion, a T-cell-like response appears to be involved in this example of a food-sensitive enteropathy.

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Allergenic Proteins in Soybean: Processing and Reduction of P34 Allergenicity

Cited by 34 publications

References 29 publications

Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

Study of the effect of instant controlled pressure drop (DIC) treatment on IgE-reactive legume-protein patterns by electrophoresis and immunoblot

Response to soy: T‐cell‐like reactivity in the intestine of Atlantic salmon, Salmo salar L.

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