Characteristics of molecular composition and its anti-nutrition of β-conglycinin during flavorzyme proteolysis

Hu, Jinqiang; Liu, Yang; An, Guangjie; Zhang, Junsong; Zhao, Xuewei; Zhang, Peiqi; Wang, Zhangcun

doi:10.1016/j.fbio.2021.101039

Cited by 7 publications

(3 citation statements)

References 25 publications

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“…Hu et al . ( 40 ) also found that 27 integral sequential epitopes were identified in newly produced peptides after Flavourzyme proteolysis of β-conglycinin. In our study, both linear epitopes were effectively destroyed by protease treatment.…”

Section: Resultsmentioning

confidence: 92%

Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1

Shu,

Wang,

Kong

et al. 2024

Food Technol. Biotechnol. (Online)

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Research background. Peanut allergy poses a significant threat to human health due to the elevated risk of long-term morbidity at low doses. Modifying protein structure to influence sensitization is a popular topic. Experimental approach. In this study, the purified peanut allergen Ara h 1 was enzymatically hydrolysed using flavorzyme, alkaline protease or a combination of both. The binding ability of Ara h 1 to antibodies, and gene expression and secretion levels of the pro-inflammatory factors IL-5 and IL-6 in Caco-2 cells was measured. Changes in the secondary and tertiary structures before and after treatment with Ara h 1 were carried out by circular dichroism and SDS-PAGE. Results and conclusions. The results indicated a reduction in the allergenicity and pro-inflammatory ability of Ara h 1. The evaluation reveals that the flavorzyme and alkaline protease treatments caused particle shortening and aggregation. The fluorescence emission peak was enhanced, increasing by 3.4-fold upon combined treatment with both proteases. Additionally, the secondary structure underwent changes, and the hydrophobicity also increased (8.95-fold upon combined treatment). Novelty and scientific contribution. These findings provide an effective theoretical basis for developing a new method of peanut desensitization and partially uncovering the mechanism of peanut sensitization.

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Section: Resultsmentioning

confidence: 92%

Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1

Shu,

Wang,

Kong

et al. 2024

Food Technol. Biotechnol. (Online)

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show abstract

“…Soluble proteins were extracted from the unfermented and fermented feed samples as previously described [ 21 , 22 ], with minor modifications. Protein extracts (0.05 g/mL) were dissolved in Tris-HCl buffer (1.5 M, pH 8.8), mixed with a loading buffer (4:1, v/v ), and then heated for 10 min in boiling water.…”

Section: Methodsmentioning

confidence: 99%

Integrated Microbiota and Metabolome Analysis to Assess the Effects of the Solid-State Fermentation of Corn–Soybean Meal Feed Using Compound Strains

Hao

Duan

et al. 2023

Microorganisms

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Solid-state fermentation is known to improve plant-based feed nutritional quality; however, the association between microbes and metabolite production in fermented feed remains unclear. We inoculated corn–soybean–wheat bran (CSW) meal feed with Bacillus licheniformis Y5-39, Bacillus subtilis B-1, and lactic acid bacteria RSG-1. Then, 16S rDNA sequencing and untargeted metabolomic profiling were applied to investigate changes in the microflora and metabolites, respectively, and their integrated correlations during fermentation were assessed. The results indicated that trichloroacetic acid soluble protein levels showed a sharp increase, while glycinin and β-conglycinin levels showed a sharp decrease in the fermented feed, as confirmed by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Pediococcus, Enterococcus, and Lactobacillus were predominant in the fermented feed. Overall, 699 significantly different metabolites were identified before and after fermentation. Arginine and proline, cysteine and methionine, and phenylalanine and tryptophan metabolism were the key pathways, with arginine and proline metabolism being the most important pathway in the fermentation process. By analyzing the correlation between the microbiota and metabolite production, lysyl–valine and lysyl–proline levels were found to be positively correlated with Enterococcus and Lactobacillus abundance. However, Pediococcus was positively correlated with some metabolites contributing to nutritional status and immune function. According to our data, Pediococcus, Enterococcus, and Lactobacillus mainly participate in protein degradation, amino acid metabolism, and lactic acid production in fermented feed. Our results provide new insights into the dynamic changes in metabolism that occurred during the solid-state fermentation of corn–soybean meal feed using compound strains and should facilitate the optimization of fermentation production efficiency and feed quality.

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“…Furthermore, this technique is low cost and highly efficient [ 9 ]. Currently, α-chymotrypsin, trypsin and flavourzyme are widely used to reduce the allergenicity of certain allergenic foods, such as peanuts [ 10 , 11 ], soybean [ 11 , 12 ], and wheat [ 13 ]. Enzyme treatment has also been applied to break down the pollen wall and release nutrients contained within [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Allergenicity Alleviation of Bee Pollen by Enzymatic Hydrolysis: Regulation in Mice Allergic Mediators, Metabolism, and Gut Microbiota

Tao

Zhou

et al. 2022

Foods

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Bee pollen as a nutrient-rich functional food has been considered for use as an adjuvant for chronic disease therapy. However, bee pollen can trigger food-borne allergies, causing a great concern to food safety. Our previous study demonstrated that the combined use of cellulase, pectinase and papain can hydrolyze allergens into peptides and amino acids, resulting in reduced allergenicity of bee pollen based on in vitro assays. Herein, we aimed to further explore the mechanisms behind allergenicity alleviation of enzyme-treated bee pollen through a BALB/c mouse model. Results showed that the enzyme-treated bee pollen could mitigate mice scratching frequency, ameliorate histopathological injury, decrease serum IgE level, and regulate bioamine production. Moreover, enzyme-treated bee pollen can modulate metabolic pathways and gut microbiota composition in mice, further supporting the alleviatory allergenicity of enzyme-treated bee pollen. The findings could provide a foundation for further development and utilization of hypoallergenic bee pollen products.

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Characteristics of molecular composition and its anti-nutrition of β-conglycinin during flavorzyme proteolysis

Cited by 7 publications

References 25 publications

Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1

Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1

Integrated Microbiota and Metabolome Analysis to Assess the Effects of the Solid-State Fermentation of Corn–Soybean Meal Feed Using Compound Strains

Allergenicity Alleviation of Bee Pollen by Enzymatic Hydrolysis: Regulation in Mice Allergic Mediators, Metabolism, and Gut Microbiota

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