Detoxification of wheat proteins by enzymatic technology

Barca, Ana María Calderón de la; Heredia-Sandoval, Nina G.; Mejía-León, María Esther

doi:10.1016/b978-0-12-821594-4.00012-8

Cited by 3 publications

(1 citation statement)

References 69 publications

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“…Both gliadin and glutenin are termed as gluten (Jin et al, 2019). Modification of wheat allergenic proteins via enzymatic treatment could decrease the content of IgE-reactive epitopes that offers benefits over the pharmacological treatment of wheat allergic disease which might assist in the elimination of exogenous effector of allergy (de la Barca et al, 2021;Lerner & Matthias, 2015;Leszczynska et al, 2006). Treatment of wheat proteins using TG was conducted to develop hypoallergenic flour as well as, to detoxify wheat flour for celiac patients (Elli et al, 2012;Mazzeo et al, 2013).…”

Section: Wheat Allergymentioning

confidence: 99%

Enzymatic crosslinking and food allergenicity: A comprehensive review

Ahmed

Chen

et al. 2021

Comp Rev Food Sci Food Safe

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Food allergy has become a major global public health concern. In the past decades, enzymatic crosslinking technique has been employed to mitigate the immunoreactivity of food allergens. It is an emerging non-thermal technique that can serve as a great alternative to conventional food processing approaches in developing hypoallergenic food products, owing to their benefits of high specificity and selectivity. Enzymatic crosslinking via tyrosinase (TYR), laccase (LAC), peroxidase (PO), and transglutaminase (TG) modifies the structural and biochemical properties of food allergens that subsequently cause denaturation and masking of the antigenic epitopes. LAC, TYR, and PO catalyze the oxidation of tyrosine side chains to initiate protein crosslinking, while TG initiates isopeptide bonding between lysine and glutamine residues. Enzymatic treatment produces a high molecular weight crosslinked polymer with reduced immunoreactivity and IgE-binding potential. Crosslinked allergens further inhibit mast cell degranulation due to the lower immunostimulatory potential that assists in the equilibration of T-helper (Th)1/Th2 immunobalance. This review provides an updated overview of the studies carried out in the last decade on the potential application of enzymatic crosslinking for mitigating food allergenicity that can be of importance in the context of developing hypoallergenic/non-allergenic food products.

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