2013
DOI: 10.1111/jam.12358
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Hydrolysates of glycated and heat-treated peanut 7S globulin (Ara h 1) modulate human gut microbial proliferation, survival and adhesion

Abstract: Aims: Evaluation of an effect of glycation of Ara h 1 on proliferation and survival rate and adhesion of intestinal Enterococcus faecalis, Escherichia coli and Lactobacillus acidophilus. Methods and Results: Pure Ara h 1 heated at three different temperature conditions (G37, G60 and C145°C) in the presence or absence of glucose was subjected to enzymatic hydrolysis. Impacts of Ara h 1 hydrolysates on the bacterial proliferation, survival rate and adhesion to Caco-2 cells in mono and heterogeneous cultures were… Show more

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Cited by 10 publications
(6 citation statements)
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“…Moreover, cross-linking of proteins seems to reduce epithelial uptake, which has been demonstrated using crossed-linked β-Lg [ 39 ]. In addition, the larger agglomerates can be further metabolized by intestinal microbes, resulting in the formation of new bioactive compounds with the function of modulating the gut microflora composition [ 41 ]. Epitope modification induced by the Maillard reaction may affect the allergenicity of wheat protein.…”
Section: Discussionmentioning
confidence: 99%
“…Moreover, cross-linking of proteins seems to reduce epithelial uptake, which has been demonstrated using crossed-linked β-Lg [ 39 ]. In addition, the larger agglomerates can be further metabolized by intestinal microbes, resulting in the formation of new bioactive compounds with the function of modulating the gut microflora composition [ 41 ]. Epitope modification induced by the Maillard reaction may affect the allergenicity of wheat protein.…”
Section: Discussionmentioning
confidence: 99%
“…The dietary glycated proteins (dAGEs) have shown to have immunomodulatory properties ( 159 , 160 ). There is substantial evidence to support the association of these glycated proteins with several chronic disorders, which are principally caused due to the accumulation of AGE-modified proteins in cells and tissues ( 161 164 ).…”
Section: Discussionmentioning
confidence: 99%
“…Food proteins that are consumed undergo modification due to enzymatic hydrolysis by proteinases present in the GIT, which may lead to the alteration of biological activities displayed by initial protein fractions by the release of highly bioactive peptides and glycopeptides [7]. Enzymatic hydrolysis alters the protein structure, thus modifying its biological activities targeting health effects.…”
Section: Discussionmentioning
confidence: 99%
“…Peptides and glycopeptides released by the hydrolysis of proteins may significantly modulate the condition and activity of the intestinal ecosystem. Such substrates may interfere with adhesion of microbiota to the intestinal epithelium, and alter enterocytic metabolic and proliferative activity and the level of secretion of proinflammatory cytokines [7], thus influencing the intestinal barrier functionality and integrity and consequently determining the health-status of the consumer. This is especially relevant in terms of people with an intestinal imbalance that occurs when a food allergy is present.…”
Section: Introductionmentioning
confidence: 99%