Identification of allergens and allergen hydrolysates by proteomics and metabolomics: A comparative study of natural and enzymolytic bee pollen

Tao, Yuxiao; Yin, Shuting; Fu, Linglin; Wang, Miao; Meng, Lifeng; Li, Fukai; Xue, Xiao‐Feng; Wu, Liming; Li, Qiangqiang

doi:10.1016/j.foodres.2022.111572

Cited by 15 publications

(10 citation statements)

References 37 publications

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“…In addition, a few antinutrients (such as allergens, pyrrolizidine alkaloids and potentially toxic elements) were found in bee pollen, which might confer foodborne allergenicity and limit their applications [64] . However, the enzymes (such as cellulase, pectase and papain) possessed the ability to induce the degradation of allergens in bee pollen [10] . Therefore, the enzymatic hydrolysis applied in this study might also help to reduce the allergenicity of camellia bee pollen, which also needs to be confirmed by future study.…”

Section: Resultsmentioning

confidence: 99%

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Effects of ultrasound assisted cell wall disruption on physicochemical properties of camellia bee pollen protein isolates

Xue

2023

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

“…In particular, eighteen essential and non-essential amino acids were found in bee pollen. However, the researches mainly focused on the allergens and hydrolysates of proteins from bee pollen [10] , [11] , the physicochemical properties of which have been less noticed.…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound assisted cell wall disruption on physicochemical properties of camellia bee pollen protein isolates

Xue

2023

Ultrasonics Sonochemistry

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“…Nowadays, it is increasingly used to screen potential allergens in novel foods. Among these studies, there are numerous examples of searching for potential allergens in novel foods such as Moringa oleifera leaves [47], silkworm pupa [48], plant-derived food [49], Chlamys nobilis [50] and others. Consequently, proteomic and bioinformatics are argely recognized as important tool in the analysis of allergens as well as the investigation of protein structural modifications produced by an industrial process which are so relevant in terms of food quality and safety.…”

Section: Current Prevalent Methods Used To Assess the Presence Of All...mentioning

confidence: 99%

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

López‐Pedrouso¹,

Lorenzo²,

Alché³

et al. 2023

Preprint

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In recent years, novel food is becoming an emerging trend increasingly more demanding in developed countries. Food proteins from vegetables (pulses, legumes, cereals), fungi, bacteria and insects are being researched to introduce them in meat alternatives, beverages, baked products and others. One of the most complex challenges for introducing novel foods on the market is to assure food safety. New alimentary scenarios drive the detection of novel allergens that need to be identified and quantified with the aim of appropriate labelling. Allergenic reactions are mostly caused by proteins of great abundance in foods, most frequently of small molecular mass, glycosylated, water-soluble and with high stability to proteolysis. The most relevant plant and animal food allergens such as lipid transfer proteins, profilins, seed storage proteins, lactoglobulins, caseins, tropomyosins and parvalbumins from fruits, vegetables, nuts, milk, eggs, shellfish, and fish have been investigated. New methods for massive screening in the search of potential allergens must be developed particularly concerning protein databases and other online tools. Moreover, several bioinformatic tools based on sequence alignment, motif identification or 3-D structure predictions should be implemented as well. Finally, targeted proteomics will become a powerful technology for the quantification of these hazardous proteins. The ultimate objective is to build an effective and resilient surveillance network with this cutting-edge technology.

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“…The sample was lyophilized after grinding into powder, and then sterilized by irradiation at 7 kGy. Cellulase, pectinase and papain were used for enzymatically treating bee pollen as described in our previous study [ 15 ]. In brief, 10 mL of Millipore water and 5 g of bee pollen powder were combined and vortexed for 5 min.…”

Section: Methodsmentioning

confidence: 99%

“…Enzyme treatment has also been applied to break down the pollen wall and release nutrients contained within [ 14 ]. In our previous study, cellulase, pectinase and papain were combined and used for allergen degradation into small peptides and amino acids, resulting in decreased bee pollen allergenicity based on in vitro assays [ 15 ]. In this study, we aim to further clarify the mechanisms of allergenicity alleviation of enzyme-treated bee pollen on the changes in serum allergic mediators, metabolic pathways, and gut microbiota composition.…”

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

Self Cite

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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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Identification of allergens and allergen hydrolysates by proteomics and metabolomics: A comparative study of natural and enzymolytic bee pollen

Cited by 15 publications

References 37 publications

Effects of ultrasound assisted cell wall disruption on physicochemical properties of camellia bee pollen protein isolates

Effects of ultrasound assisted cell wall disruption on physicochemical properties of camellia bee pollen protein isolates

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

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

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