Reduction of the allergenic protein in soybean meal by enzymatic hydrolysis

Wang, Zhangcun; Li, Lejing; Yuan, Dan; Zhao, Xuewei; Sheng-wen, Cui; Hu, Jinqiang; Wang, Jizhong

doi:10.1080/09540105.2013.782268

Cited by 43 publications

(38 citation statements)

References 26 publications

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“…The efficacy of food processing techniques, such as heating and enzyme hydrolysis, to reduce food allergenicity, has been previously tested. Their effects may increase or decrease the allergenicity of proteins, depending on the severity of the treatment (Bousfiha & Aarab, 2013;Cabanillas et al, 2012;Ma et al, 2015;Ouahidi, El Hamsas, & Aarab, 2011;Wang et al, 2014;Xu, Shi, Yao, Jiang, & Luo, 2016).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the sensitivity of Moroccans to shrimp tropomyosin and effect of heating and enzymatic treatments

Mejrhit

Azdad

Chda

et al. 2017

Food and Agricultural Immunology

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The aim of this work was to evaluate the IgE-sensitivity to shrimp tropomyosin (ST) in a Moroccan population from Fez region, and then to study the effect of temperature and enzymatic digestion on the allergenicity of ST. This work was conducted with a questionnaire completed by a sera-bank, obtained from 500 patients recruited from Fez Hospitals. Their sera were analyzed for specific IgE-sensitivity to ST. From questionnaire, 9.8% reported allergy to fish and shellfish where shrimp was one of the most common species causing allergy in patients. Evaluation of specific IgE showed that 10.2% of patients present higher values. Further indirect ELISA and Dot-blot results indicated that ST showed a decrease in the human IgE binding under heating or pepsin hydrolysis. These results demonstrate that this population was sensitive to ST and the sensitivity could be reduced by heating and more where it was digested by pepsin. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Evaluation of the sensitivity of Moroccans to shrimp tropomyosin and effect of heating and enzymatic treatments

Mejrhit

Azdad

Chda

et al. 2017

Food and Agricultural Immunology

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“…These modifications may increase or decrease the allergenicity of proteins, depending on the severity of the treatment (Bousfiha & Aarab, 2013;Cabanillas et al, 2012;Ouahidi, Aarab, & Dutau, 2010;Ouahidi, El Hamsas, & Aarab, 2011;Thomas et al, 2007;Wang et al, 2014;Xu, Shi, Yao, Jiang, & Luo, 2016).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments

Mejrhit

Azdad

Aarab

2017

Food and Agricultural Immunology

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The aim of this study was to evaluate the immunoglobulin E (IgE) sensitivity to common pandora (Pagellus erythrinus) parvalbumin (CPP) in a Moroccan population from the Fez region, and then to study the effect of temperature and enzymatic digestion on the allergenicity of CPP. This work was conducted with a questionnaire completed by a sera-bank, obtained from 500 patients recruited from Fez hospitals. Their sera were analyzed for specific IgE against CPP. Evaluation of specific IgE showed that 11.8% of patients present higher values (>150 IU/ml). Further indirect ELISA and dot-blot results indicated that CPP showed a decrease in the binding of anti-IgE under heating with an average diminution of 41.9%, while pepsin hydrolysis reduced IgE recognition by 22.9%. These results demonstrate that this population was sensitive to CPP and the sensitivity could be reduced by heating and pepsin hydrolysis with an action higher with temperature than enzymatic digestion processing. ARTICLE HISTORY

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“…protease hydrolysis for 30 min with 25% DH (Tsumura et al, ). In addition, alcalase assisted hydrolysis reduced buckwheat, peanut and soymeal allergens (Cabanillas et al, ; Sung, Lee, et al, ; Wang et al, ). Ashaolu and Yupanqui () found that soybean protein hydrolysate prepared using alcalase digestion can inhibit β ‐hexosaminidase released during RBL‐2H3 cells degranulation.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, individual proteases have been used singly to reduce allergenicity such as hydrolysis of glycinin and β ‐conglycinin with pepsin (Zhao, Qin, Sun, Zhang, & Wang, ), peanut with trypsin (Yu et al, ), peanut with chymotrypsin (Yu et al, ), as well as soymeal and soybean with alcalase (Tsumura, Kugimiya, Bando, Hiemori, & Ogawa, ; Wang et al, ). Therefore, we hypothesized that the use of enzyme combinations will be more effective than single enzymes in producing hypoallergenic protein hydrolysates.…”

Section: Introductionmentioning

confidence: 99%

Anti-allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non- gastrointestinal and gastrointestinal enzymes

et al. 2018

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Mung bean seed is a well-known plant protein consumed in Asian countries but the protein is usually retrieved as a waste product during starch production. This study investigated the anti-allergic property of mung bean protein hydrolysates (MBPH) produced by enzymatic hydrolysis using non-gastrointestinal (non-GI), GI and a combination of non-GI+GI enzymes. The hydrolysates were investigated for any anti-allergic property by detecting the amount of β-hexosaminidase released in RBL-2H3 cells, and complemented with the MTT assay to show cell viability. It was found that MBPH hydrolyzed by a combination of flavourzyme (non-GI enzyme) and pancreatin (GI enzyme) exhibited the highest anti-allergic activity (135.61%), followed by those produced with alcalase, a non-GI enzyme (121.74%) and 80.32% for pancreatin (GI enzyme). Minimal toxicity (<30%) of all hydrolysates on RBL-2H3 cells line was observed. The results suggest that MBPH can potentially serve as a hypoallergenic food ingredient or supplement. Practical applicationsMung bean (Vigna radiata L. (Wilczek)) is also known as "green gram" and it is an excellent source of protein. The major mung bean storage proteins are the globulin, albumin and legumin, which are also referred to as legume allergens. Our study showed that mung bean peptides obtained after enzymatic hydrolysis influenced β-hexosaminidase inhibition without any toxic effect on RBL-2H3 cells. This indicates that mung bean allergenicity can be reduced after enzymatic hydrolysis and the protein hydrolysates could be labelled as a hypoallergic food, ingredient, supplement and/or protein substitute in the formulation of food products. K E Y W O R D Santi-allergic, gastrointestinal enzymes, mung bean protein hydrolysates, non-gastrointestinal enzymes, peptides sequence, RBL-2H3, β-hexosaminidase

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Reduction of the allergenic protein in soybean meal by enzymatic hydrolysis

Cited by 43 publications

References 26 publications

Evaluation of the sensitivity of Moroccans to shrimp tropomyosin and effect of heating and enzymatic treatments

Evaluation of the sensitivity of Moroccans to shrimp tropomyosin and effect of heating and enzymatic treatments

Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments

Anti-allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non- gastrointestinal and gastrointestinal enzymes

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