The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate

Meinlschmidt, Pia; Ueberham, Elke; Lehmann, Jörg; Reineke, Kai; Schlüter, Oliver; Schweiggert‐Weisz, Ute; Eisner, Peter

doi:10.1016/j.ifset.2016.06.007

Cited by 125 publications

(69 citation statements)

References 39 publications

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“…These species induce changes in protein structure. Several authors have suggested that the faint band in SDS-PAGE might indicate cross-linking proteins, however, there was no cross-linking observed in the gel 20,34 . Tammineedi et al observed no change in protein of α-casein after subjecting to plasma treatment.…”

Section: Sds-pagementioning

confidence: 97%

“…The decrease in band intensity following plasma treatment is due to plasma induced crosslinking of proteins 20 . Atmospheric plasma is a good source of reactive species such as atomic oxygen (O), ozone (O 3 ), hydroxyl radical (•OH), N 2 , NO, NO 2 , nitric oxide radical (NO•) as well as UV-A and UV-B radiation 32,33 .…”

Section: Sds-pagementioning

confidence: 99%

“…Other applications of cold plasma in the agri-food industry include; modification of food surfaces, germination of food grains 17 , mycotoxin and pesticide degradation and wastewater treatment 18 . Only a small number of studies to date have reported the effects of cold plasma on food allergens 19,20 and although the cold plasma mechanism of action on allergen has not been elucidated in detail, it is has been assumed that the reactive species generated alters the epitope structure 21 . Several authors have reported possible changes in the protein structure of the PPO and POD enzymes due to plasma treatment 22 .…”

mentioning

confidence: 99%

“…Several authors have reported possible changes in the protein structure of the PPO and POD enzymes due to plasma treatment 22 . Recently, Meinlschmidt et al 20 and Venkataratnam et al 23 reported changes in the immunoreactivity of soy and allergenicity of peanut after cold plasma treatment. However, data on the effect of cold plasma on the allergenicity of major peanut allergens are sparse.…”

mentioning

confidence: 99%

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Impact of cold plasma processing on major peanut allergens

Venkataratnam

Cahill

Sarangapani

et al. 2020

Sci Rep

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Cold plasma is emerging as a novel food processing technology, with demonstrated efficacies for microbial inactivation and residual chemical dissipation of food products. Given the technology’s multimodal action it has the potential to reduce allergens in foods, however data on the efficacy and mechanisms of action are sparse. This study investigates the efficacy of cold plasma on major peanut allergens (Ara h 1 and Ara h 2). For this purpose, dry, whole peanut (WP) and defatted peanut flour (DPF) were subjected to an atmospheric air discharge using a pin to plate cold plasma reactor for different treatment durations. With increases in plasma exposure, SDS-PAGE analysis revealed reduced protein solubility of the major peanut allergens. Alterations in allergenicity and structure of Ara h 1 and Ara h 2 were examined using ELISA and circular dichroism (CD) spectroscopy. Competitive ELISA with proteins purified from plasma treated WP or DPF revealed reduced antigenicity for both Ara h 1 and Ara h 2. The highest reduction in antigenicity was 65% for Ara h 1 and 66% Ara h 2 when purified from DPF. Results from CD spectroscopy analysis of purified proteins strongly suggests the reduction in antigenicity is due to modifications in the secondary structure of the allergens induced by plasma reactive species. Cold plasma is effective at reducing peanut protein solubility and causes changes in allergen structure leading to reduced antigenicity.

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Section: Sds-pagementioning

confidence: 97%

Section: Sds-pagementioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Impact of cold plasma processing on major peanut allergens

Venkataratnam

Cahill

Sarangapani

et al. 2020

Sci Rep

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“…The only prevention option available is total avoidance of the food allergen, with individually variable threshold doses. Meinlschmidt and colleagues [59] compared non-thermal technologies for allergen control of soybean and found that maximal efficacy for reduction of soybean protein fraction immuno-reactivity was achieved with direct CP exposure, but that reductions up to 89% were also achieved using indirect exposure. Segat…”

Section: Allergen Controlmentioning

confidence: 99%

The Potential of Cold Plasma for Safe and Sustainable Food Production

Bourke¹,

Ziuzina²,

Boehm³

et al. 2018

Trends in Biotechnology

316

183

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Cold plasma science and technology is increasingly investigated for translation to a plethora of issues in the agriculture and food sectors. The diversity of the mechanisms of action of cold plasma, and the flexibility as a standalone technology or one that can integrate with other technologies, provide a rich resource for driving innovative solutions. The emerging understanding of the longer-term role of cold plasma reactive species and follow-on effects across a range of systems will suggest how cold plasma may be optimally applied to biological systems in the agricultural and food sectors. Here we present the current status, emerging issues, regulatory context, and opportunities of cold plasma with respect to the broad stages of primary and secondary food production.

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