Advances in Seed Protein Research: A Perspective on Seed Allergens

Sathe, Shridhar K.; Kshirsagar, Harshal H.; Roux, Kenneth H.

doi:10.1111/j.1365-2621.2005.tb11454.x

Cited by 35 publications

(16 citation statements)

References 290 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They contain the conserved cysteine skeleton CXnCXnCCXnCXCXnCXnC held together by four disulfide bonds, which gives 2S albumins greater stability during proteolytic digestion and heat/chemical treatment. Many 2S albumins from different species have been identified as allergens, such as those in Brazil nuts, sesame seeds, walnuts, rapeseeds, cashew nuts, peanuts, soybean, and mustard [9,10,11,12,13,14,15,16,17].…”

Section: Introductionmentioning

confidence: 99%

What Characteristics Confer Proteins the Ability to Induce Allergic Responses? IgE Epitope Mapping and Comparison of the Structure of Soybean 2S Albumins and Ara h 2

et al. 2016

View full text Add to dashboard Cite

Ara h 2, a peanut 2S albumin, is associated with severe allergic reactions, but a homologous protein, soybean 2S albumin, is not recognized as an important allergen. Structural difference between these proteins might explain this clinical discrepancy. Therefore, we mapped sequential epitopes and compared the structure of Ara h 2, Soy Al 1, and Soy Al 3 (Gly m 8) to confirm whether structural differences account for the discrepancy in clinical responses to these two proteins. Commercially synthesized peptides covering the full length of Ara h 2 and two soybean 2S albumins were analyzed by peptide microarray. Sera from 10 patients with peanut and soybean allergies and seven non-atopic controls were examined. The majority of epitopes in Ara h 2 identified by microarray are consistent with those identified previously. Several regions in the 2S albumins are weakly recognized by individual sera from different patients. A comparison of allergenic epitopes on peanut and soybean proteins suggests that loop-helix type secondary structures and some amino acids with a large side chain including lone electron pair, such as arginine, glutamine, and tyrosine, makes the peptides highly recognizable by the immune system. By utilizing the peptide microarray assay, we mapped IgE epitopes of Ara h 2 and two soybean 2S albumins. The use of peptide microarray mapping and analysis of the epitope characteristics may provide critical information to access the allergenicity of food proteins.

show abstract

Section: Introductionmentioning

confidence: 99%

What Characteristics Confer Proteins the Ability to Induce Allergic Responses? IgE Epitope Mapping and Comparison of the Structure of Soybean 2S Albumins and Ara h 2

et al. 2016

View full text Add to dashboard Cite

show abstract

“…The concomitant use of pulses and cereal sources provides mixtures that add nutritional value to the isolated product and makes it possible to develop formulations with higher protein content and quality, especially because the amino acid profile of legumes and cereals complement each other, leading to an adequate diet (Sathe, Kshirsagar, & Roux, ). Rice flour ( Oryza sativa L.) is an economical ingredient that is widely used in gluten‐free baking.…”

Section: Introductionmentioning

confidence: 99%

Consumers’ Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten‐ and Lactose‐Free Brownie Using Sensory Methodologies

Ávila

Cardozo²,

Alves³

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

Products for consumers with special needs (celiac) and those who prefer a differentiated diet are necessary due to growing demand and a niche market to be exploited. The incorporation of other substances in the formulation of cakes requires a detailed analysis of their characteristics and sensorial attributes. However, the use of these flours may change the sensory characteristics of a product that is normally made from wheat flour. This study aimed to identify the ideal formulation of gluten-and lactose-free brownies made with rice flour and beans/lentils in consumer perception, through the combination of sensory tests. Using these data, the aim was to define recommendations for the reformulation of a product of high consumer acceptance, using easily accessible ingredients. The sensory methods used were descriptive analysis with a group of 20 trained evaluators and a group of 100 consumers evaluated through the check-all-that-apply and just-about-right questionnaire; all groups performed the acceptance test by hedonic scale. Data were analyzed using multivariate techniques and correlation matrices. The results showed that the attributes selected by the trained evaluators and consumers were sufficient to indicate that color and texture were the most striking characteristics that should be improved in brownie formulations without gluten and lactose.Practical Application: The study assumes that from the combination of sensory methods it is possible to verify the attributes that are most attractive to consumers in gluten-free and lactose-free cake formulations, using easily accessible ingredients that have technological, nutritional, and sensory quality, such as those formulated with wheat.

show abstract

“…Ns-LTPs have been recognized as ubiquitous allergens specific for foods such as fresh fruit 1,3,41 and cereals important in human nutrition 17,130 . Since they are considered to be true food allergens, that sensitize directly via the gastrointestinal tract, their stability during food and beverage (including beer) processing, and gastric digestion has been studied thoroughly 160 .…”

Section: Introductionmentioning

confidence: 99%

Barley Grain Non-specific Lipid-Transfer Proteins (ns-LTPs) in Beer Production and Quality

Gorjanović

2007

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Plant non-specific lipid-transfer proteins (ns-LTPs) are known for their ability to transfer various lipids between membranes in vitro. These ubiquitous basic proteins, that all share alpha structure stabilized by four disulphide bridges, are characterized by the presence of a hydrophobic cavity able to accommodate lipid molecules. According to molecular mass, this multigene family is subdivided into two subfamilies, ns-LTP1 (9 kDa) and ns-LTP2 (7 kDa); both located in the aleurone layer of the cereal grain endosperm. Ns-LTP1 is a prominent protein in barley grain, malt and beer. Numerous studies performed on its structure and function confirm its important role in grain protection, as well as brewing technology. As the major beer protein crucial for many aspects of brewing, ns-LTP1 can affect beer production and quality. Comparatively, there is less data available on the less abundant ns-LTP2. In this review, the focus is on recent progress on the structure, biological and technological function of barley grain ns-LTP1 and ns-LTP2, with an emphasis on their importance in brewing.

show abstract

Advances in Seed Protein Research: A Perspective on Seed Allergens

Cited by 35 publications

References 290 publications

What Characteristics Confer Proteins the Ability to Induce Allergic Responses? IgE Epitope Mapping and Comparison of the Structure of Soybean 2S Albumins and Ara h 2

What Characteristics Confer Proteins the Ability to Induce Allergic Responses? IgE Epitope Mapping and Comparison of the Structure of Soybean 2S Albumins and Ara h 2

Consumers’ Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten‐ and Lactose‐Free Brownie Using Sensory Methodologies

Barley Grain Non-specific Lipid-Transfer Proteins (ns-LTPs) in Beer Production and Quality

Contact Info

Product

Resources

About