Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics

Tantoush, Ziyad; Stanić, Dragana; Stojadinovic, Marija; Ognjenović, Jana; Mihajlovic, Luka; Atanasković-Marković, Marina; Veličković, Tanja Ćirković

doi:10.1016/j.foodchem.2010.08.040

Cited by 65 publications

(31 citation statements)

References 26 publications

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“…They were formed because of the reactions catalyzed by PPO via CA as illustrated in Figure 1. The results are in line with our previous study [20] and other studies [26,27], where protein cross-links were seen as a result of PPO and laccasecatalyzed reactions. When PPO was combined with HP at 300 MPa (HP300/PPO) and applied to the peanut extracts, there appeared to be no difference in the protein profiles between the PPO-treated and combined HP300/PPO, regardless of treatment time.…”

Section: Inhibition Elisa For Ige Bindingsupporting

confidence: 93%

Reducing peanut allergens by high pressure combined with polyphenol oxidase

Chung

Houška

Reed

2013

High Pressure Research

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Polyphenol oxidase (PPO) has been shown to reduce major peanut allergens. Since high pressure (HP) can increase enzyme activity, we postulated that further reduction of peanut allergens can be achieved through HP combined with PPO. Peanut extracts containing caffeic acid were treated with each of the following: (1) HP; (2) HP + PPO; (3) PPO; and (4) none. HP was conducted at 300 and 500 MPa, each for 3 and 10 min, 37 • C. After treatment, SDS-PAGE was performed and allergenic capacity (IgE binding) was determined colorimetrically in inhibition enzyme-linked immunosorbent assay and Western blots, using a pooled plasma from peanut-allergic patients. Data showed that HP alone had no effect on major peanut allergens. However, HP at 500 MPa combined with PPO (HP500/PPO) induced a higher (approximately twofold) reduction of major peanut allergens and IgE binding than PPO alone or HP300/PPO. There was no difference between treatment times. We concluded that HP500/PPO at 3-min enhanced a twofold reduction of the allergenic capacity of peanut extracts, as compared to PPO itself.

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Section: Inhibition Elisa For Ige Bindingsupporting

confidence: 93%

Reducing peanut allergens by high pressure combined with polyphenol oxidase

Chung

Houška

Reed

2013

High Pressure Research

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“…However it is noticeable that SPP have one-third lower content of the total phenolics than the whole pollen grains, which could be important when concerned with allergy modulating properties of polyphenols. It is known that beside direct anti-allergic effect (Yoon et al, 2006), polyphenolic compounds could alleviate allergy by cross-linking with allergens and thus reducing their allergenicity (Tantoush et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

Composition of polyphenol and polyamide compounds in common ragweed (Ambrosia artemisiifolia L.) pollen and sub-pollen particles

et al. 2015

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“…Crosslinked products of BLG mediated by green tea phenolics are mostly made by disulfide bonds (Fig. 2B), which are different from products mediated by sour cherry phenolics (Tantoush et al, 2011b). The reaction proceeds with parallel formation of condensed polyphenols, which compete for the enzyme with a protein substrate in the reaction mixture and BLG cross-linking does not proceed until completion, leaving a portion of BLG in a monomeric form.…”

Section: Pepsinolysis Of Cross-linked Blg By Laccase In the Presence mentioning

confidence: 99%

“…In vitro gastric fluid digestion (SGF) of BLG, LA and PE was performed as a high protease assay, as described previously (Tantoush et al, 2011b) with some modifications. Briefly, 250 lL of test protein or laccase-treated proteins (1 mg mL À1 of BLG and LA and 2.5 mg mL À1 of PE) with or without GTC solutions (0.2 mg mL À1 of GAE) were diluted with 500 lL of DW, warmed to 37°C, and 250 lL of prewarmed 0.4 M HCl containing 8 g L À1 of NaCl and 4.0 g L À1 of pepsin A (Sigma-Aldrich, 2540 U mg À1 protein) were added.…”

Section: 7mentioning

confidence: 99%