Effect of egg white fermentation with lactobacilli on IgE binding ability of egg white proteins

Li, Sen; Offengenden, Marina; Fentabil, Messele; Gänzle, Michael G.; Wu, Jianping

doi:10.1016/j.foodres.2013.03.018

Cited by 19 publications

(5 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, there was no significant difference between LFEW before and after Lactiplantibacillus plantarum fermentation. This result was consistent with the study of Li et al 10 . indicating that Lactiplantibacillus plantarum fermentation had little effect on EW protein.…”

Section: Resultssupporting

confidence: 93%

“…It is essentially a process of protein denaturation and aggregation, which is affected by many factors such as pH, temperature, and ionic strength 6 . To improve the applications of EW, a range of modification techniques including chemical treatment, 7,8 mechanical processing, enzymatic modification 9 and fermentation 10 have been developed to improve gel properties. These modifications could alter the physicochemical properties of EW components by changing the surface charge, aggregation state and molecular structure, thus improving the gelling properties of the EW.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Study on gel properties of lysozyme‐free egg white before and after Lactiplantibacillus plantarum fermentation

Chen

Wang

et al. 2022

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Isolation of lysozyme from egg white (EW) using ion exchange resin adsorption method generates large quantities of lysozyme‐free egg white (LFEW) with poor gelling property. To maximize the applications of LFEW, the effect of Lactiplantibacillus plantarum fermentation on the gel properties of LFEW was investigated in this study. RESULTS The fermentation efficiency of LFEW with lysozyme removed was significantly improved, and the sugar removal rate (2 g kg−1 Lactiplantibacillus plantarum, 37 °C, 7 h) was more than 90%. Removal of lysozyme resulted in increased stability and surface hydrophobicity of EW. After Lactiplantibacillus plantarum fermentation, the stability of EW decreased, and the average particle size and surface hydrophobicity increased. In addition, by comparing the gel properties of EW and LFEW before and after fermentation at different pH, it was found that the hardness, elasticity, and water holding capacity (WHC) of EW gel increased significantly. The removal of lysozyme effectively improved the WHC and springiness of the EW gel and promoted the formation of a denser network structure with smaller pores. After Lactiplantibacillus plantarum fermentation treatment, LFEW gel hardness decreased, with loose and porous network structure, no browning occurred after autoclaving. CONCLUSION This study provided the direction and theoretical basis for producing a fermented LFEW gel with pleasing texture and appearance. © 2022 Society of Chemical Industry.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Study on gel properties of lysozyme‐free egg white before and after Lactiplantibacillus plantarum fermentation

Chen

Wang

et al. 2022

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…The fluorescence intensity of ovomucoid band was not affected during incubation, compared to the non-incubated control, and there were no additional bands generated during incubation (data not shown). This result suggests that there was no cleavage of FITC adjacent moieties in ovomucoid, which differed from previous observation in Lactobacillus delbrueckii-treated egg whites [25] . In addition, no obvious migration of fluorescence bands was observed after incubation, which indicates that the labeled ovomucoid was not substantially degraded by A. oryzae.…”

Section: Amino Nitrogen Content and Protein Profile Analysiscontrasting

confidence: 99%

Aspergillus oryzae reduces IgE binding ability of allergenic egg white proteins

Offengenden

Gänzle

et al. 2018

Front. Agr. Sci. Eng.

Self Cite

View full text Add to dashboard Cite

Egg white proteins are one of the major allergens. The objective of this study was to investigate the effect of Aspergillus oryzae cultivation on IgE binding ability of egg white proteins. Effect of A. oryzae on egg white proteins was determined using ninhydrin method, SDS-PAGE, ELISA, fluorescence FITC labeling, MALDI-TOF-MS and LC-MS/MS analysis. Adding mycelium of A. oryzae ATCC 1011 and 16868 substantially reduced the IgE binding ability of acidified egg white after 24 h incubation. The binding capacity of egg white proteins to IgE in plasma from four egg allergy patients was almost completely lost after incubation with mycelium of ATCC 16868. Results from SDS-PAGE, free amino acid analysis, MALDI-TOF-MS and LC-MS/MS indicated that there was no substantial protein degradation during incubation. Therefore, the reduction of IgE binding ability of egg white proteins during A. oryzae treatment was probably due to a loss of~1700 Da mass including a fragment of the ovomucoid N terminus.

show abstract

“…Molecular weight of the purified PV isotypes was analyzed by MALDI-TOF-MS according to the procedure of two-layer sample preparation. , For the first thin matrix layer, 0.7 μL of 10 mg mL –1 3,5-dimethoxy-4-hydroxycinnamic acid (sinapinic acid) in 80% acetone/20% methanol (HPLC grade) (v/v) was loaded onto a clean MALDI target, and then the matrix layer was spread and dried immediately. A total of 2 μL of diluted PV isotype sample was mixed with 2 μL of saturated sinapinic acid in 50% acetonitrile/50% water (v/v).…”

Section: Materials and Methodsmentioning

confidence: 99%

Purification and Characterization of Parvalbumin Isotypes from Grass Carp (Ctenopharyngodon idella)

You

2014

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

The prevalence of fish allergy is rapidly increasing because of a growing fish consumption driven mainly by a positive image of the fish and health relationship. The purpose of this study was to characterize parvalbumin isotypes from grass carp (Ctenopharyngodon idella), one of the most frequently consumed freshwater fish in China. Three parvalbumin isotypes were purified using consecutive gel filtration and reverse-phase chromatography and denoted as PVI, PVII, and PVIII. The molecular weights of the isotypes were determined to be 11.968, 11.430, and 11.512 kDa, respectively. PVI showed 74% matched amino acids sequence with PV isotype 4a from Danio rerio, while PVII and PVIII showed 46% matched amino acids sequence with PV isotypes from Hypophthalmichthys molitrix. PVII is the dominant allergen, but it was liable to gastrointestinal enzymes as PVIII; however, PVI was resistant to pepsin digestion. A further study is to characterize the epitopes of PVII, the dominant allergen.

show abstract

Effect of egg white fermentation with lactobacilli on IgE binding ability of egg white proteins

Cited by 19 publications

References 44 publications

Study on gel properties of lysozyme‐free egg white before and after Lactiplantibacillus plantarum fermentation

Study on gel properties of lysozyme‐free egg white before and after Lactiplantibacillus plantarum fermentation

Aspergillus oryzae reduces IgE binding ability of allergenic egg white proteins

Purification and Characterization of Parvalbumin Isotypes from Grass Carp (Ctenopharyngodon idella)

Contact Info

Product

Resources

About