Effect of non-enzymatic glycosylation of pea albumins on their immunoreactive properties

Mierzejewska, Dagmara; Mitrowska, Paulina; Rudnicka, B.; Kubicka, Ewa; Kostyra, H.

doi:10.1016/j.foodchem.2008.03.046

Cited by 15 publications

(21 citation statements)

References 21 publications

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“…Furthermore, within the first 35 days, a significant effect of the dose of the antigen on the level of specific IgG induction was observed. This trend was also noted by other authors after mice immunization with a modified OVA in the presence of adjuvant [15,19].…”

Section: Resultssupporting

confidence: 86%

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BALB/C mice as a model for immunogenicity testing of food proteins on the example of egg ovalbumin

Chudzik-Kozłowska¹,

Złotkowska²,

Kostyra³

2013

cejoi

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Section: Resultssupporting

confidence: 86%

“…From day 14 onwards, after immunization, blood and feces were collected from mice. Prepared serum samples and fecal extracts [15] were stored at -20°C for further analysis.…”

Section: Biological Experimentsmentioning

confidence: 99%

BALB/C mice as a model for immunogenicity testing of food proteins on the example of egg ovalbumin

Chudzik-Kozłowska¹,

Złotkowska²,

Kostyra³

2013

cejoi

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“…Similar results have been obtained for pea albumins glycated at 37°C during 7 days. 38 These data suggest that the structural changes caused by sugar moieties attached to the protein structure at 37°C or by the increase in temperature did not alter the immunological potential of the protein significantly.…”

Section: ' Discussionmentioning

confidence: 74%

Impact of Maillard Reaction on Immunoreactivity and Allergenicity of the Hazelnut Allergen Cor a 11

Iwan

Vissers

Fiedorowicz

et al. 2011

J. Agric. Food Chem.

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Few studies exist on the influence of processing methods on structural changes and allergenic potential of hazelnut proteins. This study focused on the effect of glycation (Maillard reaction) on the immunoreactivity and degranulation capacity of the purified hazelnut 7S globulin, Cor a 11. After heating, the extent of the Maillard reaction, sensitivity to proteolysis, binding of human IgE or rabbit IgG, and degranulation capacity were analyzed. Changes in electrophoretic mobility, amount of free amino groups, and contents of bound sugar and fructosamine indicated that glycation of Cor a 11 occurred at all conditions. Glycation at 37 °C did not influence the specific IgG or IgE binding and was decreased after heating at 60 and 145 °C. Heating, with or without glucose, at 145 °C increased basophil degranulation capacity. The results suggest that glycation of Cor a 11 at 60 and 145 °C may decrease the IgE/IgG binding properties but not the degranulation capacity of basophils. This is possibly related to aggregation of the proteins as a result of the Maillard reaction.

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“…Albumins were extracted by water at a 1:20 ratio at 4°C for 24 h (Mierzejewska, Mitrowska, Rudnicka, Kubicka, & Kostyra, 2008). Globulins were extracted by three methods.…”

Section: Chemical Composition Of Pea Productsmentioning

confidence: 99%

The influence of pea products on the functional properties of frankfurters

Vinauskienė

Morkūnaite

Leskauskaitė

2014

CyTA - Journal of Food

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The aim of this study was to compare the functional properties of two pea products -the commercial product PeaTex and lyophilized peas and to determine their effects on the quality of frankfurters. Pea products differed in the composition of their protein fractions -PeaTex had a lower albumin content. Lyophilized peas were characterized by a better water-binding capacity at ambient temperature (1.62 ml/g). The highest emulsification capacity was observed for PeaTex (57.8%) at a NaCl concentration of 40 g/kg. The yield of model meat systems composed of minced meat, pea products and salt, determined after heat treatment, was positively affected by increasing amounts of substitutes and salt content, but higher fat content had a negative effect on the yield. Frankfurters produced with the addition of lyophilized peas exhibited the highest yield (91.32%); however, they were characterized as being darker and less red in comparison with frankfurters produced with PeaTex.El objetivo de este estudio es comparar las propiedades funcionales de dos tipos de guisantes: la marca comercial PeaTex y guisantes liofilizados para determinar sus efectos en la calidad de las salchichas Frankfurt. Los guisantes difieren en la composición de su proporción de proteínas -los guisantes PeaTex tienen un contenido menor de albúmina. Los guisantes liofilizados se caracterizan por una mayor capacidad de adhesión al agua a temperatura ambiente (1,62 ml/g). Se observó una mayor capacidad de emulsificación con los guisantes PeaTex (57,8%) con una concentración de ClNa de 40 g/kg. En la emulsión cárnica de los sistemas modelo compuestos de carne picada, guisantes y sal, después de tratarlos con calor, se encontró que habían sido afectados positivamente por unas grandes cantidades de contenidos substitutivos y sal, aunque también se encontró en la emulsión cárnica un mayor contenido en grasas como efecto negativo. Las salchichas Frankfurt que se produjeron añadiendo guisantes liofilizados mostraron una mayor emulsión cárnica (91,32%); sin embargo, estas se caracterizaban por ser más oscuras y con un color menos rojizo en comparación con las salchichas Frankfurt producidas con guisantes PeaTex.

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Effect of non-enzymatic glycosylation of pea albumins on their immunoreactive properties

Cited by 15 publications

References 21 publications

BALB/C mice as a model for immunogenicity testing of food proteins on the example of egg ovalbumin

BALB/C mice as a model for immunogenicity testing of food proteins on the example of egg ovalbumin

Impact of Maillard Reaction on Immunoreactivity and Allergenicity of the Hazelnut Allergen Cor a 11

The influence of pea products on the functional properties of frankfurters

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