Effect of Proteolysis with Alkaline Protease Following High Hydrostatic Pressure Treatment on IgE Binding of Buckwheat Protein

Abstract

Buckwheat is a popular food material in many Asian countries and it contains major allergenic proteins. This study was performed to analyze the effects of hydrolysis with alkaline protease following high hydrostatic pressure (HHP) treatment on the IgE binding of buckwheat protein. Extracted buckwheat protein was treated with HHP at 600 MPa for 30 min and hydrolyzed with alkaline protease for 240 min. IgE binding was examined using an enzyme-linked immunosorbent assay (ELISA) with serum samples from 14 patients who were allergic to buckwheat. Depending on the serum samples, HHP treatment of buckwheat protein without enzymatic hydrolysis decreased the IgE binding by 8.9% to 73.2% or increased by 31% to 78%. The IgE binding of buckwheat protein hydrolyzed with alkaline protease decreased by 73.8% to 100%. The IgE binding of buckwheat protein hydrolyzed with alkaline protease following HHP treatment decreased by 83.8% to 100%. This suggested that hydrolysis with alkaline protease following HHP treatment could be applied to reduce the IgE binding of buckwheat protein.

Enzyme‐assisted development of biofunctional polyphenol‐enriched buckwheat protein: physicochemical properties, in vitro digestibility, and antioxidant activity

“…In the case of amyloglucosidase, the highest protein content of 42.10 g/100 g was obtained at 1.50 U g −1 amyloglucosidase with a rather high polyphenol content of 9.33 g/100 g. These results can be attributed to biocatalyst agglomeration and diffusional problems of substrates at higher enzyme loads, for example 7.50 U g −1 . Similar findings – that excess enzyme present in the reaction decreased the efficiency per mass unit of biocatalyst in other enzyme reactions – have also been reported …”

“…Similar findings -that excess enzyme present in the reaction decreased the efficiency per mass unit of biocatalyst in other enzyme reactions -have also been reported. 20,22 This also suggested that the enzyme treatment of both -amylase and amyloglucosidase was the key procedure to recover polyphenol in the buckwheat protein products. Indeed, a synergistic action of dual-enzyme treatment of 1.08 U mg −1 -amylase and 1.50 U g −1 amyloglucosidase was clearly observed from the production of polyphenol-enriched buckwheat protein (E-BWP), with a higher content of both protein (49.07 g/100 g) and polyphenol (11.35 g/100 g), as shown in Table 2.…”

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

“…Although BPIs have excellent nutritional properties, there are many reports of immunoglobulin (Ig)E‐mediated allergies, which are associated with severe anaphylaxis. To reduce this negative attribute of BPIs, Lee et al 76 . treated these proteins with HP at 600 MPa for 30 min and then hydrolyzed them with alkaline protease for 240 min.…”

“…75 Although BPIs have excellent nutritional properties, there are many reports of immunoglobulin (Ig)E-mediated allergies, which are associated with severe anaphylaxis. To reduce this negative attribute of BPIs, Lee et al 76 treated these proteins with HP at 600 MPa for 30 min and then hydrolyzed them with alkaline protease for 240 min. The results clearly showed that the method of hydrolysis with alkaline protease after treatment with HP could be applied to reduce the binding of IgE to BPI by up to 100%.…”