Effects of the Maillard Reaction on the Immunoreactivity of Amandin in Food Matrices

Chhabra, Guneet S.; Liu, Changqi; Su, Mengna; Venkatachalam, Mahesh; Roux, Kenneth H.; Sathe, Shridhar K.

doi:10.1111/1750-3841.13839

Cited by 23 publications

(12 citation statements)

References 34 publications

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“…This process may require chronic antigen exposure, as it took several immunizations with a mixture of different protein-MAGEs to generate anti-MAGE antibodies in mice (see "Methods"). The other authors have observed similar types of cross reactivity [36][37][38] . The in vivo biosynthetic pathway of native MAGE formation and whether MAGEs can be delivered with diet remain to be elucidated.…”

Section: Discussionsupporting

confidence: 63%

The melibiose-derived glycation product mimics a unique epitope present in human and animal tissues

Staniszewska

Bronowicka-Szydełko

Gostomska-Pampuch

et al. 2021

Sci Rep

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Non-enzymatic modification of proteins by carbohydrates, known as glycation, leads to generation of advanced glycation end-products (AGEs). In our study we used in vitro generated AGEs to model glycation in vivo. We discovered in vivo analogs of unusual melibiose-adducts designated MAGEs (mel-derived AGEs) synthesized in vitro under anhydrous conditions with bovine serum albumin and myoglobin. Using nuclear magnetic resonance spectroscopy we have identified MAGEs as a set of isomers, with open-chain and cyclic structures, of the fructosamine moiety. We generated a mouse anti-MAGE monoclonal antibody and show for the first time that the native and previously undescribed analogous glycation product exists in living organisms and is naturally present in tissues of both invertebrates and vertebrates, including humans. We also report MAGE cross-reactive auto-antibodies in patients with diabetes. We anticipate our approach for modeling glycation in vivo will be a foundational methodology in cell biology. Further studies relevant to the discovery of MAGE may contribute to clarifying disease mechanisms and to the development of novel therapeutic options for diabetic complications, neuropathology, and cancer.

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Section: Discussionsupporting

confidence: 63%

The melibiose-derived glycation product mimics a unique epitope present in human and animal tissues

Staniszewska

Bronowicka-Szydełko

Gostomska-Pampuch

et al. 2021

Sci Rep

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“…One study reported that MR reduced the IgG reactivity of almond 11S legumin [ 108 ]. Although the paper did not report its IgE reactivity, the IgG antibody used (4C10) targets a conformational epitope that overlaps with IgE-binding epitopes [ 109 ], so it may also affect its IgE binding capacity.…”

Section: Maillard Reaction and Allergenicity Of Foodsmentioning

confidence: 99%

Maillard Reaction Induced Changes in Allergenicity of Food

Gou

Liang

Hou-jin

et al. 2022

Foods

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Food allergy is increasing in prevalence, posing aheavier social and financial burden. At present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the allergenicity of trigger foods are urgently needed. Technological processing contributes to producing some hypoallergenic foods. Among the processing methods, the Maillard reaction (MR) is popular because neither special chemical materials nor sophisticated equipment is needed. MR may affect the allergenicity of proteins by disrupting the conformational epitope, disclosing the hidden epitope, masking the linear epitope, and/or forming a new epitope.Changes in the allergenicity of foods after processing are affected by various factors, such as the characteristics of the allergen, the processing parameters, and the processing matrix, and they are therefore variable and difficult to predict. This paper reviews the effects of MR on the allergenicity of each allergen group from common allergenic foods.

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“…Analyses of almond protein extract has been extensively carried out and it was found that prunin is a major component of the nut, accounting for up to 65% of the protein in the soluble extract (da Costa, 2013). Analysis revealed that the overall structure of amandin is typical of the 11S globulin class of seed storage proteins, as it is composed of two prunin trimers that associate to form the native hexameric structure (Chhabra, 2013).…”

Section: Amandin 11s Globulin From Almondmentioning

confidence: 99%

“…Globulin protein was composed of acidic polypeptide (30-33 kDa) and a single basic polypeptide (20-24 kDa), isolated amandin protein was composed of acidic polypeptide (40-42 kDa) and a single basic polypeptide (15-20 kDa) and isolated cucurbitin protein was composed of acidic polypeptide (35-42 kDa) and and a basic polypeptide (20-25 kDa) (McNulty, 2006;Chhabra, 2013;. Amandin is an 11S globulin legumin-like protein that is hexameric in form and composed of individual polypeptides (Bojórquez-Velázquez et al, 2016).…”

Section: Globulin Protein Of Sesame Seeds Amandin Protein Of Almond mentioning

confidence: 99%

Role of Antihypertensive Peptides from Plant (sesame, almond and pumpkin) Seed Storage Protein

2017

Agriculture and Life Sciences Resaerch Institute

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Plant proteins are important functional ingredients in many processed food products. Particularly globular proteins from various sources play an important role in many food products, due their contribution to food texture (McClements and Gumus, 2016). The seed storage proteins have been traditionally classified through the sequential extraction of crushed and defatted seeds by a series of aqueous and non-aqueous solvents (Marcone et al., 2002). The fraction extracted with water is defined as albumins, the fraction with dilute salt as globulins, the fraction with ethanol as prolamines, and the fraction with acid or alkali as glutelins. In cereal grains the main storage proteins are usually the alcohol soluble prolamines, whereas, in non-cereal grains the more nutritiously balanced salt soluble

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Effects of the Maillard Reaction on the Immunoreactivity of Amandin in Food Matrices

Cited by 23 publications

References 34 publications

The melibiose-derived glycation product mimics a unique epitope present in human and animal tissues

The melibiose-derived glycation product mimics a unique epitope present in human and animal tissues

Maillard Reaction Induced Changes in Allergenicity of Food

Role of Antihypertensive Peptides from Plant (sesame, almond and pumpkin) Seed Storage Protein

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