Improvement of Surface Functionalities, Including Allergenicity Attenuation, of Whole Buckwheat Protein Fraction by Maillard-Type Glycation with Dextran

Tazawa, Shigeru; Katayama, Shigeru; Hirabayashi, Masahiro; Yamaguchi, Daiki; Nakamura, Soichiro

doi:10.3746/pnf.2014.19.4.327

Cited by 6 publications

(2 citation statements)

References 26 publications

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“…Maillard-type glycation thus can alter the protein properties, such as rheological behaviors, foaming property, thermal stability, gelation, and others [ 36 ]. For example, the water-solubility and emulsification of buckwheat proteins were improved by conjugating polysaccharides on to the surface of protein molecules via Maillard reactions, while the antigenicity of the buckwheat proteins could also be reduced by this glycation [ 37 ]. In addition, the products from Maillard reactions have been verified to possess a variety of bioactivities.…”

Section: Discussionmentioning

confidence: 99%

Casein Lactose-Glycation of the Maillard-Type Attenuates the Anti-Inflammatory Potential of Casein Hydrolysate to IEC-6 Cells with Lipopolysaccharide Stimulation

Chen

Wang

et al. 2022

Nutrients

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During the thermal processing of dairy products, the Maillard reaction occurs between milk proteins and lactose, resulting in the formation of various products including glycated proteins. In this study, lactose-glycated casein was generated through the Maillard reaction between casein and lactose and then hydrolyzed by a trypsin preparation. The anti-inflammatory effect of the resultant glycated casein hydrolysate (GCH) was investigated using the lipopolysaccharide (LPS)-sitmulated rat intestinal epithelial (IEC-6) cells as a cell model and corresponding casein hydrolysate (CH) as a control. The results indicated that the preformed glycation enabled lactose conjugation to casein, which endowed GCH with a lactose content of 12.61 g/kg protein together with a lower activity than CH to enhance the viability value of the IEC-6 cells. The cells with LPS stimulation showed significant inflammatory responses, while a pre-treatment of the cells with GCH before LPS stimulation consistently led to a decreased secretion of three pro-inflammatory mediators, namely, IL-6, IL-1β and tumor necrosis factor-α (TNF-α) but an increased secretion of two anti-inflammatory mediators, including IL-10 and transforming growth factor-β (TGF-β), demonstrating the anti-inflammatory potential of GCH in LPS-stimulated cells. In addition, GCH up-regulated the expression of TLR4, p-p38, and p-p65 proteins in the stimulated cells, resulting in the suppression of NF-κB and MAPK signaling pathways. Collectively, GCH was mostly less efficient than CH to exert these assessed anti-inflammatory activities in the cells and more importantly, GCH also showed an ability to cause cell inflammation by promoting IL-6 secretion and up-regulating the expression of TLR4 and p-p65. The casein lactose-glycation of the Maillard-type was thereby concluded to attenuate the anti-inflammatory potential of the resultant casein hydrolysate. It is highlighted that the casein lactose-glycation of the Maillard-type might cause a negative impact on the bioactivity of casein in the intestine, because the glycated casein after digestion could release GCH with reduced anti-inflammatory activity.

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Section: Discussionmentioning

confidence: 99%

Casein Lactose-Glycation of the Maillard-Type Attenuates the Anti-Inflammatory Potential of Casein Hydrolysate to IEC-6 Cells with Lipopolysaccharide Stimulation

Chen

Wang

et al. 2022

Nutrients

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“…Buckwheat protein has a high biological value due to a well-balanced amino acid composition, like richness in lysine, methionine, tryptophan and arginine. Furthermore, dietary buckwheat protein exhibites remarkable physiological effects, particularly hypocholesterolemic activity, suppressing body fat synthesis and inhibiting mammary carcinogenesis and colon cancerous lesion (Radovic et al, 1996;Radovic et al, 1999;Wijngaard & Arendt, 2006;Guo & Yao, 2006;Tang & Wang, 2010;Tazawa et al, 2014).…”

Section: Sds-page Analysis Of Buckwheat Flours and Protein Fractionsmentioning

confidence: 99%

Wet milling of buckwheat cultivars and some quality properties of the fractions

Arslan

Yalçın

Güneş³

2021

Food sci. technol. int.

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The hulled buckwheat cultivars ( Aktaş cv. and Güneş cv.) were wet-milled, and then some chemical, yields, colour, functional properties, phenolic compound, antioxidant activity, and pasting, thermal and retrogradation properties of starches were investigated and compared with the wholegrain buckwheat flour (with hull) and buckwheat groat flour (without hull) of the same cultivars. Sodium dodecyl sulphate polyacrylamide gel electrophoresis patterns of flours and protein fractions were examined under reducing and non-reducing conditions. The hull, germ+dietary fibre, protein and starch fractions were collected. The total recovery for Aktaş cv. and Güneş cv. cultivars were 98.1% and 96.1%; total starch yields were 51.6% and 49.7%; pasting temperatures of the starches were found as 83.7 and 85.7°C; and final viscosities of starches were determined as 3.5 and 3.4 Pa·s, respectively. The resistant starch contents of starch fractions of Aktaş cv. ve Güneş cv. were found as 3.28% and 3.62%, respectively. The highest total phenolic compound contents were detected with dimethyl sulphoxide extraction in the germ+dietary fibre fractions. The highest 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and trolox equivalent antioxidant capacity were found in the hull fraction (as 81.7%) and germ+dietary fibre fraction (as 11.8 mmol/kg) of Aktaş cv. cultivar.

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Role of glycated proteins in vivo: Enzymatic glycated proteins and non-enzymatic glycated proteins

Liang

Kong

et al. 2022

Food Research International

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Improvement of Surface Functionalities, Including Allergenicity Attenuation, of Whole Buckwheat Protein Fraction by Maillard-Type Glycation with Dextran

Cited by 6 publications

References 26 publications

Casein Lactose-Glycation of the Maillard-Type Attenuates the Anti-Inflammatory Potential of Casein Hydrolysate to IEC-6 Cells with Lipopolysaccharide Stimulation

Casein Lactose-Glycation of the Maillard-Type Attenuates the Anti-Inflammatory Potential of Casein Hydrolysate to IEC-6 Cells with Lipopolysaccharide Stimulation

Wet milling of buckwheat cultivars and some quality properties of the fractions

Role of glycated proteins in vivo: Enzymatic glycated proteins and non-enzymatic glycated proteins

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