Phosphorylation and Enzymatic Hydrolysis with Alcalase and Papain Effectively Reduce Allergic Reactions to Gliadins in Normal Mice

Li, Xue; Li, Yan; Li, Ting‐Ting; Pan, Hong; Liu, Jinxin; Fan, Mingcong; Qian, Haifeng; Zhang, Hui; Ying, Hao; Wang, Li

doi:10.1021/acs.jafc.9b00569

Cited by 48 publications

(39 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They reported that sequential use of alcalase and papain significantly reduced the gliadin content of hydrolyzed wheat flour, and the IgE reactivity of its gliadin. Similar results of reduced allergenicity of gliadins from alcalase-and papain-treated flours were reported in a Balb/c mouse model study (Xue et al, 2019). Therefore, two different lines of evidence (human IgE reactivity and mouse model IgE responses) suggest that potentially hypoallergenic gliadins can be produced using alcalase and papain hydrolysis.…”

Section: Enzyme Hydrolysis Of Wheat Can Reduce or Even Abolish Its Allergenicitysupporting

confidence: 80%

Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?

Gao

Jorgensen

Raghunath

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Wheat allergy is a potentiallylife-threatening disease that affects millions of people around the world. Food processing has been shown to influence the allergenicity of wheat and other major foods. However, a comprehensive review evaluating whether or not food processing can be used to develop hypo-/nonallergenic wheat products is unavailable. There were three objectives for this study: (1) to critically evaluate the evidence on the effect of fermentation, thermal processing, and enzyme or acid hydrolysis on wheat allergenicity so as to identify the potential for and challenges of using these methods to produce hypo-/nonallergenic wheat products; (2) to identify the molecular effects of food processing needed to create such products; and (3) to map the concept questions for future research and development to produce hypo-/nonallergenic wheat products. We performed literature research using PubMed and Google Scholar databases with various combinations of keywords to generate the data to accomplish these objectives. We found that: (1) food processing significantly modulates wheat allergenicity; while some methods can reduce or even abolish the allergenicity, others can create mega allergens; and (2) fermentation and enzymatic hydrolysis hold the most potential to create novel hypo-/nonallergenic wheat products; however, preclinical validation and human clinical trials are currently lacking. We also identify five specific research concepts to advance the research to enable the creation of hypo-/nonallergenic wheat products for application in food, medical, and cosmetic industries.

show abstract

Section: Enzyme Hydrolysis Of Wheat Can Reduce or Even Abolish Its Allergenicitysupporting

confidence: 80%

Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?

Gao

Jorgensen

Raghunath

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…29 In the current study, gliadin-sensitized mice exhibited a typical Th2 response with high levels of IgE, histamine, and intestinal alterations, which were the same as the existing research results. 19,29 L-Arabinose had a certain relieving effect on adverse symptoms caused by an allergy with the regulation of IgE production and histamine release, and maintenance of intestinal barrier integrity, which corroborated the antiallergic effect of L-arabinose.…”

Section: ■ Discussionmentioning

confidence: 59%

“…ELISA analysis of IgE specific to gliadin in the serum was conducted as previously described. 19 The concentrations of IL-4, IFN-γ, and TGF-β in the serum were measured using Mouse IL-4, IFN-γ, and TGF-β ELISA kits.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

l-Arabinose Attenuates Gliadin-Induced Food Allergy via Regulation of Th1/Th2 Balance and Upregulation of Regulatory T Cells in Mice

Wang

Sun

et al. 2021

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Gliadins are the main cause of wheat allergies, and the prevalence of gliadin allergy has increased in many countries. L-Arabinose, a kind of plant-specific five-carbon aldose, possesses beneficial effects on food allergy to gliadins. This study investigated the antiallergic activities and underlying mechanisms of L-arabinose in a wheat gliadin-sensitized mouse model. BALB/c mice were sensitized to gliadin by intraperitoneal injections with gliadin followed by being given a gliadin challenge. L-arabinose-treated mice exhibited a marked reduction in the productions of total immunoglobulin E (IgE), gliadin-specific IgE, gliadin-specific IgG1, and histamine, with an increase in IgG2a level as compared with gliadin-sensitized mice. Beside that, a significant decrease in Th2-related cytokine level, IL-4, and an increase in Th1-related cytokine level, IFN-γ, in the serum and splenocytes were observed after treatment with L-arabinose. L-Arabinose treatment also improved the imbalance of Th1/Th2 immune response on the basis of the expression levels of related cytokines and key transcription factors in the small intestine and spleen of sensitized mice. In addition, gliadininduced intestinal barrier impairment was blocked by L-arabinose treatment via regulation of TJ proteins and suppression of p38 MAPK and p65 NF-κB inflammation signaling pathways. Notably, the results confirmed that L-arabinose treatment increased CD4 + Foxp3 + T cell populations and Treg-related factors associated with increased expression of IL-2 and activation of STAT5 in gliadinsensitized mice. In conclusion, L-arabinose attenuated the gliadin-induced allergic symptoms via maintenance of Th1/Th2 immune balance and regulation of Treg cells in a gliadin-induced mouse model, suggesting L-arabinose could be used as a promising agent to alleviate gliadin allergy.

show abstract

“…Xue et al reported that gluten hydrolysis using papain leads to the modification of the conformational structures of gliadins, especially the secondary structure. [140] The enzymatic tests were carried out at 60 °C, pH 4.6, substrate concentration of 80 g gluten L À 1 , and a papain/gluten ratio of 200 U g À 1 . The authors observed a reduction of β-sheet (22 %), a slight increase in βturn (3 %) α-helix (2) for a hydrolysis degree of 20 %.…”

Section: Hydrolysis Of Gluten and Obtention Of Bioactive Peptidesmentioning

confidence: 99%

Production of Plant Proteases and New Biotechnological Applications: An Updated Review

2022

View full text Add to dashboard Cite

An updated review of emerging plant proteases with potential biotechnological application is presented. Plant proteases show comparable or even greater performance than animal or microbial proteases for by‐product valorization through hydrolysis for, for example, cheese whey, bird feathers, collagen, keratinous materials, gelatin, fish protein, and soy protein. Active biopeptides can be obtained as high added value products, which have shown numerous beneficial effects on human health. Plant proteases can also be used for wastewater treatment. The production of new plant proteases is encouraged for the following advantages: low cost of isolation using simple procedures, remarkable stability over a wide range of operating conditions (temperature, pH, salinity, and organic solvents), substantial affinity to a broad variety of substrates, and possibility of immobilization. Vegetable proteases have enormous application potential for the valorization of industrial waste and its conversion into products with high added value through low‐cost processes.

show abstract

Phosphorylation and Enzymatic Hydrolysis with Alcalase and Papain Effectively Reduce Allergic Reactions to Gliadins in Normal Mice

Cited by 48 publications

References 44 publications

Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?

Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?

l-Arabinose Attenuates Gliadin-Induced Food Allergy via Regulation of Th1/Th2 Balance and Upregulation of Regulatory T Cells in Mice

Production of Plant Proteases and New Biotechnological Applications: An Updated Review

Contact Info

Product

Resources

About