Reducing the allergenicity of pea protein based on the enzyme action of alcalase

Abstract

Enzymatic hydrolysis could be one of the crucial means to limit the allergenicity of allergens. In order to evaluate the allergenicity of pea peptides using indirect ELISA and RBL-2H3 cell...

Conformation-Activity Mechanism of Alcalase Hydrolysis for Reducing In Vitro Allergenicity of Instant Soy Milk Powder

“…DLPU2021036). The mouse sensitization model was simply modified from Li et al and Ding et al , On experimental days 0, 3, 6, 9, and 12, mice in the ISMP group were intraperitoneally administered 100 μL of normal saline containing 100 μg of protein-equivalent ISMP and alum adjuvant at a volume ratio of 3:1, mice in the AA group were given 100 μL of normal saline and 33.3 μL of alum adjuvant (3:1), and mice in the NS group were only injected with normal saline at the same total injection volume as the other groups. The alum adjuvant was mixed with the samples for 30 min prior to sensitizing the mice.…”

“…DLPU2021036). The mouse sensitization model was simply modified from Li et al and Ding et al 13,22 On experimental days 0, 3, 6, 9, and 12, mice in the ISMP group were intraperitoneally administered 100 μL of normal saline 23 In contrast, changing patterns of the allergenicity of ISMPH obtained by treatment with different enzymatic conditions were explored, including enzyme species (alcalase, Neutrase, flavorzyme, and papain), pH (8.0, 8.5, 9.0, 9.5, 10.0, 10.5, and 11.0), temperature (40,45,50,55, and 60 °C), and enzymeto-substrate percentages ([E]/[S], w/w, 4.0, 6.0, 8.0, 10.0, and 12.0%). Substrate concentration was 2% and the hydrolysis time was 90 min.…”

“…In recent years, food nonthermal processing technologies have shown enormous potential in reducing immunoreactivity, in which enzymatic hydrolysis is an easy-to-operate, well-reproducible, safe, and efficient biological desensitization technology, which has a good future for practical applications. , Furthermore, enzymolysis can degrade allergenic proteins, alter their spatial conformation and linear epitopes, and together affect the allergenicity of proteins. , In previous studies, soy protein allergens such as 11S glycinin, 2S protein, and 7S β-conglycinin showed reduced allergenicity after single or complex enzyme treatment with pepsin, chymotryptic, Alcalase, Flavourzyme, and Neutrase, and even alcalase-treated chickpea and green pea showed no immunoreactivity. − However, fewer studies were available on the effects of enzyme species and enzymolysis conditions on the allergenicity of ISMP, and the mechanisms by which alcalase hydrolysis regulated the spatial conformation and linear epitopes of soy allergenic proteins were unclear. Therefore, the purpose of this study was (i) to obtain optimal process conditions for instant soy milk powder hydrolysates (ISMPH) with lower allergenicity; (ii) to evaluate the effects of enzymolysis on in vitro allergenicity of ISMP; and (iii) to reveal the conformational relationship of alcalase hydrolysis in regulating the allergenicity of ISMPH. It provides a more theoretical basis for elucidating the mechanism of alcalase hydrolysis in decreasing the allergenicity of soy allergens and explores a new research direction for the breakthrough of the desensitization technology of instant soy milk powder.…”

“…In recent years, food nonthermal processing technologies have shown enormous potential in reducing immunoreactivity, in which enzymatic hydrolysis is an easy-to-operate, wellreproducible, safe, and efficient biological desensitization technology, which has a good future for practical applications. 12,13 Furthermore, enzymolysis can degrade allergenic proteins, alter their spatial conformation and linear epitopes, and together affect the allergenicity of proteins. 14,15 In previous studies, soy protein allergens such as 11S glycinin, 2S protein, and 7S β-conglycinin showed reduced allergenicity after single or complex enzyme treatment with pepsin, chymotryptic, Alcalase, Flavourzyme, and Neutrase, and even alcalase-treated chickpea and green pea showed no immunoreactivity.…”

Dual Action of Reduced Allergenicity and Improved Memory of Instant Soybean Powder Hydrolysates

“…It is coformulated with 70% or more instant soybean powder (ISP) with a certain amount of food-grade excipients . In China’s National Nutrition Program (2017–2030), infant nutritional powder can be used for nutritional interventions for children in impoverished areas to effectively improve malnutrition in infants and young children and protect their growth and development. , Soybean, as one of the eight types of food that cause food allergies, contains protein that is a typical component that triggers an immune response and can stimulate allergic symptoms in infants and young children. , According to reports, 0.3–0.4% of infants and young children have allergic reactions to soybean, and if they are allergic to IgE-mediated cow’s milk proteins, the chances of them being allergic to soy protein are as high as 53–63%. , It greatly limits the popularization and application of soy-protein-based infant complementary feeding packages.…”