Cleavage specificity of the pitcher fluid proteases from Nepenthes × miranda and their reduction on allergenicity of cow's milk proteins.

In this study, the pitcher fluid proteases from Nepenthes × miranda were researched as a novel protease resource due to their cleavage specificity and ability to reduce the allergenicity of cow's milk proteins. We found that these proteases are particularly efficient at the P1 position with K, L, V, S, I, and R residues and exhibit similar preferences to amino acid residues at the P1' position. It is concluded that P1 is responsible for specificity of pitcher fluid proteases, while P1' tends to show their broadness when hydrolyzation happens.

In vitro screening of synbiotics composed of Lactobacillus and oligosaccharides and evaluating the potential anti-allergic ability.

Studies have demonstrated that the supplementation of oligosaccharides and Lactobacillus has the potential to alleviate food allergies. In this study, the gastrointestinal tolerance and adhesion properties of three anti-allergic Lactobacillus strains were evaluated in vitro. Subsequently, five oligosaccharides were incubated with each selected Lactobacillus strain to determine which combination could significantly promote Lactobacillus proliferation.

Reducing Luminal Extracellular Adenosine Triphosphate Levels Alleviates Food Allergy Induced by an Egg White Diet in Mice.

The development of food allergies is typically associated with extensive intestinal inflammation. As a key inflammatory signaling molecule, the precise roles of extracellular adenosine triphosphate in food allergies require further elucidation. Our previous research reported that continuous food allergen exposure led to increased accumulation of luminal extracellular adenosine triphosphate (eATP).

Identification and Validation of Key Amino Acids in IgE Linear Epitopes of β-Lactoglobulin: Comparison of Recognition Patterns of Chinese Bovine Milk-Allergic Sera with Different Symptoms.

β-lactoglobulin (BLG) is the primary allergen in bovine milk allergy. The identification of key amino acids in the BLG epitopes has not been comprehensive due to differences in identification methods, patient symptoms, and population characteristics. In this study, bioinformatics predictions were conducted for key amino acids based on two potential IgE linear epitopes in BLG.

Synergistic Synbiotic-Containing and Fructo-Oligosaccharide Alleviate the Allergenicity of Mice Induced by Soy Protein.

Prebiotics and probiotics have key roles in the intervention and treatment of food allergies. This study assesses the effect of synergistic fructo-oligosaccharide (Lp-FOS) intervention using an allergic mouse model induced by soy protein. The results showed that Lp synergistic FOS significantly decreased clinical allergy scores, inhibited specific antibodies (IgE, IgG, and IgG1), IL-4, IL-6, and IL-17A levels, and increased IFN-γ and IL-10 levels.

Effect of Boiling and Roasting Treatments on the Nutrients, Lipid Quality, and Flavor of Peanuts.

Roasted peanuts (OPs) are more often used in daily life than boiled peanuts (BPs); the main reason may be related to the pleasurable flavor in OPs. This study comparatively investigated the effects of boiling and roasting on nutritional components contents, taste, and aroma to reveal the advantages of roasting in terms of the nutrition and flavor of peanuts. Results showed that boiling increased fat content to 54.

Egg White Diet Induces Severe Allergic Enteritis in an Animal Model Driven by Caspase-3 and Gasdermin C-Mediated Mucosal Alarmin Secretion.

Allergic enteritis is an important phenotype of food allergies. However, there is not a suitable animal model for deeply exploring the natural progression and mechanism of allergic enteritis. In our study, we successfully developed an allergic enteritis animal model by feeding mice with an egg white diet.

A composite enzyme derived from papain and chymotrypsin reduces the Allergenicity of Cow's Milk allergen casein by targeting T and B cell epitopes.

Casein, the major allergen in cow's milk, presents a significant challenge in providing nutritional support for children with allergies. To address this issue, we investigated a composite enzyme, comprising papain and chymotrypsin, to reduce the allergenicity of casein. Enzymatic hydrolysis induced substantial structural changes in casein, diminishing its affinity for specific IgE and IgG antibodies.

Extracellular adenosine triphosphate skews the T helper cell balance and enhances neutrophil activation in mice with food allergies.

Exposure to food allergens elicits fast changes in the intestinal microenvironment, which guides the development of allergic reactions. Investigating the key information about these changes may help in better understanding food allergies. In this research, we explored the relationship between a food allergy and extracellular adenosine triphosphate (ATP), a danger molecule that has been proved to regulate the onset of allergic asthma and dermatitis but has not been studied in food allergies, by developing a unique animal model through allergen-containing diet feeding.

Transglutaminase-Cross-Linked Tofu Suppressed Soybean-Induced Allergic Reactions by Enhancing Intestinal Mucosa Immune Tolerance.

Currently, food allergies are closely related to intestinal health, and ensuring the integrity and health of intestinal mucosa could reduce the incidence of food allergies. In this study, a soybean-allergic mouse model was used to explore the mechanism of intestinal mucosa immune response induced by enzyme-cross-linked tofu. The effects of enzyme-cross-linked tofu on intestinal mucosal immunity in mice were determined by hematoxylin-eosin (HE) staining and flow cytometry.

The structure and potential allergenicity of peanut allergen monomers after roasting.

Given that roasted peanut (Ro) products are commonly used in daily life, peanut allergenicity is a foremost concern. Analyzing the changes in the structure and potential allergenicity of individual allergens can promote the exploration of the structural basis of the alterations in the potential allergenicity of Ro. This work focused on four major allergens in raw peanut (Ra) and Ro.

Mass Spectrometry Analysis on the Breakage of Allergens in High-Molecular-Mass Polymer of Roasted Peanuts.

Peanut allergy is a prevalent and concerning food allergy. Roasting can introduce structural changes to peanut allergens, affecting their allergenicity, but the structure on the primary structure is unclear. Here, the breakage sites were identified by mass spectrometry and software tools, and structural changes were simulated by molecular dynamics and displayed by PyMOL software.

Active polysaccharides: a new roadmap for the prevention and treatment of food allergy.

Active polysaccharides are extensively utilized in the fields of food and medicine because of their rich functional properties and structural plasticity. However, there are still few systematic studies and reviews on active polysaccharides for allergy. Allergy, especially food allergy, occurs frequently around the world and is related to a variety of factors such as age, genetics and dietary habits.

Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of OVA-RES complexes.

Background: The interaction between food allergens and plant polyphenols has become a safe and effective management strategy to prevent food allergies. Ovalbumin (OVA) is the most abundant allergen in egg whites. Resveratrol (RES) is a plant polyphenol that is abundant in red grapes, berries, and peanuts, and has an anti-allergic effect on allergy-related immune cells.

Development of a Two-Step Hydrolysis Hypoallergenic Cow's Milk Formula and Evaluation of Residue Allergenicity by Peptidomics and Immunoreactivity Analysis.

Cow's milk allergy (CMA) is an abnormal immune response that severely affects the nutritional supplementation of allergic infants. Currently, only a limited number of hypoallergenic formulas are available on the market, and these are only categorized according to their degree of hydrolysis, which still poses an allergy risk and cannot be consumed by CMA patients, especially infants. To address this issue, we developed a two-step hydrolysis hypoallergenic formula targeting destruction of allergen epitope from whey protein.

IgE Recognition and Structural Analysis of Disulfide Bond Rearrangement and Chemical Modifications in Allergen Aggregations in Roasted Peanuts.

Given that roasting changes the structure and allergenicity of peanut allergens, the structural information of peanut allergens must be expounded to explain the alteration in their allergenicity. This work focused on allergen aggregations (AAs) in roasted peanuts. IgE recognition capability was assessed via western blot analysis.

Allergenicity reduction of cow milk treated by alkaline protease combined with Lactobacillus Plantarum and Lactobacillus helveticus based on epitopes.

This paper has investigated the residual allergenicity of cow's milk treated by enzymatic hydrolysis combined with Lactobacillus fermentation (Lb. Plantarum and Lb. helveticus).

Effects of on the Differentiation of Intestinal Mucosa Immune Cells and the Composition of Gut Microbiota in Soybean-Sensitized Mice.

In the early stage of this study, three strains of with anti-soybean allergy potential were screened: CICC 6081, subsp. CICC 6103 and subsp. CICC 20988.

Changes in structural and functional properties of whey protein cross-linked by polyphenol oxidase.

The natural whey protein is unstable, to achieve more efficient utilization, the functional properties of whey protein were modified by changing its structure, and enzymatic cross-linking is one of the common methods in dairy products to change the functional characterization. This study was conducted with objective to evaluate the structural and functional of whey protein which was cross-linked by polyphenol oxidase from Agaricus bisporus. Whey protein was cross-linked by polyphenol oxidase, and the polymers and dimers were revealed by SDS-PAGE and LC-MS/MS, the structural alterations of the polymers were analyzed by UV-vis, fluorescence spectroscopy and SEM, and the effects of functional properties of whey protein after cross-linked were also explored.

Effect of Structural Targeted Modifications on the Potential Allergenicity of Peanut Allergen Ara h 2.

Protein structure affects allergenicity, and critical structural elements, especially conformational epitopes that determine allergenicity, have attracted a great deal of interest. In this study, we aimed to identify the localized structure that affects the potential allergenicity of protein by making targeted modifications of Ara h 2 and comparing the structure and allergenicity of mutants with those of the wide-type allergen. The structures of the allergen and its mutants were characterized by circular dichroism and ultraviolet absorption spectroscopy and simulated by molecular dynamics.

Evaluation of the potential anti-soybean allergic activity of different forms of subsp. based on cell model .

Live, inactivated or their metabolites have various beneficial functions, which may alleviate food allergy. This study aimed to investigate the intervention effects of three forms of subsp. (Ld) on cell degranulation, intestinal barrier function, and intestinal mucosal immunity against soybean allergy.

Identification of immunoglobulin E epitopes on major allergens from dairy products after digestion and transportation in vitro.

Dairy processing can alter the digestion stability and bioavailability of cow milk proteins in the gastrointestinal tract. However, analysis of stable linear epitopes on cow milk allergens that could enter into intestinal mucosal is limited. Thus, this study aimed to investigate the digestion and transportation properties and residual allergen epitopes entering into gastrointestinal mucosa of 3 commercial dairy products, including pasteurized milk (PM), ultra-heat-treated milk (UHTM), and dried skim milk (DSM).

Gut microbiota: A target for prebiotics and probiotics in the intervention and therapy of food allergy.

Food allergy has become a major public health problem all over the world. Evidence showed that allergic reactions induced by food proteins often lead to disturbances in the gut microbiota (symbiotic bacteria). Gut microbiota plays an important role in maintaining the balance between intestinal immune tolerance and allergic reactions.

Potential allergenicity and hydrolysis assessment of bovine casein and β-casein by treatment with lactic acid bacteria.

Casein is one of the main allergens in cow's milk, accounting for 80% of cow's milk proteins. The ability of hydrolyzing proteins by bacteria is also different. In this study, the capacity of lactic acid bacteria to hydrolyze casein or β-casein and the IgG/IgE-binding capacity of hydrolysates were evaluated.

Digestive stability and transport ability changes of β-lactoglobulin-catechin complexes by M cell model .

The current research on interaction between catechin and protein has focused on non-covalent crosslinking, however, the mechanism of free radical-induced crosslinking between catechin and β-lactoglobulin (BLG) is not known. In this study, BLG bound to four catechins [epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG)]. The structure change of complex was investigated by circular dichroism spectroscopy, ultraviolet-visible (UV-vis) spectroscopy and Acid and 8-Anilino-1-naphthalenesulfonic acid (ANS) fluorescence spectroscopy.