Enzymatic hydrolysis could be one of the crucial means to limit the allergenicity of allergens. The allergenicity of pea peptides was evaluated using indirect ELISA and RBL-2H3 cell assay, thereby obtaining hypoallergenic pea peptide sequences. Results indicated that pea protein-sensitized mice produced higher levels of total IgG1 and IgE antibodies than the mice in the control group (P < 0.05). Moreover, the allergenicity of hydrolysates decreased significantly after enzymolysis, and the allergenicity of ultrafiltration component F1 and purified component F1-2 was significantly lower than that of other isolated and purified components (P < 0.05). Furthermore, ADLYNPR identified from F1-2 had lower binding capacity to specific IgE and IgG1 and lower degree of cell degranulation with a higher EC50 value of 6.63 ng mL-1, which was about 36.83 times that of pea protein (P < 0.05). Based on the above results, ADLYNPR might be a potential source of hypoallergenic peptides.
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http://dx.doi.org/10.1039/d1fo00083g | DOI Listing |
Allergol Immunopathol (Madr)
January 2025
Department of Research and Development, Inmunotek SL, Alcalá de Henares, Madrid, Spain.
Background: Anaphylaxis is a severe allergic reaction with increasing incidence in Europe. It is often caused by food, insect venom, and drugs. White, red, and green beans () are legumes of the family consumed worldwide.
View Article and Find Full Text PDFJ Exp Bot
December 2024
Department of Biochemistry and Metabolism, John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK.
Null mutations for genes encoding a major seed storage protein in pea, vicilin, were sought through screening a fast-neutron mutant population. Deletion mutations at four or five vicilin loci, where all vicilin genes within each locus were deleted, were combined to address the question of how removal or reduction of a major storage protein and potential allergen might impact the final concentration of protein per unit mature seed weight, seed yield and viability. While the concentration of seed protein was not reduced in mature seeds of mutant lines, indicative of a re-balancing of the proteome, notable differences were apparent in the metabolite, proteomic and amino acid profiles of the seeds, as well as in some functional properties.
View Article and Find Full Text PDFAllergol Select
November 2024
Department of Dermatology and Allergy Biederstein, School of Medicine and Health, Technical University of Munich TUM).
Background: Anaphylaxis is a systemic allergic reaction that is potentially life-threatening. Occupational anaphylaxis is an anaphylaxis that occurs in an occupational context. In this position paper, we propose diagnostic criteria for occupational anaphylaxis and provide an overview of the current state of knowledge in terms of prevalence, triggers, prevention, and management.
View Article and Find Full Text PDFFood Res Int
December 2024
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China. Electronic address:
Pea protein isolate (PPI) is a valued sustainable protein source, but its relatively poor functional properties limit its applications. This study reports on the effects of cold argon plasma (CP) treatment of a 15 % (w/w) PPI solution on the functionality, structure, and oxidative characteristics of PPI, as well as its application in 3D-printed plant-based meat. Results indicate that hydroxyl radicals and high-energy excited-state argon atoms are the primary active substances.
View Article and Find Full Text PDFHum Immunol
November 2024
Department of Allergology, National Medical Institute of the Ministry of the Interior and Administration, Warsaw, Poland. Electronic address:
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