In vitro allergenicity of peanut after hydrolysis in the presence of polysaccharides

Summary Background Peanut is a major allergenic product. Manufacturing processes used in food industries to improve the physicochemical properties of food‐based peanut (stabilization, texturization), could cause a modification of the digestibility of peanut proteins and, consequently, their allergen...

Full description

Saved in:
Bibliographic Details
Published in:Clinical and experimental allergy 2004-09, Vol.34 (9), p.1429-1437
Main Authors: Mouécoucou, J., Frémont, S., Sanchez, C., Villaume, C., Méjean, L.
Format: Article
Language:English
Subjects:
Allergens - immunology
Allergic diseases
Animals
Arachis - immunology
Biological and medical sciences
dialysis bag
Electrophoresis, Polyacrylamide Gel - methods
enzymatic hydrolysis
food allergy
Fundamental and applied biological sciences. Psychology
Fundamental immunology
Gum Arabic - metabolism
Hydrolysis
IgG/IgE epitopes
Immunoblotting - methods
Immunoglobulin E - immunology
Immunoglobulin G - immunology
Immunopathology
immunoreactivity
Medical sciences
Molecular Weight
Peanut Hypersensitivity - immunology
peanut protein isolate
Pectins - immunology
Pectins - metabolism
Plant Extracts - immunology
Plant Proteins - immunology
Polysaccharides - immunology
protein-polysaccharide interactions
Xylans - immunology
Xylans - metabolism
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary Background Peanut is a major allergenic product. Manufacturing processes used in food industries to improve the physicochemical properties of food‐based peanut (stabilization, texturization), could cause a modification of the digestibility of peanut proteins and, consequently, their allergenicity. Objective This study aimed at examining the influence of polysaccharides, i.e., gum arabic, low methylated pectin (LMP) and xylan, on the in vitro hydrolysis of peanut protein isolate (PPI) and the in vitro allergenicity of the digestion products. Methods PPI was hydrolysed during a two‐step in vitro hydrolysis by pepsin, followed by a trypsin/chymotrypsin (T/C) mixture performed in dialysis bags with molecular weight cut‐offs (MWCO) of 1000 or 8000 Da. SDS‐PAGE electrophoresis and immunoblotting were assessed on the peptic and T/C digestion products in (retentates) and out of the dialysis bags (dialysates). Results Hydrolysis by all of the digestive enzymes showed retention of some proteins in the dialysis bags in the presence of gum arabic and xylan. The retentates were recognized by IgG and IgE, particularly peptides
ISSN:0954-7894
1365-2222
DOI:10.1111/j.1365-2222.2004.02022.x