Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice
This article aims to analyze the effects of enzyme treatment concentration, temperature, and time on peanut protein so as to obtain an optimal enzymatic hydrolysis condition for flavorzyme (Fla) and alkaline protease (Alk). The results were as follows: enzymatic hydrolysis temperature 60 °C and 55 °...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/13/2634 |
| _version_ | 1797591683611754496 |
|---|---|
| author | Erlian Shu Shuo Wang Bing Niu Qin Chen |
| author_facet | Erlian Shu Shuo Wang Bing Niu Qin Chen |
| author_sort | Erlian Shu |
| collection | DOAJ |
| description | This article aims to analyze the effects of enzyme treatment concentration, temperature, and time on peanut protein so as to obtain an optimal enzymatic hydrolysis condition for flavorzyme (Fla) and alkaline protease (Alk). The results were as follows: enzymatic hydrolysis temperature 60 °C and 55 °C, enzyme concentration 10% and 4%, enzymatic hydrolysis time 80 min and 60 min, and double enzyme hydrolysis ratio 2% Fla + 5% Alk, respectively. The BALB/c mice were sensitized with gavage of peanut protein before and after enzyme treatment to evaluate the effects of different enzyme treatments on peanut allergenicity. Compared with the mice sensitized with raw peanuts, the weight growth rate of the mice sensitized with enzyme treatment peanut increased but not as much as the control, the degranulation degree of mast cell and basophils decreased, the inflammatory infiltration and congestion in jejunum and lung tissue decreased, the expression of proinflammatory factors and thymic stromal lymphopoietin (TSLP) gene decreased, and the secretion of specific antibodies (IgE, and IgG) decreased, and the binding ability of peanut protein with peanut-specific IgE antibodies decreased as well. The results above indicate that the allergenicity of peanut protein decreases after enzyme treatment and the dual enzyme (Fla + Alk) treatment can be much more efficient. |
| first_indexed | 2024-03-11T01:40:43Z |
| format | Article |
| id | doaj.art-188813ebc9ed483bb259968106c8d6b1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:40:43Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-188813ebc9ed483bb259968106c8d6b12023-11-18T16:35:23ZengMDPI AGFoods2304-81582023-07-011213263410.3390/foods12132634Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c MiceErlian Shu0Shuo Wang1Bing Niu2Qin Chen3School of Life Sciences, Shanghai University, Shanghai 200444, ChinaSchool of Life Sciences, Shanghai University, Shanghai 200444, ChinaSchool of Life Sciences, Shanghai University, Shanghai 200444, ChinaSchool of Life Sciences, Shanghai University, Shanghai 200444, ChinaThis article aims to analyze the effects of enzyme treatment concentration, temperature, and time on peanut protein so as to obtain an optimal enzymatic hydrolysis condition for flavorzyme (Fla) and alkaline protease (Alk). The results were as follows: enzymatic hydrolysis temperature 60 °C and 55 °C, enzyme concentration 10% and 4%, enzymatic hydrolysis time 80 min and 60 min, and double enzyme hydrolysis ratio 2% Fla + 5% Alk, respectively. The BALB/c mice were sensitized with gavage of peanut protein before and after enzyme treatment to evaluate the effects of different enzyme treatments on peanut allergenicity. Compared with the mice sensitized with raw peanuts, the weight growth rate of the mice sensitized with enzyme treatment peanut increased but not as much as the control, the degranulation degree of mast cell and basophils decreased, the inflammatory infiltration and congestion in jejunum and lung tissue decreased, the expression of proinflammatory factors and thymic stromal lymphopoietin (TSLP) gene decreased, and the secretion of specific antibodies (IgE, and IgG) decreased, and the binding ability of peanut protein with peanut-specific IgE antibodies decreased as well. The results above indicate that the allergenicity of peanut protein decreases after enzyme treatment and the dual enzyme (Fla + Alk) treatment can be much more efficient.https://www.mdpi.com/2304-8158/12/13/2634peanut allergyenzyme treatmentBALB/c miceproinflammatory factorIgEintestinal flora |
| spellingShingle | Erlian Shu Shuo Wang Bing Niu Qin Chen Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice Foods peanut allergy enzyme treatment BALB/c mice proinflammatory factor IgE intestinal flora |
| title | Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice |
| title_full | Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice |
| title_fullStr | Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice |
| title_full_unstemmed | Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice |
| title_short | Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice |
| title_sort | effect of peanut protein treated with alkaline protease and flavorzyme on balb c mice |
| topic | peanut allergy enzyme treatment BALB/c mice proinflammatory factor IgE intestinal flora |
| url | https://www.mdpi.com/2304-8158/12/13/2634 |
| work_keys_str_mv | AT erlianshu effectofpeanutproteintreatedwithalkalineproteaseandflavorzymeonbalbcmice AT shuowang effectofpeanutproteintreatedwithalkalineproteaseandflavorzymeonbalbcmice AT bingniu effectofpeanutproteintreatedwithalkalineproteaseandflavorzymeonbalbcmice AT qinchen effectofpeanutproteintreatedwithalkalineproteaseandflavorzymeonbalbcmice |