Effects of protease-assisted aqueous extraction on almond protein profile, digestibility, and antigenicity
Almonds (Prunus dulcis) are one of the most consumed tree nuts worldwide and have been recognized as a healthy and nutritious food. Nevertheless, almonds are also a source of allergenic proteins that can trigger several mild to life-threatening allergic reactions. The effects of selected extraction...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123000564 |
| _version_ | 1797798006310830080 |
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| author | Fernanda Furlan Goncalves Dias Yu-Ping Huang Joseph Schauer Daniela Barile Judy Van de Water Juliana Maria Leite Nobrega de Moura Bell |
| author_facet | Fernanda Furlan Goncalves Dias Yu-Ping Huang Joseph Schauer Daniela Barile Judy Van de Water Juliana Maria Leite Nobrega de Moura Bell |
| author_sort | Fernanda Furlan Goncalves Dias |
| collection | DOAJ |
| description | Almonds (Prunus dulcis) are one of the most consumed tree nuts worldwide and have been recognized as a healthy and nutritious food. Nevertheless, almonds are also a source of allergenic proteins that can trigger several mild to life-threatening allergic reactions. The effects of selected extraction conditions (aqueous vs. protease-assisted aqueous extraction) on the protein profile determined by proteomics analysis of excised SDS-PAGE gel bands, in vitro protein digestibility, and immunoreactivity of almond protein extracts, were evaluated. Proteolysis altered almond protein sequential and conformational characteristics thus affecting digestibility and antigenicity. Proteomics analysis revealed that enzymatic extraction resulted in the reduction of allergen proteins and epitopes. While complete hydrolysis of Prunin 1 and 2 α-chain was observed, Prunin 1 and 2 β-chains were more resistant to hydrolysis. Protein in vitro digestibility increased from 79.1 to 88.5% after proteolysis, as determined by a static digestion model. The degree of hydrolysis (DH) and peptide content of enzymatically extracted proteins during gastric and duodenal digestion were significantly higher than the ones from unhydrolyzed proteins. Proteolysis resulted in a 75% reduction in almond protein immunoreactivity as determined by a sandwich enzyme-linked immunosorbent assay and a reduction in IgE and IgG reactivities using human sera. The present study shows that moderated hydrolysis (7% DH) using protease can be used as a strategy to improve almond protein digestibility and reduce antigenicity. This study's findings could further enhance the potential use of almond protein hydrolysates in the formulation of hypoallergenic food products with improved nutritional quality and safety. |
| first_indexed | 2024-03-13T03:56:56Z |
| format | Article |
| id | doaj.art-656eddd141e64f5cb2e30745853a1d75 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-13T03:56:56Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-656eddd141e64f5cb2e30745853a1d752023-06-22T05:05:05ZengElsevierCurrent Research in Food Science2665-92712023-01-016100488Effects of protease-assisted aqueous extraction on almond protein profile, digestibility, and antigenicityFernanda Furlan Goncalves Dias0Yu-Ping Huang1Joseph Schauer2Daniela Barile3Judy Van de Water4Juliana Maria Leite Nobrega de Moura Bell5Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United StatesDepartment of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United StatesDepartment of Internal Medicine, Division of Rheumatology, Allergy, and Clinical Immunology, One Shields Avenue, University of California, Davis, CA, 95616, USADepartment of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United StatesDepartment of Internal Medicine, Division of Rheumatology, Allergy, and Clinical Immunology, One Shields Avenue, University of California, Davis, CA, 95616, USADepartment of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States; Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States; Corresponding author. Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States.Almonds (Prunus dulcis) are one of the most consumed tree nuts worldwide and have been recognized as a healthy and nutritious food. Nevertheless, almonds are also a source of allergenic proteins that can trigger several mild to life-threatening allergic reactions. The effects of selected extraction conditions (aqueous vs. protease-assisted aqueous extraction) on the protein profile determined by proteomics analysis of excised SDS-PAGE gel bands, in vitro protein digestibility, and immunoreactivity of almond protein extracts, were evaluated. Proteolysis altered almond protein sequential and conformational characteristics thus affecting digestibility and antigenicity. Proteomics analysis revealed that enzymatic extraction resulted in the reduction of allergen proteins and epitopes. While complete hydrolysis of Prunin 1 and 2 α-chain was observed, Prunin 1 and 2 β-chains were more resistant to hydrolysis. Protein in vitro digestibility increased from 79.1 to 88.5% after proteolysis, as determined by a static digestion model. The degree of hydrolysis (DH) and peptide content of enzymatically extracted proteins during gastric and duodenal digestion were significantly higher than the ones from unhydrolyzed proteins. Proteolysis resulted in a 75% reduction in almond protein immunoreactivity as determined by a sandwich enzyme-linked immunosorbent assay and a reduction in IgE and IgG reactivities using human sera. The present study shows that moderated hydrolysis (7% DH) using protease can be used as a strategy to improve almond protein digestibility and reduce antigenicity. This study's findings could further enhance the potential use of almond protein hydrolysates in the formulation of hypoallergenic food products with improved nutritional quality and safety.http://www.sciencedirect.com/science/article/pii/S2665927123000564Enzymatic extractionProteolysisProteomicsAlmond protein in vitro digestibilityAntigenicity |
| spellingShingle | Fernanda Furlan Goncalves Dias Yu-Ping Huang Joseph Schauer Daniela Barile Judy Van de Water Juliana Maria Leite Nobrega de Moura Bell Effects of protease-assisted aqueous extraction on almond protein profile, digestibility, and antigenicity Current Research in Food Science Enzymatic extraction Proteolysis Proteomics Almond protein in vitro digestibility Antigenicity |
| title | Effects of protease-assisted aqueous extraction on almond protein profile, digestibility, and antigenicity |
| title_full | Effects of protease-assisted aqueous extraction on almond protein profile, digestibility, and antigenicity |
| title_fullStr | Effects of protease-assisted aqueous extraction on almond protein profile, digestibility, and antigenicity |
| title_full_unstemmed | Effects of protease-assisted aqueous extraction on almond protein profile, digestibility, and antigenicity |
| title_short | Effects of protease-assisted aqueous extraction on almond protein profile, digestibility, and antigenicity |
| title_sort | effects of protease assisted aqueous extraction on almond protein profile digestibility and antigenicity |
| topic | Enzymatic extraction Proteolysis Proteomics Almond protein in vitro digestibility Antigenicity |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123000564 |
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