Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysis
Tartary buckwheat contains more valuable nutrients than common buckwheat, but it also contains allergenic proteins that induce allergic reactions through an IgE-mediated response. Our study demonstrated that fermentation by Pediococcus pentosaceus degrades allergenic proteins in Tartary buckwheat, a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300216X |
| _version_ | 1797676631398023168 |
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| author | Yiming Zhou Siyuan Yu Xuanming She Xiaoli Zhou |
| author_facet | Yiming Zhou Siyuan Yu Xuanming She Xiaoli Zhou |
| author_sort | Yiming Zhou |
| collection | DOAJ |
| description | Tartary buckwheat contains more valuable nutrients than common buckwheat, but it also contains allergenic proteins that induce allergic reactions through an IgE-mediated response. Our study demonstrated that fermentation by Pediococcus pentosaceus degrades allergenic proteins in Tartary buckwheat, as confirmed by HPLC-MS/MS analysis of polypeptides. Our results showed significant degradation of the protein after 16 h of Pediococcus pentosaceus fermentation (PP16), leading to a reduction in IgE-binding activity. Comparison with unfermented Tartary buckwheat (UTB) peptides yielded 2042 fragments, of which 756 fragments associated with allergenic proteins were upregulated. Among them, the expression of 213 fragments was reduced by 71.83%. By performing bioactivity prediction on potential allergenic peptide fragments, we identified six peptide fragments derived from Fagt 1, potentially contributing to the residual allergenicity in PP16. These suggest that Pediococcus pentosaceus fermentation can effectively destroy allergen epitopes and mitigate the allergenicity of Tartary buckwheat. |
| first_indexed | 2024-03-11T22:31:04Z |
| format | Article |
| id | doaj.art-952343b7a9da4752b0fb235631f44edf |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:31:04Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-952343b7a9da4752b0fb235631f44edf2023-09-23T05:12:13ZengElsevierFood Chemistry: X2590-15752023-10-0119100773Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysisYiming Zhou0Siyuan Yu1Xuanming She2Xiaoli Zhou3School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaCorresponding author at: Department of Food Science and Engineering, Shanghai Institute of Technology, Shanghai 201418, China.; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaTartary buckwheat contains more valuable nutrients than common buckwheat, but it also contains allergenic proteins that induce allergic reactions through an IgE-mediated response. Our study demonstrated that fermentation by Pediococcus pentosaceus degrades allergenic proteins in Tartary buckwheat, as confirmed by HPLC-MS/MS analysis of polypeptides. Our results showed significant degradation of the protein after 16 h of Pediococcus pentosaceus fermentation (PP16), leading to a reduction in IgE-binding activity. Comparison with unfermented Tartary buckwheat (UTB) peptides yielded 2042 fragments, of which 756 fragments associated with allergenic proteins were upregulated. Among them, the expression of 213 fragments was reduced by 71.83%. By performing bioactivity prediction on potential allergenic peptide fragments, we identified six peptide fragments derived from Fagt 1, potentially contributing to the residual allergenicity in PP16. These suggest that Pediococcus pentosaceus fermentation can effectively destroy allergen epitopes and mitigate the allergenicity of Tartary buckwheat.http://www.sciencedirect.com/science/article/pii/S259015752300216XTartary buckwheatAllergenicityHPLC/MS-MSFermentation |
| spellingShingle | Yiming Zhou Siyuan Yu Xuanming She Xiaoli Zhou Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysis Food Chemistry: X Tartary buckwheat Allergenicity HPLC/MS-MS Fermentation |
| title | Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysis |
| title_full | Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysis |
| title_fullStr | Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysis |
| title_full_unstemmed | Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysis |
| title_short | Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysis |
| title_sort | study on the reduction of tartary buckwheat allergenicity during pediococcus pentosaceus fermentation by hplc ms ms analysis |
| topic | Tartary buckwheat Allergenicity HPLC/MS-MS Fermentation |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300216X |
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