Reducing peanut allergens by high pressure combined with polyphenol oxidase

Autor:	Shawndrika Reed, Milan Houška, Si-Yin Chung
Rok vydání:	2013
Předmět:	biology food and beverages Condensed Matter Physics Immunoglobulin E Ige binding Polyphenol oxidase Enzyme assay chemistry.chemical_compound chemistry Biochemistry High pressure biology.protein Caffeic acid Food science After treatment
Zdroj:	High Pressure Research. 33:813-821
ISSN:	1477-2299 0895-7959
Popis:	Polyphenol oxidase (PPO) has been shown to reduce major peanut allergens. Since high pressure (HP) can increase enzyme activity, we postulated that further reduction of peanut allergens can be achieved through HP combined with PPO. Peanut extracts containing caffeic acid were treated with each of the following: (1) HP; (2) HP+PPO; (3) PPO; and (4) none. HP was conducted at 300 and 500 MPa, each for 3 and 10 min, 37 °C. After treatment, SDS-PAGE was performed and allergenic capacity (IgE binding) was determined colorimetrically in inhibition enzyme-linked immunosorbent assay and Western blots, using a pooled plasma from peanut-allergic patients. Data showed that HP alone had no effect on major peanut allergens. However, HP at 500 MPa combined with PPO (HP500/PPO) induced a higher (approximately twofold) reduction of major peanut allergens and IgE binding than PPO alone or HP300/PPO. There was no difference between treatment times. We concluded that HP500/PPO at 3-min enhanced a twofold reduction of the all...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c8af22e6fb9d8c64590f3b1eb6449717 https://doi.org/10.1080/08957959.2013.828716 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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