Identification of digestion-resistant peptides in various processed peanut reveals their distinct allergenicity

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-05 DOI:10.1016/j.fochx.2024.101876

Tianyu Hou , Jiaxi Yan , Xiaoluan Li , Li Niu , Huan Rao , Jianxiong Hao , Dandan Zhao , Xueqiang Lui , Wenhui Fu

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引用次数: 0

Abstract

Peanut protein is a significant food allergen that can trigger severe reactions. The allergenicity of peanut protein may be affected by the thermal processing method and matrices, and its anti-digestibility may also change accordingly. This study investigated how three heat treatment techniques affect the allergenicity and digestibility of peanut proteins and compared the differences in anti-digestive peptide segments by Mass spectrometry. Results showed that boiling and frying reduced sensitization, while roasting potentially increased it. After gastric digestion, allergenicity of Ara h 1 decreases due to breakdown of allergenic peptide segments. Hydrophobic regions of Ara h 1 where monomers interact resist degradation. Compared to boiling and frying, roasting can retain more allergenic peptides containing PGQFEDFF, YLQGFSRN, QEERGQRR, HRIFLAGDKD, and KDLAFPGSGE allergenic epitopes even after prolonged digestion. Meanwhile, digestion-resistant epitopes were affected by matrix and thermal treatments. These findings underscore the potential implications for food processing and allergy management strategies.

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鉴定各种加工花生中的抗消化肽，揭示其不同的过敏性

花生蛋白是一种可引发严重反应的重要食物过敏原。花生蛋白的致敏性可能会受到热处理方法和基质的影响，其抗消化性也会相应发生变化。本研究调查了三种热处理技术如何影响花生蛋白的过敏性和消化率，并通过质谱法比较了抗消化肽段的差异。结果表明，煮沸和油炸可降低致敏性，而烘烤可能会增加致敏性。经胃消化后，由于致敏肽段的分解，Ara h 1 的致敏性降低。单体相互作用的 Ara h 1 疏水区域可抵抗降解。与水煮和油炸相比，即使经过长时间消化，烘烤也能保留更多的致敏肽，这些肽含有 PGQFEDFF、YLQGFSRN、QEERGQRR、HRIFLAGDKD 和 KDLAFPGSGE 致敏表位。同时，耐消化表位受到基质和热处理的影响。这些发现强调了对食品加工和过敏管理策略的潜在影响。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.