Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years.Factors such as food matrix and food processing may alter the structure of wheat proteins,an...Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years.Factors such as food matrix and food processing may alter the structure of wheat proteins,and hence affect its allergenic properties.However,few reports have focused on the influence of Chinese traditional starter fermentation on wheat allergy.In this study,5 starters from different regions of China were used for fermentation,and protein characteristics were monitored by sodium dodecyl sulfate polyacrylamide gel electropheresis,and immunoreactivity analyzed by immunoassay with allergenic serum was obtained from New Zealand white rabbits.The allergenicity of steamed and baked matrices was also evaluated.The results showed that the allergenicity of wheat dough was basically increased at the beginning and then decreased during fermentation,but specific trends depend on different starters.With the progress of fermentation,especially as pH value decreased to 3.0-4.0,the allergenicity decreased significantly.Baking and steaming can reduce the allergenicity of wheat matrix,but fermentation is not a key factor affecting the allergenic activity of proteins.Our results can provide a theoretical basis for controlling wheat allergenicity in food proces sing or producing hypoallergenic food.展开更多
Pumpkin polysaccharides(PPe)have a variety of bioactive effects and our previous research showed the acid hydrolysate(PPe-S,a mixture)from PPe had an antioxidative capacity both in vitro and in viro.The aim of this st...Pumpkin polysaccharides(PPe)have a variety of bioactive effects and our previous research showed the acid hydrolysate(PPe-S,a mixture)from PPe had an antioxidative capacity both in vitro and in viro.The aim of this study was to purify PPe-S and investigate the antioxidant stress effects of 2 purified components(PPe-S-1 and PPe-S-2)using Caenorhabditis elegans as model organism.The results showed that PPe-S-2 had a notable antioxidant effect,and could significantly enhance the activities of antioxidant enzymes including superoxide dismutase(SOD)(P<0.01),catalase(CAT)(P<0.01)and glutathione reductase(GR)(P<0.05),and increase the level of glutathione(GSH)(P<0.01),and decreased the content of malondialdehyde(MDA)(P<0.05).PPe-S-2 could significantly extend the survival time of C.elegans(P<0.01),which were stress-induced by hydrogen peroxide and methyl viologen.PPe-S-2 was a heteropolys accharide composed of glucose,arabinose,rhamnose and galactose with the molar ratio of 1.00:0.03:0.02:0.14.The molecular weight of PPe-S-2 was 0.73 kDa detected by high performance liquid chromatography.These studies demonstrated that PPe-S-2 obtained by the acid hydrolysis of PPe had a prominent protective effect to the damage induced by the intracellular free radical generating agents.展开更多
基金supported by the National Natural Science Foundation of China(31872904)。
文摘Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years.Factors such as food matrix and food processing may alter the structure of wheat proteins,and hence affect its allergenic properties.However,few reports have focused on the influence of Chinese traditional starter fermentation on wheat allergy.In this study,5 starters from different regions of China were used for fermentation,and protein characteristics were monitored by sodium dodecyl sulfate polyacrylamide gel electropheresis,and immunoreactivity analyzed by immunoassay with allergenic serum was obtained from New Zealand white rabbits.The allergenicity of steamed and baked matrices was also evaluated.The results showed that the allergenicity of wheat dough was basically increased at the beginning and then decreased during fermentation,but specific trends depend on different starters.With the progress of fermentation,especially as pH value decreased to 3.0-4.0,the allergenicity decreased significantly.Baking and steaming can reduce the allergenicity of wheat matrix,but fermentation is not a key factor affecting the allergenic activity of proteins.Our results can provide a theoretical basis for controlling wheat allergenicity in food proces sing or producing hypoallergenic food.
基金supported by the Key R&D Projects of Department of Science and Technology of Zhejiang Province(2020C02035)。
文摘Pumpkin polysaccharides(PPe)have a variety of bioactive effects and our previous research showed the acid hydrolysate(PPe-S,a mixture)from PPe had an antioxidative capacity both in vitro and in viro.The aim of this study was to purify PPe-S and investigate the antioxidant stress effects of 2 purified components(PPe-S-1 and PPe-S-2)using Caenorhabditis elegans as model organism.The results showed that PPe-S-2 had a notable antioxidant effect,and could significantly enhance the activities of antioxidant enzymes including superoxide dismutase(SOD)(P<0.01),catalase(CAT)(P<0.01)and glutathione reductase(GR)(P<0.05),and increase the level of glutathione(GSH)(P<0.01),and decreased the content of malondialdehyde(MDA)(P<0.05).PPe-S-2 could significantly extend the survival time of C.elegans(P<0.01),which were stress-induced by hydrogen peroxide and methyl viologen.PPe-S-2 was a heteropolys accharide composed of glucose,arabinose,rhamnose and galactose with the molar ratio of 1.00:0.03:0.02:0.14.The molecular weight of PPe-S-2 was 0.73 kDa detected by high performance liquid chromatography.These studies demonstrated that PPe-S-2 obtained by the acid hydrolysis of PPe had a prominent protective effect to the damage induced by the intracellular free radical generating agents.
