In vitro glycation and antigenicity of soy proteins

被引：78
作者：
de Lagemaat, Jurgen van [1 ]
Silvan, J. Manuel [1 ]
Moreno, F. Javier [1 ]
Olano, Agustin [1 ]
del Castillo, M. Dolores [1 ]
机构：
[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain
来源：
FOOD RESEARCH INTERNATIONAL | 2007年 / 40卷 / 01期
关键词：
soy protein isolate (SPI); fructooligosaccharides (FOS); fructose; Maillard reaction; antigenicity;
D O I：
10.1016/j.foodres.2006.09.006
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Soy protein isolate (SPI) was glycated with fructose or fructooligosaccharides (FOS) through the Maillard reaction in powder and liquid systems. A reduction in primary free amino groups of SPI up to 85% and 96% was observed in the powder and liquid system, respectively. Following heating at 95 degrees C for 1 h under liquid conditions, the electrophoretic behavior of allergenic 7S (beta-conglycinin) and 11S (glycinin) fractions of SPI was modified when glycated with FOS (molar ratio primary amino groups to FOS of 1:74) as shown by SDS-PAGE analysis. The antigenicity of this glycated protein was also largely reduced (up to similar to 90%) compared with that of the unglycated form. Glycation reactions with fructose in a powder and liquid system also reduced the antigenicity of the glycated proteins. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码：153 / 160
页数：8
相关论文
共 36 条
  • [1] Modification of ovalbumin with oligogalacturonic acids through the Maillard reaction
    Aoki, T
    Hiidome, Y
    Sugimoto, Y
    Ibrahim, HR
    Kato, Y
    [J]. FOOD RESEARCH INTERNATIONAL, 2001, 34 (2-3) : 127 - 132
  • [2] Effect of polysaccharide conjugation or transglutaminase treatment on the allergenicity and functional properties of soy protein
    Babiker, EE
    Hiroyuki, A
    Matsudomi, N
    Iwata, H
    Ogawa, T
    Bando, N
    Kato, A
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (03) : 866 - 871
  • [3] Baños JLG, 2000, CHROMATOGRAPHIA, V52, P221
  • [4] Soybean glycinin G1 acidic chain shares IgE epitopes with peanut allergen Ara h 3
    Beardslee, TA
    Zeece, MG
    Sarath, G
    Markwell, JP
    [J]. INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY, 2000, 123 (04) : 299 - 307
  • [5] ALLERGENICITY OF MAJOR COMPONENT PROTEINS OF SOYBEAN DETERMINED BY ENZYME-LINKED IMMUNOSORBENT-ASSAY (ELISA) AND IMMUNOBLOTTING IN CHILDREN WITH ATOPIC-DERMATITIS AND POSITIVE SOY CHALLENGES
    BURKS, AW
    BROOKS, JR
    SAMPSON, HA
    [J]. JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY, 1988, 81 (06) : 1135 - 1142
  • [6] Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of β-lactoglobulin glycated with several sugars
    Chevalier, F
    Chobert, JM
    Genot, C
    Haertlé, T
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (10) : 5031 - 5038
  • [7] *FAO UN, 1995, REP FAO TECHN CONS F
  • [8] The allergenicity of soybean-based products is modified by food technologies
    Franck, P
    Vautrin, DAM
    Dousset, B
    Kanny, G
    Nabet, P
    Guénard-Bilbaut, L
    Parisot, L
    [J]. INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY, 2002, 128 (03) : 212 - 219
  • [9] THERMAL-DISSOCIATION AND ASSOCIATION BEHAVIOR OF SOY PROTEINS
    GERMAN, B
    DAMODARAN, S
    KINSELLA, JE
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1982, 30 (05) : 807 - 811
  • [10] SELECTIVE STIMULATION OF BIFIDOBACTERIA IN THE HUMAN COLON BY OLIGOFRUCTOSE AND INULIN
    GIBSON, GR
    BEATTY, ER
    WANG, X
    CUMMINGS, JH
    [J]. GASTROENTEROLOGY, 1995, 108 (04) : 975 - 982
1234