Bioactive hydrolysates from bovine blood globulins: Generation, characterisation, and in silico prediction of toxicity and allergenicity

被引：36

作者：

Lafarga, Tomas ^{[1
]}

Wilm, Matthias ^{[2
]}

Wynne, Kieran ^{[2
]}

Hayes, Maria ^{[1
]}

机构：

[1] TEAGASC, Food BioSci Dept, Irish Agr & Food Dev Author, Dublin 15, Ireland

[2] Univ Coll Dublin, Conway Inst, Dublin 4, Ireland

来源：

JOURNAL OF FUNCTIONAL FOODS | 2016年 / 24卷

关键词：

Bovine blood proteins; ACE-I; Allergenicity; In silico analysis; Functional ingredients; Bioinformatics; DIPEPTIDYL-PEPTIDASE-IV; FUNCTIONAL-PROPERTIES; INHIBITORY PEPTIDES; BEEF ALLERGY; MEAT; PROTEINS; IDENTIFICATION; IGE; PRODUCTS; SAFETY;

D O I：

10.1016/j.jff.2016.03.031

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two protein fractions rich in gamma-globulins (FI) and alpha- and beta-globulins (FII) were generated from bovine blood and hydrolysed with the enzyme papain. The generated hydrolysates showed in vitro angiotensin-I-converting enzyme (ACE-I), renin, and dipeptidyl peptidase-IV (DPP-IV) inhibitory activities. A total of 626 and 2246 peptides were identified by LC-MS/MS from the 1 kDa fractions of FI and FII, and the potential toxicity and allergenicity of these peptides were assessed in silico using three independent predictive approaches. All of the peptides identified from the bioactive blood protein fractions FI and FII were predicted to be nontoxic. However, 72 peptides from FI and 492 peptides from FII were identified as potential allergens with at least two predictive approaches. Results suggested that papain hydrolysates of FI and FII contain potential allergenic peptides, and those products containing such hydrolysates should be labelled correctly in line with Food and Consumer legislation Regulation (EU) No.1169/2011. (c) 2016 Elsevier Ltd. All rights reserved.

引用

页码：142 / 155

页数：14

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