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Reactivity change of IgE to buckwheat protein treated with high-pressure and enzymatic hydrolysis

Title
Reactivity change of IgE to buckwheat protein treated with high-pressure and enzymatic hydrolysis
Authors
Lee, ChaeyoonIn, SooyeonHan, YoungshinOh, Sangsuk
Ewha Authors
오상석
SCOPUS Author ID
오상석scopus
Issue Date
2016
Journal Title
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN
0022-5142JCR Link1097-0010JCR Link
Citation
vol. 96, no. 6, pp. 2073 - 2079
Keywords
buckwheatreactivity of IgEhigh-pressure treatmenthydrolysispapain
Publisher
WILEY-BLACKWELL
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
BACKGROUND: Buckwheat is a popular food material in eastern Asian countries that can cause allergenic response. This study was conducted to evaluate the effects of hydrolysis with papain and high-pressure (HP) treatment of buckwheat protein (BWP) on reactivity of immunoglobulin E (IgE) and its secondary structure. RESULTS: Reactivity of IgE was examined by enzyme-linked immunosorbent assay (ELISA) with serum samples from 16 patients allergic to buckwheat. Reactivity of IgE to hydrolysate of BWP with papain showed a maximum decrease of 79.8%. After HP treatment at 600 MPa for 1 min, reactivity of IgE to BWP decreased by up to 55.1%. When extracted, BWP was hydrolyzed with papain overnight following HP treatment at 600MPa which the reactivity of IgE decreased significantly by up to 87.1%. Significant changes in secondary structure of BWP were observed by circular dichroism (CD) analysis after hydrolysis with papain following HP treatment. CONCLUSION: Reduction of reactivity of IgE showed a correlation with changes in secondary structure of BWP, which may cause changes in conformational epitopes. This suggests the possibility of decreasing the reactivity of IgE to BWP using combined physical and enzymatic treatments. (C) 2015 Society of Chemical Industry
DOI
10.1002/jsfa.7321
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엘텍공과대학 > 식품공학전공 > Journal papers
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