PMID- 35659698
OWN - NLM
STAT- MEDLINE
DCOM- 20220617
LR  - 20220617
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 392
DP  - 2022 Oct 30
TI  - Changes in IgE binding capacity, structure, physicochemical properties of peanuts 
      through fermentation with Bacillus natto and Lactobacillus plantarum along with 
      autoclave pretreatment.
PG  - 133208
LID - S0308-8146(22)01170-0 [pii]
LID - 10.1016/j.foodchem.2022.133208 [doi]
AB  - This study investigated the immunoglobulin E (IgE) binding capacity, structure, 
      and physicochemical properties of raw crushed peanut (RCP) after fermentation 
      with Lactobacillus plantarum and Bacillus natto along with autoclaved 
      pretreatment. SDS-PAGE showed the disappearance of partial protein (>45 kDa) in 
      autoclaved peanuts (ACP) and fermented autoclaved peanuts with L. plantarum (LP), 
      and of majority protein (>14.4 kDa) in fermented autoclaved peanuts with B. natto 
      (BN) or a mixture of L. plantarum and B. natto (LPBN). Structural analysis 
      revealed protein-aggregation and protein-unfolding in autoclaved and fermented 
      peanuts, respectively. Indirect ELISA demonstrated that the IgE binding 
      capacities in ACP, LP, BN and LPBN were reduced by 11.3%, 20.6%, 78.7% and 90.2%, 
      respectively, compared to RCP. LPBN showed the lowest IgE binding capacity due to 
      the highest masking and destruction of epitopes and exhibited the desirable 
      physicochemical properties simultaneously. Mixed strain fermentation has the 
      potential to produce hypoallergenic peanut products.
CI  - Copyright (c) 2022. Published by Elsevier Ltd.
FAU - Pi, Xiaowen
AU  - Pi X
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food 
      Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
FAU - Fu, Guiming
AU  - Fu G
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
FAU - Yang, Yili
AU  - Yang Y
AD  - Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese 
      Academy of Medical Sciences, Suzhou 215123, Jiangsu, China.
FAU - Wan, Yin
AU  - Wan Y
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, Nanchang University, Nanchang 330047, Jiangxi, China. Electronic 
      address: wany_ncu@yahoo.com.
FAU - Xie, Mingyong
AU  - Xie M
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
LA  - eng
PT  - Journal Article
DEP - 20220513
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 37341-29-0 (Immunoglobulin E)
SB  - IM
MH  - Arachis
MH  - Bacillus subtilis
MH  - Fermentation
MH  - Immunoglobulin E
MH  - *Lactobacillus plantarum
MH  - *Soy Foods
OTO - NOTNLM
OT  - Bacillus natto
OT  - Fermentation
OT  - IgE binding capacity
OT  - Lactobacillus plantarum
OT  - Peanut
OT  - Protein structure
EDAT- 2022/06/07 06:00
MHDA- 2022/06/18 06:00
CRDT- 2022/06/06 11:05
PHST- 2021/07/19 00:00 [received]
PHST- 2022/04/21 00:00 [revised]
PHST- 2022/05/10 00:00 [accepted]
PHST- 2022/06/07 06:00 [pubmed]
PHST- 2022/06/18 06:00 [medline]
PHST- 2022/06/06 11:05 [entrez]
AID - S0308-8146(22)01170-0 [pii]
AID - 10.1016/j.foodchem.2022.133208 [doi]
PST - ppublish
SO  - Food Chem. 2022 Oct 30;392:133208. doi: 10.1016/j.foodchem.2022.133208. Epub 2022 
      May 13.