PMID- 37120220
OWN - NLM
STAT- MEDLINE
DCOM- 20230501
LR  - 20230501
IS  - 1873-7145 (Electronic)
IS  - 0963-9969 (Linking)
VI  - 168
DP  - 2023 Jun
TI  - Assessment of the effect of glycation on the allergenicity of sesame proteins.
PG  - 112771
LID - S0963-9969(23)00316-2 [pii]
LID - 10.1016/j.foodres.2023.112771 [doi]
AB  - Sesame allergy is a growing concern worldwide. In this study, sesame proteins was 
      glycated with glucose, galactose, lactose and sucrose respectively, and the 
      allergenicity of different glycated sesame proteins were assessed by a 
      comprehensive strategy, including simulated gastrointestinal digestion in vitro, 
      a BALB/c mice model, a rat basophilic leukemia (RBL)-2H3 cell degranulation model 
      and a serological experiment. Firstly, simulated gastrointestinal digestion in 
      vitro showed that glycated sesame proteins were more easily to digest than raw 
      sesame. Subsequently, the allergenicity of sesame proteins was assessed in vivo 
      by detecting the allergic indexes of mice, and results showed that the levels of 
      total immunoglobulin E (IgE) and histamine were reduced in glycated sesame 
      proteins treated mice. Meanwhile, the Th2 cytokines (IL-4, IL-5, and IL-13) were 
      downregulated significantly, demonstrating that sesame allergy was relieved in 
      glycated sesame treated mice. Thirdly, the RBL-2H3 cell degranulation model 
      results showed that the release of beta-hexosaminidase and histamine were decreased 
      to different degrees in glycated sesame proteins treated groups. Notably, the 
      monosaccharide glycated sesame proteins exhibited lower allergenicity both in 
      vivo and in vitro. Furthermore, the study also analyzed the structure alteration 
      of sesame proteins, and the results showed that the secondary structure of 
      glycated sesame proteins were changed (the content of alpha-helix and beta-sheet were 
      reduced), and the tertiary structure of sesame proteins after glycation 
      modification was also changed (microenvironment around aromatic amino acids was 
      altered). Besides, the surface hydrophobicity of glycated sesame proteins was 
      also reduced except sucrose glycated sesame proteins. In conclusion, this study 
      demonstrated that glycation reduced the allergenicity of sesame proteins 
      effectively, especially glycation with monosaccharides, and the allergenicity 
      reduction might be related to structural changes. The results will provide a new 
      reference for developing hypoallergenic sesame products.
CI  - Copyright (c) 2023 Elsevier Ltd. All rights reserved.
FAU - Jiang, Songsong
AU  - Jiang S
AD  - College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 
      225127, China. Electronic address: 17600189209@163.com.
FAU - Wang, Tao
AU  - Wang T
AD  - College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 
      225127, China.
FAU - Chen, Kuan
AU  - Chen K
AD  - College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 
      225127, China.
FAU - Wang, Hengpeng
AU  - Wang H
AD  - College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 
      225127, China.
FAU - Meng, Xiangren
AU  - Meng X
AD  - College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 
      225127, China; Chinese Cuisine Promotion and Research Base, Yangzhou University, 
      Yangzhou 225127, China.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20230326
PL  - Canada
TA  - Food Res Int
JT  - Food research international (Ottawa, Ont.)
JID - 9210143
RN  - 0 (Allergens)
RN  - 820484N8I3 (Histamine)
SB  - IM
MH  - Rats
MH  - Mice
MH  - Animals
MH  - Allergens
MH  - *Sesamum
MH  - Maillard Reaction
MH  - Histamine/metabolism
MH  - *Hypersensitivity
OTO - NOTNLM
OT  - Allergenicity
OT  - Assess strategy
OT  - Glycation
OT  - Proteins
OT  - Sesame allergy
OT  - Structure
COIS- Declaration of Competing Interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2023/04/30 00:42
MHDA- 2023/05/01 06:41
CRDT- 2023/04/29 20:57
PHST- 2022/10/19 00:00 [received]
PHST- 2023/03/21 00:00 [revised]
PHST- 2023/03/23 00:00 [accepted]
PHST- 2023/05/01 06:41 [medline]
PHST- 2023/04/30 00:42 [pubmed]
PHST- 2023/04/29 20:57 [entrez]
AID - S0963-9969(23)00316-2 [pii]
AID - 10.1016/j.foodres.2023.112771 [doi]
PST - ppublish
SO  - Food Res Int. 2023 Jun;168:112771. doi: 10.1016/j.foodres.2023.112771. Epub 2023 
      Mar 26.