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.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
Food Chem. 2022 Oct 30;392:133208. doi: 10.1016/j.foodchem.2022.133208. Epub 2022 May 13.
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.
本研究调查了未经热处理的破碎花生（RCP）经植物乳杆菌和纳豆芽孢杆菌发酵以及高压蒸汽预处理后免疫球蛋白 E（IgE）结合能力、结构和物理化学性质。SDS-PAGE 显示高压蒸汽处理花生（ACP）和经植物乳杆菌发酵的高压蒸汽处理花生（LP）中部分蛋白（>45 kDa）以及经纳豆芽孢杆菌发酵的高压蒸汽处理花生（BN）或植物乳杆菌和纳豆芽孢杆菌混合发酵的高压蒸汽处理花生（LPBN）中大部分蛋白（>14.4 kDa）消失。结构分析表明，高压蒸汽处理和发酵花生中分别存在蛋白聚集和蛋白去折叠。间接 ELISA 表明，与 RCP 相比，ACP、LP、BN 和 LPBN 的 IgE 结合能力分别降低了 11.3%、20.6%、78.7%和 90.2%。LPBN 由于表位的掩蔽和破坏作用最高，表现出最低的 IgE 结合能力，同时具有理想的物理化学性质。混合菌株发酵有可能生产低致敏性的花生产品。
