Department of Food and Drug, University of Parma, Parco Area Delle Scienze, 27/A, 43124, Parma, Italy.
Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122, Piacenza, Italy.
Sci Rep. 2022 Oct 7;12(1):16902. doi: 10.1038/s41598-022-21296-z.
The interest in agri-food residues and their valorization has grown considerably, and many of them are today considered to be valuable, under-exploited sources of different compounds and notably proteins. Despite the beneficial properties of legumes by-products, there are also some emerging risks to consider, including their potential allergenicity. In this work the immunoreactivity of chickpea, pea, and white bean by-products was assessed, and whether the production of enzymatic hydrolysates can be an effective strategy to reduce this allergenic potential. The results presented clearly indicate that the efficiency of this strategy is strongly related to the enzyme used and the food matrix. All legume by-products showed immunoreactivity towards serum of legume-allergic patients. Hydrolysates from alcalase did not show residual immunoreactivity for chickpea and green pea, whereas hydrolysates from papain still presented some immunoreactivity. However, for white beans, the presence of antinutritional factors prevented a complete hydrolysis, yielding a residual immunoreactivity even after enzymatic hydrolysis with alcalase.
人们对农业食品残留物及其增值利用的兴趣大大增加，其中许多残留物如今被认为是不同化合物（尤其是蛋白质）的有价值但利用不足的来源。尽管豆类副产物具有有益特性，但也存在一些新出现的风险需要考虑，包括它们的潜在致敏性。在这项工作中，评估了鹰嘴豆、豌豆和白豆副产物的免疫原性，以及生产酶解产物是否可以成为降低这种致敏潜力的有效策略。结果清楚地表明，这种策略的效率与所用的酶和食物基质密切相关。所有豆类副产物都对豆类过敏患者的血清表现出免疫原性。来自碱性蛋白酶的水解产物对鹰嘴豆和绿豌豆没有残留的免疫原性，而来自木瓜蛋白酶的水解产物仍然具有一些免疫原性。然而，对于白豆，抗营养因子的存在阻止了完全水解，即使在用碱性蛋白酶进行酶解后，仍存在残留的免疫原性。
