Tian Mengtian, Zhang Qiuqin, Zeng Xianming, Rui Xin, Jiang Mei, Chen Xiaohong
Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China.
College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China.
Foods. 2023 Sep 17;12(18):3465. doi: 10.3390/foods12183465.
Given the allergic reaction caused by mangoes, nonthermal food technologies for allergenicity reduction are urgently desired. This study aimed to assess the impact of kombucha fermentation on the allergenicity of mangoes. The total proteins, soluble proteins, peptides, amino acid nitrogen, the SDS-PAGE profiles of the protein extracts, and immunoreactivity of the sediment and supernatant were measured in two fermentation systems (juices and pieces fermentation). Throughout the fermentation, the pH decreased from about 4.6 to about 3.6, and the dissolved oxygen reduced about 50% on average. However, the protein degradation and sensitization reduction of mangoes were different between the two fermentation systems. In juices fermentation, there was a drop in proteins and peptides but an increase in amino acids, due to the conversion of proteins and peptides into amino acids both in the supernatant and sediment. The allergenicity decreased both in the solid and liquid phases of juices fermentation. In pieces fermentation, proteins and peptides were decreased in the solid phase but increased in the liquid phase. This was due to the fact that proteins and peptides were partly transported into the culture liquid, resulting in a decrease of allergenicity in fruit pieces and an increase in culture liquid. The principal component analysis results showed that the fermentation type had significant effects on the protein degradation and sensitization reduction, while mango variety had no significant effect. These results demonstrate that kombucha fermentation can reduce the allergenicity of mangoes, and it is more effective in juices fermentation than in pieces fermentation. The present study provides a theoretical basis for developing hypoallergenic mango products.
鉴于芒果会引发过敏反应，因此迫切需要采用非热食品技术来降低其致敏性。本研究旨在评估康普茶发酵对芒果致敏性的影响。在两种发酵体系（果汁发酵和果块发酵）中，对总蛋白、可溶性蛋白、肽、氨基酸态氮、蛋白提取物的SDS-PAGE图谱以及沉淀物和上清液的免疫反应性进行了测定。在整个发酵过程中，pH值从约4.6降至约3.6，溶解氧平均降低约50%。然而，两种发酵体系中芒果的蛋白质降解和致敏性降低情况有所不同。在果汁发酵中，由于上清液和沉淀物中的蛋白质和肽都转化为了氨基酸，蛋白质和肽含量下降，但氨基酸含量增加。果汁发酵的固相和液相中的致敏性均降低。在果块发酵中，固相中的蛋白质和肽减少，而液相中的则增加。这是因为蛋白质和肽部分转运到了培养液中，导致果块中的致敏性降低，而培养液中的致敏性增加。主成分分析结果表明，发酵类型对蛋白质降解和致敏性降低有显著影响，而芒果品种则无显著影响。这些结果表明，康普茶发酵可以降低芒果的致敏性，且在果汁发酵中比在果块发酵中更有效。本研究为开发低致敏性芒果产品提供了理论依据。
