Abstract
S A T U R D A Y 67 A Method of Reducing Allergenicity of Legume Proteins Naveen Arora, Ramkrashan Kasera, Anand Singh, PhD, Shakuntala Lavasa, Komerla Nagendra; CSIRIGIB, Delhi, India, CSIR-Institute of Genomics and Integrative Biology, India, Institute of Genomics and Integrative Biology, DELHI, India, USLavasa Medical & Research Center, India, Bengaluru Allergy Centre, India. RATIONALE: Legumes are implicated in IgE mediated food allergy in different countries. The present study aimed to investigate the effect of enzymatic hydrolysis on allergenicityof kidney bean, black gramandpeanut. METHODS: The extracts were subjected to sequential enzymatic treatment by Alcalase and flavorzyme. The allergenicity of hydrolysates were determined by ELISA and SPT. Allergenic potential of legume proteins were assessed by ELISA inhibition and basophil histamine release. RESULTS: Hydrolysis reduced the number of IgE binding fractions of the three legumeskidney bean, black gram and peanut. Specific IgE binding was reduced 62%, 87% and 92% in the hyrolysates of kidney bean, black gram and peanut, respectively after 8 h of hydrolysis (p<0.01). Alcalase treatment alone increased the IC50 value of kidney bean, black gram and peanut to 4, 8.5 and 123 folds respectively. Sequential hydrolysis using both alcalase and flavourzyme increased the IC50 of the kidney bean, black gram and peanut to 25, 368 and 393 folds respectively further as compared to single enzyme treatment. Basophil histamine release showed reduced allergenicity of the hydrolyzed proteins. Significant reduction in the biopotency of hydrolyzed protein of kidney bean, black gram and peanut was observed in SPT where 6/13 kidney bean sensitive individuals, 8/13 black gram sensitive individuals and 9/15 peanut sensitive individuals were found SPT negative to their respective hydrolysates. CONCLUSIONS: Sequential hydrolysis by alcalase and flavourzyme reduced the allergenicity of legume proteins. The method has potential to reduce allergenicity of food extracts.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
