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Effects of fermentation with Bacillus natto on the allergenicity of peanut by Xiaowen Pi; Guiming Fu; Biao Dong; Yili Yang; Yin Wan; Mingyong Xie is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Effects of fermentation with Bacillus natto on the allergenicity of peanut about?
In the present study, we evaluated the immunoreactivity reduction of raw peanut pulp (RPP) by using a combination protocol of autoclave and fermentation with Bacillus natto. Assessing through an indirect ELISA, we found that the method reduced more than 77.3% of the IgE reactivity in peanut protein preparations. Further analyses with SDS-PAGE and Coomassie staining revealed that sequential autoclave and fermentation for different time caused gradually degradation of high molecular weight peanut proteins. Results from Circular dichroism and Ultraviolet absorption spectroscopies indicated that the autoclave and fermentation induced extensive proteolysis, unfolding and conformational changes, and reduction of α-helices, which all affected epitopes formation significantly. The effects of the method on peanut protein structure were further proved by the changes of surface hydrophobicity, assessed by ANS fluoresence probe, and by the alteration of free sulfhydryl groups, measured by SH-interacting DTNB. Interestingly, during the process of fermentation for 48 h, the immunoreactivity reduction of RPP was positively correlated with the content of free sulfhydryl group and negatively correl
Who reads Effects of fermentation with Bacillus natto on the allergenicity of peanut?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Xiaowen Pi; Guiming Fu; Biao Dong; Yili Yang; Yin Wan; Mingyong Xie
- Publisher
- Elsevier BV
- Published
- 2021
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)