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Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens
Published on: February 24, 2021
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Enzymatic hydrolysis: a method in alleviating legume allergenicity
Ramkrashan Kasera1, A B Singh1, S Lavasa2
1Allergy and Immunology Section, CSIR-Institute of Genomics and Integrative Biology, Delhi 110007, India.
Summary
Enzymatic hydrolysis effectively reduces legume allergenicity. This process significantly lowers IgE binding and histamine release, making legume proteins potentially hypoallergenic for allergy sufferers.
Area of Science:
- Food Science
- Allergy Research
- Biotechnology
Background:
- Legumes are common sources of IgE-mediated food allergies globally.
- Current management relies solely on strict avoidance of allergenic foods.
Purpose of the Study:
- To evaluate the impact of enzymatic hydrolysis on the allergenicity of kidney bean, black gram, and peanut.
- To determine if enzymatic treatment can reduce allergic reactions to these legumes.
Main Methods:
- Soluble protein extracts were treated with Alcalase® and Flavourzyme®.
- Allergenicity was assessed using ELISA, immunoblot, basophil histamine release assays, and skin prick tests (SPT).
Main Results:
- Enzymatic hydrolysis eliminated IgE binding fractions in immunoblots for all three legumes.
- Specific IgE binding decreased significantly in ELISA (kidney bean: 62.2%, black gram: 87.1%, peanut: 91.8%).
- Histamine release and SPT results showed a significant reduction in allergenicity of the hydrolysates.
Conclusions:
- Enzymatic hydrolysis is a viable strategy for reducing the allergenicity of legume proteins.
- This method holds promise for developing hypoallergenic food ingredients and extracts.
