Enzymatic treatment to decrease the allergenicity of Pru p 3 from peach

Tobajas, Ana Pilar (Universidad de Zaragoza) ; Agulló-García, Ana ; Cubero, Jose Luis (Universidad de Zaragoza) ; Colás Sanz, Carlos (Universidad de Zaragoza) ; Civera, Alba ; Esteban, Clara (Universidad de Zaragoza) ; Sánchez, L. (Universidad de Zaragoza) ; Pérez, M. D. (Universidad de Zaragoza)

Resumen: Pru p 3, a member of the Lipid Transfer Protein family, is considered a major allergen from peach and it often induces serious allergic reactions in peach allergic individuals. The high resistance of Pru p 3 to processing treatments and to digestion or enzymatic hydrolysis is probably the cause of the severity of this fruit allergy. The aim of this study was to determine the effect of treatment with a high number of proteases from different origins (vegetal, animal and microbial) on the degradation and allergenicity of Pru p 3. To perform this study, Pru p 3 was previously isolated using cation exchange chromatography and ultrafiltration, and the purified protein was incubated with proteases under different conditions. Results showed that only two of fifteen proteases assayed were able to degrade efficiently the protein at acid pH, as determined by SDS-PAGE. These two commercial acid proteases, derived from Aspergillus niger, decreased more than 95% the immunoreactivity of Pru p 3 by ELISA using specific rabbit IgG, giving peptides lower than 3.2 kDa as determined by MALDI-TOF mass spectrometry. The hydrolysates obtained showed a decrease in reactivity of IgE respect to untreated Pru p 3 higher than 70% using three pools of sera from peach allergic individuals. Furthermore, when hydrolysates were tested by the prick test, more than 90% of peach allergic patients significantly decreased the average size of the wheal between 72% and 85%. Results suggest that acid protease from Aspergillus niger could be used to obtain novel hypoallergenic products more tolerable for peach sensitized individuals.

Idioma: Inglés

DOI: 10.1039/D4FO03052D

Año: 2024

Publicado en: FOOD & FUNCTION (2024), [11 pp.]
ISSN: 2042-6496

Factor impacto JCR: 5.4 (2024)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 38 / 181 = 0.21 (2024) - Q1 - T1
Categ. JCR: BIOCHEMISTRY & MOLECULAR BIOLOGY rank: 61 / 319 = 0.191 (2024) - Q1 - T1

Factor impacto SCIMAGO: 1.194 - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A20-23R

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Area Medicina (Dpto. Medicina, Psiqu. y Derm.)
Área (Departamento): Área Bioquímica y Biolog.Mole. (Dpto. Bioq.Biolog.Mol. Celular)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)