000145703 001__ 145703
000145703 005__ 20241122130823.0
000145703 0247_ $$2doi$$a10.1039/D4FO03052D
000145703 0248_ $$2sideral$$a140544
000145703 037__ $$aART-2024-140544
000145703 041__ $$aeng
000145703 100__ $$0(orcid)0000-0002-2646-5733$$aTobajas, Ana Pilar$$uUniversidad de Zaragoza
000145703 245__ $$aEnzymatic treatment to decrease the allergenicity of Pru p 3 from peach
000145703 260__ $$c2024
000145703 5060_ $$aAccess copy available to the general public$$fUnrestricted
000145703 5203_ $$aPru 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.
000145703 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R
000145703 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/
000145703 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000145703 700__ $$aAgulló-García, Ana
000145703 700__ $$aCubero, Jose Luis$$uUniversidad de Zaragoza
000145703 700__ $$0(orcid)0000-0001-8959-6784$$aColás Sanz, Carlos$$uUniversidad de Zaragoza
000145703 700__ $$0(orcid)0000-0001-7719-6388$$aCivera, Alba
000145703 700__ $$0(orcid)0009-0005-0336-7582$$aEsteban, Clara$$uUniversidad de Zaragoza
000145703 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, L.$$uUniversidad de Zaragoza
000145703 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, M. D.$$uUniversidad de Zaragoza
000145703 7102_ $$11007$$2610$$aUniversidad de Zaragoza$$bDpto. Medicina, Psiqu. y Derm.$$cArea Medicina
000145703 7102_ $$11002$$2060$$aUniversidad de Zaragoza$$bDpto. Bioq.Biolog.Mol. Celular$$cÁrea Bioquímica y Biolog.Mole.
000145703 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000145703 773__ $$g(2024), [11 pp.]$$pFOOD & FUNCTION$$tFOOD & FUNCTION$$x2042-6496
000145703 8564_ $$s2323289$$uhttps://zaguan.unizar.es/record/145703/files/texto_completo.pdf$$yPostprint
000145703 8564_ $$s1504525$$uhttps://zaguan.unizar.es/record/145703/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000145703 909CO $$ooai:zaguan.unizar.es:145703$$particulos$$pdriver
000145703 951__ $$a2024-11-22-11:52:56
000145703 980__ $$aARTICLE