Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment

Xiaowen Pi; Guiming Fu; Yili Yang; Yin Wan; Mingyong Xie

doi:10.1016/j.foodchem.2022.133208

Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment

Food Chem. 2022 Oct 30:392:133208. doi: 10.1016/j.foodchem.2022.133208. Epub 2022 May 13.

Authors

Xiaowen Pi¹, Guiming Fu², Yili Yang³, Yin Wan⁴, Mingyong Xie²

Affiliations

¹ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
² State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
³ Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou 215123, Jiangsu, China.
⁴ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China. Electronic address: wany_ncu@yahoo.com.

PMID: 35659698
DOI: 10.1016/j.foodchem.2022.133208

Abstract

This study investigated the immunoglobulin E (IgE) binding capacity, structure, and physicochemical properties of raw crushed peanut (RCP) after fermentation with Lactobacillus plantarum and Bacillus natto along with autoclaved pretreatment. SDS-PAGE showed the disappearance of partial protein (>45 kDa) in autoclaved peanuts (ACP) and fermented autoclaved peanuts with L. plantarum (LP), and of majority protein (>14.4 kDa) in fermented autoclaved peanuts with B. natto (BN) or a mixture of L. plantarum and B. natto (LPBN). Structural analysis revealed protein-aggregation and protein-unfolding in autoclaved and fermented peanuts, respectively. Indirect ELISA demonstrated that the IgE binding capacities in ACP, LP, BN and LPBN were reduced by 11.3%, 20.6%, 78.7% and 90.2%, respectively, compared to RCP. LPBN showed the lowest IgE binding capacity due to the highest masking and destruction of epitopes and exhibited the desirable physicochemical properties simultaneously. Mixed strain fermentation has the potential to produce hypoallergenic peanut products.

Keywords: Bacillus natto; Fermentation; IgE binding capacity; Lactobacillus plantarum; Peanut; Protein structure.

MeSH terms

Arachis
Bacillus subtilis
Fermentation
Immunoglobulin E
Lactobacillus plantarum*
Soy Foods*

Substances

Immunoglobulin E