Green tea catechins of food supplements facilitate pepsin digestion of major food allergens, but hampers their digestion if oxidized by phenol oxidase

Journal of Functional Foods

Volumn 4, Issue 3, 2012, Pages 650-660

  Tantoush, Ziyad ^a   Apostolovic, Danijela ^a   Kravic, Bojana ^a   Prodic, Ivana ^a   Mihajlovic, Luka ^a   Stanic Vucinic, Dragana ^a   Cirkovic Velickovic, Tanja ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Allergen; Catechin; Digestibility; Food allergy; Green tea; Peanut

Indexed keywords

ARA; ARACHIS HYPOGAEA;

EID: 84861712791     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2012.04.006     Document Type: Article

References (36)

1. Ainsworth E.A., Gillespie K.M. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent. Nature Protocols 2007, 2(4):875-877.
2. Astwood J.D., Leach J.N., Fuchs R.L. Stability of food allergens to digestion in vitro. Nature Biotechnology 1996, 14(10):1269-1273.
3. Bowman C.C., Selgrade M.K. Failure to induce oral tolerance in mice is predictive of dietary allergenic potency among foods with sensitizing capacity. Toxicological Sciences 2008, 106(2):435-443.
4. Bras N.F., Goncalves R., Mateus N., Fernandes P.A., Ramos M.J., de Freitas V. Inhibition of pancreatic elastase by polyphenolic compounds. Journal of Agricultural and Food Chemistry 2010, 58(19):10668-10676.
5. Bravo L. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews 1998, 56(11):317-333.
6. Chandrasekara A., Shahidi F. Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MS(n). Journal of Functional Foods 2011, 3(3):144-158.
7. Chung S.Y., Champagne E.T. Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds. Food Chemistry 2009, 115(4):1345-1349.
8. De Jongh H.H.J., Taylor S.L., Koppelman S.J. Controlling the aggregation propensity and thereby digestibility of allergens by Maillardation as illustrated for cod fish parvalbumin. Journal of Bioscience and Bioengineering 2011, 111(2):204-211.
9. Goncalves R., Mateus N., de Freitas V. Inhibition of alpha-amylase activity by condensed tannins. Food Chemistry 2011, 125(2):665-672.
10. Griffiths D.W. The inhibition of digestive enzymes by polyphenolic compounds. Advances in Experimental Medicine and Biology 1986, 199:509-516.
11. Grussu D., Stewart D., McDougall G.J. Polyphenols inhibit alpha-amylase in vitro: Identifying active components in Rowanberry and Raspberry. Journal of Agricultural and Food Chemistry 2011, 59(6):2324-2331.
12. Koppelman S.J., Hefle S.L., Taylor S.L., De Jong G.A.H. Digestion of peanut allergens Ara h 1, Ara h 2, Ara h 3, and Ara h 6: A comparative in vitro study and partial characterization of digestion-resistant peptides. Molecular Nutrition and Food Research 2010, 54(12):1711-1721.
13. Ladics G.S. Current codex guidelines for assessment of potential protein allergenicity. Food and Chemical Toxicology 2008, 46(Suppl. 10):S20-23.
14. Li S.A., Huang K.L., Zhong M., Guo J., Wang W.Z., Zhu R.H. Comparative studies on the interaction of caffeic acid, chlorogenic acid and ferulic acid with bovine serum albumin. Spectrochimica Acta Part a-Molecular and Biomolecular Spectroscopy 2010, 77(3):680-686.
15. Lin L.Z., Chen P., Harnly J.M. New phenolic components and chromatographic profiles of green and fermented teas. Journal of Agricultural and Food Chemistry 2008, 56(17):8130-8140.
16. Mills E.N., Mackie A.R. The impact of processing on allergenicity of food. Current Opinion in Allergy and Clinical Immunology 2008, 8(3):249-253.
17. Monogioudi E., Faccio G., Lille M., Poutanen K., Buchert J., Mattinen M.L. Effect of enzymatic cross-linking of beta-casein on proteolysis by pepsin. Food Hydrocolloids 2011, 25(1):71-81.
18. Pali-Scholl I., Herzog R., Wallmann J., Szalai K., Brunner R., Lukschal A., Karagiannis P., Diesner S.C., Jensen-Jarolim E. Antacids and dietary supplements with an influence on the gastric pH increase the risk for food sensitization. Clinical and Experimental Allergy 2010, 40(7):1091-1098.
19. Prigent S.V., Voragen A.G., van Koningsveld G.A., Baron A., Renard C.M., Gruppen H. Interactions between globular proteins and procyanidins of different degrees of polymerization. Journal of Dairy Science 2009, 92(12):5843-5853.
20. Radosavljevic J., Dobrijevic D., Jadranin M., Blanusa M., Vukmirica J., Cirkovic Velickovic T. Insights into proteolytic processing of the major peanut allergen Ara h 2 by endogenous peanut proteases. Journal of the Science of Food and Agriculture, 2010, 90(10):1702-1708.
21. Rawel H.M., Kroll J., Hohl U.C. Model studies on reactions of plant phenols with whey proteins. Nahrung 2001, 45(2):72-81.
22. Roth-Walter F., Berin M.C., Arnaboldi P., Escalante C.R., Dahan S., Rauch J., Jensen-Jarolim E., Mayer L. Pasteurization of milk proteins promotes allergic sensitization by enhancing uptake through Peyer's patches. Allergy 2008, 63(7):882-890.
23. Schnell S., Herman R.A. Should digestion assays be used to estimate persistence of potential allergens in tests for safety of novel food proteins?. Clinical and Molecular Allergy 2009, 7:1.
24. Selinheimo E., Autio K., Kruus K., Buchert J. Elucidating the mechanism of laccase and tyrosinase in wheat bread making. Journal of Agricultural and Food Chemistry 2007, 55(15):6357-6365.
25. Shahidi F., McDonald J., Chandrasekara A., Zhong Y. Phytochemicals of foods, beverages and fruit vinegars: Chemistry and health effects. Asia Pacific Journal of Clinical Nutrition 2008, 17:380-382.
26. Soares S., Mateus N., Freitas V. Interaction of different polyphenols with bovine serum albumin (BSA) and human salivary alpha-amylase (HSA) by fluorescence quenching. Journal of Agricultural and Food Chemistry 2007, 55(16):6726-6735.
27. Stanic D., Monogioudi E., Ercili D., Radosavljevic J., Atanaskovic-Markovic M., Vuckovic O., Lantto R., Mattinen M., Buchert J., Cirkovic Velickovic T. Digestibility and allergenicity assessment of enzymatically crosslinked beta-casein. Molecular Nutrition and Food Research 2010, 54(9):1273-1284.
28. Stanic D., Radosavljevic J., Polovic N., Jadranin M., Popovic M., Vuckovic O., Burazer L., Jankov R., Cirkovic Velickovic T. Removal of N-terminal peptides from beta-lactoglobulin by proteolytic contaminants in a commercial phenol oxidase preparation. International Dairy Journal 2009, 19(12):746-752.
29. Tagliazucchi D., Verzelloni E., Conte A. Effect of some phenolic compounds and beverages on pepsin activity during simulated gastric digestion. Journal of Agricultural and Food Chemistry 2005, 53(22):8706-8713.
30. Tantoush Z., Mihajlovic L., Kravic B., Ognjenovic J., Jankov R., Cirkovic Velickovic T., Stanic-Vucinic D. Digestibility of beta-lactoglobulin following cross-linking by Trametes versicolor laccase and apple phenolics. Journal of the Serbian Chemical Society 2011, 100(1):80-90.
31. Tantoush Z., Stanic D., Stojadinovic M., Ognjenovic J., Mihajlovic L., Atanaskovic-Markovic M., Atanaskovic-Markovic T. Digestibility and allergenicity of beta-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics. Food Chemistry 2011, 125(1):84-91.
32. Thomas K., Aalbers M., Bannon G.A., Bartels M., Dearman R.J., Esdaile D.J., Fu T.J., Glatt C.M., Hadfield N., Hatzos C., Hefle S.L., Heylings J.R., Goodman R.E., Henry B., Herouet C., Holsapple M., Ladics G.S., Landry T.D., MacIntosh S.C., Rice E.A., Privalle L.S., Steiner H.Y., Teshima R., Van Ree R., Woolhiser M., Zawodny J. A multi-laboratory evaluation of a common in vitro pepsin digestion assay protocol used in assessing the safety of novel proteins. Regulatory Toxicology and Pharmacology 2004, 39(2):87-98.
33. Untersmayr E., Jensen-Jarolim E. The role of protein digestibility and antacids on food allergy outcomes. Journal of Allergy and Clinical Immunology 2008, 121(6):1301-1308.
34. Wickham M., Faulks R., Mills C. In vitro digestion methods for assessing the effect of food structure on allergen breakdown. Molecular Nutrition and Food Research 2009, 53(8):952-958.
35. Yasunobu K.T., Dandliker W.B. Action of tyrosinase on alpha-lactalbumin, beta-lactoglobulin, and ribonuclease. Journal of Biological Chemistry 1957, 224(2):1065-1072.
36. Zhong Y., Shahidi F. Lipophilized epigallocatechin gal late (EGCG) derivatives as novel antioxidants. Journal of Agricultural and Food Chemistry 2011, 59(12):6526-6533.