Effect of Maillard reaction on biochemical properties of peanut 7S globulin (Ara h 1) and its interaction with a human colon cancer cell line (Caco-2)

PurposeThe purpose of this study was to determine the influence of Maillard reaction (MR, glycation) on biochemical and biological properties of the major peanut allergen Ara h 1.MethodsThree different time/temperature conditions of treatment were applied (37, 60, and 145 °C). The extent of MR was assessed by SDS-PAGE, loss of free amino groups, fluorescence intensity, content of bound sugar and fructosamine. The Caco-2 model system was applied to study effects of hydrolysed and non-hydrolysed Ara h 1 on proliferation and interleukin-8 (IL-8) secretion from Caco-2 cells.ResultsWe demonstrated significant differences in the biochemical properties of Ara h 1 glycated at different time/temperature conditions. Glycation of Ara h 1 at 37 °C was shown to cause least biochemical changes, not limiting pepsin hydrolysis. Loss of free amino groups, increase of fluorescence and brown colour of Ara h 1 glycated at 60 and 145 °C indicated advanced and final stages of MR. Non-treated Ara h 1 inhibited Caco-2 cell proliferation and stimulated IL-8 secretion. This effect was less pronounced for glycated Ara h 1. Incubation of Caco-2 cells with non-hydrolysed Ara h 1, glycated at the temperature of 37 and 60 °C, did not stimulate IL-8 secretion.ConclusionEach applied time/temperature-treatment combination caused different biochemical changes of Ara h 1, underlining diversity of formed MRPs. MR, independently of temperature/time conditions, reduced the pro-inflammatory properties of native Ara h 1, reflected in stimulation of IL-8 secretion from intestinal epithelial cells.

• Publication year

  2013

• Venue

  European Journal of Nutrition

• Publication date

  2013-01-20

• Fields of study

  Medicine, Chemistry

• Identifiers
  DOI 10.1007/s00394-013-0494-xPMID 23334787PMCID 3832773
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Flavour chemistry of methylglyoxal and glyoxal.

  2012cited by this paper
• Demonstration of antioxidant and anti-inflammatory bioactivities from sugar-amino acid maillard reaction products.

  2012cited by this paper
• Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

  2011cited by this paper
• Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6: the necessity of degranulation assays

  2011influential reference
• Impact of Maillard reaction on immunoreactivity and allergenicity of the hazelnut allergen Cor a 11.

  2011influential reference
• Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar-amino acid model systems.

  2011influential reference
• Dietary flavanols exert different effects on antioxidant defenses and apoptosis/proliferation in Caco-2 and SW480 colon cancer cells.

  2011cited by this paper
• Lowering the Maillard reaction products (MRPs) in heated whey protein products and their cytotoxicity in human cell models by whey protein hydrolysate

  2011cited by this paper
• Allergy or tolerance in children sensitized to peanut: prevalence and differentiation using component-resolved diagnostics.

  2010cited by this paper
• A Novel Immunoassay Using Recombinant Allergens Simplifies Peanut Allergy Diagnosis

  2010cited by this paper
• The Maillard reaction and its control during food processing. The potential of emerging technologies.

  2010cited by this paper
• Prevalence and distribution of sensitization to foods in the European Community Respiratory Health Survey: a EuroPrevall analysis

  2010cited by this paper
• 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.

  2010cited by this paper
• The impact of glycated pea proteins on bacterial adhesion

  2010cited by this paper
• Assessment of the oxidative cellular toxicity of a κ-carrageenan oxidative degradation product towards Caco-2 cells

  2010cited by this paper
• US prevalence of self-reported peanut, tree nut, and sesame allergy: 11-year follow-up.

  2010cited by this paper
• Time trends in the prevalence of peanut allergy: three cohorts of children from the same geographical location in the UK

  2010cited by this paper
• Cytoprotection and Repairing Effects of GLP-2 on Intestinal Epithelial Cells of 28-d Weaned Piglets Injuried by β-conglycinin in vitro

  2009cited by this paper
• Cell Communication and Signaling BioMed Central Review Illuminating the life of GPCRs

  2009cited by this paper
• Obituary: Hidesaburo Hanafusa 1929–2009

  2009cited by this paper
• MAP kinases in proliferating human colon cancer Caco-2 cells

  2009cited by this paper
• Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and apoptosis in human colon cancer Caco-2 cells

  2009cited by this paper
• Obituary: Hidesaburo Hanafusa (1929–2009)

  2009cited by this paper
• Food derived carbonyl compounds affect basal and stimulated secretion of interleukin-6 and -8 in Caco-2 cells

  2009cited by this paper
• Influence of carvacrol on proliferation and survival of porcine lymphocytes and intestinal epithelial cells in vitro.

  2008cited by this paper
• Kinetic study on the Maillard reaction. Consideration of sugar reactivity

  2008cited by this paper
• Transport of micro-opioid receptor agonists and antagonist peptides across Caco-2 monolayer.

  2008cited by this paper
• RAGE signaling sustains inflammation and promotes tumor development

  2008cited by this paper
• Purification and characterisation of a panel of peanut allergens suitable for use in allergy diagnosis.

  2008cited by this paper
• Gastro‐duodenal digestion products of the major peanut allergen Ara h 1 retain an allergenic potential

  2006cited by this paper
• A critical evaluation of fluorescence as a potential marker for the Maillard reaction

  2006cited by this paper
• Creating Proteins with Novel Functionality via the Maillard Reaction: A Review

  2006cited by this paper
• Diets rich in Maillard reaction products affect protein digestibility in adolescent males aged 11-14 y.

  2006cited by this paper
• Allergen Ara h 1 occurs in peanuts as a large oligomer rather than as a trimer.

  2006cited by this paper
• Interpreting the Complexity of the Kinetics of the Maillard Reaction

  2005cited by this paper
• Fluorescence from the Maillard Reaction and its Potential Applications in Food Science

  2005cited by this paper
• Effect of roasting history and buffer composition on peanut protein extraction efficiency.

  2004cited by this paper
• Peanut protein allergens: gastric digestion is carried out exclusively by pepsin.

  2004cited by this paper
• A microtiter modification of the anthrone-sulfuric acid colorimetric assay for glucose-based carbohydrates.

  2003cited by this paper
• Thermal processing and allergenicity of foods

  2003cited by this paper
• Maillard reaction in enteral formula processing: furosine, loss of o-phthaldialdehyde reactivity, and fluorescence

  2002cited by this paper
• Chemical and biochemical properties of casein-sugar Maillard reaction products.

  2002cited by this paper
• Exogenous cysteine and cystine promote cell proliferation in CaCo‐2 cells

  2002cited by this paper
• A flow cytometry-based assay for quantitative analysis of cellular proliferation and cytotoxicity in vitro.

  2002cited by this paper
• RAGE expression and AGE-induced MAP kinase activation in Caco-2 cells.

  2001cited by this paper
• The fluorescence of advanced Maillard products is a good indicator of lysine damage during the Maillard reaction.

  2001cited by this paper
• Metabolic Transit and in vivo Effects of Melanoidins and Precursor Compounds Deriving from the Maillard Reaction

  2001cited by this paper
• Improved Method for Determining Food Protein Degree of Hydrolysis

  2001cited by this paper
• Structure of the Major Peanut Allergen Ara h 1 May Protect IgE-Binding Epitopes from Degradation1

  2000influential reference
• Selective neoglycosylation increases the structural stability of vicilin, the 7S storage globulin from pea seeds.

  2000influential reference
• The biology of chemokines and their receptors.

  2000cited by this paper
• Comparison of the antioxidative and cytotoxic properties of glucose-lysine and fructose-lysine Maillard reaction products

  2000cited by this paper
• Annexin V used for measuring apoptosis in the early events of cellular cytotoxicity.

  1999cited by this paper
• Nonenzymatic browning reaction of essential amino acids: effect of pH on caramelization and Maillard reaction kinetics.

  1999cited by this paper
• Heat-induced Conformational Changes of Ara h 1, a Major Peanut Allergen, Do Not Affect Its Allergenic Properties*

  1999cited by this paper
• Applications of the Maillard reaction in the food industry

  1998cited by this paper
• Effect of heating on Maillard reactions in milk.

  1998cited by this paper
• Classification of the Maillard reaction: A conceptual approach

  1997cited by this paper
• Influence of Drying Conditions on the Hazelnut Quality. III. Browning

  1997cited by this paper
• A study on advanced maillard reaction in heated casein/sugar solutions: Fluorescence accumulation

  1997cited by this paper
• Formation of lysylpyrraline in heated sugar-casein solutions.

  1996cited by this paper
• Isolation, identification, and characterization of clones encoding antigens responsible for peanut hypersensitivity.

  1995cited by this paper
• Differential cytokine expression by human intestinal epithelial cell lines: regulated expression of interleukin 8.

  1993cited by this paper
• Characterization of the human colon carcinoma cell line (Caco-2) as a model system for intestinal epithelial permeability.

  1989cited by this paper
• Use of MTT colorimetric assay to measure cell activation.

  1986cited by this paper

• Enhanced anti-inflammatory effect of fish myofibrillar protein by introducing pectin oligosaccharide and its molecular mechanisms.

  2024cites this paper
• Allergenicity Modulation of Casein with the Modifications of Linearization, Cross-Linking, and Glycation via the Regulation of Th1/Th2 Homeostasis.

  2024cites this paper
• Deep Learning Framework for Colorectal Cancer Classification Using ResNet18 Based on Dietary Habits Related to Meat Intake and Cooking Methods

  2024cites this paper
• Intestinal protein uptake and IgE-mediated food allergy.

  2023cites this paper
• Can proteins, protein hydrolysates and peptides cooperate with probiotics to inhibit pathogens?

  2023cites this paper
• A Comprehensive Insight into Peanut: Chemical Structure of Compositions, Oxidation Process, and Storage Conditions

  2023cites this paper
• New Perspectives on Food Matrix Modulation of Food Allergies: Immunomodulation and Component Interactions.

  2023cites this paper
• Dietary Advanced Glycation End products interacting with the intestinal epithelium: What do we really know?

  2023cites this paper
• Atmospheric cold plasma reduces Ara h 1 antigenicity in roasted peanuts by altering the protein structure and amino acid profile.

  2023cites this paper
• Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells

  2023cites this paper
• Comprehensive Analysis of the Structure and Allergenicity Changes of Seafood Allergens Induced by Non-Thermal Processing: A Review

  2022cites this paper
• In Silico Analysis and Functional Characterization of Antimicrobial and Insecticidal Vicilin from Moth Bean (Vigna aconitifolia (Jacq.) Marechal) Seeds

  2022cites this paper
• Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction

  2022influential citation
• Effect of roasted peanut allergen Ara h 3 protein on the sensitization of Caco-2 cells.

  2021cites this paper
• Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?

  2020cites this paper
• Supercritical CO2 treatment reduces the antigenicity of buttermilk β-lactoglobulin and its inflammatory response in Caco-2 cells

  2020cites this paper
• Glycosylation between recombinant peanut protein Ara h 1 and glucosamine could decrease the allergenicity due to the protein aggregation

  2020cites this paper
• Circulating antibodies against age-modified proteins in patients with coronary atherosclerosis

  2020cites this paper
• Effects of Maillard reaction on structural modification and potential allergenicity of peanut 7S globulin (Ara h 1).

  2020cites this paper
• Investigation on the allergen profile of the soluble fraction of autoclaved peanuts and its interaction with Caco-2 cells.

  2019cites this paper
• Conformation, allergenicity and human cell allergy sensitization of tropomyosin from Exopalaemon modestus: Effects of deglycosylation and Maillard reaction.

  2019cites this paper
• Allergenicity suppression of tropomyosin from Exopalaemon modestus by glycation with saccharides of different molecular sizes.

  2019cites this paper
• Effect of digestion on the immunoreactivity and proinflammatory properties of recombinant peanut allergen Ara h 1

  2019influential citation
• Bioactive fraction from Lagerstroemia speciosa leaves (DLBS3733) reduces fat droplet by inhibiting adipogenesis and lipogenesis

  2019cites this paper
• Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale).

  2018cites this paper
• Effects of different thermal processing methods on the structure and allergenicity of peanut allergen Ara h 1

  2018cites this paper
• Maillard reaction in food allergy: Pros and cons

  2018cites this paper
• Effect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 1

  2018cites this paper
• The cashew allergens : a molecular and serological characterization

  2017cites this paper
• Effect of Maillard reaction on the structural and immunological properties of recombinant silver carp parvalbumin

  2017cites this paper
• Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins

  2017cites this paper
• Roles of Microwave Oven in Preparation of Microbiological Growth Media

  2016cites this paper
• The influence of breast milk and infant formulae hydrolysates on bacterial adhesion and Caco-2 cells functioning.

  2016cites this paper
• Enhanced Approaches for Identifying Amadori Products: Application to Peanut Allergens.

  2016cites this paper
• Key factors affecting the immunoreactivity of roasted and boiled peanuts: Temperature and water

  2016cites this paper
• In vitro cellular bioactivities of Maillard reaction products from sugar-gelatin hydrolysate of unicorn leatherjacket skin system

  2016cites this paper
• Peanut Allergens Alter Intestinal Barrier Permeability and Tight Junction Localisation in Caco-2 Cell Cultures1

  2014cites this paper
• The Molecular Basis of Peanut Allergy

  2014cites this paper
• Hydrolysates of glycated and heat‐treated peanut 7S globulin (Ara h 1) modulate human gut microbial proliferation, survival and adhesion

  2014cites this paper
• A Proteinaceous Fraction of Wheat Bran May Interfere in the Attachment of Enterotoxigenic E. Coli K88 (F4+) to Porcine Epithelial Cells

  2014cites this paper
• Identification of Maillard reaction products on peanut allergens that influence binding to the receptor for advanced glycation end products

  2013cites this paper