Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk
Main Article Content
Keywords
allergenicity, circular dichroism, EPR, plasma bubbling, sesame milk
Abstract
Background: Sesame is a traditional oilseed comprising essential amino acids. However, the presence of allergens in sesame is a significant problem in its consumption; thus, this study attempted to reduce these allergens in sesame oilseeds.
Objective: The present study aimed to evaluate the effect of cold plasma processing on structural changes in proteins, and thereby the alteration of allergenicity in sesame milk. Method: Sesame milk (300 mL) was processed using atmospheric pressure plasma bubbling unit (dielectric barrier discharge, power: 200 V, and airflow rate: 16.6 mL/min) at different exposure times (10, 20, and 30 min).
Results: The efficiency of plasma-bubbling unit as measured by electron paramagnetic resonance in terms of producing reactive hydroxyl (OH) radicals proved that generation of reactive species increased with exposure time. Further, the plasma-processed sesame milk subjected to sodium dodecyl sulfate–polyacrylamide gel electrophoresis and differential scanning calorimetery analysis revealed that plasma bubbling increased the oxidation of proteins with respect to bubbling time. The structural analysis by Fourier transform infrared spectroscopy and circular dichroism revealed that the secondary structure of proteins was altered after plasma application. This change in the protein structure helped in changing the immunoglobulin E (IgE)-binding epitopes of the protein, which in turn reduced the allergen-binding capacity by 23% at 20-min plasma bubbling as determined by the sandwich-type enzyme-linked immunosorbent assay. However, 30-min plasma bubbling intended to increase allergenicity, possibly because of increase in IgE binding due to the generation of neo epitopes.
Conclusion: These changes proved that plasma bubbling is a promising technology in oxidizing protein structure, and thereby reducing the allergenicity of sesame milk. However, increase in binding at 30-min bubbling is to be studied to facilitate further reduction of the binding capacity of IgE antibodies.
References
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2. Sá AGA, Pacheco MTB, Moreno YMF, Carciofi BAM. Cold-pressed sesame seed meal as a protein source: Effect of processing on the protein digestibility, amino acid profile, and functional properties. J Food Compos Anal. 2022;111:104634. 10.1016/j.jfca.2022.104634
3. Karasakal A. Determination of trace and major elements in vegan milk and oils by ICP-OES after microwave digestion. Biol Trace Elem Res. 2020;197(2):683–93. 10.1007/s12011-019-02024-7
4. Chughtai MFJ, Khaliq A, Zahoor T, Mehmood T, Ahsan S, Liaqat A, et al. Plant protein-based beverages. In: Manickavasagan A, Lim L, Ali A. Plant protein foods. Dordrecht, the Netherlands: Springer; 2022, pp. 251–70. 10.1007/978-3-030-91206-2_9
5. Jardim-Botelho A, de Oliveira LCL, Motta-Franco J, Solé D. Nutritional management of immediate hypersensitivity to legumes in vegetarians. Allergol Immunopathol. 2022;50:37–45. 10.15586/aei.v50iSP1.554
6. Ma X, Wang Z, Zheng C, Liu C. A comprehensive review of bioactive compounds and processing technology of sesame seed. Oil Crop Sci. 2022;7(2):88–94. 10.1016/j.ocsci.2022.05.003
7. Di Y, Li X, Chang X, Gu R, Duan X, Liu F, et al. Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein. Food Sc Technol (LWT). 2022;154:112651. 10.1016/j.lwt.2021.112651
8. Goldberg MR, Appel MY, Nachshon L, Holmqvist M, Epstein-Rigbi N, Levy MB, et al. Combinatorial advantage of Ses I 1-specific IgE and basophil activation for diagnosis of sesame food allergy. Pediatr Allergy Immunol. 2021;32(7):1482–9. 10.1111/pai.13533
9. Giammarioli S, Pastorelli A, Boniglia C, Stacchini P, Silano M. Unintended allergens in prepacked foods with and without precautionary allergen labelling: Preliminary data relative to some recalled food types. Qual Assur Saf Crop Foods. 2019;11(5):465–70. 10.3920/QAS2018.1490
10. Mustafayev R, Civelek E, Orhan F, Yüksel H, Boz AB, Şekerel BE. Similar prevalence, different spectrum: IgE-mediated food allergy among Turkish adolescents. Allergol Immunopathol (Madr). 2013;41(6):387–96. 10.1016/j.aller.2012.05.005
11. Gangur V, Acharya HG. The global rise and the complexity of sesame allergy: Prime time to regulate sesame in the United States of America? Allergies. 2020;1(1):1–21. 10.3390/allergies1010001
12. De Rose C, Patti ML, Gambacorta A, Brancato F, Sopo SM. Oral allergy syndrome by fruit and vegetable PR-10 allergy: Accuracy of in vivo diagnosis. Allergol Immunopathol (Madr). 2021;49(2):129–32. 10.15586/aei.v49i2.28
13. Tzen JTC. Beneficial components in sesame proteins and oil. In: The sesame genome. Dordrecht, the Netherland: Springer; 2021, pp. 59–78. 10.1007/978-3-319-98098-0_3
14. Cheng R, Liao X, Addou AM, Qian J, Wang S, Cheng Z, et al. Effects of “nine steaming nine sun-drying” on proximate composition, oil properties and volatile compounds of black sesame seeds. Food Chem. 2021;344:128577. 10.1016/j.foodchem.2020.128577
15. Plancken I Van Der, Verbeyst L, Vleeschouwer K De, Grauwet T, Husband FA, Lille M, et al. (Bio) chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods. Trends Food Sci Technol. 2012;23:28–38. 10.1016/j.tifs.2011.08.004
16. Silva ARA, Silva MMN, Ribeiro BD. Health issues and technological aspects of plant-based alternative milk. Food Res Int. 2020;131:108972. 10.1016/j.foodres.2019.108972
17. Hou L, Chen L, Song P, Zhang Y, Wang X. Comparative assessment of the effect of pretreatment with microwave and roast heating on the quality of black sesame pastes. J Food Sci. 2021;86(12):5353–74. 10.1111/1750-3841.15976
18. Ekezie FGC, Sun DW, Cheng JH. Altering the IgE binding capacity of king prawn (Litopenaeus vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet. Food Chem. 2019;300:125143. 10.1016/j.foodchem.2019.125143
19. Munekata PES, Domínguez R, Budaraju S, Roselló-Soto E, Barba FJ, Mallikarjunan K, et al. Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages. Foods. 2020;9(3):1–16. 10.3390/foods9030288
20. Olatunde OO, Singh A, Shiekh KA, Nuthong P, Benjakul S. Effect of high-voltage cold plasma on oxidation, physiochemical, and gelling properties of myofibrillar protein isolate from Asian sea bass (Lates calcarifer). Foods. 2021;10(2):326. 10.3390/foods10020326
21. Dharini M, Jaspin S, Jagan Mohan R, Mahendran R. Characterization of volatile aroma compounds in cold plasma-treated milk. J Food Process Preserv. 2022;00:e17059. 10.1111/jfpp.17059
22. Aparajhitha S, Mahendran R. Effect of plasma bubbling on free radical production and its subsequent effect on the microbial and physicochemical properties of coconut neera. Innov Food Sci Emerg Technol. 2019;58:102230. 10.1016/j.ifset.2019.102230
23. Saini CS, Sharma HK, Sharma L. Thermal, structural and rheological characterization of protein isolate from sesame meal. J Food Meas Charact. 2018;12(1):426–32. 10.1007/s11694-017-9655-6
24. Cappozzo JC, Koutchma T, Barnes G. Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies. J Dairy Sci. 2015;98(8):5068–79. 10.3168/jds.2014-9190
25. Srisuwatchari W, Piboonpocanun S, Wangthan U, Jirapongsananuruk O, Visitsunthorn N, Pacharn P. Clinical and in vitro cross-reactivity of cereal grains in children with IgE-mediated wheat allergy. Allergol Immunopathol (Madr). 2020;48(6):589–96. 10.1016/j.aller.2019.11.008
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Mar 13, 2023
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Manoharan, D., Rajan, A., Stephen, J., & Radhakrishnan, M. (2023). Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk. Allergologia Et Immunopathologia, 51(SP1), 1-13. https://doi.org/10.15586/aei.v51iSP1.783
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Application of new emerging techniques in removing of allergens
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How to Cite
Manoharan, D., Rajan, A., Stephen, J., & Radhakrishnan, M. (2023). Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk. Allergologia Et Immunopathologia, 51(SP1), 1-13. https://doi.org/10.15586/aei.v51iSP1.783