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

Food chemistry 2022 Oct 30

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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. Copyright © 2022. Published by Elsevier Ltd.

Citation

Xiaowen Pi, Guiming Fu, Yili Yang, Yin Wan, Mingyong Xie. Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment. Food chemistry. 2022 Oct 30;392:133208