8/10/2023 0 Comments Cashew allergy analHe D, Zhou A, Wei W, Nie L, Yao S (2001) A new study of the degradation of hyaluronic acid by hyaluronidase using quartz crystal impedance technique. Guo X, Huang H, Liu D, Zhong C (2018) Improving particle dispersity and CO 2 separation performance of amine-functionalized CAU-1 based mixed matrix membranes with polyethyleneimine-grafting modification. J Nutr Biochem 19(10):643–654įujitani N (2001) Inhibitory effects of microalgae on the activation of hyaluronidase. Int Dairy J 86:39–48Įrdmann K, Cheung BWY, Schröder H (2008) The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease. Food Chem 274:848–856ĭeng Y, Butré CI, Wierenga PA (2018) Influence of substrate concentration on the extent of protein enzymatic hydrolysis. Food Chem 267:163–169Ĭotabarren J, Rosso AM, Tellechea M, García-Pardo J, Rivera JL, Obregón WD, Parisi MG (2019) Adding value to the chia ( Salvia hispanica L.) expeller: production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain. Food Chem 141(3):3224–3229Ĭhung JH, Kong JN, Choi HE, Kong KH (2018) Antioxidant, anti-inflammatory, and anti-allergic activities of the sweet-tasting protein brazzein. Clin Exp Allergy 39(10):1611–1621Ĭhen N, Zhao M, Sun W (2013) Effect of protein oxidation on the in vitro digestibility of soy protein isolate. LWT Food Sci Technol 61(1):7–11īøgh KL, Kroghsbo S, Dahl L, Rigby NM, Barkholt V, Mills ENC, Madsen CB (2009) Digested Ara h 1 has sensitizing capacity in Brown Norway rats. Food Bioprod Process 98:244–256Īlmeida CC, Monteiro MG, Costa-Lima BRC, Alvares TS, Conte-Junior CA (2015) In vitro digestibility of commercial whey protein supplements. Therefore, CPH III could serve as a potential source of functional peptides with health-promoting effects.Īgyei D, Ongkudon CM, Wei CY, Chan AS, Danquah MK (2016) Bioprocess challenges to the isolation and purification of bioactive peptides. The inhibition of hyaluronidase activity during digestion showed that cashew-nut protein hydrolysate III (CPH III) has persistent antiallergic activity. Fractions with low molecular weight exhibited the highest hyaluronidase inhibitory rate (90.57%) among all fractions. Cashew-nut protein hydrolysates prepared with Alcalase under optimum conditions were fractionated through ultrafiltration. Therefore, Alcalase is the most suitable protease for the preparation of cashew-nut hydrolysates. According to the results of molecular weight distribution, more small molecular weight peptides could be obtained by selecting Alcalase protease than other proteases, and the degree of hydrolysis, trichloroacetic acid-soluble peptide yield and hyaluronidase inhibitory rate of the hydrolysate were 17.0 ± 61.52%, 26.28 ± 0.13% and 62.06% ± 5.07%, which were significantly higher than those of other proteases. Cashew-nut protein hydrolysates were prepared through treatment using five different enzymes, namely, Alcalase, Protamex, Neutrase, papain, and bromelin. The change in the antiallergic activity of cashew-nut protein hydrolysate during in vitro simulated digestion was investigated. Cashew-nut protein hydrolysate with antiallergic activity was prepared from cashew nuts through protease treatment. This work proposes a novel potential source of antiallergens based on bioactive peptides.
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