The study revealed the allergen of bee pollen in Brassica campestris and the desensitization mechanism of its enzyme treatment
By: Date: 2022-07-13 Categories: foodtechnology Tags: ,
Recently, the bee product quality and risk assessment team of the bee Institute of the Chinese Academy of Agricultural Sciences has made important progress in the identification of bee pollen allergens in Brassica campestris and the desensitization mechanism of enzyme treatment. Relevant achievements were published online in Food Research International.
 
Bee pollen is a mass formed by bees by adding nectar and salivary gland secretions to their collected pollen grains. Bee pollen is rich in nutrients and has high edible and medicinal value. However, due to the potential allergen and sensitization risk of bee pollen, the development and utilization of bee pollen are restricted to a certain extent. In this study, pectinase, cellulase and papain were used to hydrolyze the bee pollen of Brassica campestris. Then, based on the proteomic analysis method of mass spectrometry, five potential allergens were found in the samples:pre fibrin, cystatin, alcohol dehydrogenase, gliadin and expansin, and their antigenic epitopes were predicted by bioinformatics methods. The metabonomics analysis of Brassica campestris bee pollen showed that compared with the samples without enzyme treatment, the contents of three potential sensitizing proteins:pre fibrin, cystatin and ethanol dehydrogenase in the bee pollen samples after enzyme treatment were significantly reduced, and the contents of oligopeptides and amino acids in the main components were significantly increased. The results of Western blot showed that the binding ability of bee pollen protein extracted by enzyme treatment with specific immunoglobulin antibody was also significantly reduced, indicating that the sensitization of bee pollen of Brassica campestris treated by enzyme was significantly reduced.
 
Studies have shown that the compound enzyme treatment can significantly reduce the allergenicity of bee pollen of Brassica campestris, and have a more positive impact on its nutritional characteristics, providing a scientific basis for improving the safety of bee pollen products and promoting its wider application.
 
The research was supported by the National Natural Science Foundation of China and the scientific and technological innovation project of the Chinese Academy of Agricultural Sciences.
 
Original link:https://doi.org/10.1016/j.foodres.2022.111572