JP2018500910A - 食品タンパク質の免疫認識を減少させるための方法および組成物 - Google Patents
食品タンパク質の免疫認識を減少させるための方法および組成物 Download PDFInfo
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Abstract
Description
一部の実施形態では、少なくとも一つのタンパク質を含む食品を、まず架橋酵素と共に培養して、少なくとも一つの架橋タンパク質を含む食品を形成する。本明細書で使用する場合、タンパク質に関連した「架橋」「架橋する」または「架橋した」という用語は、タンパク質またはペプチドの間および/またはその中に共有結合を導入することを意味する。従って、架橋タンパク質は、例えば、食品の天然タンパク質内および/またはその天然タンパク質と食品組成物のその他の天然タンパク質、ペプチドまたはアミノ酸との間に、酵素架橋によって、共有結合が新規導入されているものである。一部の実施形態では、架橋タンパク質は、天然タンパク質と比べて、増加した分子量、異なる3次元構造および/または異なる電荷を持つ。さらに、一部の実施形態では、架橋は天然タンパク質のエピトープを変化または破壊し、抗体がエピトープを利用できないようにする。またその他の実施形態では、架橋はタンパク質内の1つまたは複数のエピトープを隠して、抗体がエピトープを利用できないようにする。
トランスグルタミナーゼによって触媒される例示的反応を以下に示す。
一部の実施形態では、少なくも一つの架橋タンパク質を含む食品は、実質的に微生物発酵を受ける。本明細書で使用する場合、「微生物発酵」は、望ましい生化学的変化が食品に改質を生じさせるような、微生物の食品に対する作用を指す。一部の実施形態では、望ましい生化学的変化には、食品の少なくとも一つの架橋タンパク質を加水分解する微生物のタンパク質分解酵素の能力を含む。本明細書で使用する場合、タンパク質または架橋タンパク質に関する「加水分解」という語句は、例えばポリペプチドなどの二つ以上のより小さな分子を生成するための、タンパク質と水の化学反応を指す。
一部の実施形態では、改質食品の免疫反応性のレベル、例えば存在または量を決定しうる。さまざまな実施形態では、改質食品の免疫反応性のレベルを、未改質食品の免疫反応性のレベルと比較しうる。
ミルクに由来する精製βカゼインを、モルモットの肝臓から取得した市販のトランスグルタミナーゼ(ミズーリ州、セントルイスのSigma−Aldrich、製品番号T 5398)と共に4℃で2時間培養した。反応混合物は以下のように調製した。
1)100μlの1Mトリス酢酸、pH 6.0
2)50μlの30μg/ml βカゼイン(ミルク由来)
3)10μlの2U/mlモルモット肝臓からのトランスグルタミナーゼ(Sigma−Aldrich、ミズーリ州、セントルイス)
4)327.5μlの水
5)2.5μlの1M CaCl2(最後に添加)
トランスグルタミナーゼの基質として精製β−カゼインを、0.01mol/L PBS(PH=7.0〜7.2)リン酸緩衝生理食塩水で2%ミルクを1000倍に希釈したもの50μlで置き換えたことを除いて、2%ミルク試料も上記の実施例1に記述したように調製した。溶液を4℃で24時間培養した。トランスグルタミナーゼ処理2%ミルクも、上述の二重抗体サンドイッチELISAでアッセイした。
第3の試験は、まず2%ミルクをトランスグルタミナーゼMooGloo(登録商標)TI(Modernist Pantry)とオービタルシェーカー中4℃で24時間反応させ、次に22℃で48時間微生物発酵することによって実行した。900μlの2%ミルクを、トランスグルタミナーゼおよびマルトデキストリンの混合物である40 mgのMooGloo(登録商標)TIと混合した。
Claims (21)
- 食品の免疫反応性を減少するための方法であって、
(a)少なくとも一つのタンパク質を含む食品を架橋酵素と共に培養して、少なくとも一つの架橋タンパク質を含む食品を形成する工程と、
(b)前記少なくとも一つの架橋タンパク質を含む前記食品を微生物で発酵して、前記少なくとも一つの架橋タンパク質の加水分解物を含む改質食品を形成する工程とを含み、
(a)が(b)の前に実施され、
前記改質食品の免疫反応性のレベルが、前記少なくとも一つのタンパク質を含む未改質食品の免疫反応性のレベルより低い方法。 - 前記方法が、前記改質食品の免疫反応性の前記レベルを決定する工程をさらに含む、請求項1に記載の方法。
- 前記改質食品の免疫反応性の前記レベルは、微生物で発酵されるのと同時に架橋酵素と共に培養された食品の免疫反応性のレベルより低い、請求項1に記載の方法。
- 請求項2に記載の方法であって、前記改質食品の免疫反応性の前記レベルを決定する工程が、
ポリクローナル抗体を使用して免疫反応性の前記レベルを決定することを含む方法。 - 請求項2に記載の方法であって、前記改質食品の免疫反応性の前記レベルを決定する工程が、
モノクローナル抗体を使用して免疫反応性の前記レベルを決定することを含む方法。 - 前記食品が、ミルク、卵、魚、貝、マメ科植物、ナッツ類、ダイズ、小麦、トウモロコシ、牛肉、鶏肉および子羊肉から成る群から選択される、請求項1に記載の方法。
- 前記マメ科植物がピーナッツである、請求項6に記載の方法。
- 前記ミルクがウシのミルクである、請求項6に記載の方法。
- 前記少なくとも一つのタンパク質が、α−カゼイン、β−カゼイン、β−ラクトグロブリン、α−ラクトグロブリン、グリアジン、オボアルブミン、Gly m Bd 30K、iso Ara h3、パルブアルブミン、トロポミオシンおよびアルギニンキナーゼ(40kDa)から成る群から選択される、請求項1に記載の方法。
- 前記微生物が、バチルス、スタフィロコッカス、ラクトバチルス、サッカロミセス、アスペルギルスおよびリゾプスから成る群から選択される、請求項1に記載の方法。
- 前記微生物が、リューコノストック・メセンテロイデス、ラクトバチルス・プランタルムおよびペディオコッカス・アシディラクチシから成る群から選択される、請求項1に記載の方法。
- 前記架橋酵素がトランスグルタミナーゼである、請求項1に記載の方法。
- 少なくとも一つのタンパク質を含む前記食品がミルクである、請求項1に記載の方法。
- 前記少なくとも一つのタンパク質がβ−カゼインである、請求項1に記載の方法。
- 請求項1に記載の方法であって、前記培養が、
約4℃の温度で約2時間〜約24時間の間培養することを含む方法。 - 請求項1に記載の方法であって、前記発酵が、
約22℃の温度で約48時間の間発酵することを含む方法。 - 改質食品であって、
加水分解物を含み、前記加水分解物が、
架橋タンパク質を含み、前記タンパク質が、
α−カゼイン、β−カゼイン、β−ラクトグロブリン、α−ラクトグロブリン、グリアジン、オボアルブミン、Gly m Bd 30K、iso Ara h3、パルブアルブミン、トロポミオシンおよびアルギニンキナーゼ(40kDa)から成る群から選択され、
前記加水分解物のポリペプチドの少なくとも10%が1,000ダルトン〜5,000ダルトンの範囲であり、前記加水分解物の前記ポリペプチドの少なくとも10%が約50,000ダルトン〜500,000ダルトンの範囲であり、
前記改質食品の免疫反応性のレベルが、未改質食品の免疫反応性のレベルより低い改質食品。 - 前記改質食品が、ミルク、卵、魚、貝、マメ科植物、ナッツ類、ダイズ、小麦、トウモロコシ、牛肉、鶏肉および子羊肉から成る群から選択される、請求項17に記載の改質食品。
- 前記改質食品が請求項1に記載の方法に従って調製される、請求項17に記載の改質食品。
- 前記改質食品がミルクである、請求項17に記載の改質食品。
- 前記タンパク質がβ−カゼインである、請求項17に記載の改質食品。
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