Yeast Thioredoxin-Enriched Extracts for Mitigating the Allergenicity of Foods

TAKETANI Yukiko, KINUGASA Kimihiro, FURUKAWA Shuhei, NAKAMURA Hajime, OTSUKI Ryoko, YASUDA Hisataka, FUJITA Tuyosi, KANZAKI Ken, MASUTANI Hiroshi, YODOI Junji

doi:10.1271/bbb.100734

Thioredoxin (TRX) catalyzes the reduction of disulfide bonds in proteins via the NADPH-dependent thioredoxin reductase system. Reducing the disulfide bonds of allergenic proteins in food by TRX lowers the allergenicity. We established in this study a method to prepare TRX-enriched extracts from the edible yeast, Saccharomyces cerevisiae, on a large and practical scale, with the objective of developing TRX-containing functional foods to mitigate food allergy. Treating with the yeast TRX-enriched extracts together with NADPH and yeast thioredoxin reductase enhanced the pepsin cleavage of β-lactoglobulin and ovomucoid (OM). We also examined whether yeast TRX can mitigate the allergenicity of OM by conducting immediate allergy tests on guinea pigs. The treatment with TRX reduced the anaphylactic symptoms induced by OM in these tests. These results indicate that yeast TRX was beneficial against food allergy, raising the possibility that yeast TRX-enriched extracts can be applied to food materials for mitigating food allergy.

Yeast Thioredoxin-Enriched Extracts for Mitigating the Allergenicity of Foods

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