Modulating Whey Proteins Antigenicity with Lactobacillus delbrueckii subsp. bulgaricus DLPU F-36 Metabolites: Insights from Spectroscopic and Molecular Docking Studies

IF 5.7 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2024-06-28 DOI:10.1021/acs.jafc.3c08874

Zhao Zhang, YunPeng Xu, Xinling Li, Lei Chi, Yue Li, Chao Xu, Guangqing Mu and Xuemei Zhu*,

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Abstract

Numerous studies have highlighted the potential of Lactic acid bacteria (LAB) fermentation of whey proteins for alleviating allergies. Nonetheless, the impact of LAB-derived metabolites on whey proteins antigenicity during fermentation remains uncertain. Our objective was to elucidate the impact of small molecular metabolites on the antigenicity of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG). Through metabolomic analysis, we picked 13 bioactive small molecule metabolites from Lactobacillus delbrueckii subsp. bulgaricus DLPU F-36 for coincubation with α-LA and β-LG, respectively. The outcomes revealed that valine, arginine, benzoic acid, 2-keto butyric acid, and glutaric acid significantly diminished the sensitization potential of α-LA and β-LG, respectively. Moreover, chromatographic analyses unveiled the varying influence of small molecular metabolites on the structure of α-LA and β-LG, respectively. Notably, molecular docking underscored that the primary active sites of α-LA and β-LG involved in protein binding to IgE antibodies aligned with the interaction sites of small molecular metabolites. In essence, LAB-produced metabolites wield a substantial influence on the antigenic properties of whey proteins.

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用保加利亚乳杆菌 DLPU F-36 亚种代谢物调节乳清蛋白抗原性：光谱和分子对接研究的启示

许多研究都强调了乳酸菌（LAB）发酵乳清蛋白在缓解过敏症方面的潜力。然而，乳酸菌衍生代谢物在发酵过程中对乳清蛋白抗原性的影响仍不确定。我们的目的是阐明小分子代谢物对α-乳白蛋白（α-LA）和β-乳球蛋白（β-LG）抗原性的影响。通过代谢组学分析，我们从德尔布鲁贝克乳杆菌保加利亚亚种 DLPU F-36 中筛选出 13 种生物活性小分子代谢物，分别与 α-LA 和 β-LG 共同作用。结果显示，缬氨酸、精氨酸、苯甲酸、2-酮丁酸和戊二酸分别显著降低了α-LA和β-LG的致敏潜力。此外，色谱分析揭示了小分子代谢物对 α-LA 和 β-LG 结构的不同影响。值得注意的是，分子对接显示，α-LA 和 β-LG 蛋白与 IgE 抗体结合的主要活性位点与小分子代谢物的相互作用位点一致。从本质上讲，酵母菌产生的代谢物对乳清蛋白的抗原特性有重大影响。

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.