Study on the mechanism of targeted regulation of casein linear epitopes by three animal-derived proteases under the optimal antigen inhibition rate conditions

IF 2.5 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Qi Sun, Guangqing Mu, Peng Sun, Xutong Ma, Qing Zhao, Xiaomeng Wu, Shujuan Jiang, Fanhua Kong
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Abstract

Casein (CN) is the major family of proteins in milk and can cause allergic reactions in some infants and children. This study investigated the regulatory mechanisms of three animal-derived proteases on allergenic epitopes. The results showed that all three proteases effectively reduced the antigenicity of CN. After hydrolysis, the secondary structure of CN underwent a conformational transition from α-helix to β-turn. Based on peptidomics analysis, the allergenic epitopes of αs1-CN at positions 91–110, 131–151, 166–180 and 188–201 were effectively cleaved by pepsin, and the allergenic epitopes of β-CN at positions 60–69, 139–158 and 182–194 were effectively cleaved by pancreatic elastase.

Abstract Image

最佳抗原抑制率条件下三种动物源性蛋白酶靶向调节酪蛋白线性表位的机制研究
酪蛋白(CN)是牛奶中的主要蛋白质家族,可引起一些婴幼儿的过敏反应。本研究调查了三种动物源性蛋白酶对过敏原表位的调控机制。结果表明,这三种蛋白酶都能有效降低 CN 的抗原性。水解后,CN 的二级结构发生了从α-螺旋到β-转的构象转变。根据肽组学分析,αs1-CN 在 91-110、131-151、166-180 和 188-201 位的过敏表位被胃蛋白酶有效裂解,而 β-CN 在 60-69、139-158 和 182-194 位的过敏表位被胰弹性蛋白酶有效裂解。
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来源期刊
International Journal of Dairy Technology
International Journal of Dairy Technology 工程技术-食品科技
CiteScore
7.00
自引率
4.50%
发文量
76
审稿时长
12 months
期刊介绍: The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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