Insight into the conformational changes and allergenic reactivity of coarse wheat bran induced by ozone treatment.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-07 DOI:10.1002/jsfa.14007

Wenyan Zhu, Yaya Yao, Peijun Tao, Huijing Li

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引用次数: 0

Abstract

Background: Whole grain food has gradually come into view because of its high nutritional value, but the incidence of wheat allergies has been increasing year by year. Ozone is a new non-thermal desensitization technology in food processing, and its effect on coarse wheat bran protein has received little study. We investigated the effects of different ozone airflow rates and treatment times on wheat bran allergenic property and protein structure.

Results: The ozone treatment time of 30 min at an airflow rate of 5 L min^-1 reduced the coarse wheat bran allergenic property by 61.14%; subunits of 33, 46, 48 and 68 kDa were significantly less allergenic via western blotting; and the lowest releasing rate of β-hexosaminidase was 25.32% in the cell model of rat basophilic leukaemia 2H3. According to secondary structure and chemical interaction determination, the protein molecules were reorganized and aggregated by disulfide bonds and hydrophobic contacts following ozone exposure.

Conclusion: Ozone treatment has a beneficial potential in reducing the allergenic property of coarse wheat bran and improving the safety of whole wheat products. © 2024 Society of Chemical Industry.

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深入了解臭氧处理引起的粗麦麸构象变化和过敏原反应性。

背景：全谷物食品因其营养价值高而逐渐进入人们的视野，但小麦过敏症的发病率却逐年上升。臭氧是食品加工中一种新型的非热敏脱敏技术，而它对粗麦麸蛋白的影响却鲜有研究。我们研究了不同臭氧气流速度和处理时间对麦麸过敏性和蛋白质结构的影响：结果：气流速率为 5 L min-1 时，臭氧处理时间为 30 min，粗麦麸的致敏性降低了 61.14%；通过 Western 印迹，33、46、48 和 68 kDa 的亚基的致敏性明显降低；在大鼠嗜碱性白血病 2H3 细胞模型中，β-己糖胺酸酶的最低释放率为 25.32%。根据二级结构和化学相互作用测定，臭氧暴露后，蛋白质分子通过二硫键和疏水接触重组和聚集：结论：臭氧处理在降低粗麦麸的过敏性和提高全麦产品的安全性方面具有有益的潜力。© 2024 化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.