不同糖化处理对 α-乳白蛋白结构和 IgG 结合能力影响的新见解

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Ning Yu, Fengxin Hu, Wenhan Kang, Yating Wang, Yibing Ning, Yufei Qin, Yang Li, Ying Chen
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引用次数: 0

摘要

摘要α-乳白蛋白(α-LA)是牛奶中的过敏原之一。糖化修饰可用于调节α-LA的致敏性,并阐明三种还原糖(D-果糖、D-核糖和D-木糖)的糖化对α-LA的结构和免疫球蛋白G(IgG)结合能力的影响。本研究采用比色法和光谱法反映糖化程度。糖化产物的结构特性采用光谱和色谱方法进行表征。通过间接竞争性酶联免疫吸附试验测定了 IgG 的结合能力。结果表明,游离氨基含量减少,分子量增加。α-螺旋含量减少,但β-片和不规则线圈含量增加,导致蛋白质结构更加松散。三种还原糖糖化产物都具有更高的 IgG 结合能力,这表明糖化有可能增强 α-LA 的致敏性。本研究从不同角度探讨了经不同糖糖化修饰的牛奶过敏原的过敏性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
New insight into the effects of different glycation treatments on the structure and IgG-binding capacity of α-lactalbumin

Alpha-lactalbumin (α-LA) is one of the allergens in cow's milk. Glycation modifications can be used to modulate the allergenicity of α-LA and to clarify the effects of glycation of three reducing sugars (D-fructose, D-ribose, and D-xylose) on the structure and immunoglobulin G (IgG)-binding capacity of α-LA. In this study, the colorimetric and spectroscopic methods reflect the degree of glycation. The structural properties of the glycation products were characterised using spectroscopic and chromatographic methods. The IgG-binding capacity was determined by an indirect competitive enzyme-linked immunosorbent assay. The results showed a decrease in free amino groups content, an increase in molecular weight. The α-helix content was reduced, but the β-sheet and irregular coil content increased, resulting in a more loosened protein structure. All three reducing sugar glycation products had higher IgG-binding capacity, suggesting that glycation has the potential to enhance α-LA allergenicity. This study provides different perspectives on the allergenicity of cow's milk allergens modified by different sugar glycations.

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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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