Ning Yu, Fengxin Hu, Wenhan Kang, Yating Wang, Yibing Ning, Yufei Qin, Yang Li, Ying Chen
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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.
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.