牛奶加工过程中丙二醛对β-乳球蛋白结构、功能特性及致敏性的研究。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-28 DOI:10.1002/jsfa.70202

Xin Qu, Ni Yang, Ying Zhang, Tianjiao Xu, Liangtao Lv

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引用次数: 0

摘要

背景:β-;乳球蛋白（βLG）是牛奶的主要成分。牛奶βLG在加工和保存过程中极易发生脂质过氧化。值得一提的是，丙二醛（MDA）是脂质过氧化的主要产物之一，可以影响βLG的结构、功能特性和致敏性。本研究采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、荧光光谱、圆二色、液相色谱-丹丹质谱等方法测定不同样品的结构。通过发泡和乳化性能测定其功能性能。采用细胞和动物模型检测致敏性。结果：MDA诱导βLG的结构谱发生改变。对特殊氨基酸赖氨酸、组氨酸、精氨酸、甘氨酸和苯丙氨酸进行了修饰。这些结构变化影响了βLG的发泡和乳化性能。此外，KU812细胞结果显示，20 mm MDA处理组胺和β-己糖氨酸酶的释放量分别下降55.6%和43.3%。BALB/c小鼠模型显示，MDA-βLG组血清中抗体、组胺和mMCP-1水平降低。值得注意的是，通过促进th1相关细胞因子和抑制th2相关细胞因子，显着降低了致敏性。结论：本研究揭示了丙二醛处理引起牛奶加工过程中功能和过敏特性的变化。©2025化学工业协会。

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A study on structural, functional properties and allergenicity of β-lactoglobulin by malondialdehyde during milk processing.

Background: β-;actoglobulin (βLG) is the main component of milk. Milk βLG is highly susceptible to lipid peroxidation during processing and preservation. Notably, malondialdehyde (MDA) is one of the main lipid peroxidation products, which could influence the structure, functional properties and allergenicity of βLG. In the present study, the structure of different samples was determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, fluorescence spectroscopy, circular dichroism, and liquid chromatography-tanndem mass spectrometry. Functional properties were determined by foaming and emulsifying properties. Allergenicity was assayed by cell and animal models.

Results: The results revealed that MDA induced changes in the structural profile of βLG. The special amino acids, lysine, histidine, arginine, glycine and phenylalanine were modified. These structural changes of βLG influence foaming and emulsifying properties. Furthermore, KU812 cell results showed that the release of histamine and β-hexosaminidase decreased by 55.6% and 43.3% with 20 mm MDA treatment, respectively. The BALB/c mouse model showed that the MDA-βLG group had decreased levels of antibodies, histamine and mMCP-1 in sera. Notably, the allergenicity was substantially reduced by promoting Th1-related cytokines and suppressing Th2-related cytokines.

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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.