Signal Transduction and Targeted Therapy
·
2022
·Vol. 7
·期 1
·1-10
·
IF 38.104
Wu Jiajing,Nie Jianhui,Zhang Li,Song Hao,An Yimeng,Liang Ziteng,Yang Jing,Ding Ruxia,Liu Shuo,Li Qianqian,Li Tao,Cui Zhimin,Zhang Mengyi,He Peng,Wang Youchun,Qu Xiaowang,Hu Zhongyu,Wang Qihui,Huang Weijin
Emerging SARS-CoV-2 variants are the most serious problem for COVID-19 prophylaxis and treatment. To determine whether the SARS-CoV-2 vaccine strain should be updated following variant emergence like seasonal flu vaccine, the changed degree on antigenicity of SARS-CoV-2 variants and H3N2 flu vaccine strains was compared. The neutralization activities of Alpha, Beta and Gamma variants’ spike protein-immunized sera were analysed against the eight current epidemic variants and 20 possible variants combining the top 10 prevalent RBD mutations based on the Delta variant, which were constructed using pseudotyped viruses. Meanwhile, the neutralization activities of convalescent sera and current inactivated and recombinant protein vaccine-elicited sera were also examined against all possible Delta variants. Eight HA protein-expressing DNAs elicited-animal sera were also tested against eight pseudotyped viruses of H3N2 flu vaccine strains from 2011–2019. Our results indicate that the antigenicity changes of possible Delta variants were mostly within four folds, whereas the antigenicity changes among different H3N2 vaccine strains were approximately 10–100-fold. Structural analysis of the antigenic characterization of the SARS-CoV-2 and H3N2 mutations supports the neutralization results. This study indicates that the antigenicity changes of the current SARS-CoV-2 may not be sufficient to require replacement of the current vaccine strain.
研究领域:
病毒学
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免疫学
·
流行病学
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DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 2
·219
·
IF 5.1
Hao Yang,Qiang Shi,Zhongliang Wang,Xiao Chen,Fangfang Min,Xuanyi Meng,Ping Tong,Yong Wu,Hongbing Chen
In recent years, the consumption of liquid eggs has failed to meet the expectations of the public due to growing concerns regarding food safety and health. It is well known that there are interactions between the components in liquid eggs, and the interaction effect on the structure and functional properties of the proteins and antigenicity remains unclear. To investigate egg component interactions, we focused on four major egg lipids, namely phosphatidylcholine, palmitic acid, oleic acid, and linoleic acid, as well as four major egg proteins, including ovalbumin, ovotransferrin, ovomucoid, and lysozyme. The protein structural changes were analyzed using polypropylene gel electrophoresis, circular dichroism, ultraviolet absorption spectra, and exogenous fluorescence spectra, and the functional properties were assessed through solubility measurements and particle size analysis, while protein antigenicity was evaluated using an enzyme-linked immunosorbent assay. All the results revealed that oleic acid had the most significant effect on proteins’ secondary and tertiary structures, particularly affecting ovalbumin and ovotransferrin. Linoleic acid substantially increased the solubility of ovalbumin and ovomucoid, while palmitic acid significantly influenced the particle size of ovalbumin and lysozyme. Thus, we found that different lipids exhibit distinct effects on egg protein properties during pasteurization conditions, with oleic acid showing the most substantial impact on protein structure and antigenicity.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yongniu Zhang,Shuangfei Wang,Debao Niu,Zhi Huang,Lili Gai,Fangxue Hang
Casein is the primary allergen in the dairy products. This study investigated the effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein. The results showed that exposure to moderate DBD plasma for 4 min decreased the antigenicity, digestibility, total amino acid content, α-helix content, surface hydrophobicity, and total free sulfhydryl (SH) groups of casein by 18.2%, 9.5%, 42.2%, 4.5%, 51.0%, and 50.9%, respectively. The amino acid side chains of casein were oxidized, but cleavage was not observed on the peptide bone. Moderate DBD plasma treatment induced structural modification and oxidation of the amino acid side chains, which disrupted both the conformational and linear epitopes of casein, resulting in a reduction of its antigenicity. The modification of amino acid may have also disrupted the enzymatic cleavage site of casein, leading to a decrease in its digestibility. This study provides evidence that moderate DBD plasma treatment can decrease the antigenicity of casein, potentially broadening the application of dairy products in the food industry.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
·
2015
·Vol. 69
·期 2
·169-176
·
IF 0.943
Ying-Hua Zhang,Jia-Qi Liu,Di Xu,Xin-Huai Zhao
With the fixed and selected conditions, whey protein concentrate (WPC) was glucosamine-/oligochitosan-glycated and cross-linked by transglutaminase, resulting in glucosamine conjugation of 4.18–5.88 g/kg. Electrophoretic analysis showed cross-linking and glycation of whey proteins, while circular dichroism analysis indicated that the two reactions contributed less ordered secondary structure to the two products. Enzyme-linked immunosorbent assay results showed that the two products lost 64–95% antigenic responses of WPC, and oligochitosan was more powerful than glucosamine to reduce the responses. Rocket immuno-electrophoretic analysis also evidenced antigenicity loss. This applied treatment is efficient to modify the structure and to decrease the allergenicity of whey proteins.
研究领域:
食品科学
·
免疫学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Zhi Cao,Zhengshi Chang,Yumei Gao,Bingjie Xue,Yanhui Yang,Lili Zhao,Wupeng Ge
This study focused on the effects of various non-thermal treatments on the antigenicity of goat milk whey protein (GWP), and the mechanism of reducing antigenicity was also discussed from the perspective of conformation epitope and linear epitope. The optimal reduction rate of antigenicity was 38.83% for β-Lg and 29.27% for α-La after 600MPa/30 min of ultra-high pressure (UHP) treatment. Non-thermal treatments not only changed the structure of GWP, but also increased or decreased the number, exposure degree and antigen binding rate of antigenicity peptides. Three kinds of non-thermal treatments reduced the GWP antigenicity by different mechanisms. UHP and PEF treatments reduced antigenicity mainly through altering conformational epitopes, while CP treatment reduced antigenicity by both altering conformational epitopes and decreasing antigenicity peptides. This result provided new ideas and technologies to reduce milk protein antigenicity.
研究领域:
食品科学
·
免疫学
·
蛋白质组学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Peng Sun,Xiaomeng Wu,Qi Sun,Qing Zhao,Guangqing Mu,Fanhua Kong
β-lactoglobulin (β-LG) is the major allergen in dairy products, but research on the optimal conditions for antigen reduction in β-LG using different enzymes remains limited. Therefore, this study aims to investigate the antigenicity, structural characteristics, and peptide distribution of advantageous protease hydrolysates capable of eliminating the allergenic epitopes of β-LG selected via bioinformatics tools. The results showed that under optimal enzymatic hydrolysis conditions, the antigen reduction rates for the four advantageous proteases acting on β-LG were 47.37 % (pepsin), 33.54 % (chymotrypsin A), 38.71 % (papain), and 45.91 % (stem bromelain), respectively. The four proteases effectively degraded β-LG, causing shorter peptide chain formation, reduced content of highly ordered α-helix, decreased fluorescence intensity, and lower surface hydrophobicity. Furthermore, they cleaved the linear epitopes of β-LG into peptides of varying sizes, leading to different antigen reduction rates among the hydrolysates. These findings provide a theoretical basis for developing targeted enzymatic hydrolysis technologies and low-allergenicity dairy-based materials.
研究领域:
食品科学
·
过敏学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Peng Sun,Wenjiao Du,Yijia Zheng,Qi Sun,Xiaomeng Wu,Qing Zhao,Guangqing Mu,Changhong Ma,Zhaoxu Li,Fanhua Kong
β-lactoglobulin (β-LG) is a major allergen in dairy, and enzymatic hydrolysis is an effective way to reduce its antigenicity. This research aimed to explore the differential mechanisms of the effects of Alcalase and Flavourzyme from different manufacturers, Novozymes (N) and Yuanye (Y), on the antigenicity of β-LG. Following optimization using Response Surface Methodology, the antigenicity reduction rates of β-LG by the two Alcalase enzymes were both higher than those of Flavourzyme. However, the degree of hydrolysis indicated that there was no linear relationship between the DH and antigenicity. The results of conformational changes indicated that compared with the other three enzymes, N-Alcalase treatment significantly altered the vibrational stretching of C=O and N-H groups, accompanied by a reduction in α-helix content, fluorescence intensity, and surface hydrophobicity. Peptidomics analysis further revealed that N-Alcalase effectively removed critical allergenic linear epitope regions of β-LG, including amino acids (AA) 16–22, 88–107, and 150–158, where AA 88–107 tends to exhibit higher allergenic potential. In contrast, Flavourzyme exhibited limited efficacy in this regard. The findings indicate that N-Alcalase holds greater potential for reducing β-LG antigenicity, providing a theoretical foundation and technical support for the production of hypoallergenic dairy-based materials.
研究领域:
食品科学
·
过敏研究
·
酶学
·
分子生物学
·
乳品技术
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产品关联
DOI
高影响因子
CyTA-Journal of Food
·
2016
·
IF 0.769
Ying-Hua Zhang,Huan Wang,Yan-Le Liu,Xin-Huai Zhao
In this study, two horseradish peroxidase (HRP)-based modifications were used to treat whey protein isolate (WPI) and skim milk powder (SKMP) at protein concentration of 50 g/L, pH 7.0, and 37°C, via dityrosine formation in protein molecules. When HRP, glucose oxidase, and glucose were used to treat WPI and SKMP, suitable usages of HRP, glucose oxidase, and glucose, and reaction time were selected from single factor trials based on relative dityrosine contents of the modified products. After that, the selected HRP plus the calculated H2O2 were used to treat WPI and SKMP. Electrophoretic analysis demonstrated that the modified products contained some cross-linked proteins with greater molecular weights. Other analyses showed that the modified products had more ordered secondary structure, and higher in vitro α-lactalbumin and β-lactoglobulin antigenicity than the respective substrates. HRP–glucose oxidase–glucose system was more potent than HRP–H2O2 system to enhance in vitro antigenicity of WPI and SKMP.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Yingting Luo,Yaqi Tu,Fazheng Ren,Hao Zhang
The Maillard reaction products (MRPs) between polydextrose (PDX), a popular polysaccharide in formula powder, and β-lactoglobulin (β-LG), a major whey protein, were studied in aggregation degree, structure, hydrophobic, antigenic and antioxidant activity changes of β-LG. Incubation of PDX and β-LG (60 ℃, 79% relative humidity) for up to 72 h yielded MRPs with increases in furosine, UV absorbance, fluorescence intensity and loss of free amino groups. High molecular weight β-LG-PDX MRPs were observed by SDS-PAGE. Circular dichroism spectroscopy revealed negligible change in β-LG secondary structure. Changes in the tertiary structure of β-LG were detected by tryptophan fluorescence spectroscopy consistent with an increase in surface hydrophobicity of heated β-LG-PDX. Antigenicity reduction of β-LG in β-LG-PDX reached its peak when heated for 24 h. After heating for 72 h, DPPH radical-scavenging activity of β-LG-PDX increased by 7.4-fold, and the ferric reducing antioxidant power reached 61.1 µmol ascorbic acid/g protein.
研究领域:
食品科学
·
蛋白质化学
·
营养学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Jun Lv,Chang Liu,Pan-Pan Tang,Jun-Xiang Liu,Rana Muhammad Aadil,Jun-Hu Cheng,Shahzad Hussain,Xiu-Bin Liu,Zhi-Wei Liu
The application of cold plasma (CP) treatment was investigated for its effectiveness in promoting the covalent grafting of β-lactoglobulin (β-LG) and epigallo-catechin 3 -gallate (EGCG), as well as improving the antioxidant capacity of β-LG and eliminating its antigenicity. The results indicated that CP treatment significantly enhanced the covalent grafting of β-LG and EGCG. The maximum EGCG content in β-LG-EGCG complexes reached 47.08 ± 0.58 mg/g (with 45 s treatment), as confirmed by SDS-PAGE analysis and FTIR spectroscopy. Additionally, LC-MS/MS identifies two binding sites (T76 and K77) of EGCG in the β-LG-EGCG conjugates. After 60 s treatments, there was a significant reduction in the IgG binding capacity of β-LG-EGCG conjugates (29.97 ± 0.05%). Further analysis suggested that the change in the conformational epitopes of β-LG, due to the conjugating with EGCG, was likely the main factor responsible for the reduced binding Immunoglobulin G (IgG) capacity. The maximum antioxidant activities of β-LG-EGCG conjugates were found to be 974.14 ± 1.94 μmol TE g −1 for ABTS and 748.48 ± 9.66 μmol TE g −1 for DPPH). These values represent an eightfold increase in DPPH activity and a twofold increase in ABTS compared to the control sample. This study demonstrated that the CP treatment is highly effective technology for facilitating the covalent grafting of polyphenols to proteins, thereby enhancing their antioxidant properties and eliminate their antigenicity.
研究领域:
食品科学
·
生物化学
·
免疫学
·
等离子体技术
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产品关联
DOI
高影响因子
INTERNATIONAL DAIRY JOURNAL
·
2022
·
IF 3.572
Yaqi Tu,Lei Guan,Fazheng Ren,Hao Zhang
This study sought to research the antigenicity and functional characteristics of Maillard reaction products (MRPs) arising from the human breast milk oligosaccharide , 2′-fucosyllactose (2′-FL), and β-lactoglobulin (β-LG). The MRPs were prepared at 60 °C, 96 h and 79% relative humidity. During the Maillard reaction, the content of ultraviolet-absorbing and fluorescence compounds, and browning products increased. The free amino groups content decreased by 61.5% during the first 48 h then did not change significantly. The results of sodium dodecylsulphate polyacrylamide gel electrophoresis showed that high molecular mass MRPs were generated and the intrinsic fluorescence spectra suggested a masking effect of 2′-FL. The surface hydrophobicity of β-LG-2′-FL increased and the antigenicity of the MRPs reduced significantly compared with the control β-LG, with the inhibition rate reaching 49.09%. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing/antioxidant power assay revealed significant increases in the antioxidant activity of the MRPs.
研究领域:
食品科学
·
生物化学
·
营养学
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DOI
高影响因子
RSC Advances
·
2017
·Vol. 7
·期 87
·55459-55470
·
IF 3.108
Caixia Liu,Qiuxai Shen,Wenwen Zheng,Yao Lv,Xinyu Chen,Xiaoheng Li,Qiqi Zhu,Xiaoling Guo,Renshan Ge,Chao Li
In order to evoke an efficient immune response to prevent and eliminate infectious and malignant diseases, it is critical to develop more effective and safer vaccines or adjuvants to enhance the antigenicity of natural antigens. The objective of this study is to produce nanoparticles composed of poly(methyl vinyl ether-co-maleic anhydride) (PVM/MA) and the model antigen ovalbumin (OVA), termed as p-OVAs, to assess the antigen sustained release property and the effectiveness in the immune responses in BALB/c mice. The results showed that the p-OVAs were spherical, evenly distributed with an average diameter of ∼290 nm, and had a sustained release property in vitro. After immunization of BALB/C mice with p-OVA, strong OVA-specific cellular and humoral immune responses were observed in vivo. The whole blood cell tests and histological results also suggested that immunization with p-OVA is both effective and relatively safe. Overall, here we provide new insight into future vaccine and/or adjuvant design with PVM/MA, which is promising for the immunotherapy of cancer and autoimmune diseases.
研究领域:
药学
·
免疫学
·
纳米技术
·
生物医学工程
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）