MOLECULES
·
2025
·Vol. 30
·期 3
·685
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IF 4.6
Lei Fang,Xun Han,Yue Zhang,Tianran Hui,Lingling Ding,Wenlu Dai,Yujie Han,Maoqiang Zheng,Guangliang Xing
Food allergies are a global concern, with β-lactoglobulin (β-LG) in bovine milk being a major allergenic protein. This study investigated the effects of transglutaminase (TGase)-mediated crosslinking on the antibody recognition capacity (ARC) and structural properties of β-LG, with the aim of developing hypoallergenic dairy products. β-LG solutions were treated with TGase at varying concentrations (0, 5, 10, 15, and 20 U/g) and durations (0, 6, 18, 24, and 42 h), followed by analysis using electrophoresis, enzyme-linked immunosorbent assay (ELISA), and spectroscopy. The results demonstrated that treatment with TGase at 20 U/g significantly reduced the ARC and immunoglobulin E (IgE) binding capacity of β-LG to 90.0 ± 0.4% and 58.4 ± 1.0%, respectively, with the optimal ARC reduction observed after 6 h of treatment (86.7 ± 1.2%,p< 0.05). Although electrophoresis did not reveal significant crosslinking of β-LG, ultraviolet absorption, fluorescence intensity, and hydrophobicity all increased with prolonged crosslinking time, while sulfhydryl content fluctuated irregularly. These findings suggest that β-LG underwent varying degrees of structural modification, which led to the masking of antigenic epitopes during the early stages (0–24 h), followed by their re-exposure at the later stage (42 h). Overall, these results highlight the potential of TGase to reduce β-LG potential allergenicity, presenting a promising strategy for the development of hypoallergenic dairy products.
研究领域:
食品科学
·
免疫学
·
蛋白质化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yongniu Zhang,Er-Fang Ren,Tao Wen,Shijun Lyu,Lili Gai,Siyu Chen,Kai Li,Zhong Han,Fuge Niu,Debao Niu
The study aimed to investigate the allergenicity change in casein treated with dielectric barrier discharge (DBD) plasma during in vitro simulated digestion, focusing on the immunoglobulin E (IgE) linear epitopes and utilizing a sensitized-cell model. Results indicated that prior treatment with DBD plasma treatment (4 min) before simulated digestion led to a 10.5% reduction in the IgE-binding capacity of casein digestion products. Moreover, the release of biologically active substances induced from KU812 cells, including β-HEX release rate, human histamine, IL-4, IL-6, and TNF-α, decreased by 2.1, 28.1, 20.6, 11.6, and 17.3%, respectively. Through a combined analysis of LC-MS/MS and immunoinformatics tools, it was revealed that DBD plasma treatment promoted the degradation of the IgE linear epitopes of casein during digestion, particularly those located in the α-helix region of α s1 -CN and α s2 -CN. These findings suggest that DBD plasma treatment prior to digestion may alleviate casein allergic reactions.
研究领域:
食品科学
·
免疫学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Xiaoning Zhang,Haiyan Cong,Yu Sun,Haohui Li,Baoer Zuo,Meifeng Li,Sining Li,Mingyi Wang
The covalent conjugation of chitosan to β-lactoglobulin (βLg) via Maillard reaction alters its structure and characteristics, providing a method to reduce allergenicity. The molecular weight (Mw) of chitosan plays a crucial role in the conjugation process, which in turn affects the desensitization effectiveness to βLg. The degree of conjugation decreased from 46.4 % ± 2.6 % (βC-1 ) to 27.6 % ± 2.9 % (βC-100) as the Mw increased from 1 kDa to 100 kDa. Notably, βC-1 showed a significant reduction in β-sheet content, resulting in a greater increase in surface hydrophobicity and improved thermostability compared to βC-10 and βC-100. Consequently, βC-1 demonstrated the most effective desensitization, with the highest inhibition of immunoglobulin E (IgE) combining capacity and the best suppression of cytokine overproduction in KU812 cells. Additionally, the overexpression of IgE and inflammatory factors in mice was significantly suppressed after βLg was conjugated with chitosan, alleviating dysbiosis of gut microbiota at both phyla and family levels and lessening anaphylactic response to βLg. The desensitization effects were observed in the order of βC-1 > βC-10 > βC-100.
研究领域:
食品科学
·
过敏学
·
糖化学
·
免疫学
·
分子营养学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）