1
|
Yang B, Zhang Z, Liu L, Li Z, Lin H. Investigation of the allergenicity alterations of shrimp tropomyosin as glycated by glucose and maltotriose containing advanced glycation end products. Food Funct 2023; 14:10941-10954. [PMID: 38009324 DOI: 10.1039/d3fo04440h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2023]
Abstract
Tropomyosin (TM) is the major allergen in shrimp that is known to be the primary trigger for shrimp-induced food allergy. Our previous reports suggest that glycation could reduce the allergenicity of TM and the reduction of allergenicity is largely dependent on the sources of saccharides. This investigation aimed to investigate the glycation of TM by glucose and maltotriose as well as the effects of glycation on the allergenicity of TM. Compared to TM, the IgG-binding capacity and IgE-binding capacity of tropomyosin glycated by glucose (TM-G) was greatly reduced with a longer glycation time, the release of allergic mediators from RBL-2H3 mast cells was reduced in a time-dependent manner, and weaker allergic reactions were induced in BALB/c mice. Conversely, tropomyosin glycated by maltotriose (TM-MTS) exhibited a stronger allergenicity after 48 hours of glycation due to the generation of neoallergens that were derived from the advanced glycation end products (AGEs). In conclusion, glucose could be used to desensitize the shrimp TM-induced food allergy via glycation, which could significantly reduce the allergenicity and alleviate allergic symptoms. This work could provide a novel approach to reduce the allergenicity of shrimp tropomyosin and prevent the shrimp tropomyosin-induced food allergy.
Collapse
Affiliation(s)
- Bin Yang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Ziye Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Lichun Liu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Zhenxing Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Hong Lin
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| |
Collapse
|
2
|
Dai K, Wang J, Luo Y, Tu Y, Ren F, Zhang H. Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and Polydextrose. Foods 2023; 12:2866. [PMID: 37569135 PMCID: PMC10417849 DOI: 10.3390/foods12152866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
The characteristics and the functions of Maillard reaction products (MRPs) produced by polydextrose (PD), a new type of prebiotic, and α-lactalbumin (α-LA) were valued. PD and α-LA were incubated at 60 °C and 79% relative humidity for up to 72 h to prepare MRPs. The results showed that the absorbance and fluorescence intensity of heated α-LA-PD increased, and the amount of free amino groups reduced as the reaction progressed, which confirmed the formation of different stages of MRPs. Electrophoresis revealed an increase in molecular mass and the degree of covalent cross-linking. The secondary structure of MRPs experienced no significant changes with the measurement of circular dichroism (CD), while the tertiary structure gradually unfolded, exposing hydrophobic groups. Furthermore, a significant increase was detected in the radical-scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the ferric reducing/antioxidant power (FRAP) of MRPs. The findings offer a foundation for understanding the structural and functional features of MRPs in formula milk powder.
Collapse
Affiliation(s)
- Kexin Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
| | - Jiangpeng Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
| | - Yingting Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
| | - Yaqi Tu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
| | - Fazheng Ren
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China;
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Hao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China;
- Food Laboratory of Zhongyuan, Luohe 462300, China
| |
Collapse
|
3
|
Złotkowska D, Kuczyński M, Fuc E, Fotschki J, Wróblewska B. Glycation of Whey Proteins Increases the Ex Vivo Immune Response of Lymphocytes Sensitized to β-Lactoglobulin. Nutrients 2023; 15:3110. [PMID: 37513528 PMCID: PMC10384914 DOI: 10.3390/nu15143110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/07/2023] [Accepted: 07/09/2023] [Indexed: 07/30/2023] Open
Abstract
Glycation is a spontaneous reaction accompanying the thermal processing and storage of food. It can lead to changes in the allergenic and immunogenic potential of protein. This study aimed to evaluate the effect of the glycation of α-lactalbumin and β-lactoglobulin (β-lg) on the ex vivo response of β-lg sensitized lymphocytes. C57BL/6 mice were immunized intragastrically (i-g) or intraperitoneally (i-p) with β-lg. The humoral response of the groups differed only with respect to the IgE level of the i-p group. Cellular response was studied after stimulation with antigen variants. The lymphocytes from the i-g/group mesenteric lymph nodes, stimulated with β-lg before and after glycation, presented a higher percentage of CD4 and CD8 T cells compared to the i-p/group. The cytokine profile of the i-p/group splenocytes stimulated with antigens showed elevated levels of pro-inflammatory IL-17A regardless of protein modification. In conclusion, the ex vivo model proved that the glycation process does not reduce protein immunogenicity.
Collapse
Affiliation(s)
- Dagmara Złotkowska
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn, Department of Immunology and Food Microbiology, Tuwima 10, 10-748 Olsztyn, Poland
| | - Mateusz Kuczyński
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn, Department of Immunology and Food Microbiology, Tuwima 10, 10-748 Olsztyn, Poland
| | - Ewa Fuc
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn, Department of Immunology and Food Microbiology, Tuwima 10, 10-748 Olsztyn, Poland
| | - Joanna Fotschki
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn, Department of Immunology and Food Microbiology, Tuwima 10, 10-748 Olsztyn, Poland
| | - Barbara Wróblewska
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn, Department of Immunology and Food Microbiology, Tuwima 10, 10-748 Olsztyn, Poland
| |
Collapse
|
4
|
Tao X, Chen C, Li Y, Qin X, Zhang H, Hu Y, Liu Z, Guo X, Liu G. Improving the antioxidant activity, in vitro digestibility and reducing the allergenicity of whey protein isolate by glycosylation with short-chain inulin and interaction with cyanidin-3-glucoside. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
|
5
|
Chen W, Chen Q, Zhou H, Shao Y, Wang Y, Liu J, Tu Z. Structure and allergenicity of α-lactalbumin: effects of ultrasonic prior to glycation and subsequent phosphorylation. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.09.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
6
|
Kong Y, Dong Q, Yu Z, Yan H, Liu L, Shen Y. The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein. Food Res Int 2023; 168:112683. [PMID: 37120184 DOI: 10.1016/j.foodres.2023.112683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 03/01/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
Lactulose is an isomer of lactose, formed under thermal processing of milk. Alkaline conditions favor the isomerization of lactose. As reducing sugar, lactose and lactulose could participate in the Maillard reaction and cause protein glycation in milk products. In this study, the influence of lactose and lactulose on the functional and structural properties of glycated casein was investigated. The results demonstrated that compared with lactose, lactulose led to severer changes in molecular weight, more disordered spatial structure and decrease of tryptophan fluorescence intensity of casein. Besides, the glycation degree and advanced glycation end products (AGEs) results suggested that lactulose exhibited stronger glycation ability than lactose due to the higher proportion of open chain in solution. Furthermore, higher glycation degree induced by lactulose resulted in lower solubility, surface hydrophobicity, digestibility and emulsifying capacity of casein-glycoconjugates compared with lactose. The results of this study are essential for tracking the effects of harmful Maillard reaction products on the quality of milk and dairy products.
Collapse
|
7
|
Jiang S, Wang T, Chen K, Wang H, Meng X. Assessment of the effect of glycation on the allergenicity of sesame proteins. Food Res Int 2023; 168:112771. [PMID: 37120220 DOI: 10.1016/j.foodres.2023.112771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 03/21/2023] [Accepted: 03/23/2023] [Indexed: 03/28/2023]
Abstract
Sesame allergy is a growing concern worldwide. In this study, sesame proteins was glycated with glucose, galactose, lactose and sucrose respectively, and the allergenicity of different glycated sesame proteins were assessed by a comprehensive strategy, including simulated gastrointestinal digestion in vitro, a BALB/c mice model, a rat basophilic leukemia (RBL)-2H3 cell degranulation model and a serological experiment. Firstly, simulated gastrointestinal digestion in vitro showed that glycated sesame proteins were more easily to digest than raw sesame. Subsequently, the allergenicity of sesame proteins was assessed in vivo by detecting the allergic indexes of mice, and results showed that the levels of total immunoglobulin E (IgE) and histamine were reduced in glycated sesame proteins treated mice. Meanwhile, the Th2 cytokines (IL-4, IL-5, and IL-13) were downregulated significantly, demonstrating that sesame allergy was relieved in glycated sesame treated mice. Thirdly, the RBL-2H3 cell degranulation model results showed that the release of β-hexosaminidase and histamine were decreased to different degrees in glycated sesame proteins treated groups. Notably, the monosaccharide glycated sesame proteins exhibited lower allergenicity both in vivo and in vitro. Furthermore, the study also analyzed the structure alteration of sesame proteins, and the results showed that the secondary structure of glycated sesame proteins were changed (the content of α-helix and β-sheet were reduced), and the tertiary structure of sesame proteins after glycation modification was also changed (microenvironment around aromatic amino acids was altered). Besides, the surface hydrophobicity of glycated sesame proteins was also reduced except sucrose glycated sesame proteins. In conclusion, this study demonstrated that glycation reduced the allergenicity of sesame proteins effectively, especially glycation with monosaccharides, and the allergenicity reduction might be related to structural changes. The results will provide a new reference for developing hypoallergenic sesame products.
Collapse
|
8
|
Separation Technologies for Whey Protein Fractionation. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09330-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
Abstract
Abstract
Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully exploit their nutritional and functional characteristics. Protein-enriched fractions and highly purified proteins derived from whey have led to the production of valuable ingredients for many important food and pharmaceutical applications. This article provides a review on the separation principles behind both the commercial and emerging techniques used for whey protein fractionation, as well as the efficacy and limitations of these techniques in isolating and purifying individual whey proteins. The fractionation of whey proteins has mainly been achieved at commercial scale using membrane filtration, resin-based chromatography, and the integration of multiple technologies (e.g., precipitation, membrane filtration, and chromatography). Electromembrane separation and membrane chromatography are two main emerging techniques that have been developed substantially in recent years. Other new techniques such as aqueous two-phase separation and magnetic fishing are also discussed, but only a limited number of studies have reported their application in whey protein fractionation. This review offers useful insights into research directions and technology screening for academic researchers and dairy processors for the production of whey protein fractions with desired nutritional and functional properties.
Collapse
|
9
|
Tai J, Qiao D, Huang X, Hu H, Li W, Liang X, Zhang F, Lu Y, Zhang H. Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish ( Siniperca chuaisi) during Microwave-Assisted Maillard Reaction. Foods 2022; 12:foods12010052. [PMID: 36613268 PMCID: PMC9818276 DOI: 10.3390/foods12010052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/08/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022] Open
Abstract
This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments. The results showed that the type of sugar and heating time had a significant effect on the Maillard reaction (p < 0.05). The SDS-PAGE analysis displayed that the molecular weight of parvalbumin in mandarin fish changed after being glycated with the Maillard reaction. The glycated parvalbumin was analyzed by Nano-LC-MS/MS and eleven glycation sites as well as five glycation groups were identified. By using the indirect competitive ELISA method, it was found that microwave heating gave a higher desensitization ability of mandarin fish parvalbumin than induction cooker did. In vitro gastric digestion experiments showed that microwave-heated parvalbumin was proved to be digested more easily than that cooked by induction cookers. The microwave-assisted Maillard reaction modified the structure of parvalbumin and reduced the immunoreactivity of parvalbumin of mandarin fish.
Collapse
Affiliation(s)
- Jingjing Tai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Dan Qiao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xue Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huang Hu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Wanzheng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xinle Liang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Fuming Zhang
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| | - Yanbin Lu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Hong Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Correspondence: ; Tel.: +86-138-5800-1588
| |
Collapse
|
10
|
Yang J, Kuang H, Xiong X, Li N, Song J. Alteration of the allergenicity of cow's milk proteins using different food processing modifications. Crit Rev Food Sci Nutr 2022; 64:4622-4642. [PMID: 36377678 DOI: 10.1080/10408398.2022.2144792] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Milk is an essential source of protein for infants and young children. At the same time, cow's milk is also one of the most common allergenic foods causing food allergies in children. Recently, cow's milk allergy (CMA) has become a common public health issue worldwide. Modern food processing technologies have been developed to reduce the allergenicity of milk proteins and improve the quality of life of patients with CMA. In this review, we summarize the main allergens in cow's milk, and introduce the recent findings on CMA responses. Moreover, the reduced effects and underlying mechanisms of different food processing techniques (such as heating, high pressure, γ-ray irradiation, ultrasound irradiation, hydrolysis, glycosylation, etc.) on the allergenicity of cow's milk proteins, and the application of processed cow's milk in clinical studies, are discussed. In addition, we describe the changes of nutritional value in cow's milk treated by different food processing technologies. This review provides an in-depth understanding of the allergenicity reduction of cow's milk proteins by various food processing techniques.
Collapse
Affiliation(s)
- Jing Yang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
- College of Modern Industry for Nutrition & Health, Chongqing Technology and Business University, Chongqing, China
| | - Hong Kuang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Xiaoli Xiong
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Ning Li
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
| |
Collapse
|
11
|
Alouffi S, Khanam A, Husain A, Akasha R, Rabbani G, Ahmad S. d-ribose-mediated glycation of fibrinogen: Role in the induction of adaptive immune response. Chem Biol Interact 2022; 367:110147. [PMID: 36108717 DOI: 10.1016/j.cbi.2022.110147] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/29/2022] [Accepted: 08/30/2022] [Indexed: 11/26/2022]
Abstract
A nonenzymatic reaction between reducing sugars and amino groups of proteins results in the formation of advanced glycation end products, which are linked to a number of chronic progressive diseases with macro- and microvascular complications. In this research, we sought to ascertain the immunological response to d-ibose-glycated fibrinogen. New Zealand White female rabbits were immunized with native and d-ribose-glycated (Rb-gly-Fb) fibrinogen and used for studying the immunological response. Serum from these rabbits analyzed using direct binding and competitive inhibition ELISA was found to contain a high titer of antibodies against Rb-gly-Fb; Rb-gly-Fb was much more immunogenic than its native form. The IgG against Rb-gly-Fb (Rb-gly-Fb-IgG) was highly specific against the immunogenic protein. Moreover, histopathology and immunofluorescence studies revealed the deposition of the Rb-gly-Fb-IgG immune complex in the glomerular basement membrane of the kidneys of immunized rabbits. Furthermore, immunization with Rb-gly-Fb increased the expression of genes encoding proinflammatory cytokines, tumour necrosis factor α, interleukin-6, interleukin-1β, and interferon-gamma, which is indicative of increased inflammation and the antigenic role of Rb-gly-Fb in provoking an immune response.
Collapse
Affiliation(s)
- Sultan Alouffi
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, University of Hail- 2440, Saudi Arabia; Molecular Diagnostic & Personalized Therapeutic Unit, University of Hail, Saudi Arabia
| | - Afreen Khanam
- IIRC-1, Laboratory of Glycation Biology and Metabolic Disorders, Department of Biosciences, Integral University, Lucknow, India.
| | - Arbab Husain
- IIRC-1, Laboratory of Glycation Biology and Metabolic Disorders, Department of Biosciences, Integral University, Lucknow, India
| | - Rihab Akasha
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, University of Hail- 2440, Saudi Arabia
| | - Gulam Rabbani
- Nano Diagnostics & Devices (NDD), IT Medical Fusion Center, 350-27 Gumidae-ro, Gumi-si, Gyeongbuk, 39253, Republic of Korea
| | - Saheem Ahmad
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, University of Hail- 2440, Saudi Arabia; Molecular Diagnostic & Personalized Therapeutic Unit, University of Hail, Saudi Arabia.
| |
Collapse
|
12
|
Luo Y, Tu Y, Ren F, Zhang H. Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose. Food Chem 2022; 377:131749. [PMID: 34990950 DOI: 10.1016/j.foodchem.2021.131749] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 10/21/2021] [Accepted: 11/29/2021] [Indexed: 11/04/2022]
Abstract
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.
Collapse
Affiliation(s)
- Yingting Luo
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yaqi Tu
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Fazheng Ren
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hao Zhang
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu 225700, China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
13
|
Wang YT, Zhong BZ, Wang H. Analysis of the Structure and Antigenicity in Ovalbumin Modified with Six Disaccharides Through Liquid Chromatography-High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3096-3108. [PMID: 35253441 DOI: 10.1021/acs.jafc.1c03488] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Melibiose, cellobiose, maltose, lactose, turanose, and isomaltulose were selected to be glycated with OVA. The number of free amino groups of OVA modified with different disaccharides decreased, and the secondary and tertiary structures of the modified OVA also changed greatly. Moreover, the glycation sites detected by HPLC-HCD-MS/MS were all on the sensitized epitopes of OVA, which reduced the binding ability of IgG and IgE of glycated OVA. In addition, the glycation sites with the highest DSP in different samples were located in the irregular coil region of OVA. Among the six disaccharides, the glycation reaction between melibiose and OVA was the most obvious. Through the analysis of disaccharide configuration, it was found that the glycation efficiency of the reducing disaccharide linked by a 1 → 6 glycoside bond was higher than that by a 1 → 4 glycoside bond, and reducing sugar with β type was better than that with α type. These findings would provide a theoretical reference for the use of different sugars in food production.
Collapse
Affiliation(s)
- Ya-Ting Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang 330047, Jiangxi, China
| | - Bi-Zhen Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang 330047, Jiangxi, China
- National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
- Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang 330047, Jiangxi, China
| |
Collapse
|
14
|
Chen WM, Shao YH, Wang Z, Liu J, Tu ZC. Simulated in vitro digestion of α-lactalbumin modified by phosphorylation: Detection of digestive products and allergenicity. Food Chem 2022; 372:131308. [PMID: 34655828 DOI: 10.1016/j.foodchem.2021.131308] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 09/24/2021] [Accepted: 09/30/2021] [Indexed: 11/04/2022]
Abstract
The effects of phosphorylation on the allergenicity of bovine α-lactalbumin (BLA) and digestive products were studied in vitro digestion. Two components with different molecular weight and conformation were obtained from natural and phosphorylated BLA. In vivo and in vitro assessment of allergenicity showed that phosphorylation prior to digestion significantly decreased the IgE/IgG binding capacity and allergic response in KU812 cells, and reduced the levels of IgG, IgE, IL-4 and histamine, with an increase in IFN-γ levels in mouse serum, depending on the changes in BLA structures, producing numerous small peptides. There were four phosphorylated sites (S22, T29, S47 and S70) in the high molecular weight components of phosphorylated BLA after digestion. These phosphorylated sites could mask the linear epitopes of digestive products, resulting in reduced allergic activity. Phosphorylation prior to digestion of dairy products can reduce the risk of anaphylaxis in patients with milk allergy to some extent.
Collapse
Affiliation(s)
- Wen-Mei Chen
- National R & D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Yan-Hong Shao
- National R & D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Zhi Wang
- National R & D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Jun Liu
- National R & D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Zong-Cai Tu
- National R & D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| |
Collapse
|
15
|
Tu Y, Guan L, Ren F, Zhang H. Changes in antigenicity and functional characteristics of the Maillard reaction products between β-lactoglobulin and 2’-fucosyllactose. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
16
|
Zhang Z, Li Z, Lin H. Reducing the Allergenicity of Shrimp Tropomyosin and Allergy Desensitization Based on Glycation Modification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14742-14750. [PMID: 34427086 DOI: 10.1021/acs.jafc.1c03953] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Shrimp is a major allergic food that could trigger severe food allergy, with the most significant and potent allergen of shrimp referred to as tropomyosin (TM). Glycation modification (Maillard reaction) could reportedly weaken the allergenicity of TM and generate hypoallergenic TM, while up to now, there is still a lack of investigations on the hypoallergenic glycated tropomyosin (GTM) as a candidate immunotherapy for desensitizing the shrimp TM-induced allergy. This study analyzed the effects of glycation modification on decreasing the allergenicity of TM and generated hypoallergenic GTM and how GTM absorbed to the Al(OH)3 function as a candidate immunotherapy for desensitizing allergy. As the results, in comparison to TM, the saccharides of smaller molecular sizes could lead to more advanced glycation end products in GTMs than saccharides of greater molecular sizes, and TM glycated by saccharides of different molecular sizes (glucose, maltose, maltotriose, maltopentaose, and maltoheptaose) exhibited lower allergenicity as a hypoallergen upon activating the allergic reactions of the mast cell and mouse model, while TM glycated by maltose had insignificant allergenicity changes upon activating the allergic reactions of the mast cell and mouse model. In addition, the hypoallergenic GTM + Al(OH)3 was efficient as a candidate immunotherapy; this work intended to offer preclinical data to promote GTM + Al(OH)3 as a candidate allergen-specific immunotherapy for desensitizing the allergy reactions for patients allergic to shrimp food.
Collapse
Affiliation(s)
- Ziye Zhang
- Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
| | - Zhenxing Li
- Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
| | - Hong Lin
- Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
| |
Collapse
|
17
|
Wang Q, Gao C, Yang N, Nishinari K. Effect of simulated saliva components on the in vitro digestion of peanut oil body emulsion. RSC Adv 2021; 11:30520-30531. [PMID: 35479856 PMCID: PMC9041154 DOI: 10.1039/d1ra03274g] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Accepted: 08/29/2021] [Indexed: 11/21/2022] Open
Abstract
The digestion properties of natural oil bodies (OBs) are very important to their potential applications such as traditional fat replacement or bioactive delivery systems. However, study on the complete digestion behaviours of OBs has not been reported yet. In this paper, peanut OBs were extracted by an aqueous medium method, and their digestion behaviour was studied using completed in vitro oral-gastric-intestinal digestion simulation. In particular, the effects of saliva components, mainly α-amylase and mucin, on the digestion of the peanut OBs were systematically investigated. The OB emulsion microstructure, average particle size d4,3, ζ-potential, and surface protein compositions during oral, gastric and intestinal digestion, and the free fatty acid (FFA) release rate of the peanut OBs during intestinal digestion were determined. Interestingly, it was revealed from both the periodic acid-Schiff staining technique and the confocal laser microscopy characterization that glycosidic bonds exist on the surface of the peanut OBs, though how they were produced was unknown. The results from the digestion measurements showed that α-amylase in saliva can break the glycosidic bonds in oral digestion, promoting the digestion of the OBs in the gastric and intestinal environments. Saliva mucin caused bridging flocculation of OBs by electrostatic attraction in the gastric tract, and depletion flocculation of OBs in the intestinal tract. The former hindered the fusion of oil droplets, and the latter promoted FFA release rate by increasing the contacting surface area of OBs with bile salts. Glycosidic bonds exist on the surface of OBs, and α-amylase in saliva breaks the glycosidic bonds, promoting gastrointestinal digestion of OBs.![]()
Collapse
Affiliation(s)
- Qian Wang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology Wuhan 430068 China +86 27-88015996
| | - Chao Gao
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology Wuhan 430068 China +86 27-88015996
| | - Nan Yang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology Wuhan 430068 China +86 27-88015996.,Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology Wuhan 430068 China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology Wuhan 430068 China +86 27-88015996.,Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology Wuhan 430068 China
| |
Collapse
|
18
|
Karbasi M, Askari G. Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100184] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
19
|
Wu Y, Dong L, Wu Y, Wu D, Zhang Y, Wang S. Effect of methylglyoxal on the alteration in structure and digestibility of α-lactalbumin, and the formation of advanced glycation end products under simulated thermal processing. Food Sci Nutr 2021; 9:2299-2307. [PMID: 33841846 PMCID: PMC8020911 DOI: 10.1002/fsn3.2211] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 02/05/2021] [Accepted: 02/18/2021] [Indexed: 01/20/2023] Open
Abstract
α-Dicarbonyl compounds (α-DCs) are a class of compounds generated during the thermal processing of food. Due to the high reactivity, α-DCs were endowed with the ability to react with food components thus lowering nutrition value and even leading to a potential risk for food safety. In this study, methylglyoxal (MG), the most abundant α-DCs, was selected to investigate the alteration effects on the structure and digestibility of α-lactalbumin (αLA) under thermal processing (60-100°C). The results showed that the modification degree of αLA by MG increased with the rise of processing temperature, accompanied by the significant changes in molecular weight, intrinsic fluorescence, and secondary structures of αLA. High-resolution mass spectrometry analysis identified that lysine (Lys) and arginine (Arg) are the modification sites, and Nε-(carboxyethyl)-L-lysine is the main modification type. Since the Lys and Arg are also the cleavage sites of trypsin, the digestibility of MG modified αLA (MG-αLA) by trypsin correspondingly decreased with an increase of processing temperature. The reacted Lys and Arg residues, and the protein-bound AGEs were quantified, and the contents were found to be highly dependent on the temperature.
Collapse
Affiliation(s)
- Yuekun Wu
- Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjinChina
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjinChina
| | - Yajing Wu
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjinChina
| | - Dongyan Wu
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjinChina
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjinChina
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjinChina
| |
Collapse
|
20
|
Wang XM, Ye YH, Tu ZC, Hu YM, Wang H, He CY. Investigation of the mechanism underlying the influence of mild glycation on the digestibility and IgG/IgE-binding abilities of β-lactoglobulin and its digests through LC orbitrap MS/MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
21
|
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 2021; 10:foods10020376. [PMID: 33572281 PMCID: PMC7915956 DOI: 10.3390/foods10020376] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 12/19/2022] Open
Abstract
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.
Collapse
|
22
|
Quantification of bovine α-lactalbumin in infant milk formula using LC-MS. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
23
|
Li S, He Z, Qu C, Yu S, Li M, Li H. Insights into the structural characteristic of rabbit glycated myofibrillar protein with high solubility in low ionic strength medium. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110387] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
24
|
Wang H, Sun Q, Tan JM, Hu YM, Yan W, Li Z, Tu ZC. Conformational alteration and the glycated sites in ovalbumin during vacuum freeze-drying induced glycation: A study using conventional spectrometry and liquid chromatography–high resolution mass spectrometry. Food Chem 2020; 318:126519. [DOI: 10.1016/j.foodchem.2020.126519] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 02/25/2020] [Accepted: 02/27/2020] [Indexed: 02/06/2023]
|
25
|
Liu J, Chen WM, Shao YH, Zhang JL, Tu ZC. The mechanism of the reduction in allergenic reactivity of bovine α-lactalbumin induced by glycation, phosphorylation and acetylation. Food Chem 2020; 310:125853. [DOI: 10.1016/j.foodchem.2019.125853] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 10/29/2019] [Accepted: 10/31/2019] [Indexed: 11/25/2022]
|
26
|
Characteristics and antioxidant activity of Maillard reaction products from α-lactalbumin and 2'-fucosyllactose. Food Chem 2020; 316:126341. [PMID: 32058194 DOI: 10.1016/j.foodchem.2020.126341] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/23/2020] [Accepted: 01/31/2020] [Indexed: 12/22/2022]
Abstract
The characteristics and antioxidant activity of Maillard reaction products (MRPs) from 2'-fucosyllactose (2'-FL), a human milk oligosaccharide, and α-lactalbumin (α-LA) were investigated. MRPs were prepared by reacting 2'-FL with α-LA at 60 °C and 79% relative humidity for up to 72 h. The absorbance and fluorescence intensity of heated α-LA-2'-FL increased as the heating time increased, while the free amino group content decreased, confirming that 2'-FL reacted with α-LA and produced various MRPs at different incubation stages. Conjugates of 2'-FL and α-LA and aggregation of α-LA were observed by SDS-PAGE. The secondary structure of α-LA did not change significantly after reacting with 2'-FL. In terms of antioxidant activity, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power of α-LA-2'-FL increased significantly when compared with the protein only sample (p < 0.05). The findings provide a foundation for the characterization and functional analysis of MRPs in dairy products.
Collapse
|
27
|
Zhang Z, Li XM, Xiao H, Nowak-Wegrzyn A, Zhou P. Insight into the allergenicity of shrimp tropomyosin glycated by functional oligosaccharides containing advanced glycation end products. Food Chem 2020; 302:125348. [DOI: 10.1016/j.foodchem.2019.125348] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 08/06/2019] [Accepted: 08/08/2019] [Indexed: 02/04/2023]
|
28
|
Zhang Z, Xiao H, Zhou P. Glycation by saccharides of different molecular sizes affected the allergenicity of shrimp tropomyosin via epitope loss and the generation of advanced glycation end products. Food Funct 2019; 10:7042-7051. [PMID: 31580362 DOI: 10.1039/c9fo01547g] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Tropomyosin is the most potent allergen of shrimp that can cause severe food allergy. However, to date, an effective approach to eliminate this allergenicity is still lacking. Glycation is a promising approach that can reduce the allergenicity of shrimp tropomyosin by destroying the epitopes; however, advanced glycation end products (AGEs) are also generated during glycation, which can function as neoallergens to strengthen the allergenicity; therefore, it is hard to tell how the glycation of an allergen with different saccharides affects the allergenicity via epitope loss and neoallergen generation. This study was aimed at the elucidation of how the glycation of tropomyosin (TM) with saccharides of different molecular sizes (glucose, maltose, and maltotriose) affected the allergenicity through epitope loss and the generation of neoallergns that belonged to advanced glycation end products (AGEs). Saccharides of higher molecular sizes (maltotriose) could lead to higher glycated TM than saccharides of smaller molecular sizes (glucose and maltose). Compared with TM, the TM glycated by glucose (TM-G) and maltotriose (TM-MTS) had lower allergenicity and contributed to weaker mouse allergy symptoms; on the other hand, the TM glycated by maltose (TM-M) had no significant impact on the allergenicity due to the generation of AGE-related neoallergens, which might offset the glycation-induced epitope loss. The glycation of TM by maltotriose led to lower generation of AGE neoallergens (e.g. CML) than that in the cases of glucose and maltose; therefore, maltotriose could be applied to desensitize TM-induced food allergy through glycation, and this could be a potential immunotherapy for shrimp allergy patients.
Collapse
Affiliation(s)
- Ziye Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China. and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China and Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China. and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| |
Collapse
|
29
|
Zhang Z, Xiao H, Zhou P. Allergenicity suppression of tropomyosin from Exopalaemon modestus by glycation with saccharides of different molecular sizes. Food Chem 2019; 288:268-275. [DOI: 10.1016/j.foodchem.2019.03.019] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 03/05/2019] [Accepted: 03/07/2019] [Indexed: 01/30/2023]
|
30
|
Li JL, Liu J, Ye YH, Yang P, Tu ZC. Reduced IgE/IgG binding capacities of bovine α-Lactalbumin by glycation after dynamic high-pressure microfluidization pretreatment evaluated by high resolution mass spectrometry. Food Chem 2019; 299:125166. [PMID: 31323443 DOI: 10.1016/j.foodchem.2019.125166] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 07/04/2019] [Accepted: 07/09/2019] [Indexed: 12/27/2022]
Abstract
Dynamic high-pressure microfluidization (DHPM) pretreatment and glycation with lactose were employed to modify α-Lactalbumin (α-LA) with respect to the IgE/IgG binding capacities. No significant difference on incorporation ratio value of glycated α-LA was observed with and without DHPM pretreatment. However, IgE/IgG binding capacities of α-LA were decreased after glycation and DHPM pretreatment promoted the reduction. The lowest IgE/IgG binding capacities of glycated α-LA were obtained by DHPM pretreatment at 110 MPa. Native α-LA was mainly glycated at K62, K94, K98, whereas glycation sites and degree of substitution per peptide (DSP) were added after DHPM treatment. Therefore, the reduced IgE/IgG binding capacities of α-LA was attributed to the characteristics of glycated sites, including the amount, location, and DSP values. Interestingly, K98 played the most important role in decreasing IgE/IgG binding capacities of α-LA. The study revealed that glycation combined with DHPM was a promising way to decrease the allergenicity of proteins.
Collapse
Affiliation(s)
- Jin-Lin Li
- National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Nanchang Institute for Food and Drug Control, Nanchang, Jiangxi 330038, China
| | - Jun Liu
- National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China
| | - Yun-Hua Ye
- National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China.
| | - Ping Yang
- National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Zong-Cai Tu
- National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| |
Collapse
|
31
|
Zhong J, Yu H, Tu Y, Zhou L, Liu W, Luo S, Liu C, Prakash S. Comparison of antigenicity and conformational changes to β-lactoglobulin following kestose glycation reaction with and without dynamic high-pressure microfluidization treatment. Food Chem 2018; 278:491-496. [PMID: 30583402 DOI: 10.1016/j.foodchem.2018.11.094] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 11/19/2018] [Accepted: 11/20/2018] [Indexed: 11/25/2022]
Abstract
Previous work indicated that conformational changes of β-lactoglobulin (β-LG) induced by dynamic high pressure microfluidization (DHPM) was related to the increase of antigenicity. In this study, β-LG glycated with 1-kestose and combined with DHPM decreased the antigenicity of β-LG. The antigenicity of control, β-LG-kestose (0.1 MPa) and β-LG-kestose (80 MPa) were 100, 79 and 42 μg/mL respectively. The molecular weight of β-LG conjugated to kestose increased from 18.4 to 19.6 kDa and its conformation scarcely changed. Conversely, combined with DHPM treatment (80 MPa), β-LG conjugated to kestose formed two conjugates with molecular weight of 18.8 and 19.8 kDa, respectively. Furthermore, the unfolding of β-LG as a result of the treatments is reflected by a decrease of intrinsic and synchronous fluorescence intensity and changes to the secondary structure. The conformational changes induced by DHPM and glycation treatments synergistically decrease the antigenicity of β-LG due to more masked or disrupted epitopes.
Collapse
Affiliation(s)
- Junzhen Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Hongda Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yue Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Australia
| |
Collapse
|
32
|
Cardoso HB, Wierenga PA, Gruppen H, Schols HA. Maillard induced aggregation of individual milk proteins and interactions involved. Food Chem 2018; 276:652-661. [PMID: 30409645 DOI: 10.1016/j.foodchem.2018.10.061] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 10/08/2018] [Accepted: 10/11/2018] [Indexed: 12/27/2022]
Abstract
The aggregation of α-lactalbumin, β-lactoglobulin and β-casein after heating in dry state was studied in absence and presence of saccharides. In absence of saccharides, differences were observed in the extent of aggregation. Differences between the proteins were mostly due to differences in covalent aggregation. The presence of glucose during the heat treatment of milk proteins significantly increased the extent of aggregation, and decreased differences between proteins. α-Lactalbumin was selected as a model protein for the study of cross-links formed after heat treatment. In the presence of saccharides, these cross-links were found to consist of 36% of disulphide bridges (compared to >75% in the absence of glucose), followed by other cross-links such as lanthionine. Larger saccharides led to a decrease in Maillard induced aggregation; maltotriose actually even inhibited the formation of α-lactalbumin aggregates.
Collapse
Affiliation(s)
- Hugo B Cardoso
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Peter A Wierenga
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Harry Gruppen
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| |
Collapse
|
33
|
Yang W, Tu Z, Wang H, Zhang L, Song Q. Glycation of ovalbumin after high-intensity ultrasound pretreatment: effects on conformation, immunoglobulin (Ig)G/IgE binding ability and antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3767-3773. [PMID: 29344948 DOI: 10.1002/jsfa.8890] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 10/26/2017] [Accepted: 01/11/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Ovalbumin (OVA), a protein with excellent nutritional and processing properties, is the major allergen of hen egg white. High-intensity ultrasound treatment increases the immunoglobulin (Ig)G and IgE binding abilities by unfolding the conformational structure of OVA. This may allow a modification of the IgG and IgE binding of OVA by combining high-intensity ultrasound with other methods, such as glycation, thus representing a promising method for the improvement of protein properties. RESULTS Glycation with mannose (M) after ultrasound pretreatment at 0-600 W significantly reduced the IgG and IgE binding abilities and dramatically enhanced the antioxidant activity of OVA-M conjugates, with the lowest values of IgG and IgE binding and highest values of antioxidant capacity observed at 600 W. Polyacrylamide gel electrophoresis showed that the molecular weight of OVA-M conjugates with ultrasound pretreatment increased more than non-pretreatment sample, implying that ultrasound pretreatment promoted glycation. The α-helix content and ultraviolet absorption of OVA were observably increased, whereas β-sheet content, intrinsic fluorescence and surface hydrophobicity were notably decreased, indicating that the tertiary and secondary structures of OVA were markedly changed. CONCLUSION High-intensity ultrasound pretreatment can be conducive to reducing the binding abilities of IgG and IgE and enhancing the antioxidant activity of OVA-M conjugates. Therefore, glycation combined with high-intensity ultrasound pretreatment might be a promising method for producing hypo-allergenic and high-antioxidant OVA products. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Wenhua Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Lu Zhang
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China
| | - Qidong Song
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| |
Collapse
|
34
|
Microbiome and butyrate production are altered in the gut of rats fed a glycated fish protein diet. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.06.007] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
|
35
|
Liu J, Tu ZC, Liu GX, Niu CD, Yao HL, Wang H, Sha XM, Shao YH, Kaltashov IA. Ultrasonic Pretreatment Combined with Dry-State Glycation Reduced the Immunoglobulin E/Immunoglobulin G-Binding Ability of α-Lactalbumin Revealed by High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5691-5698. [PMID: 29758985 DOI: 10.1021/acs.jafc.8b00489] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Bovine α-lactalbumin (α-LA) is one of major food allergens in cow's milk. The present work sought to research the effects of ultrasonic pretreatment combined with dry heating-induced glycation between α-LA and galactose on the immunoglobulin E (IgE)/immunoglobulin G (IgG)-binding ability and glycation extent of α-LA, determined by inhibition enzyme-linked immunosorbent assay and high-resolution mass spectrometry, respectively. The IgE/IgG-binding ability of glycated α-LA was significantly decreased as a result of ultrasonic pretreatment, while the average molecular weight, incorporation ratio (IR) value, location and number of glycation sites, and degree of substitution per peptide (DSP) value were elevated. When the mixtures of α-LA and galactose were pretreated by ultrasonication at 150 W/cm2, glycated α-LA possesses seven glycation sites, the highest IR and DSP values, and the lowest IgE/IgG-binding ability. Therefore, the decrease in the IgE/IgG-binding ability of α-LA depends upon not only the shielding effect of the linear epitope found to be caused by the glycation of K13, K16, K58, K93, and K98 sites but also the intensified glycation extent, which reflected in the increase of the IR value, the number of glycation sites, and the DSP value. Moreover, allergenic proteins and monosaccharides pretreated by ultrasonication and then followed by dry-state glycation were revealed as a promising way of achieving lower allergenicity of proteins in food processing.
Collapse
Affiliation(s)
- Jun Liu
- College of Life Sciences , Jiangxi Normal University , Nanchang , Jiangxi 330022 , People's Republic of China
| | - Zong-Cai Tu
- College of Life Sciences , Jiangxi Normal University , Nanchang , Jiangxi 330022 , People's Republic of China
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China
| | - Guang-Xian Liu
- College of Life Sciences , Jiangxi Normal University , Nanchang , Jiangxi 330022 , People's Republic of China
| | - Chen-di Niu
- Department of Chemistry , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
| | - Hong-Lin Yao
- Department of Chemistry , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
| | - Hui Wang
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China
| | - Xiao-Mei Sha
- College of Life Sciences , Jiangxi Normal University , Nanchang , Jiangxi 330022 , People's Republic of China
| | - Yan-Hong Shao
- College of Life Sciences , Jiangxi Normal University , Nanchang , Jiangxi 330022 , People's Republic of China
| | - Igor A Kaltashov
- Department of Chemistry , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
| |
Collapse
|
36
|
Xu L, Gong Y, Gern JE, Ikeda S, Lucey JA. Glycation of whey protein with dextrans of different molar mass: Effect on immunoglobulin E-binding capacity with blood sera obtained from patients with cow milk protein allergy. J Dairy Sci 2018; 101:6823-6834. [PMID: 29778476 DOI: 10.3168/jds.2017-14338] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Accepted: 04/11/2018] [Indexed: 01/04/2023]
Abstract
A growing concern around the world is the number of people who are suffering from food protein allergies. One potential approach to decrease protein allergenicity is to block IgE-binding epitopes of the protein allergen by attachment of polysaccharides via the Maillard reaction (i.e., glycation). Protein glycation has been extensively studied to modify various functional properties. We wanted to examine whether glycates could reduce IgE binding in patients with cow milk protein allergy and to explore how the size (molar mass; MW) of the polysaccharide affects this IgE-binding capacity. Glycation was performed using the initial step of the Maillard reaction performed in aqueous solutions. The specific goal of this study was to reduce the IgE-binding capacity of whey protein isolate (WPI) through glycation with dextran (DX). Blood sera were obtained from 8 patients who had been diagnosed with cow milk protein allergy, and a composite sera sample was used for IgE-binding analysis by the ImmunoCap (Phadia, Uppsala, Sweden) method. The WPI was glycated with DX of MW ranging from 1 to 2,000 kDa, and the MW of purified glycates was determined using size-exclusion chromatography coupled with multiangle laser light scattering. The WPI to DX molar ratios in the glycates made from DX that had MW values of 1, 3.5, 10 (G10), 150, 500, and 2,000 kDa were 1:4, 1:3, 1:2, 1:1.5, 1:1, and 1:1, respectively. With the increase in the MW of DX, there was an increase in the MW values of the corresponding glycates but a decrease in the number of bound DX. The WPI-DX glycates had lower whey protein IgE-binding capacity than native WPI, with the lowest IgE-binding capacity obtained in the G10 glycate. The DX binding ratios and morphology results from atomic force microscopy images suggested that glycation of WPI with small-MW DX resulted in extensive protein surface coverage, probably due to the attachment of up to 4 DX molecules per whey protein. The lower IgE binding of the G10 glycate was likely due to greater steric hindrance (or a physical barrier) at the surface of the protein. In summary, our results demonstrate that glycating WPI with DX via Maillard reaction can potentially be used to decrease the allergenicity of whey protein.
Collapse
Affiliation(s)
- Lei Xu
- Department of Food Science, Madison 53706
| | | | - James E Gern
- School of Medicine and Public Health, Madison 53706
| | | | - John A Lucey
- Department of Food Science, Madison 53706; Center for Dairy Research, University of Wisconsin, Madison 53706.
| |
Collapse
|
37
|
Liu J, Xing X, Jing H. Differentiation of glycated residue numbers on heat-induced structural changes of bovine serum albumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2168-2175. [PMID: 28960315 DOI: 10.1002/jsfa.8701] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 08/29/2017] [Accepted: 09/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Glycation is an approach in dealing with heat-induced protein aggregation. The relationship between degree of glycation and heat-induced structural changes is still unclear. The present work investigates the effect of different numbers and sites of glycated residues on heat-induced structural changes of bovine serum albumin (BSA). Glycation of BSA was carried out with xylose (Xyl) and galactose (Gal) by Maillard reaction. Glycated residues in BSA were identified by liquid chromatography-tandem mass spectrometry, and heat-induced protein structural changes were characterized by fluorescence emission and synchronous fluorescence spectra, 8-anilino-1-naphthalenesulfonic acid fluorescence, Fourier transform infrared (FTIR) and circular dichroism (CD) spectra. RESULTS The numbers of glycated residues were 2 and 13 when BSA was glycated by Gal (BSA - Gal) and Xyl (BSA - Xyl), respectively. There were shifts of maximum wavelengths and decreases in fluorescence intensities for both intrinsic and extrinsic fluorescences; shifts of FTIR amide I, III, and A bands; and decrease or increase of CD band intensities, α-helix and β-sheet percentages when BSA was heated. Glycation with Gal or Xyl restrained in similar degrees those changes, including fluorescence wavelengths, amide I band, CD band intensities, and α-helix and β-sheet percentages. CONCLUSION Xyl glycated more residues than Gal, while their effects were similar in restraining heat-induced BSA structural changes. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jianlei Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, PR China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Xiaojuan Xing
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Hao Jing
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, PR China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| |
Collapse
|
38
|
Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols. Food Chem 2018; 256:427-434. [PMID: 29606470 DOI: 10.1016/j.foodchem.2018.02.158] [Citation(s) in RCA: 114] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 02/27/2018] [Accepted: 02/28/2018] [Indexed: 11/23/2022]
Abstract
To help produce hypoallergenic food, this study investigated reducing the allergenicity and improving the functional properties of bovine β-lactoglobulin (βLG) by covalent conjugation with (-)-epigallo-catechin 3-gallate (EGCG) and chlorogenic acid (CA). The covalent bond between the polyphenols and the amino acid side-chains in βLG was confirmed by MALDI-TOF-MS and SDS-PAGE. Structural analysis by fluorescence spectroscopy, circular dichroism (CD) and Fourier transform infrared (FTIR) indicated that the covalent conjugate of EGCG and CA led to the changed protein structure of βLG. Western blot analysis and enzyme-linked immunosorbent assay indicated that conjugation of βLG with these polyphenols was effective in reducing the IgE-binding capacity of βLG. The conjugates maintained the retinol-binding activity without denaturation the protein and enhanced the thermal stability with high antioxidant activity. The study provides an innovative approach to producing hypoallergenic food.
Collapse
|
39
|
Li X, Yuan S, Huang M, Gao J, Wu Z, Tong P, Yang A, Chen H. Identification of IgE and IgG epitopes on native Bos d 4 allergen specific to allergic children. Food Funct 2018; 7:2996-3005. [PMID: 27273451 DOI: 10.1039/c6fo00416d] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Alpha-lactalbumin (ALA) is one of the major allergens in cow's milk. However, research on its conformational epitopes has been relatively limited. In our study, specific antibodies against cow's milk ALA were purified from eight children by two-step affinity chromatography. Subsequently, mimotopes against IgG and IgE were biopanned from Ph.D.-12 and Ph.D.-C7C, respectively. Based on the mimotopes, linear epitopes were defined with the UniProt alignment tool. Conformational epitopes were computed using the Pepitope Server. Six IgE and seven IgG linear epitopes were identified. Meanwhile, five IgE and three IgG conformational epitopes were revealed with PyMOL. The results showed that common residues were identified in both IgE and IgG epitopes and some residues of the conformational epitopes were composed of linear epitopes on bovine α-lactalbumin. The results indicated that the data could be used for developing hypoallergenic dairy products on the basis of epitopes and providing a diagnostic tool for the assessment of patients who are allergic to cow's milk.
Collapse
Affiliation(s)
- Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R.China and School of Food Science & Technology, Nanchang University, Nanchang 330047, P.R.China
| | - Shuilin Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R.China and School of Food Science & Technology, Nanchang University, Nanchang 330047, P.R.China
| | - Meijia Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R.China and School of Food Science & Technology, Nanchang University, Nanchang 330047, P.R.China
| | - Jinyan Gao
- School of Food Science & Technology, Nanchang University, Nanchang 330047, P.R.China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R.China and Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, P.R.China.
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R.China and School of Food Science & Technology, Nanchang University, Nanchang 330047, P.R.China
| | - Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R.China and Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, P.R.China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R.China and Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, P.R.China.
| |
Collapse
|
40
|
Glycation of whey proteins: Technological and nutritional implications. Int J Biol Macromol 2018; 112:83-92. [PMID: 29366894 DOI: 10.1016/j.ijbiomac.2018.01.114] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2017] [Revised: 01/15/2018] [Accepted: 01/17/2018] [Indexed: 01/02/2023]
Abstract
Whey proteins are globular proteins that have received much attention due to their high nutritional value and characteristic functional properties. In addition to being part of the protein system in milk, they constitute the main proteins in whey and whey protein products. Interaction of whey proteins with reducing sugars and carbohydrates via Maillard reaction have been extensively studied in milk and in model systems. Glycation of individual whey proteins results in variable increases in their solubility, thermal stability, antioxidant activity, and emulsion and foam stabilization. Limited glycation of whey protein products particularly whey protein isolates (WPI) using polysaccharides has been studied with the aim to produce conjugates with modified functional properties and acceptable sensory properties. An overview is presented here on the effect of glycation on individual whey proteins and whey protein products and the potential uses of the glycated whey proteins.
Collapse
|
41
|
Liu J, Tu Z, Shao YH, Wang H, Liu GX, Sha XM, Zhang L, Yang P. Improved Antioxidant Activity and Glycation of α-Lactalbumin after Ultrasonic Pretreatment Revealed by High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10317-10324. [PMID: 29092398 DOI: 10.1021/acs.jafc.7b03920] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
High-resolution mass spectrometry was performed to investigate the relationship between bovine α-lactalbumin (α-LA) subjected to ultrasonication and glycation treatment with respect to antioxidant activity. After α-LA was pretreated by ultrasonication combined with glycation, the treated α-LA showed low intrinsic fluorescence emission and high antioxidant activity at increased ultrasonic power levels. Prior to ultrasonic pretreatment, three glycated sites were identified, whereas the number of glycation sites was increased to four, four, five, and six after ultrasonic power at 60, 90, 120, and 150 W/cm2, respectively, for 15 min. Thus, no obvious difference was found among the glycation sites at the ultrasonic power of 60 and 90 W/cm2. The average degree of substitution per peptide molecule of α-LA was used to evaluate the glycation level per glycation site. All the samples pretreated by ultrasonication exhibited a higher glycation level compared with the untreated samples. Ultrasonic power at 150 W/cm2 showed the most highly enhanced glycation extent and antioxidant activity. Therefore, the intensified glycation extent and the conformational changes of protein were responsible for the increase of antioxidant activity of α-LA. Moreover, high-resolution mass spectrometry is an efficient technique to understand the mechanism of the improved antioxidant activity.
Collapse
Affiliation(s)
- Jun Liu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Zongcai Tu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Yan-Hong Shao
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Guang-Xian Liu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Xiao-Mei Sha
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Lu Zhang
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Ping Yang
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| |
Collapse
|
42
|
High hydrostatic pressure (HHP) effects on antigenicity and structural properties of soybean β-conglycinin. Journal of Food Science and Technology 2017; 55:630-637. [PMID: 29391627 DOI: 10.1007/s13197-017-2972-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2017] [Accepted: 11/20/2017] [Indexed: 10/18/2022]
Abstract
In this study, the effect of high hydrostatic pressure (HHP) on antigenicity, free sulfhydryl group (SH) content, hydrophobicity (Ho), fluorescence intensity and circular dichroism data of soybean β-conglycinin was studied. The antigenicity of soybean β-conglycinin was decreased significantly at pressures 200-400 MPa. The antigenicity inhibition rate of β-conglycinin declined from 92.72 to 55.15%, after being treated at 400 MPa for 15 min. Results indicated that free sulphydryl (SH) groups and surface Ho of β-conglycinin were significantly increased at pressures 200-400 MPa and 5-15 min, whereas these properties decreased at the treatments above 400 MPa and 15 min. The maximum fluorescence intensity was noticed at 400 MPa and 15 min. The circular dichroism data analysis revealed that the amount of β-turns and unordered structure significantly increased, while the content of α-helix1 and β-strand1 noticeably decreased. These results provide evidence that HHP-induced the structural modification of β-conglycinin and could alter the antigenicity of β-conglycinin.
Collapse
|
43
|
Joubran Y, Moscovici A, Portmann R, Lesmes U. Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion. Food Funct 2017; 8:2295-2308. [PMID: 28589996 DOI: 10.1039/c7fo00588a] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
This study investigated the functionality and digestibility of Maillard reaction products (MRPs) of alpha-lactalbumin (α-la), a major whey protein and component of infant formulas. The impact of different carbohydrates (glucose, galactose or galacto-oligosaccharides (GOS)) and heating duration was studied. SDS-PAGE, UV and color measurements monitored reaction extent, which varied between carbohydrates whereby galactose reacted more readily than glucose. Surface hydrophobicity and antioxidant capacity were found to be significantly (p < 0.05) higher following Maillard conjugation, with GOS-based MRPs elevating antioxidant capacity ∼50-fold compared to α-la. In addition, the digestive proteolysis of MRPs was evaluated using an infant in vitro gastro-duodenal model. SDS-PAGE analyses of digesta revealed Maillard conjugation generally increased α-la's susceptibility to proteolysis. Interestingly, GOS-based MRPs presented an optimization challenge, since heating for 12 h delayed proteolysis, while extended heating resulted in the highest susceptibility to proteolysis. Proteomic analyses further demonstrated the differences in enzymatic cleavage patterns and helped identify bioactive peptides rendered bioaccessible during the digestion of α-la or its MRPs. Bioinformatic mining of the proteomic data using PeptideRanker also gave rise to two potentially novel bioactive peptides, FQINNKIW and GINYWLAHKALCS. Finally, antioxidant capacity of luminal contents, measured by DPPH, revealed Maillard conjugation increased the antioxidant capacity of both gastric and duodenal digesta. Overall, this work draws a link between the Maillard reaction, digestive proteolysis and the bioaccessibility of bioactive peptides and antioxidant species in the infant alimentary canal. This could help rationally process infant formulas towards improved nutritional and extra-nutritional benefits.
Collapse
Affiliation(s)
- Yousef Joubran
- Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
| | | | | | | |
Collapse
|
44
|
Bu G, Zhu T, Chen F. The structural properties and antigenicity of soybean glycinin by glycation with xylose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2256-2262. [PMID: 27620509 DOI: 10.1002/jsfa.8036] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2016] [Revised: 08/26/2016] [Accepted: 09/08/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Soybean glycinin is considered a major allergenic protein, and glycation is widely used to reduce the allergenic potential of present allergens. Glycation of soybean glycinin with xylose at 55 °C for different lengths of time was investigated. The extent of Maillard reaction was reflected through the content changing of free amino groups, color analysis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Alteration in the structural properties of glycinin was characterized by Fourier transform infrared spectroscopy, and antigenicity was evaluated by indirect competitive enzyme-linked immunosorbent assay. RESULTS The changes in the color of glycinin-xylose samples and the reduction of free amino group content in proteins indicated that the Maillard reaction occurred. The degree of glycation increased in glycated samples with the increase in reaction time. Glycation induced the changes in the secondary structure of glycinin and the ordered structure of proteins increased during the glycation reaction. The antigenicity of glycinin was reduced with the increase in reaction time. After glycation for 12 h, the antigenicity of glycinin declined about 18% compared with native glycinin. CONCLUSION The application of glycation may be an efficient method to reduce the antigenicity of soybean glycinin. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Guanhao Bu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Tingwei Zhu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| |
Collapse
|
45
|
Park HY, Yoon TJ, Kim HH, Han YS, Choi HD. Changes in the antigenicity and allergenicity of ovalbumin in chicken egg white by N-acetylglucosaminidase. Food Chem 2017; 217:342-345. [DOI: 10.1016/j.foodchem.2016.08.112] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Revised: 07/04/2016] [Accepted: 08/27/2016] [Indexed: 10/21/2022]
|
46
|
Han K, Yao Y, Dong S, Jin S, Xiao H, Wu H, Zeng M. Chemical characterization of the glycated myofibrillar proteins from grass carp (Ctenopharyngodon idella) and their impacts on the human gut microbiota in vitro fermentation. Food Funct 2017; 8:1184-1194. [DOI: 10.1039/c6fo01632d] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Glycation greatly increased the anti-digestibility of myofibrillar proteins derived from grass carp, and affected the production of SCFAs and the microbial community structures inin vitrofecal fermentation.
Collapse
Affiliation(s)
- Kaining Han
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Ye Yao
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Shiyuan Dong
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
- Department of Food Science
| | - Sun Jin
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
- School of Food Science and Technology
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Haohao Wu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Mingyong Zeng
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| |
Collapse
|
47
|
Zhao YJ, Cai QF, Jin TC, Zhang LJ, Fei DX, Liu GM, Cao MJ. Effect of Maillard reaction on the structural and immunological properties of recombinant silver carp parvalbumin. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.049] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
48
|
Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion. Food Chem 2016; 205:73-80. [DOI: 10.1016/j.foodchem.2016.03.005] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2015] [Revised: 02/11/2016] [Accepted: 03/02/2016] [Indexed: 11/20/2022]
|
49
|
Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
50
|
Zhong J, Cai X, Liu C, Liu W, Xu Y, Luo S. Purification and conformational changes of bovine PEGylated β-lactoglobulin related to antigenicity. Food Chem 2016; 199:387-92. [DOI: 10.1016/j.foodchem.2015.12.047] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2015] [Revised: 12/09/2015] [Accepted: 12/09/2015] [Indexed: 01/21/2023]
|