University of Warmia and Mazury, Olsztyn, Poland.
J Agric Food Chem. 2011 Jul 13;59(13):7163-71. doi: 10.1021/jf2007375. Epub 2011 Jun 3.
Few studies exist on the influence of processing methods on structural changes and allergenic potential of hazelnut proteins. This study focused on the effect of glycation (Maillard reaction) on the immunoreactivity and degranulation capacity of the purified hazelnut 7S globulin, Cor a 11. After heating, the extent of the Maillard reaction, sensitivity to proteolysis, binding of human IgE or rabbit IgG, and degranulation capacity were analyzed. Changes in electrophoretic mobility, amount of free amino groups, and contents of bound sugar and fructosamine indicated that glycation of Cor a 11 occurred at all conditions. Glycation at 37 °C did not influence the specific IgG or IgE binding and was decreased after heating at 60 and 145 °C. Heating, with or without glucose, at 145 °C increased basophil degranulation capacity. The results suggest that glycation of Cor a 11 at 60 and 145 °C may decrease the IgE/IgG binding properties but not the degranulation capacity of basophils. This is possibly related to aggregation of the proteins as a result of the Maillard reaction.
关于加工方法对榛子蛋白结构变化和致敏性影响的研究较少。本研究专注于糖基化（美拉德反应）对纯化榛子 7S 球蛋白 Cor a 11 的免疫反应性和脱颗粒能力的影响。加热后，分析了美拉德反应的程度、对蛋白水解的敏感性、与人 IgE 或兔 IgG 的结合以及脱颗粒能力。电泳迁移率、游离氨基基团数量以及结合糖和果糖胺的含量的变化表明 Cor a 11 发生了糖基化。在 37°C 下的糖基化并不影响特异性 IgG 或 IgE 的结合，而在 60°C 和 145°C 下加热后则会减少。在 145°C 下，无论是否有葡萄糖，加热都会增加嗜碱性粒细胞的脱颗粒能力。结果表明，60°C 和 145°C 下的 Cor a 11 糖基化可能会降低 IgE/IgG 的结合特性，但不会降低嗜碱性粒细胞的脱颗粒能力。这可能与美拉德反应导致的蛋白质聚集有关。
