State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047, China.
J Sci Food Agric. 2013 Oct;93(13):3209-15. doi: 10.1002/jsfa.6157. Epub 2013 May 3.
Ovalbumin (OVA) is a major allergen in hen egg. During thermal processing, reducing sugars contained in the hen egg white might easily undergo glycation with OVA, but few studies have been conducted on its corresponding immunoreactivity changes. The aim of the present study was to assess changes of the antigenicity, potential allergenicity and conformation of OVA after glycation in a wet-thermal processing system under different concentrations of sodium carbonate-bicarbonate buffer.
IgE binding of the glycated OVA was increased after glycation, and the higher the sodium carbonate-bicarbonate buffer concentration, the higher the IgE binding capacity. The increase in IgE binding of OVA corresponded well with the disruption of the disulfide bond, which exposed the epitopes initially buried. Antigenicity of the glycated OVA was increased, and the amount of the increase varied among samples treated under different buffer concentrations.
Glycation increased the allergenic potential for OVA, with the amount of increase varying with different sodium carbonate-bicarbonate buffer concentrations.
卵清蛋白（OVA）是鸡蛋中的主要过敏原。在热加工过程中，鸡蛋蛋清中含有的还原糖可能很容易与 OVA 发生糖化反应，但对此的相关免疫反应变化的研究较少。本研究旨在评估在不同浓度的碳酸钠-碳酸氢钠缓冲液的湿热加工系统中，OVA 糖化后其抗原性、潜在致敏性和构象的变化。
OVA 经糖化作用后 IgE 结合能力增强，碳酸钠-碳酸氢钠缓冲液浓度越高，IgE 结合能力越强。OVA 与 IgE 结合的增加与二硫键的破坏相对应，这暴露出了最初被掩埋的表位。糖化 OVA 的抗原性增加，不同缓冲液浓度处理的样品增加量不同。
糖基化增加了 OVA 的致敏潜力，增加量随不同的碳酸钠-碳酸氢钠缓冲液浓度而变化。
