基于结构的鱿鱼血蓝蛋白变应原性建模及其对高静压的响应。
Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure.
机构信息
Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
Department of Food Science &Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA.
出版信息
Sci Rep. 2017 Jan 23;7:40021. doi: 10.1038/srep40021.
The secondary, tertiary, and quaternary structures of squid hemocyanin (Hc) were characterised, and the relationship between Hc structure and allergenicity responses to high hydrostatic pressure (HHP) was modelled. The Hc allergenicity varied with its protein structure. Electrophoresis analysis revealed that HHP treatment significantly decreased the band intensity of Hc when increasing pressure from 200 and 400 MPa to 600 MPa. The protein structure analysis of squid Hc showed that while HHP treatment decreased the α-helix content, free sulfhydryl content, and R, it increased the random coil content, surface hydrophobicity index (Ho), Guinier aggregation number (〈N〉) and average aggregation number (〈N〉). The α-helix and random coil contents of the 600 MPa treated samples were 23.67% and 37.54%, respectively, compared to 32.37% and 32.02% in the control, respectively. HHP treatment decreased the IgE and IgG-binding capacities, indicating a significant decrease in the allergenicity (P< 0.05) of squid Hc. This study provided meaningful information of applying HHP to reduce allergenicity, and explained the responses of Hc protein structure to HHP for lowering the allergenicity of squid.
鱿鱼血蓝蛋白（Hc）的二级、三级和四级结构得到了表征，并对 Hc 结构与高压（HHP）致敏性反应之间的关系进行了建模。Hc 的致敏性与其蛋白质结构有关。电泳分析表明，随着压力从 200 和 400 MPa 增加到 600 MPa，HHP 处理显著降低了 Hc 的条带强度。鱿鱼 Hc 的蛋白质结构分析表明，HHP 处理降低了α-螺旋含量、游离巯基含量和 R，增加了无规则卷曲含量、表面疏水性指数（Ho）、Guinier 聚集数（〈N〉）和平均聚集数（〈N〉）。与对照相比，600 MPa 处理样品的α-螺旋和无规则卷曲含量分别为 23.67%和 37.54%，而对照分别为 32.37%和 32.02%。HHP 处理降低了 IgE 和 IgG 结合能力，表明鱿鱼 Hc 的致敏性显著降低（P<0.05）。本研究为应用 HHP 降低致敏性提供了有意义的信息，并解释了 Hc 蛋白质结构对 HHP 的反应，以降低鱿鱼的致敏性。
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