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.
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.
Food Chem. 2019 Nov 30;299:125166. doi: 10.1016/j.foodchem.2019.125166. Epub 2019 Jul 9.
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.
采用动态高压微射流（DHPM）预处理和乳糖糖化的方法，研究了乳糖糖化对α-乳白蛋白（α-LA）IgE/IgG 结合能力的影响。有无 DHPM 预处理对糖化α-LA 的结合比均无显著差异。然而，糖化和 DHPM 预处理后α-LA 的 IgE/IgG 结合能力均降低，DHPM 预处理 110MPa 时糖化α-LA 的 IgE/IgG 结合能力最低。天然α-LA 主要在 K62、K94、K98 处糖化，而 DHPM 处理后增加了糖化位点和每个肽的取代度（DSP）。因此，α-LA 的 IgE/IgG 结合能力降低归因于糖化位点的特性，包括数量、位置和 DSP 值。有趣的是，K98 对降低α-LA 的 IgE/IgG 结合能力起最重要的作用。该研究表明，糖化结合 DHPM 是降低蛋白质致敏性的一种有前途的方法。
