State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Food Chem. 2021 May 1;343:128402. doi: 10.1016/j.foodchem.2020.128402. Epub 2020 Oct 15.
A new method was investigated to decline the antigenicity of β-Lactoglobulin (β-LG) by site specifically conjugating β-LG at the N-terminus with 5 kDa and 10 kDa monomethoxy polyethylene glycol propyl aldehyde (mPEG-ALD). The optimal reaction conditions were molar ratio of 1:10 (β-LG:mPEG-ALD), reaction time for 16 h, and pH 5.0, and the content of mono-PEGylated β-LG was 51.3%. The results showed that mono-PEGylated β-LG with molecular mass of 23.2 kDa and 28.5 kDa. The peptide fragments of mPEG-ALD-β-LG produced the same sequence pattern of β-LG except for the absence of one peptides f(1-14), indicating that α-amino group at the N-terminal was selectively modified. Furthermore, the conformation of modified β-LG underwent into slight change. The antigenicity of mPEG-ALD-β-LG and mPEG-ALD-β-LG decreased from 144.4 μg/mL to 66.7 and 39.0 μg/mL respectively. It was speculated that the steric hindrance effect of PEG was the main reason for the decline of antigenicity of β-LG.
研究了一种新的方法,通过在β-乳球蛋白(β-LG)的 N 端进行定点结合,将 5 kDa 和 10 kDa 的单甲氧基聚乙二醇丙醛(mPEG-ALD)与β-LG 进行偶联,从而降低其抗原性。优化的反应条件为摩尔比 1:10(β-LG:mPEG-ALD)、反应时间 16 h 和 pH 值 5.0,单 PEG 化β-LG 的含量为 51.3%。结果表明,mPEG-ALD-β-LG 的相对分子质量分别为 23.2 kDa 和 28.5 kDa。mPEG-ALD-β-LG 生成的肽段与β-LG 的序列模式相同,只是缺少一个肽段 f(1-14),这表明 N 端的α-氨基被选择性修饰。此外,修饰后的β-LG 的构象发生了轻微变化。mPEG-ALD-β-LG 和 mPEG-ALD-β-LG 的抗原性分别从 144.4 μg/mL 降低到 66.7 和 39.0 μg/mL。推测 PEG 的空间位阻效应是降低β-LG 抗原性的主要原因。