National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Food Chem. 2021 Nov 1;361:130099. doi: 10.1016/j.foodchem.2021.130099. Epub 2021 May 13.
The effect of ultrasonicated β-lactoglobulin on the allergenic potential of predominant peptide was studied in vitro digestion. Gastrointestinal (GI) digestion of ultrasonicated β-lg was fractionated into four fractions, which have different molecular weight and allergenic potentials. The lowest allergenicity of fraction was produced by ultrasonicated β-Lg after GI digestion, depending on the changes in the structure of β-Lg by ultrasonic and the promotion of its proteolysis, resulting in the production of numerous small peptides with significantly reduced IgE activity and basophil histamine release. Mass spectrometry analysis showed that ultrasonic can promote the further hydrolysis of large intermediate peptides, Y42, L54, L57/L58, L95, L104/F105, L122 were target residues that became more available to protease by the pretreatment of ultrasonic, thus have a smaller molecular weight with reduced allergenic potential. Ultrasonic processing of milk products alone could reduce the risk of an allergenic reaction in milk allergy patients to some extent.
超声处理β-乳球蛋白对主要肽变应原性的影响在体外消化中进行了研究。对超声处理的β-lg 进行胃肠道（GI）消化，分成四个部分，它们具有不同的分子量和变应原性。GI 消化后，经超声处理的β-Lg 产生的变应原性最低，这取决于超声对β-Lg 结构的改变和促进其蛋白水解，导致产生大量具有显著降低 IgE 活性和嗜碱性粒细胞组胺释放的小肽。质谱分析表明，超声可以促进大的中间肽 Y42、L54、L57/L58、L95、L104/F105、L122 的进一步水解，这些肽段经超声预处理后更容易被蛋白酶水解，因此分子量更小，变应原性降低。单独对乳制品进行超声处理可以在一定程度上降低牛奶过敏患者对牛奶过敏反应的风险。
