Zhang Xiaoning, Li Sining, Shao Xiaoqing, Li Meifeng, Hemar Yacine
School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China.
College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
Food Funct. 2021 Nov 15;12(22):11343-11350. doi: 10.1039/d1fo02293h.
Epigallocatechin gallate (EGCG) and β-lactoglobulin (βLg) were conjugated by covalent bonds to form EGCG-βLg conjugates. This conjugation causes structural and bioactivity changes in βLg, which in turn can be used as a possible approach for desensitization to allergens. In this study, the desensitization mechanism was investigated by monitoring βLg secondary structure and immunoglobulin E (IgE) combining capacity changes on the basis of the conjugation mechanism. Furthermore, the desensitization efficiency was evaluated through animal experiments. The results show that temperature influenced the conjugation by decreasing the binding affinities () and binding numbers () of EGCG. The conjugation of EGCG decreased βLg's IgE combining capacity by decreasing the β-sheet component and imparted antioxidant properties by the introduction of hydroxyl groups. In addition, animal experiment results indicated that βLg induced significant changes in the levels of IgE and inflammatory cytokines, and the relative abundance of small intestinal flora, linked to the inflammatory lesions and anaphylaxis symptoms. EGCG-βLg conjugates can suppress the allergic response, attenuating serum IgE and relieving the anaphylaxis symptoms.
表没食子儿茶素没食子酸酯(EGCG)与β-乳球蛋白(βLg)通过共价键结合形成EGCG-βLg缀合物。这种结合导致βLg的结构和生物活性发生变化,进而可作为一种可能的过敏原脱敏方法。在本研究中,基于结合机制,通过监测βLg二级结构和免疫球蛋白E(IgE)结合能力的变化来研究脱敏机制。此外,通过动物实验评估脱敏效率。结果表明,温度通过降低EGCG的结合亲和力()和结合数()影响结合。EGCG的结合通过减少β-折叠成分降低了βLg的IgE结合能力,并通过引入羟基赋予其抗氧化性能。此外,动物实验结果表明,βLg引起了与炎症病变和过敏症状相关的IgE和炎性细胞因子水平以及小肠菌群相对丰度的显著变化。EGCG-βLg缀合物可抑制过敏反应,降低血清IgE水平并缓解过敏症状。