Wang Xumei, Tu Zongcai, Liu Guangxian, Wang Hui, Hu Yueming, Huang Tao
State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang 330047, China.
National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China.
Foods. 2021 Nov 10;10(11):2760. doi: 10.3390/foods10112760.
Our previous studies indicated that ultrasound treatment can increase the anaphylaxis of protein. However, investigation on the anaphylaxis changes of ultrasound-treated α-lactalbumin (ALA) during digestion is lacking. The anaphylaxis of ultrasound-treated ALA and its digesta was investigated. The anti-digestive stable peptides were identified by high-resolution mass spectrometry. Ultrasound induced the tertiary structure of ALA to unfold and increased its anaphylaxis. During digestion, the anaphylaxis of both gastric and gastroduodenal digesta was further increased. There are two reasons for this phenomenon. On the one hand, linear epitopes played an important role in affecting anaphylaxis compared with the conformational epitope, and some linear epitopes were still retained on the anti-digestive stable peptides produced after gastroduodenal digestion, resulting in increased anaphylaxis after digestion. On the other hand, the presence of intact ALA molecules after digestion still remained strong anaphylaxis. Compared with the digesta of untreated ALA, the digesta of ultrasound-treated ALA possessed higher anaphylaxis. The results indicated that ultrasound increased the anaphylaxis of ALA during digestion.
我们之前的研究表明，超声处理可增加蛋白质的过敏反应。然而，目前缺乏关于超声处理的α-乳白蛋白（ALA）在消化过程中过敏反应变化的研究。本研究对超声处理的ALA及其消化产物的过敏反应进行了研究。通过高分辨率质谱鉴定了抗消化稳定肽。超声诱导ALA的三级结构展开并增加了其过敏反应。在消化过程中，胃和胃十二指肠消化产物的过敏反应进一步增加。出现这种现象有两个原因。一方面，与构象表位相比，线性表位在影响过敏反应中起重要作用，并且一些线性表位仍保留在胃十二指肠消化后产生的抗消化稳定肽上，导致消化后过敏反应增加。另一方面，消化后完整ALA分子的存在仍具有较强的过敏反应。与未处理的ALA消化产物相比，超声处理的ALA消化产物具有更高的过敏反应。结果表明，超声增加了ALA在消化过程中的过敏反应。
