State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, 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. 2022 Oct 1;390:133185. doi: 10.1016/j.foodchem.2022.133185. Epub 2022 May 10.
This study aimed to isolate and evaluate the allergenicity of glycated α-lactalbumin (ALA) digestive products and identify its allergenic peptides. The digestive products of native-, alone glycated- and ultrasound-assisted glycated ALA (ALA-D, ALA-gal-D, 100ALA-gal-D) were isolated into three fractions (F1, F2 and F3). High-resolution mass spectrometry showed that the digestion-resistant peptides of F2 and F3 mainly distributed in amino acid sequence (AA) 25-31, AA32-53, AA40-53, AA54-60, AA80-90, AA94-104. The allergenicity of the three fractions of glycated ALA was lower than that in ALA-D, indicating glycation of ALA could indeed reduce its allergenicity after digestion. Furthermore, most fractions isolated from high glycation-degree ALA had the lowest allergenicity. The IgG/IgE binding abilities of synthesized peptides indicated that AA94-104 firstly identified by us embodied the strongest allergenicity and might be the potential allergenic peptide. This will provide a theory for preparing hypoallergenic products based on the identified allergenic peptides.
本研究旨在分离和评估糖化α-乳白蛋白（ALA）消化产物的变应原性，并鉴定其变应原性肽。将天然、单独糖化和超声辅助糖化的 ALA（ALA-D、ALA-gal-D、100ALA-gal-D）的消化产物分离成三个部分（F1、F2 和 F3）。高分辨质谱显示，F2 和 F3 的消化抗性肽主要分布在氨基酸序列（AA）25-31、AA32-53、AA40-53、AA54-60、AA80-90、AA94-104。糖化 ALA 的三个部分的变应原性低于 ALA-D，表明 ALA 的糖化确实可以降低其消化后的变应原性。此外，高糖化度 ALA 分离得到的大多数部分具有最低的变应原性。合成肽的 IgG/IgE 结合能力表明，我们首次鉴定的 AA94-104 具有最强的变应原性，可能是潜在的变应原性肽。这将为基于鉴定的变应原性肽制备低变应原性产品提供理论依据。
