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卵清蛋白（卵转铁蛋白）氧化后的功能及变应原特性评估

Functional and Allergenic Properties Assessment of Conalbumin (Ovotransferrin) after Oxidation.

作者信息

Lv Liangtao, Ye Liying, Lin Xiao, Li Liuying, Chen Jiamin, Yue Wenqi, Wu Xuli

机构信息

Health Science Center, School of Public Health, Shenzhen University, Shenzhen 518060, China.

出版信息

Foods. 2022 Aug 2;11(15):2308. doi: 10.3390/foods11152308.

DOI:10.3390/foods11152308
PMID:35954072
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9367811/
Abstract

Conalbumin (CA) is an iron-binding egg protein that has various bioactivities and causes major allergenicity in humans. This study investigated how oxidation affects the multiple functional properties of CA. The lipid peroxidation method was used to prepare treated CA [2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH)-CA and acrolein-CA] complexes. CA induced structural changes through oxidation. These changes enhanced the digestibility, rate of endocytosis in dendritic cells, and emulsifying and foaming properties of CA. ELISA and immunoblot analysis showed that the complexes reduced the IgE-binding ability of CA through lipid oxidation. KU812 cell assays showed that modification by AAPH and acrolein caused the release of IL-4 and histamine to decline. In conclusion, oxidation treatment modified the functional and structural properties of CA, reducing allergenicity during processing and preservation.

摘要

伴清蛋白（CA）是一种结合铁的卵蛋白，具有多种生物活性，是人类主要的过敏原。本研究调查了氧化如何影响CA的多种功能特性。采用脂质过氧化法制备经处理的CA[2,2'-偶氮二（2-脒基丙烷）二盐酸盐（AAPH）-CA和丙烯醛-CA]复合物。CA通过氧化诱导结构变化。这些变化提高了CA的消化率、树突状细胞中的内吞率以及乳化和起泡特性。酶联免疫吸附测定（ELISA）和免疫印迹分析表明，这些复合物通过脂质氧化降低了CA的免疫球蛋白E（IgE）结合能力。KU812细胞试验表明，AAPH和丙烯醛的修饰导致白细胞介素-4（IL-4）和组胺的释放减少。总之，氧化处理改变了CA的功能和结构特性，在加工和保存过程中降低了其致敏性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/02d5ac7d4990/foods-11-02308-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/a6cbc47e56b9/foods-11-02308-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/3fc742bc56f1/foods-11-02308-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/870efb287fa0/foods-11-02308-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/9472e32ec3d2/foods-11-02308-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/c6565afbc561/foods-11-02308-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/02d5ac7d4990/foods-11-02308-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/a6cbc47e56b9/foods-11-02308-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/3fc742bc56f1/foods-11-02308-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/870efb287fa0/foods-11-02308-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/9472e32ec3d2/foods-11-02308-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/c6565afbc561/foods-11-02308-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9464/9367811/02d5ac7d4990/foods-11-02308-g006.jpg

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本文引用的文献

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Structural changes of 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) treated shrimp tropomyosin decrease allergenicity.2,2'-偶氮双（2-脒基丙烷）二盐酸盐（AAPH）处理对虾肌球蛋白结构变化降低致敏性。
Food Chem. 2019 Feb 15;274:547-557. doi: 10.1016/j.foodchem.2018.09.030. Epub 2018 Sep 5.
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IgE-Mediated Food Allergy.IgE 介导的食物过敏。
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