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脉冲电场预处理后卵清蛋白的磷酸化:对构象及免疫球蛋白G/免疫球蛋白E结合能力的影响

Phosphorylation of ovalbumin after pulsed electric fields pretreatment: Effects on conformation and immunoglobulin G/immunoglobulin E-binding ability.

作者信息

Yang Wenhua, Duan Wenjing, Li Qiuhong, Duan Dengle, Wang Qin

机构信息

School of Chemical and Biological Engineering, Yichun University, Yichun, China.

Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China.

出版信息

Front Nutr. 2022 Aug 12;9:932428. doi: 10.3389/fnut.2022.932428. eCollection 2022.

DOI:10.3389/fnut.2022.932428
PMID:36034920
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9412950/
Abstract

Ovalbumin (OVA) is one of major allergens of hen egg white with excellent nutritional and processing properties. Previous research exhibits that pulsed electric field (PEF) treatment could partially unfold OVA. This may contribute to the improvement of OVA phosphorylation. In this study, the effect of PEF pretreatment combined with phosphorylation on the structure and immunoglobulin (Ig) G/IgE-binding ability of OVA was investigated. The structural changes were measured by circular dichroism (CD), ultraviolet absorption, and fluorescence spectroscopy. The IgG- and IgE-binding abilities were determined by inhibition enzyme-linked immunosorbent assay (ELISA) using rabbit polyclonal antibodies and egg-allergy patients' sera, respectively. The results showed that PEF pretreatment combined with phosphorylation markedly reduced the IgG- and IgE-binding abilities. It was attributed to the changes in secondary and tertiary structure, which was reflected in the increase of ultraviolet (UV) absorbance, α-helix content, and the increase the molecular weight. Moreover, it suggested PEF pretreatment improved the phosphorylation of OVA and enhanced the reduction of IgG/IgE-binding capacity of phosphorylated OVA. Therefore, PEF pretreatment combined with phosphorylation has the potential for developing a method for OVA desensitization.

摘要

卵清蛋白(OVA)是鸡蛋清的主要过敏原之一,具有优异的营养和加工特性。先前的研究表明,脉冲电场(PEF)处理可使OVA部分展开。这可能有助于提高OVA的磷酸化水平。在本研究中,研究了PEF预处理结合磷酸化对OVA结构和免疫球蛋白(Ig)G/IgE结合能力的影响。通过圆二色性(CD)、紫外吸收和荧光光谱法测量结构变化。分别使用兔多克隆抗体和鸡蛋过敏患者血清,通过抑制酶联免疫吸附测定(ELISA)来确定IgG和IgE的结合能力。结果表明,PEF预处理结合磷酸化显著降低了IgG和IgE的结合能力。这归因于二级和三级结构的变化,这体现在紫外(UV)吸光度、α-螺旋含量的增加以及分子量的增加上。此外,这表明PEF预处理提高了OVA的磷酸化水平,并增强了磷酸化OVA对IgG/IgE结合能力的降低作用。因此,PEF预处理结合磷酸化具有开发OVA脱敏方法的潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/088a/9412950/4b4749e130d3/fnut-09-932428-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/088a/9412950/893d08d609e3/fnut-09-932428-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/088a/9412950/ee9e80db8f07/fnut-09-932428-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/088a/9412950/900be6243472/fnut-09-932428-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/088a/9412950/1fc1fd7a7ca0/fnut-09-932428-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/088a/9412950/4b4749e130d3/fnut-09-932428-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/088a/9412950/893d08d609e3/fnut-09-932428-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/088a/9412950/ee9e80db8f07/fnut-09-932428-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/088a/9412950/900be6243472/fnut-09-932428-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/088a/9412950/1fc1fd7a7ca0/fnut-09-932428-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/088a/9412950/4b4749e130d3/fnut-09-932428-g005.jpg

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