College of Food Science, Sichuan Agricultural University, Ya'an 625014, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Food Chem. 2023 Jun 15;411:135544. doi: 10.1016/j.foodchem.2023.135544. Epub 2023 Jan 23.
Milk protein concentrate (MPC) is one of the major allergens in food. This study aimed to analyze the peptide profiles and potential allergenicity of the extensive hydrolysates of MPC (EMPHs) using the peptidomics approach. Results demonstrated that when the hydrolysis time was 4 h, the degree of hydrolysis of the four EMPHs (AX, Alcalase-Protamex), (AD, Alcalase-Protease A 2SD), (AE, Alcalase-Flavourzyme) and (AH, Alcalase-ProteAXH) were 12.45 %, 18.48 %, 18.87 % and 16.77 %, respectively. The results of size exclusion chromatography showed no significant difference, when the hydrolysis time exceeded 3 h. A total of 16 allergic peptides were identified in the EMPHs by LC-MS/MS. The peptide profiles and the coverage of master protein of the four EMPHs were different. The results of the enzyme-linked immunoassay and KU812 cell model showed that the allergenicity of the EMPHs samples was significantly reduced. This study provided strong support for the application of EMPHs in hypoallergenic formula foods.
牛奶蛋白浓缩物（MPC）是食物中的主要过敏原之一。本研究旨在采用肽组学方法分析 MPC 深度水解产物（EMPHs）的肽谱和潜在的致敏性。结果表明，当水解时间为 4 小时时，四种 EMPHs（AX、Alcalase-Protamex）、（AD、Alcalase-Protease A 2SD）、（AE、Alcalase-Flavourzyme）和（AH、Alcalase-ProteAXH）的水解度分别为 12.45%、18.48%、18.87%和 16.77%。当水解时间超过 3 小时时，尺寸排阻色谱的结果没有明显差异。通过 LC-MS/MS 在 EMPHs 中鉴定出 16 种过敏肽。四种 EMPHs 的肽谱和主蛋白覆盖率不同。酶联免疫吸附试验和 KU812 细胞模型的结果表明，EMPHs 样品的致敏性显著降低。本研究为 EMPHs 在低致敏配方食品中的应用提供了有力支持。
