State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China.
National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
J Agric Food Chem. 2023 Oct 18;71(41):15363-15374. doi: 10.1021/acs.jafc.3c04613. Epub 2023 Oct 5.
Ovalbumin (OVA) is a major allergen in hen eggs. Enzymolysis has been demonstrated as an efficient method for reducing OVA allergenicity. This study demonstrates that microwave pretreatment (MP) at 400 W for 20 s assisting bromelain enzymolysis further decreases the allergenicity of OVA, which was attributed to the increase in the degree of hydrolysis and promoted the destruction of IgE-binding epitopes. The results showed that MP could promote OVA unfolding, expose hydrophobic domains, and disrupt tightly packed α-helical structures and disulfide bonds, which increased the degree of hydrolysis by 7.28% and the contents of peptides below 1 kDa from 43.55 to 85.06% in hydrolysates compared with that for untreated OVA. Biological mass spectrometry demonstrated that the number of intact IgE-binding epitope peptides in MP-assisted OVA hydrolysates decreased by 533 compared to that in hydrolysis without MP; consequently, their IgG/IgE binding rates decreased more significantly. Therefore, MP-assisted enzymolysis may provide an alternative method for decreasing the OVA allergenicity.
卵清蛋白（OVA）是鸡蛋中的主要过敏原。酶解已被证明是降低 OVA 致敏性的有效方法。本研究表明，400 W 微波预处理 20 s 辅助菠萝蛋白酶酶解进一步降低了 OVA 的致敏性，这归因于水解度的增加和促进 IgE 结合表位的破坏。结果表明，MP 可以促进 OVA 展开，暴露出疏水域，并破坏紧密堆积的α-螺旋结构和二硫键，与未经处理的 OVA 相比，水解产物中水解度增加了 7.28%，低于 1 kDa 的肽含量从 43.55%增加到 85.06%。生物质谱表明，与未经 MP 辅助的水解相比，MP 辅助 OVA 水解物中完整 IgE 结合表位肽的数量减少了 533 个，因此其 IgG/IgE 结合率下降更为显著。因此，MP 辅助酶解可能为降低 OVA 致敏性提供了一种替代方法。
