Huang Yutong, Xu Jingguo, Chen Kuan, Li Qian, Wang Tao, Luo Tingting, Jiang Songsong
College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225009, China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127, China.
College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225009, China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127, China.
Int J Biol Macromol. 2024 Dec;282(Pt 1):136664. doi: 10.1016/j.ijbiomac.2024.136664. Epub 2024 Oct 17.
This study investigated the effects of ultrasound-assisted glycation on the allergenicity and functional properties of peanut proteins. Results showed that ultrasound-assisted glycation increased the degree of glycation reaction of peanut proteins significantly (P < 0.05). ELISA results indicated that the binding of peanut allergens with serum immunoglobulin G (IgG) and immunoglobulin E (IgE) was significantly decreased (P < 0.05). Furthermore, secondary structure analysis revealed a significant increase in β-sheet content, alongside decreases in α-helix, β-turn, and random coil contents (P < 0.05). In addition, intrinsic fluorescence intensity, surface hydrophobicity, and ultraviolet (UV) spectra intensity were diminished (P < 0.05), indicating notable changes in both secondary and tertiary structures of peanut proteins. Moreover, emulsification property, antioxidant activity and in vitro digestibility of peanut proteins showed the most obvious improvements following ultrasound-assisted glycation, and the solubility was increased while turbidity was decreased significantly (P < 0.05). In conclusion, this study demonstrated that ultrasound-assisted glycation not only effectively reduced the allergenicity of peanut allergens, but also improved the overall functional properties of peanut proteins, and the changes in sensitization and functional properties might be closely related to structural changes. This study will provide a theoretical basis for the development of peanut products.
本研究调查了超声辅助糖基化对花生蛋白致敏性和功能特性的影响。结果表明，超声辅助糖基化显著提高了花生蛋白的糖基化反应程度（P < 0.05）。酶联免疫吸附测定（ELISA）结果表明，花生过敏原与血清免疫球蛋白G（IgG）和免疫球蛋白E（IgE）的结合显著减少（P < 0.05）。此外，二级结构分析显示β-折叠含量显著增加，同时α-螺旋、β-转角和无规卷曲含量减少（P < 0.05）。另外，内源荧光强度、表面疏水性和紫外光谱强度均降低（P < 0.05），表明花生蛋白的二级和三级结构均发生了显著变化。此外，花生蛋白的乳化特性、抗氧化活性和体外消化率在超声辅助糖基化后表现出最明显的改善，溶解度增加而浊度显著降低（P < 0.05）。总之，本研究表明超声辅助糖基化不仅有效降低了花生过敏原的致敏性，还改善了花生蛋白的整体功能特性，致敏性和功能特性的变化可能与结构变化密切相关。本研究将为花生制品的开发提供理论依据。
