在高水静压下,卵蛋白的结构特性和潜在过敏性的变化
Jing Yang1, Hong Kuang2, Nandan Kumar3
1Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing 400067, China; School of Food Nutrition and Health (Hot Pot) Modern Industry, Chongqing Technology and Business University, Chongqing 400067, China.
Food research international (Ottawa, Ont.)
|June 30, 2024
概括
高水静压 (HHP) 处理显著改变了卵蛋白 (OVA) 的结构,降低了它的过敏性. 这一发现为开发低过敏性蛋蛋白产品提供了潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 过敏原研究研究
背景情况:
- 蛋蛋白,特别是卵蛋白 (OVA),是儿童食物过敏的常见原因.
- 了解降低过敏原性的分子变化对于食物过敏管理至关重要.
研究的目的:
- 调查高水静压 (HHP) 对卵蛋白 (OVA) 的分子结构和过敏性的影响.
- 为了确定最佳的HHP条件来降低OVA过敏性.
主要方法:
- 卵 (OVA) 经过不同水平的高水静压 (HHP) (300600 MPa) 处理.
- 使用光光谱学,循环二元化光谱学和分子动力学 (MD) 模拟分析了结构变化.
- 通过ELISA分析和MD模拟来评估过敏性.
主要成果:
- 在600MPa的HHP处理显著改变了OVA结构,降低了α-螺旋体含量和增加了光强度.
- 随着HHP治疗,观察到自由硫基和泽塔潜力的增加.
- 在600 MPa下10分钟实现了显著的OVA过敏性降低.
结论:
- 高水静压 (HHP) 诱导了卵蛋白 (OVA) 的形状变化.
- 这些结构修改导致OVA过敏性显著降低.
- HHP治疗是缓解蛋蛋白过敏的有希望的方法.
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