糖化结构的分子机制 - 通过典型的牛奶过敏原进行免疫识别和敏感化
Qiaozhi Zhang1, Youliang Song1, Yuhao Jiang1
1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China.
Journal of agricultural and food chemistry
|August 13, 2025
概括
甲基酸盐 (MGO) 和酸盐 (GO) 在加热过程中改变牛奶蛋白,如β-乳糖球蛋白 (β-LG) 和α-casein (α-CN),改变它们的过敏性和免疫反应. 这会影响食物过敏机制.
科学领域:
- 食品科学 食品科学 食品科学
- 过敏性 过敏性 过敏性
- 蛋白质化学 蛋白质化学
背景情况:
- 食品的热加工可以改变蛋白质结构和过敏性.
- 像MGO和GO这样的α-二乙烯化合物在加热过程中形成,并且可以与蛋白质发生反应.
- 牛奶蛋白β-乳糖球蛋白 (β-LG) 和α-casein (α-CN) 是常见的过敏原.
研究的目的:
- 调查MGO和GO在热处理过程中对β-LG和α-CN的结构和过敏性的影响.
- 分析先进糖化最终产品 (AGEs) 的形成及其对免疫反应的影响.
- 阐明糖化牛奶过敏原调节免疫细胞激活和炎症通路的机制.
主要方法:
- 使用SDS-PAGE,循环二元化和HPLC-MS/MS来分析蛋白质结构变化.
- 使用UHPLC-QqQ-MS/MS进行AGE的量化.
- 使用Caco-2细胞单层和骨髓衍生的树突细胞 (BMDCs) 的体外研究.
- 单细胞衍生的树突细胞的转录组分析和途径抑制实验.
主要成果:
- 格里奥克萨尔 (GO) 比甲基格里奥克萨尔 (MGO) 更具反应性,以温度和度依赖的方式增加AGE.
- 糖化减少了IgE与β-LG的结合,但增强了α-CN的结合.
- 糖化β-LG破坏了Caco-2细胞完整性,更容易被BMDCs内化,并上调了辅助刺激因子.
- 糖化β-LG激活了BMDC中的TLR4/NF-κB通路,导致成熟和细胞因子的产生.
结论:
- 在热处理过程中,MGO和GO改变了牛奶蛋白的结构和过敏性.
- 这些修改不同影响IgE结合和免疫细胞反应.
- 了解这些机制可以了解食物的过敏性以及对过敏控制的潜在策略.
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