摘要
以鲢鱼小清蛋白(parvalbumin,PV)为研究对象,采用糖基化联合磷酸化对其进行修饰,运用光谱、质谱和KU812细胞实验等方法研究修饰后鲢鱼PV抗原表位和致敏性的变化。结果表明:糖基化联合磷酸化修饰可增加鲢鱼PV分子质量,降低游离氨基含量,且改变其二级结构和构象结构;糖基化联合磷酸化修饰后的鲢鱼PV含有8个糖基化位点(K33、K46、K55、K65、K84、K88、K97和K108)和1个磷酸化位点(S56)。糖基化联合磷酸化修饰能显著降低鲢鱼PV与IgG/IgE的结合能力,也能降低KU812细胞中组胺和白介素-6的释放能力。因此,糖基化联合磷酸化修饰通过糖基化和磷酸化位点遮掩鲢鱼PV的线性表位和破坏其构象表位,降低其致敏性。研究结果为开发低致敏性鱼类制品提供重要的理论依据。
The changes in antigenic epitopes and allergenicity of silver carp parvalbumin(PV)after glycation and phosphorylation were investigated by spectroscopy,mass spectrometry and KU812 cell assay.The results showed that glycation combined with phosphorylation increased the molecular mass,reduced the free amino acid content,and changed the secondary structure and conformation of PV.The modified PV had eight glycation sites(K33,K46,K55,K65,K84,K88,K97 and K108)and one phosphorylation site(S56).The modification significantly reduced the ability of PV to bind IgG and IgE,and decreased histamine and interleukin-6 release from KU812 cells.Thus,glycation combined with phosphorylation reduced PV allergencity by masking the linear epitopes and damaging the conformational epitopes at the glyclation and phosphorylation sites.The results of this study may provide an important theoretical basis for the development of hypoallergenic fish products.
作者
陈文美
周厚泽
邵艳红
刘俊
涂宗财
CHEN Wenmei;ZHOU Houze;SHAO Yanhong;LIU Jun;TU Zongcai(National R&D Center for Freshwater Fish Processing,College of Life Science,Jiangxi Normal University,Nanchang 330022,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第4期17-23,共7页
Food Science
基金
国家自然科学基金地区科学基金项目(31960457)
江西省自然科学青年基金项目(20202BABL215027)。
关键词
鲢鱼小清蛋白
糖基化联合磷酸化
修饰位点
致敏性
KU812细胞
silver carp parvalbumin
glycation combined with phosphorylation
modification sites
allergenicity
KU812 cells
