摘要
卵清蛋白(ovalbumin,OVA)是蛋清中含量最高的蛋白,其诱发的过敏反应,对健康不利。通过不同糖链对OVA进行糖基化修饰,探究其结构、抗氧化能力和致敏性的变化规律。以葡萄糖、麦芽糖、麦芽三糖和麦芽五糖修饰的OVA为研究对象,通过电泳、傅里叶变换红外、紫外吸收和内源荧光光谱等技术研究其结构的变化;通过酶联免疫吸附法、KU812细胞实验等技术评估其IgG/IgE结合能力和细胞释放白介素-6和β-氨基己糖苷酶的能力。结果显示,葡萄糖、麦芽糖、麦芽三糖和麦芽五糖可增加OVA分子质量,降低游离氨基含量,改变OVA的紫外吸收、内源荧光强度和红外吸收强度,同时增加了其ABTS阳离子自由基清除能力、DPPH自由基清除能力和·O-2清除能力,降低了IgG/IgE结合能力以及KU812细胞中白介素-6和β-氨基己糖苷酶的分泌能力。因此,葡萄糖、麦芽糖、麦芽三糖和麦芽五糖破坏了OVA的过敏表位,降低其致敏性;同时生成还原酮类中间产物和美拉德反应产物,增强其抗氧化能力,其由强到弱依次为:葡萄糖、麦芽糖、麦芽三糖、麦芽五糖。该研究可为高抗氧化能力和低致敏性蛋类制品的研发提供重要的理论指导。
Ovalbumin(OVA)is the most abundant protein in egg white,which can induce allergic reactions and seriously threaten human health.Ovalbumin was glycated by different sugar chains,and the changes in the structure,antioxidant activity,and allergenicity were explored.Glucose,maltose,maltotriose,and maltopentose-modified OVA were used as the research objects.The structural changes of the modified OVA were analyzed by electrophoresis,Fourier transform infrared spectroscopy,UV absorption,and fluorescence spectroscopy.The IgG/IgE binding ability,the interleukin-6,and b-hexosidase release were evaluated by enzyme-linked immunosorbent assay and KU812 cell assay.Results showed that glucose,maltose,maltotriose,and maltopentose increased the molecular weight of OVA,decreased the free amino group content,changed the UV absorption,fluorescence intensity,and infrared absorption intensity,and increased the ABTS cationic radical scavenging ability,DPPH free radical scavenging ability,and superoxide anion scavenging ability.The IgG/IgE binding capacity,interleukin-6,and b-aminohexosidase release capacity of KU812 cells were reduced.Therefore,glucose,maltose,maltotriose,and maltopentose reduced the allergenicity of OVA by destroying the allergic epitopes.At the same time,the reduced ketone intermediates and glycation reaction products were generated to enhance the antioxidant capacity,and the order was as follows:glucose,maltose,maltotriose,maltopentose.The results provide important theoretical guidance for developing the high antioxidant capacity and hyposensitivity of egg products.
作者
刘丹
邹琳
熊子豪
邵艳红
刘俊
涂宗财
LIU Dan;ZOU Lin;XIONG Zihao;SHAO Yanhong;LIU Jun;TU Zongcai(College of Life Science,National R&D Center for Freshwater Fish Processing,Jiangxi Normal University,Nanchang 330022,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第15期166-172,共7页
Food and Fermentation Industries
基金
国家自然科学基金地区项目(31960457)
江西省自然科学基金面上项目(20224BAB205046)
江西省技术创新引导类计划项目(20212AEI91001)。
关键词
卵清蛋白
糖链
糖基化
抗氧化能力
致敏性
ovalbumin
sugar chains
glycation
antioxidant activity
allergenicity
