Evaluation of the structure-activity relationship between allergenicity and spatial conformation of ovalbumin treated by pulsed electric field

被引:38
|
作者
Li, Yinli [1 ]
Zhang, Shuyu [1 ]
Ding, Jie [1 ]
Zhong, Limin [2 ]
Sun, Na [1 ]
Lin, Songyi [1 ]
机构
[1] Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, Dalian 116034, Peoples R China
[2] Ganzhou Quanbiao Biol Technol Co Ltd, Ganzhou 341100, Peoples R China
基金
中国国家自然科学基金;
关键词
Ovalbumin; Pulsed electric field; Allergenicity; Spatial conformation; Structure-activity relationship; HIGH-PRESSURE; MOUSE MODEL; PROTEINS; SITES; HEAT;
D O I
10.1016/j.foodchem.2022.133018
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The aim of the present study was to investigate the effect of pulsed electric field (PEF) treatment on ovalbumin (OVA) induced allergens and reveal potential allergy regulatory mechanisms. At 10 kV/cm, OVA-induced allergic symptoms were significantly reduced, and the capacity of OVA to bind with specific IgG1 and IgE was reduced by 10.32% and 3.61%, respectively. Furthermore, the degranulation of RBL-2H3 cells and allergen activity were also reduced by 4.63% and 22.15%, respectively. Interestingly, the alpha-helix content was reduced by 5.81% and the fluorescence intensity was increased by 6.90% with PEF treatment. At 10 kV/cm, water contact angle and surface hydrophobicity increased by 8.40% and 0.18%, respectively, indicating that PEF treatment increased the exposure of hydrophobic amino acid residues. PEF treatment alters the hydrogen bonding and hydrophobic interactions in the protein, which masks the binding sites of sensitized epitopes, and consequently reduces allergies.
引用
收藏
页数:8
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