Insight into the mechanism of D-allose in reducing the allergenicity and digestibility of ultrasound-pretreated alpha-lactalbumin by high-resolution mass spectrometry

文献类型： 外文期刊

第一作者： Bu, Dan

作者： Bu, Dan;Tu, Zong-cai;Wang, Hui;Hu, Yue-ming;Sun, Qing;Tu, Zong-cai;Tu, Zong-cai;Liu, Guang-xian

作者机构：

关键词： alpha-lactalbumin; n-allose; Allergenicity; Digestibility; Glycation

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 374 卷

页码：

收录情况： SCI

摘要： The mechanism of n-allose in reducing the allergenicity and digestibility of ultrasound-pretreated alpha-lactalbumin (alpha-LA) was studied. The intensity reduction and peak red shift occurred in fluorescence spectra of glycated samples. Enzyme-linked immunosorbent assay and basophil degranulation analysis showed that D-allose significantly reduced the allergenicity of alpha-LA, and ultrasound-pretreated alpha-LA showed the lowest allergenicity after glycation. Compared with alpha-LA, the degree of hydrolysis decreased in glycated samples. Size-exclusion high-performance liquid chromatography showed that the glycated alpha-LA was resistant to digestive enzymes. The glycated sites and average degree of substitution per peptide molecule were determined using LC Orbitrap MS/MS. These results suggested that the masking of linear allergenic epitopes by glycation could reduce the allergenicity. Therefore, the combination of ultrasound pretreatment and glycation is a potential method to reduce protein allergenicity in food processing and provides a useful approach for the application of rare sugars in food processing.

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