Isolation and allergenicity evaluation of glycated alpha-lactalbumin digestive products and identification of allergenic peptides

文献类型： 外文期刊

第一作者： Wang, Xu-Mei

作者： Wang, Xu-Mei;Tu, Zong-Cai;Hu, Yue-Ming;Wang, Hui;Tu, Zong-Cai;Ye, Yun-Hua;Tu, Zong-Cai;Ye, Yun-Hua;Liu, Guang-Xian

作者机构：

关键词： alpha-Lactalbumin; Glycation; In-vitro gastroduodenal digestion; UPLC HCD-MS/MS; Allergenicity; Allergenic peptides

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 390 卷

页码：

收录情况： SCI

摘要： This study aimed to isolate and evaluate the allergenicity of glycated a-lactalbumin (ALA) digestive products and identify its allergenic peptides. The digestive products of native-, alone glycated- and ultrasound-assisted glycated ALA (ALA-D, ALA-gal-D, 100ALA-gal-D) were isolated into three fractions (F1, F2 and F3). High-resolution mass spectrometry showed that the digestion-resistant peptides of F2 and F3 mainly distributed in amino acid sequence (AA) 25-31, AA32-53, AA40-53, AA54-60, AA80-90, AA94-104. The allergenicity of the three fractions of glycated ALA was lower than that in ALA-D, indicating glycation of ALA could indeed reduce its allergenicity after digestion. Furthermore, most fractions isolated from high glycation-degree ALA had the lowest allergenicity. The IgG/IgE binding abilities of synthesized peptides indicated that AA94-104 firstly identified by us embodied the strongest allergenicity and might be the potential allergenic peptide. This will provide a theory for preparing hypoallergenic products based on the identified allergenic peptides.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序