Hydrogen peroxide oxidation modifies the structural properties and allergenicity of the bee pollen allergen profilin

文献类型： 外文期刊

第一作者： Zhou, Enning

作者： Zhou, Enning;Xue, Xiaofeng;Wu, Liming;Li, Qiangqiang;Wang, Weiwei;Wang, Pianpian;Wu, Fan

作者机构：

关键词： Bee pollen allergen; Profilin family; Hydrogen peroxide; Protein oxidation; Allergenicity reduction

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 425 卷

页码：

收录情况： SCI

摘要： Bee pollen is a byproduct of pollination, which is a necessary process to produce foods. However, bee pollen can induce significant food-borne allergies. We previously identified a bee pollen-derived pan-allergen in the profilin family, Bra c p. Herein, we aimed to reduce Bra c p allergenicity via protein oxidation with hydrogen peroxide and explore the changes induced. Ion-mobility mass spectrometry revealed aggregation of the oxidized product; we also found irreversible sulfonation of the free sulfhydryl group of the Bra c p Cys98 residue to a more stable cysteine derivative. A significant proportion of the & alpha;-helices in Bra c p were transformed into & beta;-sheets after oxidation, masking the antigenic epitopes. An immunoassay demonstrated that the IgE-binding affinity of Bra c p was decreased in vitro after oxidation. To our knowledge, this is the first report describing the application of protein oxidation to reduce the allergenicity of profilin family member in foods.

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