Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasound

被引:77
|
作者
Stanic-Vucinic, Dragana [1 ]
Stojadinovic, Marija [1 ]
Atanaskovic-Markovic, Marina [2 ,3 ]
Ognjenovic, Jana [1 ]
Gronlund, Hans [4 ]
van Hage, Marianne [4 ]
Lantto, Raija [5 ]
Sancho, Ana I. [6 ]
Velickovic, Tanja Cirkovic [1 ]
机构
[1] Univ Belgrade, Fac Chem, Dept Biochem, Belgrade 11000, Serbia
[2] Univ Belgrade, Sch Med, Belgrade 11000, Serbia
[3] Univ Childrens Hosp, Belgrade, Serbia
[4] Karolinska Inst, Karolinska Univ Hosp, Dept Med, Clin Immunol & Allergy Unit, Stockholm, Sweden
[5] VTT, Tech Res Ctr, Espoo, Finland
[6] AFRC, Inst Food Res, Norwich NR4 7UA, Norfolk, England
基金
瑞典研究理事会;
关键词
Beta-lactoglobulin; Cow's milk allergy; Food allergy; Food processing; Ultrasound; HEAT-TREATMENT; MILK ALLERGY; AMINO-ACIDS; PROTEINS; IGE; DIGESTIBILITY; TECHNOLOGIES; INFANTS; BINDING; CASEIN;
D O I
10.1002/mnfr.201200179
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Scope The aim of this work was to investigate the effects of high-intensity ultrasound (sonication), on the structure and allergenicity of the major cow's milk allergen, beta-lactoglobulin (BLG). Methods and results Structural changes upon sonication of BLG were monitored by circular dichroism spectroscopy, tryptophan emission fluorescence, hydrophobic dye and retinol binding, as well as digestibility and phenol-oxidase cross-linking capacity. Allergenicity was monitored in individual patients sera, basophil activation test, and skin prick testing in 41 cow's milk allergy patients. Uncontrolled local temperature changes induced modifications in BLG secondary structure accompanied by formation of dimers, trimers, and oligomers of BLG that were more digestible by pepsin and had reduced retinol binding. Controlled temperature conditions induced changes in secondary structure of BLG without causing formation of oligomers, or changing protein's capacity to bind retinol. Both sonicated forms of BLG had more exposed hydrophobic surfaces than native BLG and underwent facilitated cross-linking reaction with phenol-oxidase. Sonication had a minor effect on IgE-binding properties of BLG. Conclusion Sonication-induced structural changes in major whey allergen were not clinically significant in cow's milk allergy patients. Ultrasound can be a safe procedure for dairy processing as it maintains the nutritional value and does not increase allergenic potential of BLG.
引用
收藏
页码:1894 / 1905
页数:12
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