Wenhua Yang1, Zongcai Tu1,2, Hui Wang1, Lu Zhang2, Qidong Song1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China. 2. College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China.
Abstract
BACKGROUND: Ovalbumin (OVA), a protein with excellent nutritional and processing properties, is the major allergen of hen egg white. High-intensity ultrasound treatment increases the immunoglobulin (Ig)G and IgE binding abilities by unfolding the conformational structure of OVA. This may allow a modification of the IgG and IgE binding of OVA by combining high-intensity ultrasound with other methods, such as glycation, thus representing a promising method for the improvement of protein properties. RESULTS: Glycation with mannose (M) after ultrasound pretreatment at 0-600 W significantly reduced the IgG and IgE binding abilities and dramatically enhanced the antioxidant activity of OVA-M conjugates, with the lowest values of IgG and IgE binding and highest values of antioxidant capacity observed at 600 W. Polyacrylamide gel electrophoresis showed that the molecular weight of OVA-M conjugates with ultrasound pretreatment increased more than non-pretreatment sample, implying that ultrasound pretreatment promoted glycation. The α-helix content and ultraviolet absorption of OVA were observably increased, whereas β-sheet content, intrinsic fluorescence and surface hydrophobicity were notably decreased, indicating that the tertiary and secondary structures of OVA were markedly changed. CONCLUSION: High-intensity ultrasound pretreatment can be conducive to reducing the binding abilities of IgG and IgE and enhancing the antioxidant activity of OVA-M conjugates. Therefore, glycation combined with high-intensity ultrasound pretreatment might be a promising method for producing hypo-allergenic and high-antioxidant OVA products.
BACKGROUND: Ovalbumin (OVA), a protein with excellent nutritional and processing properties, is the major allergen of hen egg white. High-intensity ultrasound treatment increases the immunoglobulin (Ig)G and IgE binding abilities by unfolding the conformational structure of OVA. This may allow a modification of the IgG and IgE binding of OVA by combining high-intensity ultrasound with other methods, such as glycation, thus representing a promising method for the improvement of protein properties. RESULTS: Glycation with mannose (M) after ultrasound pretreatment at 0-600 W significantly reduced the IgG and IgE binding abilities and dramatically enhanced the antioxidant activity of OVA-M conjugates, with the lowest values of IgG and IgE binding and highest values of antioxidant capacity observed at 600 W. Polyacrylamide gel electrophoresis showed that the molecular weight of OVA-M conjugates with ultrasound pretreatment increased more than non-pretreatment sample, implying that ultrasound pretreatment promoted glycation. The α-helix content and ultraviolet absorption of OVA were observably increased, whereas β-sheet content, intrinsic fluorescence and surface hydrophobicity were notably decreased, indicating that the tertiary and secondary structures of OVA were markedly changed. CONCLUSION: High-intensity ultrasound pretreatment can be conducive to reducing the binding abilities of IgG and IgE and enhancing the antioxidant activity of OVA-M conjugates. Therefore, glycation combined with high-intensity ultrasound pretreatment might be a promising method for producing hypo-allergenic and high-antioxidant OVA products.
Authors: Joana Costa; Caterina Villa; Kitty Verhoeckx; Tanja Cirkovic-Velickovic; Denise Schrama; Paola Roncada; Pedro M Rodrigues; Cristian Piras; Laura Martín-Pedraza; Linda Monaci; Elena Molina; Gabriel Mazzucchelli; Isabel Mafra; Roberta Lupi; Daniel Lozano-Ojalvo; Colette Larré; Julia Klueber; Eva Gelencser; Cristina Bueno-Diaz; Araceli Diaz-Perales; Sara Benedé; Simona Lucia Bavaro; Annette Kuehn; Karin Hoffmann-Sommergruber; Thomas Holzhauser Journal: Clin Rev Allergy Immunol Date: 2021-01-07 Impact factor: 8.667
Authors: Gerlof P Bosman; Sergio Oliveira; Peter J Simons; Javier Sastre Torano; Govert W Somsen; Leon M J Knippels; Rob Haselberg; Roland J Pieters; Johan Garssen; Karen Knipping Journal: Nutrients Date: 2021-06-15 Impact factor: 5.717