Literature DB >> 33933963

Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes.

Zhi-Wei Liu1, Lian-Jie Liu2, Ying-Xue Zhou2, Yi-Cheng Tan2, Jun-Hu Cheng3, Alaa El-Din Bekhit4, Muhammad Inam-Ur-Raheem5, Rana Muhammad Aadil6.   

Abstract

The present study investigated the effects of dielectric-barrier-discharge (DBD) plasma treatment (12 kHz, 40 kV) at 1, 2, 3, and 4 min on the reduction of the immunoglobulin G (IgG) binding capacity of β-lactoglobulin (β-LG). The IgG binding capacity of β-LG was reduced by 58.21% following a plasma treatment time of 4 min, as confirmed by western-blot and ELISA analyses. The reduction in IgG binding capacity of β-LG was directly related to a stepwise change in its structure. The initial drop in the IgG binding capacity of β-LG was found to be caused by conformational alteration, free sulfhydryl exposure and cross-linkage of molecules induced by oxidation of NH-/NH2- functional groups of peptide bonds and of sensitive amino acid residues (Tyr, Trp) as confirmed by SDS-PAGE, surface hydrophobicity and multi-spectroscopic analyses. Plasma treatment of more than 3 min resulted in cleavage of disulfidebonds and fragmentation of β-LG that was confirmed by LC-MS/MS analysis, which resulted a further decline in the IgG binding capacity of β-LG. Plasma treatment therefore has great potential as a substitute treatment for enzymatic hydrolysis for the production of hypoallergenic milk protein-based products.
Copyright © 2021 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Antigenicity; DBD plasma treatment; IgG binding; β-Lactoglobulin

Year:  2021        PMID: 33933963     DOI: 10.1016/j.foodchem.2021.129821

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  1 in total

1.  Binding of β-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling.

Authors:  Shanying Zhang; Xiaolei Li; Binling Ai; Lili Zheng; Xiaoyan Zheng; Yang Yang; Dao Xiao; Zhanwu Sheng
Journal:  Food Chem X       Date:  2022-06-15
  1 in total

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