Isolation and allergenicity evaluation of glycated alpha-lactalbumin digestive products and identification of allergenic peptides
文献类型： 外文期刊
作者： Wang, Xu-Mei 1 ; Tu, Zong-Cai 1 ; Ye, Yun-Hua 2 ; Liu, Guang-Xian 4 ; Hu, Yue-Ming 1 ; Wang, Hui 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
2.Jiangxi Normal Univ, Natl R Branch Ctr Convent Freshwater Fish Proc, Nanchang 330022, Jiangxi, Peoples R China
3.Jiangxi Normal Univ, Engn Res Ctr Freshwater Fish High value Utilizat, Nanchang 330022, Jiangxi, Peoples R China
4.Jiangxi Acad Agr Sci, Inst Food Sci & Technol, Nanchang 330200, Jiangxi, Peoples R China
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.
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