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Co-60 gamma irradiation induced ovalbumin-glucose glycation and allergenicity reduction revealed by high-resolution mass spectrometry and ELISA assay

文献类型： 外文期刊

作者： Liu, Guang-xian 1 ; Tu, Zong-cai 2 ; Wang, Hui 2 ; Hu, Yueming 2 ; Yang, Wen-hua 4 ;

作者机构： 1.Jiangxi Acad Agr Sci, Inst Agr Prod Proc, Nanchang 330200, Peoples R China

2.Jiangxi Normal Univ, Coll Life Sci, Natl Res & Dev Ctr Freshwater Fish Proc, Nanchang 330022, Peoples R China

3.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

4.Yichun Univ, Coll Chem & Bioengn, Yichun 336000, Jiangxi, Peoples R China

5.235 East Nanjing Rd, Nanchang, Jiangxi, Peoples R China

关键词： Ovalbumin; Irradiation; Glycation; Allergenicity; Glycated sites

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： 2023 年 399 卷

页码：

收录情况： SCI

摘要： Ovalbumin (OVA)-glucose mixture was treated with Co-60 irradiation at 0-25 kGy, and effects of irradiation on the glycation and allergenicity of OVA were investigated. Irradiation induced glycation between OVA and glucose, reflected in the significant increase of glycation sites from 3 to 14. Interestingly, OVA irradiated at 25 kGy had three new glycated peptides (568.782+, 739.382+ and 509.752+). The degree of substitution per peptide molecule (DSP) of glycated peptides exhibited different trends with increasing irradiation dose. Particularly, glycated peptides 17-26, 55-60, 263-267 and 368-375 showed markedly decreased DSP values after irradiation at 20 and 25 kGy, which could be caused by the generation of Maillard reaction products (MRPs). MS/MS spectra suggested that neutral loss occurred in glycated arginine, whose structure was similar to MRPs. The IgG- and IgEbinding abilities of OVA significantly decreased with increasing irradiation dose, indicating that the protein allergenicity was reduced.

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