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Research Article | Open Access

Structure and allergenicity of α-lactalbumin: effects of ultrasonic prior to glycation and subsequent phosphorylation

Wenmei Chena,1, Qiongzhen Chena,1, Houze Zhoua, Yanhong Shaoa, Yang Wanga, Jun Liua( ), Zongcai Tua,b( )
National R & D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, China
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

1 Wenmei Chen and Qiongzhen Chen are co-fi rst authors of the article.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

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Abstract

Bovine α-lactalbumin (BLA) induced severe cow's milk allergy. In this study, a novel strategy combining ultrasonication, performed before glycation, and phosphorylation was proposed to reduce BLA allergenicity. Result showed that IgE- and IgG-binding capacities and the release rates of histamine and interleukin-6 from RBL-2H3 were reduced. Moreover, intrinsic fluorescence intensity and surface hydrophobicity were decreased, whereas glycated sites (R10, N44, K79, K108, N102 and K114) and phosphorylated sites (Y36 and S112) of BLA were increased. Minimum allergenicity was detected during BLA treatment after ultrasonic prior to glycation and subsequent phosphorylation because of considerable increase in glycated and phosphorylated sites. Therefore, the decrease in allergenicity of BLA, the effect correlated well with the shielding effect of glycated sites combined with phosphorylated sites and the conformational changes. This study provides important theoretical foundations for improving and using the ultrasonic technology combined with protein modification in allergenic protein processing.

Keywords

UltrasonicAllergenicityBovine α-lactalbuminProtein modification

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Food Science and Human Wellness
Volume 12 Issue 3,
May 2023
Pages 825-831
DOI: 10.1016/j.fshw.2022.09.021
Cite this article:
Chen W, Chen Q, Zhou H, et al. Structure and allergenicity of α-lactalbumin: effects of ultrasonic prior to glycation and subsequent phosphorylation. Food Science and Human Wellness, 2023, 12(3): 825-831. https://doi.org/10.1016/j.fshw.2022.09.021

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Received: 16 May 2021
Revised: 20 June 2021
Accepted: 18 July 2021
Published: 15 October 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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