Exploration of structure-activity relationship between IgG1 and IgE binding ability and spatial conformation in ovomucoid with pulsed electric field treatment

Li, Yinli; Zhang, Shuyu; Jiang, Pengfei; Zhong, Limin; Lin, Songyi; Sun, Na

doi:10.1016/j.lwt.2021.110891

Cited by 22 publications

(30 citation statements)

References 45 publications

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“…This treatment may have altered the steric conformation of OVA, thereby masking its binding site with IgG and reducing its immunogenicity. Our previous study confirmed that the PEF treatment inhibited the binding levels of OVM to IgG1 and IgE, but the results were not particularly significant …”

Section: Introductionsupporting

confidence: 66%

“…First, a 5% stacking gel and a 12% polyacrylamide separating gel were used for 30 min at 60 and 100 V for 150 min at 4 °C, and then stained in 5% Coomassie Brilliant Blue R-250 for 120 min. Finally, they were decolorized in a decolorizer for 24 h, and the sample visualization was performed using a ChemiDoc Touch system (BIO-RAD Laboratories, Inc.) . A protein marker (14.4–116.0 kDa) (Thermo Fisher Scientific Co., Ltd., China) was used as the standard.…”

Section: Methodsmentioning

confidence: 99%

“…OVM allergy-induced mice were treated with OVM (100 mg/mice) by intraperitoneal injection every 3 days during the OVM challenge phase (days 5–17). On the 14th day, the OVM allergy serum was obtained from blood collected from the inner canthi of the mice after the intraperitoneal injection …”

Section: Methodsmentioning

confidence: 99%

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Pulsed Electric Field-Assisted Alcalase Treatment Reduces the Allergenicity and Eliminates the Antigenic Epitopes of Ovomucoid

Ding

Zhang

et al. 2023

J. Agric. Food Chem.

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Physically assisted chemical modifications can effectively reduce the allergenicity of ovomucoid (OVM). However, only a few studies have used pulsed electric field (PEF)-assisted alcalase hydrolysis to reduce the allergenicity of OVM. Herein, we investigated the effect of PEF-assisted alcalase treatment on the spatial conformation, allergenicity, and antigenic epitopes of OVM based on multispectroscopic analyses, bioinformatics, and mass spectrometry. The results showed that PEF-assisted alcalase treatment promoted the hydrolysis of OVM; moreover, the α-helix content and surface hydrophobicity of OVM significantly decreased, which disordered its spatial conformation and weakened its intermolecular interactions. Additionally, enzyme-linked immunosorbent assay (ELISA) results showed that the PEF-assisted alcalase treatment significantly reduced the binding levels of IgE and IgG1, which were 47.66 and 36.41%, respectively. Finally, eight epitopes of OVM were obtained by immunoinformatic tools. Nano-high performance liquid chromatography coupled to tandem mass spectrometry (nano-HPLC MS/MS) results showed that the hydrolysate of OVM and alcalase (HOVM) had nine more peptide-containing epitopes than the hydrolysate of PEF-treated OVM and PEF-treated alcalase (HOVM-PP′), indicating that PEF could promote the elimination of linear epitopes in OVM, thereby reducing OVM allergenicity.

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Section: Introductionsupporting

confidence: 66%

Section: Methodsmentioning

confidence: 99%

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Pulsed Electric Field-Assisted Alcalase Treatment Reduces the Allergenicity and Eliminates the Antigenic Epitopes of Ovomucoid

Ding

Zhang

et al. 2023

J. Agric. Food Chem.

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“…The absorption intensity in the region of 1260–1000 cm –1 increased significantly in the glycated samples. The absorption peak at 1074 cm –1 was attributed to the aromatic structure of OVM . It indicates that the structure of the OVM was changed after processing.…”

Section: Resultsmentioning

confidence: 99%

“…The SDS-PAGE follows the previous methods with modifications . The samples were placed in loading buffer (12.5% (v/v) Tris-HCl, 20% (v/v) SDS, 20% (v/v) glycerol, and 0.1% (w/v) bromophenol blue, pH 6.8).…”

Section: Materials and Methodsmentioning

confidence: 99%

Microwave-Assisted Extraction and Ultrasound-Assisted Glycation of Ovomucoid: Structural and Functional Properties

Liang

et al. 2022

ACS Food Sci. Technol.

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Ovomucoid (OVM) is an important egg protein that can cause allergic reactions. The allergenicity of the ovomucoid can be reduced by altering its structure. In the study, the excess proteins were salted out using microwave (power 140 W, extraction time 20 s) in combination with ammonium sulfate. The polyacrylamide gel electrophoresis showed that the purity of obtained OVM reached 95%, and the extraction rate was 72%. Subsequently, ultrasound was used for glycation with different substrates. Typically, ultrasound expanded the conformation of OVM to promote glycation by increasing reaction sites. UV absorption spectrum and circular dichroism chromatography have demonstrated the changes in the secondary structure of OVM. At last, ELISA experiments showed that the binding ability of immunoglobulin G was reduced to a varying degree (46.8%−67.1%). In summary, ultrasoundassisted glycation may effectively change the structure of proteins, which could play a potential role in reducing the allergenicity of food.

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Pulsed Electric Field-Induced Modification of Proteins: A Comprehensive Review

Shams

Manzoor

Shabir

et al. 2023

Food Bioprocess Technol

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Exploration of structure-activity relationship between IgG1 and IgE binding ability and spatial conformation in ovomucoid with pulsed electric field treatment

Cited by 22 publications

References 45 publications

Pulsed Electric Field-Assisted Alcalase Treatment Reduces the Allergenicity and Eliminates the Antigenic Epitopes of Ovomucoid

Pulsed Electric Field-Assisted Alcalase Treatment Reduces the Allergenicity and Eliminates the Antigenic Epitopes of Ovomucoid

Microwave-Assisted Extraction and Ultrasound-Assisted Glycation of Ovomucoid: Structural and Functional Properties

Pulsed Electric Field-Induced Modification of Proteins: A Comprehensive Review

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