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

Lv, Aichun; Liang, Yixing; Hu, Gan; Jin, Yongguo; Fu, Xing

doi:10.1021/acsfoodscitech.2c00282

Cited by 5 publications

(3 citation statements)

References 47 publications

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“…UV absorbance levels increased considerably following the glycation process compared to P‐H. This could be attributed to the connection of the sugar molecules causing a partial opening of the structure and re‐exposing the chromophore group, leading to a subsequent rise in the absorbance value (Lv et al ., 2022). This suggests that the glycation reaction alters the spatial structure in which its aromatic amino acid residues are located, significantly altering the conformation of the sesame protein.…”

Section: Resultsmentioning

confidence: 99%

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Effects of glycation reactions on the structure and immunological properties of sesame proteins

Hu,

Yu,

Kang

et al. 2024

Int J of Food Sci Tech

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SummarySesame has been included in the top eight food allergens, and therefore reduction of sesame allergen potency is of great practical significance. Glycation reactions are extensively researched for their role in regulating the allergic properties of food allergens due to their distinct benefits. This study involved the glycation of sesame proteins with three different reducing sugars to generate reaction products. The structure of the reaction products was characterized by the use of spectroscopic and chromatographic techniques. The impact of glycation on the allergenic properties of sesame proteins was explored by in vitro simulated digestion tests combined with immunological techniques. The study results indicated that all three reducing sugars underwent glycation with sesame proteins, with D‐ribose showing the most significant level of glycation. During the glycation reaction of sesame proteins in this study, the proteins underwent precipitation as well as structural changes, leading to reduced immunoglobulin G (IgG) binding capacity. Glycation alters the digestive stability of sesame proteins and further reduces the ability to bind to IgG. Overall, glycation modification shows promise in decreasing the allergenicity of sesame.

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Section: Resultsmentioning

confidence: 99%

“…Surface hydrophobicity plays a crucial role in maintaining the tertiary structure of proteins and can indicate alterations in protein spatial arrangement (Lv et al ., 2022). The changes in surface hydrophobicity of sesame proteins reacting with different reducing sugars are shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Effects of glycation reactions on the structure and immunological properties of sesame proteins

Hu,

Yu,

Kang

et al. 2024

Int J of Food Sci Tech

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“…Furthermore, Costa et al (2022) revealed that the allergenicity of Gal d 5 was significantly reduced after heating at 90 • C for a few minutes. Li et al (2022) suggested that pulsed electric fields reduced the allergenicity of Gal d 2 by changing hydrogen bonds and hydrophobic interactions in proteins; Lv et al (2022) indicated that ultrasound-assisted glycation could reduce the allergenicity of Gal d 1 by changing its structure. However, it is worth noting that most studies employed intricate food processing methods or focused solely on individual allergens.…”

Section: Introductionmentioning

confidence: 99%

Traditional cooking methods decreased the allergenicity of egg proteins

Jiang,

Huang,

Tang

et al. 2024

Journal of Food Science

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Egg allergy is one of the most common food allergies globally. This study aimed to assess the impact of four traditional cooking methods on the allergenicity of egg proteins using a comprehensive strategy, including simulated gastrointestinal digestion in vitro, serology experiments, a rat basophilic leukemia (RBL)‐2H3 cell degranulation model, and a passive cutaneous anaphylaxis (PCA) mice model, and the structure changes were detected by circular dichroism (CD) spectra and ultraviolet (UV) spectra. The results showed that the processed egg proteins were more readily digested compared to raw egg proteins. The serological experiments revealed a significant reduction in immunoglobulin E binding of egg proteins after thermal treatments (p < 0.05), particularly after frying. Subsequently, the RBL‐2H3 cell degranulation experiment demonstrated a marked decrease in the level of egg allergens‐induced β‐hexosaminidase release after cooking (p < 0.05). Moreover, the results from the PCA mice model indicated that the increase in vascular permeability was effectively relieved in the treated groups, especially in frying group (p < 0.05). Additionally, the α‐helix and β‐turn contents of processed egg proteins were significantly decreased (p < 0.05) compared with native egg proteins. The UV spectra findings showed that all cooking treatments caused significant alterations in the tertiary structure, and fluorescence analysis indicated that cooking decreased the surface hydrophobicity of egg proteins. In conclusion, four traditional cooking methods reduced the allergenicity of egg proteins, particularly frying, and this reduction was associated with structural changes that could contribute to the destruction or masking of epitopes of egg allergens.Practical ApplicationEgg allergy has a serious impact on public health, and there is no ideal treatment method at present. This study demonstrated that four traditional cooking methods (boiling, steaming, baking, and frying) reduced the allergenicity of egg proteins, especially frying, and the results will provide a basis for the development of hypoallergenic egg products.

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Investigating the effectiveness of coacervates produced from conjugated and unconjugated Spirulina protein in delivering unstable oil to the intestinal phase of digestion

Zhang,

Wang,

Holden

et al. 2023

Food Bioscience

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

Cited by 5 publications

References 47 publications

Effects of glycation reactions on the structure and immunological properties of sesame proteins

Effects of glycation reactions on the structure and immunological properties of sesame proteins

Traditional cooking methods decreased the allergenicity of egg proteins

Investigating the effectiveness of coacervates produced from conjugated and unconjugated Spirulina protein in delivering unstable oil to the intestinal phase of digestion

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