Structure and allergenicity assessments of bovine β-lactoglobulin treated by sonication-assisted irradiation

Abstract

Bovine β-lactoglobulin (β-LG) is recognized as a major allergen in milk. This study aimed to investigate ultrasound-assisted irradiation for reducing the allergenicity of β-LG, since irradiation can reduce the allergenicity of cow milk proteins and ultrasound can improve the quality of milk. The structural changes induced in high purity β-LG, treated by irradiation, with or without sonication, were characterized by native PAGE, circular dichroism spectroscopy, and fluorescence spectroscopy. The changes in allergenicity were measured by IgE binding capacity to, and inflammatory mediator secretion by, human basophil KU812 cells. Surface hydrophobicity was reduced and aggregation of β-LG increased after treatment by irradiation, both with and without sonication. The IgE binding capacity and release of inflammatory mediators were reduced significantly and the reduction induced by irradiation before sonication was the greatest, suggesting that irradiation after sonication can be a safe and effective method to reduce the allergenicity of β-LG in dairy processing.

Influence of high-intensity ultrasound on the IgE binding capacity of Act d 2 allergen, secondary structure, and In-vitro digestibility of kiwifruit proteins

“…Whereas the IgE binding capacity of Act d 2 was significantly inhibited after 12 and 16 min of ultrasound processing. Similar results have been reported with peach juice, soybean milk, cow milk, and shrimp when treated with ultrasound at frequencies of 26–30 kHz, 150–800 W, for 0–30 min [40] , [41] , [42] , [43] . This indicated that high-intensity ultrasound processing has a potential application in reducing the immunoactivity of allergens in different food products.…”

Mechanism on the Allergenicity Changes of α-Lactalbumin Treated by Sonication-Assisted Glycation during In Vitro Gastroduodenal Digestion

“…The reduction of the allergenicity of cow milk has been carried out by adopting numerous methods, including physical treatment and chemical processing, such as phosphorylation, glycation, and their combination. − In recent years, physical-assisted chemical methods that allow for an effective reduction in foodstuff allergenicity have attracted the interest of researchers . High-intensity sonication, a non-thermal processing technology, used to be applied to extract, has caught the attention to study its effect on food allergens .…”

Whey allergens: Influence of nonthermal processing treatments and their detection methods

“…It has been used to dissipate nanoparticles in a variety of mixtures. Ultrasonic treatments enhance the foaming and emulsion properties of milk and can be accomplished by using either a bath or an ultrasound probe (Yang et al., 2020). When comparing two choices, there are two major differences: first, the ultrasonic probe is submerged directly into the solution, where the sonication occurs; and second, the probe's ultrasonic power is much greater than the bath.…”

“…It is due to the fact that nonthermal techniques lead to an increase in thermal vitality in the product (Ezeh, Yusoff, & Niranjan, 2018). The most investigated nonthermal food processing techniques are HPP, PEF, MWI, ultrasonication, CP, EHD, fermentation, and enzymatic hydrolysis with some already being industrialized (Shao et al., 2020; Yang et al., 2020; Kurpiewska et al., 2019; Misra et al., 2018). The underlying mechanism of each technique plays a crucial role in the effects they have on food systems.…”

“…Several nonthermal processing technologies have been suggested to lessen the severity of conventional thermal treatments on food matrices such as physicochemical composition, taste, color changes, and so forth. High‐pressure processing (HPP), pulsed electric field (PEF), microwave irradiation (MWI), ultrasonication, cold plasma (CP), electrohydrodynamics (EHD), fermentation, and enzymatic hydrolysis are the most investigated nonthermal food processing methods, with some being already industrialized (Shao, Zhang, Zhu, Liu, & Tu, 2020; Yang et al., 2020; Kurpiewska et al., 2019; Misra et al., 2018). Researchers, therefore, examined the influence of nonthermal processing techniques on the allergenic properties of proteins and the possibility of developing these methods to produce hypoallergenic foods.…”