Influence of ultrasonic pretreatment on the structure, antioxidant and IgG/IgE binding activity of β-lactoglobulin during digestion in vitro
| Autor: | Yan-hong Shao, Yao Zhang, Zong-cai Tu, Jun Liu |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Antigenicity
Antioxidant Proteolysis medicine.medical_treatment Enzyme-Linked Immunosorbent Assay Lactoglobulins 01 natural sciences Antioxidants Analytical Chemistry Hydrolysis 0404 agricultural biotechnology medicine Animals Ultrasonics medicine.diagnostic_test Chemistry Immunogenicity 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Allergens Immunoglobulin E 040401 food science In vitro 0104 chemical sciences Biochemistry Immunoglobulin G Cattle Digestion Ultrasonic sensor Food Science |
| Zdroj: | Food Chemistry. 312:126080 |
| ISSN: | 0308-8146 |
| Popis: | The influence of ultrasonic pretreatment on the structure, antioxidant activity, and IgG/IgE binding activity of β-lactoglobulin (β-Lg) during digestion in vitro were studied by spectroscopy, chromatography and ELISA. After β-Lg was treated by ultrasonic prior to digestion in vitro, the treated β-Lg showed high intrinsic fluorescence emission, more of the hydrolytic products and high antioxidant activity, which depend on the proteolysis promoted by ultrasonic, and produced many small-molecule antioxidant peptides. Native β-Lg was resistant to gastric digestion and retained its allergenicity. However, the allergenicity of ultrasonicated β-Lg after gastric digestion was increased due to ultrasonic promotes the production of peptides with intact structure and immunogenicity. Subsequent gastrointestinal digestion, ultrasonicated β-Lg has a diametrically opposite results because the increase of small peptides with the decreasing of immunogenicity. Therefore, the structural changes of β-Lg by ultrasonic and gastrointestinal digestion were responsible for improving the antioxidant activity and reducing the IgG/IgE binding activity. |
| Databáze: | OpenAIRE |
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