Lipid emulsion enhances fish allergen parvalbumin's resistance to in vitro digestion and IgG/IgE binding capacity
| Autor: | Ishfaq Ahmed, Liangtao Lv, Xiang Gao, Chen Luo, Siddanakoppalu N. Pramod, Hong Lin, Zhenxing Li, Yuman Guo |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Globulin
Protein digestion Immunoblotting Enzyme-Linked Immunosorbent Assay Immunoglobulin E medicine.disease_cause 01 natural sciences Immunoglobulin G Analytical Chemistry 0404 agricultural biotechnology Allergen medicine Animals Fish Proteins Dietary Mice Inbred BALB C biology Chemistry 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Allergens 040401 food science Lipids Pepsin A 0104 chemical sciences Parvalbumins Biochemistry biology.protein Flatfishes Digestion Emulsions Female Antibody Parvalbumin Food Hypersensitivity Food Science |
| Zdroj: | Food chemistry. 302 |
| ISSN: | 1873-7072 |
| Popis: | This study was performed to determine Parvalbumin (PV), a well-known fish allergenic protein, digestion kinetics and immunoreactivity of digestion products with Immunoglobulin G/Immunoglobulin E recognition to understand its allergic potential with or without lipid emulsion process. PV was subjected to simulated gastrointestinal digestion in emulsified condition. Digestion kinetics of the protein was analysed by electrophoresis, IgG/IgE binding ability by immunoblotting and indirect ELISA. Lipid emulsion significantly (p 0.01) reduced the degree of PV hydrolysis by 52.10% for gastric digestion. Immune fragments of gastric digestion were detectable for 90-120 min longer in emulsified condition showing resistance. Consequently, lipid emulsion decreased the digestive ability of PV in stomach, increasing resistance to gastrointestinal digestion by pepsin proteases. It also altered IgG/IgE binding ability of digestion products, thereby indicating that PV with lipid emulsion was resistant to digestion and possessed increased IgE binding ability resulting in higher risk of allergy among sensitized individuals. |
| Databáze: | OpenAIRE |
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