Investigation into IgG/IgE binding capacity and gut microbiota of digestion products derived from glycated ovalbumin

Jihua Mao ¹Yanhong Shao ¹Hui Wang ²Jun Liu ¹Zongcai Tu³

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作者信息

1. National R&D Center for Freshwater Fish Processing,College of Life Science,College of Chemistry and Chemical Engineering,Jiangxi Normal University,Nanchang 330022,China
2. State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China
3. National R&D Center for Freshwater Fish Processing,College of Life Science,College of Chemistry and Chemical Engineering,Jiangxi Normal University,Nanchang 330022,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China
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Abstract

Gut microbiota plays an important role in food allergy.The immunoglobulin G(IgG)/immunoglobulin E(IgE)binding capacity and human gut microbiota changes of digestion products derived from glycated ovalbumin(OVA)were investigated.Gastrointestinal digestion effectively destroyed the primary structure of glycated OVA,resulting in a significantly higher digestibility than gastric digestion,and more abundant peptides＜3 kDa.Moreover,gastric and gastrointestinal digestion products have different fluorescence quenching and red shift of fluorescence peaks,and possess different conformational structures.These changes resulted in a decrease in 28.7％of the IgE binding capacity of gastrointestinal digestion products beyond that of pepsin.Moreover,gastrointestinal digestion products of glycated OVA increased significantly the proportion of Subdoligranulum,Collinsella,and Bifidobacterium.Therefore,gastrointestinal digestion products of glycated OVA altered human intestinal microbiota,reducing the risk of potential allergy.

Key words

Ovalbumin/Glycation/Digestion/IgG/IgE binding capacity/Gut microbiota

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出版年

2024

食品科学与人类健康(英文)

CSTPCDCSCD

ISSN：

段落导航