糖基化修饰对小麦面筋蛋白致敏性的影响
Effect of Glycosylation Modification on Sensitization of Wheat Gluten Protein
侯天宇 1李晓鸾 2侯向楠 1田雅涵 1饶欢 3郝建雄3
作者信息
- 1. 河北科技大学食品与生物学院,石家庄 050018
- 2. 河北医科大学第一医院变态反应科,石家庄 050030
- 3. 河北科技大学食品与生物学院,石家庄 050018;河北省功能食品技术创新中心,石家庄 050018
- 折叠
摘要
食物过敏是全球范围内广泛关注的食品安全问题之一.为探究一种有效的降低小麦致敏蛋白致敏性的方法,本研究采用单糖(葡萄糖、果糖、半乳糖)与小麦致敏蛋白进行糖基化反应制备复合物,并利用SDS-PAGE、Western blot、ELISA等方法对糖基化反应前后小麦致敏蛋白的致敏性差异进行分析.实验结果显示,糖基化修饰降低了小麦面筋蛋白的致敏性,对麦醇溶蛋白致敏性的影响效果强于麦谷蛋白.半乳糖作为糖基供体时降低致敏性的效果比葡萄糖、果糖的效果显著,葡萄糖和果糖效果相当.研究结果可为降低小麦致敏蛋白致敏性和研发低致敏性小麦制品提供一种新的参考方法.
Abstract
Food allergy is a globally significant food safety concern.To investigate an effective approach for re-ducing sensitization to wheat allergenic proteins,monosaccharides(glucose,fructose,galactose)were used to glyco-sylate wheat allergenic proteins and prepare complexes.The difference in sensitization of wheat allergenic proteins be-fore and after the glycosylation reaction was analyzed using SDS-PAGE,Western blot,ELISA and other methods.Results indicated that glycosylation reduced the sensitization of wheat gluten protein with a stronger effect on gliadin than glutenin.Galactose,as a sugar donor,had a more significant impact on reducing sensitization compared to glu-cose and fructose which had equivalent effects.These findings provided new reference points for reducing the sensiti-zation of wheat allergenic proteins and developing hypoallergenic wheat products.
关键词
小麦致敏蛋白/糖基化反应/接枝度/致敏性评价Key words
wheat allergenic protein/glycation reaction/the degree of grafting/sensitization evaluation引用本文复制引用
基金项目
国家自然科学基金(32201950)
河北省自然科学基金(C2022208002)
河北省高等学校科学技术研究项目(BJK2023101)
出版年
2024
NETL
NSTL
万方数据