Phosphorylation and Enzymatic Hydrolysis with Alcalase and Papain Effectively Reduce Allergic Reactions to Gliadins in Normal Mice
文献类型：期刊论文
| 作者 | Xue, Lamei1; Li, Yan1; Pan, Haiou1; Liu, Jinxin1; Fan, Mingcong1; Qian, Haifeng1; Zhang, Hui1; Wang, Li1; Li, Tingting3; Ying, Hao2 |
| 刊名 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
 |
| 出版日期 | 2019 |
| 卷号 | 67期号:22页码:6313-6323 |
| 关键词 | gliadins allergenicity protein structure |
| ISSN号 | 0021-8561 |
| DOI | 10.1021/acs.jafc.9b00569 |
| 文献子类 | Article |
| 英文摘要 | Gliadins are major allergens responsible for wheat allergies. Food processing is an effective strategy to reduce the allergenicity of gluten. In the present study, we determined the secondary and tertiary structures of gluten and gliadins treated by chemical, physical, and enzymatic means through FTIR, surface hydrophobicity, intrinsic fluorescence spectra, and UV absorption spectra. The results showed that the three treatments of phosphorylation and alcalase and papain hydrolyses significantly changed the conformational structures of gliadins, especially the secondary structure. Then, the potential allergenicity of the phosphorylated and alcalase and papain hydrolyzed gliadins were further characterized, and we observed a significant decrease in the allergenicity through the results of the index of spleen, serum total IgE, gliadin-specific IgE, histamine, and serum cytokine concentrations. An elevation of Th17 cells, the absence of Treg cells, and an imbalance in Treg/Th17 are associated with allergy. On the basis of the expression levels of related cytokines and key transcription factors, we also confirmed that phosphorylation and alcalase and papain hydrolysis could effectively reduce the allergenicity of gliadins by improving the imbalance of both Th1/Th2 and Treg/Th17 in the spleens of sensitized mice. This study suggested that the changes in conformational structure contribute to gliadin hyposensitization and that phosphorylation and alcalase and papain hydrolysis may be promising strategies for the production of wheat products with low allergenicity. |
| 学科主题 | Agriculture ; Chemistry ; Food Science & Technology |
| WOS关键词 | HIGH HYDROSTATIC-PRESSURE ; WHEAT TRITICUM-AESTIVUM ; CONFORMATIONAL STRUCTURE ; POTENTIAL ALLERGENICITY ; FUNCTIONAL-PROPERTIES ; HEAT-TREATMENT ; MOUSE MODEL ; TH17 CELLS ; EGG-WHITE ; FOOD |
| 语种 | 英语 |
| WOS记录号 | WOS:000470939100025 |
| 出版者 | AMER CHEMICAL SOC |
| 版本 | 出版稿 |
| 源URL | [http://202.127.25.144/handle/331004/568]  |
| 专题 | 中国科学院上海生命科学研究院营养科学研究所 |
| 作者单位 | 1.Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China; 2.Univ Chinese Acad Sci, Chinese Acad Sci, Shanghai Inst Biol Sci, CAS Key Lab Nutr Metab & Food Safety, Shanghai 200031, Peoples R China, 3.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Dept Food Sci & Engn, Nanjing 210037, Jiangsu, Peoples R China; |
| 推荐引用方式 GB/T 7714 | Xue, Lamei,Li, Yan,Pan, Haiou,et al. Phosphorylation and Enzymatic Hydrolysis with Alcalase and Papain Effectively Reduce Allergic Reactions to Gliadins in Normal Mice[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(22):6313-6323. |
| APA | Xue, Lamei.,Li, Yan.,Pan, Haiou.,Liu, Jinxin.,Fan, Mingcong.,...&,.(2019).Phosphorylation and Enzymatic Hydrolysis with Alcalase and Papain Effectively Reduce Allergic Reactions to Gliadins in Normal Mice.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,67(22),6313-6323. |
| MLA | Xue, Lamei,et al."Phosphorylation and Enzymatic Hydrolysis with Alcalase and Papain Effectively Reduce Allergic Reactions to Gliadins in Normal Mice".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 67.22(2019):6313-6323. |
入库方式： OAI收割
来源：上海营养与健康研究所
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