Mechanism of the Allergenicity Reduction of Ovalbumin by Microwave Pretreatment-Assisted Enzymolysis through Biological Mass Spectrometry,Journal of Agricultural and Food Chemistry

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Mechanism of the Allergenicity Reduction of Ovalbumin by Microwave Pretreatment-Assisted Enzymolysis through Biological Mass Spectrometry
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-10-05 , DOI: 10.1021/acs.jafc.3c04613
Wen Li Liu ₁ , Hui Wang ₁ , Yue Ming Hu ₁ , Xu Mei Wang _{2,

3} , Hai Qi Chen ₁ , Zong Cai Tu _{1,

2}

Affiliation

Ovalbumin (OVA) is a major allergen in hen eggs. Enzymolysis has been demonstrated as an efficient method for reducing OVA allergenicity. This study demonstrates that microwave pretreatment (MP) at 400 W for 20 s assisting bromelain enzymolysis further decreases the allergenicity of OVA, which was attributed to the increase in the degree of hydrolysis and promoted the destruction of IgE-binding epitopes. The results showed that MP could promote OVA unfolding, expose hydrophobic domains, and disrupt tightly packed α-helical structures and disulfide bonds, which increased the degree of hydrolysis by 7.28% and the contents of peptides below 1 kDa from 43.55 to 85.06% in hydrolysates compared with that for untreated OVA. Biological mass spectrometry demonstrated that the number of intact IgE-binding epitope peptides in MP-assisted OVA hydrolysates decreased by 533 compared to that in hydrolysis without MP; consequently, their IgG/IgE binding rates decreased more significantly. Therefore, MP-assisted enzymolysis may provide an alternative method for decreasing the OVA allergenicity.

中文翻译：

生物质谱微波预处理辅助酶解降低卵清蛋白致敏性的机制

卵清蛋白 (OVA) 是鸡蛋中的主要过敏原。酶解已被证明是降低 OVA 过敏原性的有效方法。本研究表明，400 W微波预处理（MP）20秒辅助菠萝蛋白酶酶解进一步降低了OVA的致敏性，这归因于水解程度的增加并促进了IgE结合表位的破坏。结果表明，MP可以促进OVA解折叠，暴露疏水结构域，破坏紧密堆积的α螺旋结构和二硫键，使水解度提高7.28%，水解液中1 kDa以下肽含量从43.55%提高到85.06%与未经处理的 OVA 相比。生物质谱分析表明，与无MP水解相比，MP辅助的OVA水解产物中完整的IgE结合表位肽数量减少了533个；因此，它们的 IgG/IgE 结合率下降更显着。因此，MP辅助酶解可能为降低OVA致敏性提供替代方法。

更新日期：2023-10-05

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