Potential allergenicity response to structural modification of irradiated bovine α-lactalbumin.
Bovine α-lactalbumin (α-La) is a major food allergen found in milk and is characterized by high conformational stability because of its four disulfide bridges and being calcium bound. This study aimed to describe the influence of gamma irradiation on the structure and potential allergenicity of α-La. The prepared α-La was irradiated at doses of 1-10 kGy. The changes in structure were characterized through SDS-PAGE, circular dichroism spectroscopy, ultraviolet absorption spectroscopy, and fluorescence spectroscopy. The potential allergenicity of the irradiated α-La was evaluated in vitro through IgG/IgE inhibition ELISA and the human basophil KU812 degranulation assay. The results showed that the secondary and tertiary structures of α-La significantly changed and caused extensive protein denaturation and aggregation. IgG and IgE binding properties remarkably decreased, and the degranulation capacity of basophils weakened. The results suggested that structural damage of α-La induced by irradiation significantly reduces the potential allergenicity of α-La.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. gaojy2013@ncu.edu.cn chenhongbing@ncu.edu.cn and School of Food Science & Technology, Nanchang University, Nanchang 330031, P.R. China.
Xuanyi
X
Meng
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. gaojy2013@ncu.edu.cn chenhongbing@ncu.edu.cn and School of Food Science & Technology, Nanchang University, Nanchang 330031, P.R. China.
Xin
X
Li
School of Food Science & Technology, Nanchang University, Nanchang 330031, P.R. China.
Xinkang
X
Wang
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. gaojy2013@ncu.edu.cn chenhongbing@ncu.edu.cn and School of Food Science & Technology, Nanchang University, Nanchang 330031, P.R. China.
Jinyan
J
Gao
School of Food Science & Technology, Nanchang University, Nanchang 330031, P.R. China.
Hao
H
Yang
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. gaojy2013@ncu.edu.cn chenhongbing@ncu.edu.cn and Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, P.R. China.
Hongbing
H
Chen
D000485:Allergens / Q000737:chemistry* / Q000276:immunology / Q000528:radiation effects; D000818:Animals; D001491:Basophils / Q000276:immunology; D002118:Calcium / Q000737:chemistry; D045744:Cell Line, Tumor; D002675:Child, Preschool; D002942:Circular Dichroism; D004220:Disulfides / Q000737:chemistry; D004307:Dose-Response Relationship, Radiation; D004591:Electrophoresis, Polyacrylamide Gel; D005260:Female; D005512:Food Hypersensitivity / Q000276:immunology / Q000517:prevention & control; D005514:Food Irradiation; D005720:Gamma Rays; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology; D007074:Immunoglobulin G / Q000276:immunology; D007223:Infant; D007768:Lactalbumin / Q000737:chemistry* / Q000276:immunology / Q000528:radiation effects; D008297:Male; D008892:Milk / Q000737:chemistry*; D008970:Molecular Weight; D011485:Protein Binding; D011489:Protein Denaturation; D011817:Rabbits; D013050:Spectrometry, Fluorescence
D000485:Allergens; D004220:Disulfides; D007074:Immunoglobulin G; D007073:Immunoglobulin E; D007768:Lactalbumin; D002118:Calcium