title: Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulin.
abstract: Bovine β-lactoglobulin (β-Lg) is recognized as a significant milk allergen in several countries. In this study, β-Lg was isolated and treated with high hydrostatic pressure (HHP) at 100, 200, 300, 400, and 500MPa. The allergenic properties of the HHP-treated β-Lg were characterized by indirect competitive enzyme-linked immunosorbent assay with anti-β-Lg rabbit antibody and the sera of patients allergic to cows' milk. The conformation of the HHP-treated β-Lg was examined with ultraviolet absorption spectroscopy, endogenous fluorescence spectroscopy, exogenous fluorescence spectroscopy, and circular dichroism spectroscopy analyses. The results indicated that IgG binding increased with treatment pressure, and IgE binding was lowest at 200MPa and highest at 400MPa. The tertiary structure of β-Lg changed significantly after HHP, whereas the primary and secondary structures remained stable. Overall, this study suggests that the conformational changes in HHP-treated β-Lg contribute to its altered allergenicity.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science & Technology, Nanchang University, Nanchang 330031, PR China; Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, PR China.
authors.forename: Xuanyi
authors.initials: X
authors.lastname: Meng
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science & Technology, Nanchang University, Nanchang 330031, PR China.
authors.forename: Yuxin
authors.initials: Y
authors.lastname: Bai
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science & Technology, Nanchang University, Nanchang 330031, PR China.
authors.forename: Jinyan
authors.initials: J
authors.lastname: Gao
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science & Technology, Nanchang University, Nanchang 330031, PR China. Electronic address: zhizilixin@163.com.
authors.forename: Xin
authors.initials: X
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, PR China. Electronic address: chenhongbing@ncu.edu.cn.
authors.forename: Hongbing
authors.initials: H
authors.lastname: Chen
mesh_terms: D000485:Allergens / Q000737:chemistry*; D000818:Animals; D002417:Cattle; D006874:Hydrostatic Pressure; D007782:Lactoglobulins / Q000737:chemistry*
chemical_list: D000485:Allergens; D007782:Lactoglobulins
keywords: Allergenicity; High hydrostatic pressure; Protein conformation; β-Lactoglobulin