Conformation affects the potential allergenicity of ovalbumin after heating and glycation
Conformation affects the potential allergenicity of ovalbumin after heating and glycation
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构象影响加热和糖化后卵清蛋白的潜在过敏性
DOI：
10.1080/19440049.2013.822105
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发表时间：
2013-10-01
影响因子：
2.9
通讯作者：
Li, X.
中科院分区：
文献类型：
--
作者：
Ma, X. J.;Chen, H. B.;Li, X.
卵清蛋白（OVA）是蛋清中的主要过敏原之一，广泛应用于过敏实验模型。本研究的目的是评估糖基化和热处理对蛋清制备的卵细胞潜在致敏性的影响。对OVA的二级和三级结构也进行了表征，以显示潜在的致敏性与加热和糖基化后OVA的构象之间的关系。糖基化显著降低了鸡蛋过敏患者血清检测的卵子的潜在致敏性，这是由构象改变引起的。用兔抗ova测定IgG反应性增加，推测是由于蛋白展开暴露隐藏的表位引起的。加热降低了OVA的潜在致敏性，但代价是IgG的反应性增加。提示糖基化和控制加热诱导的卵细胞构象改变可显著降低其潜在的致敏性。
Ovalbumin (OVA), one of the major allergens in hen egg white, and has widespread use in experimental models of allergy. The aim of this research was to assess the effect of glycation and heat treatment on the potential allergenicity of OVA prepared from hen egg white. Secondary and tertiary structures of OVA were also characterised to show the relationship between potential allergenicity and the conformation of OVA after heating and glycation. Glycation significantly reduced the potential allergenicity of OVA tested with egg allergy patients’ sera, which was caused by conformation changes. An increased IgG reactivity was measured using rabbit anti-OVA and was supposed to be caused by protein unfolding which exposed hidden epitopes. Heating reduced the potential allergenicity of OVA at the expense of increased IgG reactivity. It is suggested that conformational changes of OVA induced by glycation and controlled heating significantly reduced its potential allergenicity.