The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose
Cra a 4 is a heat stable allergen in oyster, the effect of Maillard reaction on the immunoreactivity and structure of Cra a 4 was investigated. Firstly, Cra a 4 was cloned, expressed and identified. The purified Cra a 4 was incubated with xylose at 100 °C, pH 8.5 for 30 min or with glucose for 60 mi...
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| Format: | Article |
| Language: | English |
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Maximum Academic Press
2022-01-01
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| Series: | Food Materials Research |
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| Online Access: | https://www.maxapress.com/article/doi/10.48130/FMR-2022-0013 |
| _version_ | 1797293207501930496 |
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| author | Meng Liu Fei Huan Jianhua Zhang Lijun Huang Lei Yu Tianliang Bai Jingyu Zhang Yang Yang Guixia Chen Guangming Liu |
| author_facet | Meng Liu Fei Huan Jianhua Zhang Lijun Huang Lei Yu Tianliang Bai Jingyu Zhang Yang Yang Guixia Chen Guangming Liu |
| author_sort | Meng Liu |
| collection | DOAJ |
| description | Cra a 4 is a heat stable allergen in oyster, the effect of Maillard reaction on the immunoreactivity and structure of Cra a 4 was investigated. Firstly, Cra a 4 was cloned, expressed and identified. The purified Cra a 4 was incubated with xylose at 100 °C, pH 8.5 for 30 min or with glucose for 60 min. After Maillard reaction, the IgE-binding activity of Cra a 4 and in vitro digested samples was reduced by about 50%. The unfold α-helix and higher surface hydrophobicity of glycated Cra a 4 were identified as the reason for hypo-immunoreactivity. The higher frequency of lysine (13%) in the primary structure and exposure on the surface of the spatial structure was attributed to the hypo-immunoreactivity of Cra a 4 after Maillard reaction. It comprehensively evaluated the effects of Maillard reaction on Cra a 4 and provids new methods for the industrial production of hypoallergenic oyster. The modified Cra a 4 by Maillard reaction could be a hypoallergenic therapeutic agent for allergy to oyster. |
| first_indexed | 2024-03-07T20:09:32Z |
| format | Article |
| id | doaj.art-0aa4ae988c4544e9a168c63065a77da0 |
| institution | Directory Open Access Journal |
| issn | 2771-4683 |
| language | English |
| last_indexed | 2024-03-07T20:09:32Z |
| publishDate | 2022-01-01 |
| publisher | Maximum Academic Press |
| record_format | Article |
| series | Food Materials Research |
| spelling | doaj.art-0aa4ae988c4544e9a168c63065a77da02024-02-28T01:36:04ZengMaximum Academic PressFood Materials Research2771-46832022-01-012111010.48130/FMR-2022-0013FMR-2022-0013The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucoseMeng Liu0Fei Huan1Jianhua Zhang2Lijun Huang3Lei Yu4Tianliang Bai5Jingyu Zhang6Yang Yang7Guixia Chen8Guangming Liu9College of Marine Biology, Xiamen Ocean Vocational College, Xiamen, Fujian 361102, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361102, ChinaXiamen Lotus Hospital, Xiamen, Fujian 361102, ChinaXiamen Lotus Hospital, Xiamen, Fujian 361102, ChinaCollege of Marine Biology, Xiamen Ocean Vocational College, Xiamen, Fujian 361102, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361102, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361102, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361102, ChinaWomen and Children’s Hospital Affiliated to Xiamen University, Xiamen, Fujian 361003, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361102, ChinaCra a 4 is a heat stable allergen in oyster, the effect of Maillard reaction on the immunoreactivity and structure of Cra a 4 was investigated. Firstly, Cra a 4 was cloned, expressed and identified. The purified Cra a 4 was incubated with xylose at 100 °C, pH 8.5 for 30 min or with glucose for 60 min. After Maillard reaction, the IgE-binding activity of Cra a 4 and in vitro digested samples was reduced by about 50%. The unfold α-helix and higher surface hydrophobicity of glycated Cra a 4 were identified as the reason for hypo-immunoreactivity. The higher frequency of lysine (13%) in the primary structure and exposure on the surface of the spatial structure was attributed to the hypo-immunoreactivity of Cra a 4 after Maillard reaction. It comprehensively evaluated the effects of Maillard reaction on Cra a 4 and provids new methods for the industrial production of hypoallergenic oyster. The modified Cra a 4 by Maillard reaction could be a hypoallergenic therapeutic agent for allergy to oyster.https://www.maxapress.com/article/doi/10.48130/FMR-2022-0013immunoreactivitymaillard reactionoystersarcoplasmic-calcium-binding proteinstructure |
| spellingShingle | Meng Liu Fei Huan Jianhua Zhang Lijun Huang Lei Yu Tianliang Bai Jingyu Zhang Yang Yang Guixia Chen Guangming Liu The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose Food Materials Research immunoreactivity maillard reaction oyster sarcoplasmic-calcium-binding protein structure |
| title | The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose |
| title_full | The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose |
| title_fullStr | The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose |
| title_full_unstemmed | The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose |
| title_short | The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose |
| title_sort | immunoreactivity of cra a 4 decreased after maillard reaction with xylose and glucose |
| topic | immunoreactivity maillard reaction oyster sarcoplasmic-calcium-binding protein structure |
| url | https://www.maxapress.com/article/doi/10.48130/FMR-2022-0013 |
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