Analysis on MTGase catalysed cross-linked products of Ara h 2: structure and immunoreactivity
Peanut is ranked among the eight major food allergens. Ara h 2 is its major allergen, recognized by more than 90% of serum IgE from peanut-allergic patients. Cross-linking catalysed by microbial transglutaminase (MTGase) is proved to be feasible to decrease the allergenicity of Ara h 2. The crosslin...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | Food and Agricultural Immunology |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/09540105.2018.1529739 |
| _version_ | 1818840078400618496 |
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| author | Xuejiao Chang Zhihua Wu Ruifang Zhao Ying Zhang Xin Li Anshu Yang Ping Tong Hongbing Chen |
| author_facet | Xuejiao Chang Zhihua Wu Ruifang Zhao Ying Zhang Xin Li Anshu Yang Ping Tong Hongbing Chen |
| author_sort | Xuejiao Chang |
| collection | DOAJ |
| description | Peanut is ranked among the eight major food allergens. Ara h 2 is its major allergen, recognized by more than 90% of serum IgE from peanut-allergic patients. Cross-linking catalysed by microbial transglutaminase (MTGase) is proved to be feasible to decrease the allergenicity of Ara h 2. The crosslinking reaction occurred both inter- and intra-molecular could gain products with different molecular weights. In this study, after MTGase catalysed crosslinking, the products were separated into low molecular weight part of Ara h 2 (LP-Ara h 2) and high molecular weight part of Ara h 2 (HP-Ara h 2), and the structure, digestibility, IgG and IgE binding capability of each part were analysed. Compared with LP-Ara h 2, HP-Ara h 2 was found to have looser structure, higher digestion rate and corresponding lower immunogenicity. By controlling the reaction condition to get different products, the protein desensitization processes would get a better result. |
| first_indexed | 2024-12-19T04:04:28Z |
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| id | doaj.art-4b0b35bc18e341db94e56ef1036c9c80 |
| institution | Directory Open Access Journal |
| issn | 0954-0105 1465-3443 |
| language | English |
| last_indexed | 2024-12-19T04:04:28Z |
| publishDate | 2018-01-01 |
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| series | Food and Agricultural Immunology |
| spelling | doaj.art-4b0b35bc18e341db94e56ef1036c9c802022-12-21T20:36:33ZengTaylor & Francis GroupFood and Agricultural Immunology0954-01051465-34432018-01-012911197120810.1080/09540105.2018.15297391529739Analysis on MTGase catalysed cross-linked products of Ara h 2: structure and immunoreactivityXuejiao Chang0Zhihua Wu1Ruifang Zhao2Ying Zhang3Xin Li4Anshu Yang5Ping Tong6Hongbing Chen7State Key Laboratory of Food Science and Technology, Nanchang UniversityState Key Laboratory of Food Science and Technology, Nanchang UniversityState Key Laboratory of Food Science and Technology, Nanchang UniversityState Key Laboratory of Food Science and Technology, Nanchang UniversityState Key Laboratory of Food Science and Technology, Nanchang UniversityState Key Laboratory of Food Science and Technology, Nanchang UniversityState Key Laboratory of Food Science and Technology, Nanchang UniversityState Key Laboratory of Food Science and Technology, Nanchang UniversityPeanut is ranked among the eight major food allergens. Ara h 2 is its major allergen, recognized by more than 90% of serum IgE from peanut-allergic patients. Cross-linking catalysed by microbial transglutaminase (MTGase) is proved to be feasible to decrease the allergenicity of Ara h 2. The crosslinking reaction occurred both inter- and intra-molecular could gain products with different molecular weights. In this study, after MTGase catalysed crosslinking, the products were separated into low molecular weight part of Ara h 2 (LP-Ara h 2) and high molecular weight part of Ara h 2 (HP-Ara h 2), and the structure, digestibility, IgG and IgE binding capability of each part were analysed. Compared with LP-Ara h 2, HP-Ara h 2 was found to have looser structure, higher digestion rate and corresponding lower immunogenicity. By controlling the reaction condition to get different products, the protein desensitization processes would get a better result.http://dx.doi.org/10.1080/09540105.2018.1529739ara h 2crosslinkingstructureimmunoreactivitypotential allergenicity |
| spellingShingle | Xuejiao Chang Zhihua Wu Ruifang Zhao Ying Zhang Xin Li Anshu Yang Ping Tong Hongbing Chen Analysis on MTGase catalysed cross-linked products of Ara h 2: structure and immunoreactivity Food and Agricultural Immunology ara h 2 crosslinking structure immunoreactivity potential allergenicity |
| title | Analysis on MTGase catalysed cross-linked products of Ara h 2: structure and immunoreactivity |
| title_full | Analysis on MTGase catalysed cross-linked products of Ara h 2: structure and immunoreactivity |
| title_fullStr | Analysis on MTGase catalysed cross-linked products of Ara h 2: structure and immunoreactivity |
| title_full_unstemmed | Analysis on MTGase catalysed cross-linked products of Ara h 2: structure and immunoreactivity |
| title_short | Analysis on MTGase catalysed cross-linked products of Ara h 2: structure and immunoreactivity |
| title_sort | analysis on mtgase catalysed cross linked products of ara h 2 structure and immunoreactivity |
| topic | ara h 2 crosslinking structure immunoreactivity potential allergenicity |
| url | http://dx.doi.org/10.1080/09540105.2018.1529739 |
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