酪蛋白
化学
消化(炼金术)
免疫球蛋白E
表位
抗体
介质阻挡放电
生物化学
色谱法
免疫学
生物
电极
物理化学
作者
Yongniu Zhang,Er-Fang Ren,Tao Wen,Shijun Lyu,Lili Gai,Siyu Chen,Kai Li,Zhong Han,Fuge Niu,Debao Niu
标识
DOI:10.1016/j.foodchem.2024.138940
摘要
The study aimed to investigate the allergenicity change in casein treated with dielectric barrier discharge (DBD) plasma during in vitro simulated digestion, focusing on the immunoglobulin E (IgE) linear epitopes and utilizing a sensitized-cell model. Results indicated that prior treatment with DBD plasma treatment (4 min) before simulated digestion led to a 10.5% reduction in the IgE-binding capacity of casein digestion products. Moreover, the release of biologically active substances induced from KU812 cells, including β-HEX release rate, human histamine, IL-4, IL-6, and TNF-α, decreased by 2.1, 28.1, 20.6, 11.6, and 17.3%, respectively. Through a combined analysis of LC-MS/MS and immunoinformatics tools, it was revealed that DBD plasma treatment promoted the degradation of the IgE linear epitopes of casein during digestion, particularly those located in the α-helix region of αs1-CN and αs2-CN. These findings suggest that DBD plasma treatment prior to digestion may alleviate casein allergic reactions.
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