Effects of the covalent conjugation between caffeic acid and peanut allergen protein Ara h1 on the antigenicity and structure of Ara h1.
allergenic protein
caffeic acid
covalent conjugation
protein Ara h1
structural characterization
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
16 Aug 2024
16 Aug 2024
Historique:
revised:
07
07
2024
received:
07
04
2024
accepted:
11
07
2024
medline:
16
8
2024
pubmed:
16
8
2024
entrez:
16
8
2024
Statut:
aheadofprint
Résumé
Ara h1 was the highest content of peanut allergen protein, identified as a biomarker of peanut allergen. In this study, Ara h1 was covalently complexed with caffeic acid (CA) to research the effects of covalent conjugation on the antigenicity and protein structural properties of Ara h1. After the covalent complexing of Ara h1 and CA, the IgG-binding capacity of Ara h1 was reduced compared with that of control Ara h1. Moreover, the structure of Ara h1 changed from ordered to disordered, the number of intermolecular hydrogen bonds decreased, and some hydrophobic groups were exposed or hydrophobic peptides were released. The carboxyl group in CA reacted with the amino group in Ara h1. The digestibility of Ara h1-CA was increased. The antigenicity of Ara h1-CA was undetectable after 30 min of digestion in vitro. These findings can serve as a reference for further research on hypoallergenic peanut products.
Identifiants
pubmed: 39150685
doi: 10.1111/1750-3841.17276
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : the Opening Foundation of Key Laboratory of Nutrition and Healthy Food of Zhengzhou
ID : KF20190426
Organisme : Open project of Key Laboratory of Animal Immunology, Ministry of Agriculture and Rural Areas
ID : PKLAI20170606
Informations de copyright
© 2024 Institute of Food Technologists.
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