Effects of high hydrostatic pressure combined with heat treatment on the antigenicity and conformation of β-conglycinin

Bu, Guanhao; Li, Tanghao; Zhao, Yifei; Chen, Fusheng

doi:10.1007/s00217-020-03472-5

Cited by 18 publications

(12 citation statements)

References 42 publications

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“…Some studies have reported that HHP effectively reduced the IgG binding capacity of ⊎-conglycinin at 400 MPa at room temperature, 12,13 which was similar to the results of this study (Fig. 1(A)).…”

Section: Igg and Ige Bindingsupporting

confidence: 91%

“…9 This was due to the secondary and tertiary structure of allergic proteins in soybeans changing after HHP treatment, which prevented the IgE in the serum of soybean allergy patients from recognizing the epitopes. 10,11 Xi and He 12 and Bu et al 13 revealed that HHP treatment of 400 MPa significantly inhibited the immunoglobulin (Ig)G binding capacity of ⊎-conglycinin, and they speculated that this was related to the disruption of original epitopes of ⊎-conglycinin after HHP treatment. However, there are few studies on the changes in IgE binding ability and epitope of HHP-treated ⊎-conglycinin.…”

Section: Introductionmentioning

confidence: 99%

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High hydrostatic pressure treatment reduces the potential antigenicity of β‐conglycinin by changing the protein structure during in vitro digestion

2022

J Sci Food Agric

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BACKGROUND High hydrostatic pressure (HHP) treatment has been used to alleviate the allergenicity of soybeans, but there are little data about the potential antigenicity of β‐conglycinin after HHP treatment. RESULTS We examined the effects of HHP treatment on the antigenicity and structure of β‐conglycinin. When the pressure was 300 and 400 MPa, HHP treatment reduced the immunoglobulin (Ig)G binding capacity of β‐conglycinin, while its IgE binding capacity did not change significantly. After in vitro digestion, both the IgE and IgG binding of β‐conglycinin was obviously inhibited after HHP treatment at 400 MPa and 60 °C, although its binding capacity with linear epitope antibodies increased. Moreover, HHP treatment changed the secondary structure of β‐conglycinin, the content of α‐helix and random coils increased, while the β‐sheet and β‐turn decreased. After HHP treatment, the conformational structure was unfolded so that a large number of hydrophobic regions were exposed. CONCLUSION HHP treatment alleviated the potential antigenicity of β‐conglycinin by modifying its structure, which facilitated in vitro digestion and destroyed epitopes. This research provides a new insight into the mechanism of HHP treatment that affects the sensitization of soy protein allergens. © 2022 Society of Chemical Industry.

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Section: Igg and Ige Bindingsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

High hydrostatic pressure treatment reduces the potential antigenicity of β‐conglycinin by changing the protein structure during in vitro digestion

2022

J Sci Food Agric

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“…Soybean, which contains a high number of proteins (35–40%) and is a good source of high-quality proteins [ 2 ], belongs to the group of the ‘big eight’ allergens. Soy allergy has a prevalence of 0.1–3.2% and 0.1–5.7% in adults and children, respectively [ 3 ]. Allergenicity caused by soybean is mainly due to its proteins.…”

Section: Introductionmentioning

confidence: 99%

“…Several technologies have been developed to reduce the antigenicity of soy proteins, including thermal and non-thermal processing (e.g., high hydrostatic pressure treatment, enzymatic hydrolysis, genetic modification and microbial fermentation) [ 3 , 11 , 12 , 13 , 14 ]. Fermentation, an ancient processing approach, demonstrated improvements in the functional and nutritional properties of soy products [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity

Liu

Wang

Liu

et al. 2021

Foods

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This study investigated the fermentation of isolated soy glycinin by using the Lactiplantibacillus plantarum B1-6 strain, its reduction effect on immunoglobulin E (IgE) reactivity, the relationship with protein aggregation/gelation state and conformational changes. Fermentation was performed under different glycinin concentrations (0.1%, 0.5%, 1% and 2%, w/v) and varied fermentation terminal pH levels (FT-pH) (pH 6.0, 4.5, 4.0 and 3.5). L. plantarum B1-6 showed potency in reducing immunoreactivity to 0.10–69.85%, as determined by a sandwich enzyme-linked immunosorbent assay. At a FT-pH of 6.0 and 4.5, extremely low IgE reactivity (0.1–22.32%) was observed. Fermentation resulted in a great increase (2.31–6.8-fold) in particle size and a loss of intensity in A3 and basic subunits. The conformation of glycinin was altered, as demonstrated by improved surface hydrophobicity (1.33–7.39-fold), decreased intrinsic fluorescence intensity and the α-helix structure. Among the four selected concentrations, glycinin at 1% (w/v, G-1) evolved the greatest particles during fermentation and demonstrated the lowest immunoreactivity. Principal component analysis confirmed that particle size, intrinsic fluorescence intensity, α-helix and ionic bond were closely related to immunoreactivity reduction.

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“…β-CG is a trimeric structure composed of α (67 kDa), α’ (71 kDa), and β (50 kDa) subunits. Each subunit is composed of an acidic peptide chain and a basic peptide chain, and the structure is very stable and therefore persistent, resulting in relatively constant sensitization toward β-CG [ 1 , 2 ]. Allergies can cause disorders of the immune system and cell apoptosis.…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus rhamnosus GG Reduces β-conglycinin-Allergy-Induced Apoptotic Cells by Regulating Bacteroides and Bile Secretion Pathway in Intestinal Contents of BALB/c Mice

Chen

et al. 2020

Nutrients

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Allergy can cause intestinal damage, including through cell apoptosis. In this study, intestinal cell apoptosis was first observed in the β-conglycinin (β-CG) allergy model, and the effect of Lactobacillus rhamnosus GG (LGG) on reducing apoptosis of cells in the intestine and its underlying mechanisms were further investigated. Allergic mice received oral LGG daily, and intestinal tissue apoptotic cells, gut microbiota, and metabolites were evaluated six and nine days after intervention. Terminal deoxynucleotidyl transferase-mediated dUTP nick-end labeling (TUNEL) analysis revealed that LGG intervention could reduce the incidence of cell apoptosis more effectively than natural recovery (NR). The results of 16S rRNA analysis indicated that LGG intervention led to an increase in the relative abundance of Bacteroides. Metabolite analysis of intestinal contents indicated that histamine, N-acetylhistamine, N(α)-γ-glutamylhistamine, phenylalanine, tryptophan, arachidonic acid malate, and xanthine were significantly decreased, and deoxycholic acid, lithocholic acid were significantly increased after the LGG intervention on β-CG allergy; the decreases in histamine and N(α)-γ-glutamylhistamine were significant compared with those of NR. In conclusion, LGG reduces apoptosis of cells induced by β-CG allergy, which may be related to regulation of Bacteroides and the bile secretion pathway.

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Effects of high hydrostatic pressure combined with heat treatment on the antigenicity and conformation of β-conglycinin

Cited by 18 publications

References 42 publications

High hydrostatic pressure treatment reduces the potential antigenicity of β‐conglycinin by changing the protein structure during in vitro digestion

High hydrostatic pressure treatment reduces the potential antigenicity of β‐conglycinin by changing the protein structure during in vitro digestion

The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity

Lactobacillus rhamnosus GG Reduces β-conglycinin-Allergy-Induced Apoptotic Cells by Regulating Bacteroides and Bile Secretion Pathway in Intestinal Contents of BALB/c Mice

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