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- Title
Functional and Allergenic Properties Assessment of Conalbumin (Ovotransferrin) after Oxidation.
- Authors
Lv, Liangtao; Ye, Liying; Lin, Xiao; Li, Liuying; Chen, Jiamin; Yue, Wenqi; Wu, Xuli
- Abstract
Conalbumin (CA) is an iron-binding egg protein that has various bioactivities and causes major allergenicity in humans. This study investigated how oxidation affects the multiple functional properties of CA. The lipid peroxidation method was used to prepare treated CA [2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-CA and acrolein-CA] complexes. CA induced structural changes through oxidation. These changes enhanced the digestibility, rate of endocytosis in dendritic cells, and emulsifying and foaming properties of CA. ELISA and immunoblot analysis showed that the complexes reduced the IgE-binding ability of CA through lipid oxidation. KU812 cell assays showed that modification by AAPH and acrolein caused the release of IL-4 and histamine to decline. In conclusion, oxidation treatment modified the functional and structural properties of CA, reducing allergenicity during processing and preservation.
- Subjects
VALUATION of real property; OXIDATION; DENDRITIC cells; PEROXIDATION; FOAM; HISTAMINE
- Publication
Foods, 2022, Vol 11, Issue 15, p2308
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods11152308