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Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes.
- Source :
-
Food chemistry [Food Chem] 2021 Oct 01; Vol. 358, pp. 129821. Date of Electronic Publication: 2021 Apr 20. - Publication Year :
- 2021
-
Abstract
- The present study investigated the effects of dielectric-barrier-discharge (DBD) plasma treatment (12 kHz, 40 kV) at 1, 2, 3, and 4 min on the reduction of the immunoglobulin G (IgG) binding capacity of β-lactoglobulin (β-LG). The IgG binding capacity of β-LG was reduced by 58.21% following a plasma treatment time of 4 min, as confirmed by western-blot and ELISA analyses. The reduction in IgG binding capacity of β-LG was directly related to a stepwise change in its structure. The initial drop in the IgG binding capacity of β-LG was found to be caused by conformational alteration, free sulfhydryl exposure and cross-linkage of molecules induced by oxidation of NH-/NH <subscript>2</subscript> - functional groups of peptide bonds and of sensitive amino acid residues (Tyr, Trp) as confirmed by SDS-PAGE, surface hydrophobicity and multi-spectroscopic analyses. Plasma treatment of more than 3 min resulted in cleavage of disulfidebonds and fragmentation of β-LG that was confirmed by LC-MS/MS analysis, which resulted a further decline in the IgG binding capacity of β-LG. Plasma treatment therefore has great potential as a substitute treatment for enzymatic hydrolysis for the production of hypoallergenic milk protein-based products.<br /> (Copyright © 2021 Elsevier Ltd. All rights reserved.)
- Subjects :
- Allergens chemistry
Chromatography, Liquid
Electrophoresis, Polyacrylamide Gel
Enzyme-Linked Immunosorbent Assay
Hydrophobic and Hydrophilic Interactions
Oxidation-Reduction
Plasma Gases chemistry
Protein Conformation
Tandem Mass Spectrometry
Immunoglobulin G metabolism
Lactoglobulins chemistry
Lactoglobulins metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 358
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 33933963
- Full Text :
- https://doi.org/10.1016/j.foodchem.2021.129821