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Antigenicity elimination of ovalbumin by cold plasma-induced covalent binding with Gallic acid.

Authors :
Liu C
Tang PP
Liu XB
Liu JX
Aadil RM
Cheng JH
Liu ZW
Source :
Food chemistry [Food Chem] 2025 Feb 01; Vol. 464 (Pt 1), pp. 141669. Date of Electronic Publication: 2024 Oct 15.
Publication Year :
2025

Abstract

The effect of cold plasma (CP) treatment in promoting the covalent grafting of ovalbumin (OVA) with gallic acid (GA) were investigated, along with identifying the binding sites in the OVA-GA complex and exploring its potential for reducing the antigenicity of OVA. The results showed that the GA content of 22.97 ± 1.27 mg/g in OVA-GA complex was obtained following 60 s of CP treatment. Using LC-MS/MS, four regions (T <superscript>52</superscript> -R <superscript>59</superscript> , V <superscript>201</superscript> -K <superscript>207</superscript> , I <superscript>279</superscript> -R <superscript>285</superscript> , and V <superscript>281</superscript> -K <superscript>291</superscript> ) were identified, containing 12 GA binding sites in the OVA-GA complex. Additionally, a significant reduction in IgE binding capacity (70.83 ± 0.90 %) was observed, as confirmed by ELISA analysis. The masking/steric-hindrance effect on linear epitopes and the disruption of conformational epitopes of OVA as a result of GA grafting may be the key factors leading to the reduction in OVA antigenicity. This study highlights that promoting the grafting of polyphenols onto proteins using CP treatment is an effective strategy for reducing the antigenicity of protein allergens.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
464
Issue :
Pt 1
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
39423547
Full Text :
https://doi.org/10.1016/j.foodchem.2024.141669