Isolation and allergenicity evaluation of glycated α-lactalbumin digestive products and identification of allergenic peptides

Xu-Mei Wang; Zong-Cai Tu; Yun-Hua Ye; Guang-Xian Liu; Yue-Ming Hu; Hui Wang

doi:10.1016/j.foodchem.2022.133185

Isolation and allergenicity evaluation of glycated α-lactalbumin digestive products and identification of allergenic peptides

Food Chem. 2022 Oct 1:390:133185. doi: 10.1016/j.foodchem.2022.133185. Epub 2022 May 10.

Authors

Xu-Mei Wang¹, Zong-Cai Tu², Yun-Hua Ye³, Guang-Xian Liu⁴, Yue-Ming Hu¹, Hui Wang⁵

Affiliations

¹ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
² State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China. Electronic address: tuzc_mail@aliyun.com.
³ National R&D Branch Center for Conventional Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
⁴ Institute of Food Science and Technology, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China.
⁵ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: wanghui00072@aliyun.com.

PMID: 35567971
DOI: 10.1016/j.foodchem.2022.133185

Abstract

This study aimed to isolate and evaluate the allergenicity of glycated α-lactalbumin (ALA) digestive products and identify its allergenic peptides. The digestive products of native-, alone glycated- and ultrasound-assisted glycated ALA (ALA-D, ALA-gal-D, 100ALA-gal-D) were isolated into three fractions (F1, F2 and F3). High-resolution mass spectrometry showed that the digestion-resistant peptides of F2 and F3 mainly distributed in amino acid sequence (AA) 25-31, AA32-53, AA40-53, AA54-60, AA80-90, AA94-104. The allergenicity of the three fractions of glycated ALA was lower than that in ALA-D, indicating glycation of ALA could indeed reduce its allergenicity after digestion. Furthermore, most fractions isolated from high glycation-degree ALA had the lowest allergenicity. The IgG/IgE binding abilities of synthesized peptides indicated that AA94-104 firstly identified by us embodied the strongest allergenicity and might be the potential allergenic peptide. This will provide a theory for preparing hypoallergenic products based on the identified allergenic peptides.

Keywords: Allergenic peptides; Allergenicity; Glycation; In-vitro gastroduodenal digestion; UPLC HCD-MS/MS; α-Lactalbumin.

MeSH terms

Allergens* / chemistry
Glycosylation
Lactalbumin* / chemistry
Mass Spectrometry
Peptides

Substances

Allergens
Peptides
Lactalbumin