PMID- 28460991
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20191120
IS  - 1873-7145 (Electronic)
IS  - 0963-9969 (Linking)
VI  - 89
IP  - Pt 1
DP  - 2016 Nov
TI  - Glycation of beta-lactoglobulin under dynamic high pressure microfluidization 
      treatment: Effects on IgE-binding capacity and conformation.
PG  - 882-888
LID - S0963-9969(16)30447-1 [pii]
LID - 10.1016/j.foodres.2016.10.020 [doi]
AB  - The effects of dynamic high-pressure microfluidization (DHPM) (80, 120, and 
      160MPa) treatment and glycation with galactose on the IgE-binding capacity and 
      conformation of beta-lactoglobulin (beta-Lg) were investigated. The binding capacity of 
      immunoglobulin E (IgE) from patients' sera with cow's milk allergy on beta-Lg 
      glycated with galactose decreased after DHPM treatment. beta-Lg treated after 
      different DHPM methods and pressures yielded a significant discrepancy in 
      IgE-binding capacity. When beta-Lg was pretreated by DHPM, the IgE-binding capacity 
      of beta-Lg-galactose conjugates decreased with increasing pressure; however, the 
      conjugates showed higher IgE-binding capacity at 120MPa than that at 80 and 
      160MPa when the beta-Lg-galactose mixture was treated by DHPM. Results of thermal 
      properties, intrinsic fluorescence spectroscopy, surface hydrophobicity, and 
      circular dichroism (CD) spectra indicated the occurrence of protein unfolding, as 
      well as the tertiary and secondary structural changes of beta-Lg. The results 
      suggested pretreatment by DHPM and glycation with galactose was a promising 
      approach for eliminating the IgE-binding capacity of beta-Lg.
CI  - Copyright (c) 2016 Elsevier Ltd. All rights reserved.
FAU - Chen, Yuan
AU  - Chen Y
AD  - Key Laboratory of Functional Small Organic Molecule, Ministy of Education, 
      Jiangxi Normal University, Nanchang 330022, China.
FAU - Tu, Zongcai
AU  - Tu Z
AD  - Key Laboratory of Functional Small Organic Molecule, Ministy of Education, 
      Jiangxi Normal University, Nanchang 330022, China; State Key Laboratory of Food 
      Science and Technology, Nanchang University, Nanchang 330047, China. Electronic 
      address: tuzc_mail@aliyun.com.
FAU - Wang, Hui
AU  - Wang H
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang 330047, China. Electronic address: wanghui00072@aliyun.com.
FAU - Zhang, Lu
AU  - Zhang L
AD  - Key Laboratory of Functional Small Organic Molecule, Ministy of Education, 
      Jiangxi Normal University, Nanchang 330022, China.
FAU - Sha, Xiaomei
AU  - Sha X
AD  - Key Laboratory of Functional Small Organic Molecule, Ministy of Education, 
      Jiangxi Normal University, Nanchang 330022, China.
FAU - Pang, Juanjuan
AU  - Pang J
AD  - Key Laboratory of Functional Small Organic Molecule, Ministy of Education, 
      Jiangxi Normal University, Nanchang 330022, China.
FAU - Yang, Ping
AU  - Yang P
AD  - Key Laboratory of Functional Small Organic Molecule, Ministy of Education, 
      Jiangxi Normal University, Nanchang 330022, China.
FAU - Liu, Guangxian
AU  - Liu G
AD  - Key Laboratory of Functional Small Organic Molecule, Ministy of Education, 
      Jiangxi Normal University, Nanchang 330022, China.
FAU - Yang, Wenhua
AU  - Yang W
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang 330047, China.
LA  - eng
PT  - Journal Article
DEP - 20161015
PL  - Canada
TA  - Food Res Int
JT  - Food research international (Ottawa, Ont.)
JID - 9210143
OTO - NOTNLM
OT  - Conformation
OT  - DHPM
OT  - Glycation
OT  - IgE-binding capacity
OT  - beta-lactoglobulin
EDAT- 2017/05/04 06:00
MHDA- 2017/05/04 06:01
CRDT- 2017/05/03 06:00
PHST- 2016/06/07 00:00 [received]
PHST- 2016/09/28 00:00 [revised]
PHST- 2016/10/14 00:00 [accepted]
PHST- 2017/05/03 06:00 [entrez]
PHST- 2017/05/04 06:00 [pubmed]
PHST- 2017/05/04 06:01 [medline]
AID - S0963-9969(16)30447-1 [pii]
AID - 10.1016/j.foodres.2016.10.020 [doi]
PST - ppublish
SO  - Food Res Int. 2016 Nov;89(Pt 1):882-888. doi: 10.1016/j.foodres.2016.10.020. Epub 
      2016 Oct 15.