PMID- 33107047
OWN - NLM
STAT- MEDLINE
DCOM- 20210708
LR  - 20210708
IS  - 1745-4514 (Electronic)
IS  - 0145-8884 (Linking)
VI  - 45
IP  - 1
DP  - 2021 Jan
TI  - The IgE/IgG binding capacity and structural changes of Alaska Pollock parvalbumin 
      glycated with different reducing sugars.
PG  - e13539
LID - 10.1111/jfbc.13539 [doi]
AB  - Parvalbumin (PV) is one of the major allergens in fish. The aim of our present 
      work was to research the influence mechanism of glycation with different reducing 
      sugars (glucose, fructose, ribose, lactose, and galactose) on the immunoglobulin 
      E (IgE) and immunoglobulin G (IgG) binding capacity and structure changes of PV 
      in Alaska Pollock. PV glycated with glucose or fructose (PV-Glu/ PV-Fru) 
      exhibited the higher IgE/IgG binding capacities than that of ribose, galactose, 
      or lactose. During glycation, the lysine (Lyr), tyrosine (Tyr), and phenylalanine 
      (Phe) of PV were gradually embed into core area of three-dimensional structure of 
      protein, which reflected in the ultraviolet (UV) spectrum and fluorescence 
      spectra. Moreover, the increase of surface hydrophobicity had confirmed the 
      conformation alteration of glycated PV. These results suggest that there is a 
      specific association among the change of PV in glycation and in potential 
      allergenicity. The types and conformation of reducing sugar greatly influenced 
      the IgE/IgG binding capacity of PV, and glycation with ribose and galactose was a 
      promising approach for reducing the IgE/IgG binding capacity of PV from Alaska 
      Pollock. PRACTICAL APPLICATIONS: Parvalbumin (PV), the major allergen of fish, it 
      can not only maintain the physiological activity of cells, but also cross react 
      with human amyloid protein to alleviate Alzheimer's disease and Parkinson's 
      syndrome. This study revealed that the IgE/IgG binding capacity and structural 
      changes of PV from Alaska Pollock modified by glycation with different reducing 
      sugars. This will help us to understand the sensitization and structural change 
      of the glycated products after the reaction of PV with different reducing sugars. 
      It provides an effective carbonyl source for the preparation of low antigenicity 
      PV based on glycation and lays a foundation for glycation modification of other 
      food allergens.
CI  - (c) 2020 Wiley Periodicals LLC.
FAU - Zhang, Min
AU  - Zhang M
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
FAU - Tu, Zong-Cai
AU  - Tu ZC
AUID- ORCID: 0000-0001-8877-4681
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
AD  - National R&D center for Freshwater Fish Processing, Jiangxi Normal University, 
      Nanchang, China.
AD  - Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi 
      Province, Nanchang, China.
FAU - Liu, Jun
AU  - Liu J
AUID- ORCID: 0000-0002-8570-5741
AD  - National R&D center for Freshwater Fish Processing, Jiangxi Normal University, 
      Nanchang, China.
AD  - Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi 
      Province, Nanchang, China.
FAU - Hu, Yue-Ming
AU  - Hu YM
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
FAU - Wang, Hui
AU  - Wang H
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
FAU - Mao, Ji-Hua
AU  - Mao JH
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
FAU - Li, Jin-Lin
AU  - Li JL
AD  - National R&D center for Freshwater Fish Processing, Jiangxi Normal University, 
      Nanchang, China.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20201026
PL  - United States
TA  - J Food Biochem
JT  - Journal of food biochemistry
JID - 7706045
RN  - 0 (Immunoglobulin G)
RN  - 0 (Parvalbumins)
RN  - 0 (Sugars)
RN  - 37341-29-0 (Immunoglobulin E)
SB  - IM
MH  - Alaska
MH  - Animals
MH  - Humans
MH  - Immunoglobulin E
MH  - *Immunoglobulin G
MH  - *Parvalbumins
MH  - Sugars
OTO - NOTNLM
OT  - Alaska Pollock
OT  - IgE/IgG binding capacity
OT  - glycation
OT  - parvalbumin
OT  - structural changes
EDAT- 2020/10/28 06:00
MHDA- 2021/07/09 06:00
CRDT- 2020/10/27 05:49
PHST- 2020/05/27 00:00 [received]
PHST- 2020/08/23 00:00 [revised]
PHST- 2020/09/04 00:00 [accepted]
PHST- 2020/10/28 06:00 [pubmed]
PHST- 2021/07/09 06:00 [medline]
PHST- 2020/10/27 05:49 [entrez]
AID - 10.1111/jfbc.13539 [doi]
PST - ppublish
SO  - J Food Biochem. 2021 Jan;45(1):e13539. doi: 10.1111/jfbc.13539. Epub 2020 Oct 26.