PMID- 34627095
OWN - NLM
STAT- MEDLINE
DCOM- 20211124
LR  - 20211124
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 372
DP  - 2022 Mar 15
TI  - Studying the effects of high pressure-temperature treatment on the structure and 
      immunoreactivity of beta-lactoglobulin using experimental and computational methods.
PG  - 131226
LID - S0308-8146(21)02232-9 [pii]
LID - 10.1016/j.foodchem.2021.131226 [doi]
AB  - The effects of high hydrostatic pressure (HHP) on the conformation and 
      immunoreactivity of bovine beta-lactoglobulin (BLG) were studied. BLG was treated 
      under 100-600 MPa at the temperature of 20-60  degrees C. The immunoglobulin E (IgE) 
      binding ability of BLG decreased when the pressure increased from 0.1 to 200 MPa. 
      However, the IgE binding increased with the increase in pressure from 200 to 
      400 MPa, followed by a gradual decrease until a pressure of 600 MPa. The IgE 
      binding ability continuously decreased with an increase in pressure at 60  degrees C. The 
      conformation of HHP-treated BLG was evaluated using fluorescence spectroscopy, 
      circular dichroism spectroscopy and molecular dynamics (MD) simulation. 
      Increasing the temperature and pressure promoted the unfolding of BLG, causing 
      the disappearance of some alpha-helixes and some beta-sheets. Based on ELISA analysis, 
      it was revealed that HHP-termperature treatment altered the immunoreactivity of 
      BLG by altering the structures and conformational states of BLG.
CI  - Copyright (c) 2021 Elsevier Ltd. All rights reserved.
FAU - Chen, Gang
AU  - Chen G
AD  - School of Agriculture and Food Science, Zhejiang Agriculture and Forest 
      University, 666, Wusu Street, Hangzhou 311300, Zhejiang, China; Beijing Advanced 
      Innovation Center for Food Nutrition and Human Health, Beijing Technology and 
      Business University, Beijing, 11 Fucheng Rd., 100048, China.
FAU - Wu, Chenyu
AU  - Wu C
AD  - School of Agriculture and Food Science, Zhejiang Agriculture and Forest 
      University, 666, Wusu Street, Hangzhou 311300, Zhejiang, China.
FAU - Chen, Xiaojie
AU  - Chen X
AD  - School of Food science and Technology, Henan University of Technology, Zhengzhou, 
      100 Lianhua St., China.
FAU - Yang, Zhennai
AU  - Yang Z
AD  - Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 
      Technology and Business University, Beijing, 11 Fucheng Rd., 100048, China.
FAU - Yang, Huqing
AU  - Yang H
AD  - School of Agriculture and Food Science, Zhejiang Agriculture and Forest 
      University, 666, Wusu Street, Hangzhou 311300, Zhejiang, China.
LA  - eng
PT  - Journal Article
DEP - 20210925
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Lactoglobulins)
RN  - 37341-29-0 (Immunoglobulin E)
SB  - IM
MH  - Animals
MH  - Cattle
MH  - Enzyme-Linked Immunosorbent Assay
MH  - Hydrostatic Pressure
MH  - *Immunoglobulin E
MH  - *Lactoglobulins
MH  - Temperature
OTO - NOTNLM
OT  - Allergenic property
OT  - Combinational study
OT  - Conformation
OT  - High hydrostatic pressure
OT  - beta-Lactoglobulin
EDAT- 2021/10/10 06:00
MHDA- 2021/11/25 06:00
CRDT- 2021/10/09 20:29
PHST- 2021/04/18 00:00 [received]
PHST- 2021/09/18 00:00 [revised]
PHST- 2021/09/23 00:00 [accepted]
PHST- 2021/10/10 06:00 [pubmed]
PHST- 2021/11/25 06:00 [medline]
PHST- 2021/10/09 20:29 [entrez]
AID - S0308-8146(21)02232-9 [pii]
AID - 10.1016/j.foodchem.2021.131226 [doi]
PST - ppublish
SO  - Food Chem. 2022 Mar 15;372:131226. doi: 10.1016/j.foodchem.2021.131226. Epub 2021 
      Sep 25.