PMID- 38484545
OWN - NLM
STAT- MEDLINE
DCOM- 20240410
LR  - 20240410
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 447
DP  - 2024 Jul 30
TI  - Investigation into potential allergenicity of DBD plasma-treated casein digestion 
      products based on immunoglobulin E linear epitopes and the sensitized-cell model.
PG  - 138940
LID - S0308-8146(24)00589-2 [pii]
LID - 10.1016/j.foodchem.2024.138940 [doi]
AB  - The study aimed to investigate the allergenicity change in casein treated with 
      dielectric barrier discharge (DBD) plasma during in vitro simulated digestion, 
      focusing on the immunoglobulin E (IgE) linear epitopes and utilizing a 
      sensitized-cell model. Results indicated that prior treatment with DBD plasma 
      treatment (4 min) before simulated digestion led to a 10.5% reduction in the 
      IgE-binding capacity of casein digestion products. Moreover, the release of 
      biologically active substances induced from KU812 cells, including beta-HEX release 
      rate, human histamine, IL-4, IL-6, and TNF-alpha, decreased by 2.1, 28.1, 20.6, 11.6, 
      and 17.3%, respectively. Through a combined analysis of LC-MS/MS and 
      immunoinformatics tools, it was revealed that DBD plasma treatment promoted the 
      degradation of the IgE linear epitopes of casein during digestion, particularly 
      those located in the alpha-helix region of alpha(s1)-CN and alpha(s2)-CN. These findings 
      suggest that DBD plasma treatment prior to digestion may alleviate casein 
      allergic reactions.
CI  - Copyright (c) 2024 Elsevier Ltd. All rights reserved.
FAU - Zhang, Yongniu
AU  - Zhang Y
AD  - College of Light Industry and Food Engineering, Guangxi University, Nanning 
      530004, China.
FAU - Ren, Er-Fang
AU  - Ren EF
AD  - Guangxi Subtropical Crops Research Institute, Nanning 530001, China.
FAU - Wen, Tao
AU  - Wen T
AD  - Guangxi Zhuang Autonomous Region Testing Institute of Product Quality, Nanning 
      530200, China.
FAU - Lyu, Shijun
AU  - Lyu S
AD  - Guangxi Zhuang Autonomous Region Testing Institute of Product Quality, Nanning 
      530200, China.
FAU - Gai, Lili
AU  - Gai L
AD  - College of Light Industry and Food Engineering, Guangxi University, Nanning 
      530004, China.
FAU - Chen, Siyu
AU  - Chen S
AD  - College of Light Industry and Food Engineering, Guangxi University, Nanning 
      530004, China.
FAU - Li, Kai
AU  - Li K
AD  - College of Light Industry and Food Engineering, Guangxi University, Nanning 
      530004, China.
FAU - Han, Zhong
AU  - Han Z
AD  - School of Food Science and Engineering, South China University of Technology, 
      Guangzhou 510641, China.
FAU - Niu, Fuge
AU  - Niu F
AD  - Food Safety Key Lab of Zhejiang Province, School of Food Science and 
      Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
FAU - Niu, Debao
AU  - Niu D
AD  - College of Light Industry and Food Engineering, Guangxi University, Nanning 
      530004, China. Electronic address: happyndb@gxu.edu.cn.
LA  - eng
PT  - Journal Article
DEP - 20240305
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Epitopes)
RN  - 37341-29-0 (Immunoglobulin E)
RN  - 0 (Allergens)
RN  - 0 (Caseins)
SB  - IM
MH  - Humans
MH  - Epitopes
MH  - *Immunoglobulin E/metabolism
MH  - Allergens/chemistry
MH  - Caseins/chemistry
MH  - Chromatography, Liquid
MH  - Tandem Mass Spectrometry
MH  - *Milk Hypersensitivity
MH  - Digestion
OTO - NOTNLM
OT  - Allergenicity
OT  - Bioinformatics analysis
OT  - Casein
OT  - DBD plasma treatment
OT  - In vitro digestion
OT  - Structure
COIS- Declaration of competing interest The authors declare no conflicts of interest.
EDAT- 2024/03/15 00:43
MHDA- 2024/04/10 06:42
CRDT- 2024/03/14 19:08
PHST- 2023/11/26 00:00 [received]
PHST- 2024/02/25 00:00 [revised]
PHST- 2024/03/02 00:00 [accepted]
PHST- 2024/04/10 06:42 [medline]
PHST- 2024/03/15 00:43 [pubmed]
PHST- 2024/03/14 19:08 [entrez]
AID - S0308-8146(24)00589-2 [pii]
AID - 10.1016/j.foodchem.2024.138940 [doi]
PST - ppublish
SO  - Food Chem. 2024 Jul 30;447:138940. doi: 10.1016/j.foodchem.2024.138940. Epub 2024 
      Mar 5.