Conformation affects the potential allergenicity of ovalbumin after heating and glycation

Food Additives and Contaminants - Part A

Volumn 30, Issue 10, 2013, Pages 1684-1692

  Ma, X J ^a   Chen, H B ^a   Gao, J Y ^a   Hu, C Q ^b   Li, X ^a  

^a NANCHANG UNIVERSITY   (China)

^b ANHUI MEDICAL UNIVERSITY   (China)

Author keywords

allergenicity; antigenicity; egg allergy; glycation; heating; ovalbumin; protein structure

Indexed keywords

ALLERGIES; HEATING; PROTEINS;

ALLERGENICITY; ANTIGENICITY; EGG ALLERGY; GLYCATION; OVALBUMINS; PROTEIN STRUCTURES;

GLYCOSYLATION;

EGG WHITE; EPITOPE; IMMUNOGLOBULIN BINDING FACTOR; IMMUNOGLOBULIN G; OVALBUMIN;

ALLERGENICITY; ANTIBODY RESPONSE; ANTIGENICITY; ARTICLE; CHEMICAL STRUCTURE; CIRCULAR DICHROISM; CONFORMATIONAL TRANSITION; GLYCATION; HEATING; IMMUNOREACTIVITY; PRIORITY JOURNAL; PROTEIN UNFOLDING; STRUCTURE ANALYSIS;

ORYCTOLAGUS CUNICULUS;

ALLERGENS; ANIMALS; ANTIBODY SPECIFICITY; AVIAN PROTEINS; CHICKENS; EGG HYPERSENSITIVITY; GLYCOSYLATION; HOT TEMPERATURE; HUMANS; IMMUNOGLOBULIN E; OVALBUMIN; PROTEIN CONFORMATION; PROTEIN STRUCTURE, SECONDARY; PROTEIN STRUCTURE, TERTIARY; RABBITS;

EID: 84885190933     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2013.822105     Document Type: Article

References (33)

1. Babakhin AA, DuBuske LM, Wheeler AW, Stockinger B, Nolte H, Andreev SM, Gushchin IS, Khaitov RM, Petrov RV. 1995. Immunological properties of allergen chemically modified with synthetic copolymer of N-vinylpyrrolidone and maleic anhydride. Allergy Proc. 16:261-268.
2. Blanc F, Vissers YM, Adel-Patient K, Rigby NM, Mackie AR, Gunning AP, Wellner NK, Skov PS, Przybylski-Nicaise L, Ballmer-Weber B, et al. 2011. Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity. Mol Nutr Food Res. 55:1887-1894.
3. Ellman GL. 1959. Tissue sulfhydryl groups. Arch Biochem Biophys. 82:70-77.
4. Elsayed S, Stavseng L. 1994. Epitope mapping of region 11-70 of ovalbumin (Gal d I) using five synthetic peptides. Int Arch Allergy Immunol. 104:65-71.
5. Fayle AE, Healy JP, Brown PA, Reid EA, Gerrard JA, Ames JM. 2001. Novel approaches to the analysis of the Maillard reaction of proteins. Electrophoresis. 22:1518-1525.
6. Fernandez-Diaz MD, Barsotti L, Dumay E, Cheftel JC. 2000. Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white. J Agric Food Chem. 48:2332-2339.
7. Gruber P, Vieths S, Wangorsch A, Nerkamp J, Hofmann T. 2004. Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium). J Agric Food Chem. 52:4002-4007.
8. Hattori M, Miyakawa S, Ohama Y, Kawamura H, Yoshida T, To-O K, Kuriki T, Takahashi K. 2004. Reduced immunogenicity of beta-lactoglobulin by conjugation with acidic oligosaccharides. J Agric Food Chem. 52:4546-4553.
9. Huang FR, Lemon-Mule H, Bencharitiwong R, Sampson HA, Nowak-Wegrzyn AH. 2009. Effect of Heating and Food Matrix on Egg White (EW) Protein Allergenicity. J Allergy Clin Immun. 123:S180-S180.
10. Huntington JA, Stein PE. 2001. Structure and properties of ovalbumin. J Chromatogr B. 756:189-198.
11. Ilchmann A, Burgdorf S, Scheurer S, Waibler Z, Nagai R, Wellner A, Yamamoto Y, Yamamoto H, Henle T, Kurts C, et al. 2010. Glycation of a food allergen by the Maillard reaction enhances its T-cell immunogenicity: role of macrophage scavenger receptor class A type I and II. J Allergy Clin Immun. 125:175-183.
12. Jiménez-Saiz R, Belloque J, Molina E, López-Fandiño R. 2011. Human Immunoglobulin E (IgE) Binding to Heated and Glycated Ovalbumin and Ovomucoid before and after in Vitro Digestion. J Agric Food Chem. 59:10044-10051.
13. Kim MJ, Lee JW, Yook HS, Lee SY, Kim MC, Byun MW. 2002. Changes in the antigenic and immunoglobulin E-binding properties of hen's egg albumin with the combination of heat and gamma irradiation treatment. J Food Prot. 65:1192-1195.
14. Li CP, Hayashi Y, Shinohara H, Ibrahim HR, Sugimoto Y, Kurawaki J, Matsudomi N, Aoki T. 2005. Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: effect on protein structure and some properties. J Agric Food Chem. 53:4962-4967.
15. Ma XJ, Xi BR, Chen HB, Gao JY. 2009. Simultaneous separation of three major allergens in hens egg white. Food Sci. 30:40-43. Chinese.
16. Maleki SJ, Chung SY, Champagne ET, Raufman JP. 2000. The effects of roasting on the allergenic properties of peanut proteins. J Allergy Clin Immun. 106:763-768.
17. Mine Y, Prithy R. 2003. Fine mapping and structural analysis of immunodominant IgE allergenic epitopes in chicken egg ovalbumin. Protein Eng. 16:747-752.
18. Mine Y, Zhang JW. 2002. Comparative studies of antigenicity and allergenicity of native and denatured egg white proteins. J Agric Food Chem. 50:2679-2683.
19. Nakamura A, Sasaki F, Watanabe K, Ojima T, Ahn DH, Saeki H. 2006. Changes in allergenicity and digestibility of squid tropomyosin during the Maillard reaction with ribose. J Agric Food Chem. 54:9529-9534.
20. Nakamura A, Watanabe K, Ojima T, Ahn DH, Saeki H. 2005. Effect of maillard reaction on allergenicity of scallop tropomyosin. J Agric Food Chem. 53:7559-7564.
21. Nakamura S, Suzuki Y, Ishikawa E, Yakushi T, Jing H, Miyamoto T, Hashizume K. 2008. Reduction of in vitro allergenicity of buckwheat Fag e 1 through the Maillard-type glycosylation with polysaccharides. Food Chem. 109:538-545.
22. Nisbet AD, Saundry RH, Moir AJG, Fothergill LA, Fothergill JE. 1981. The complete amino-acid sequence of hen ovalbumin. Eur J Biochem. 115:335-345.
23. Sattarahmady N, Moosavi-Movahedi AA, Ahmad F, Hakimelahi GH, Habibi-Rezaei M, Saboury AA, Sheibani N. 2007. Formation of the molten globule-like state during prolonged glycation of human serum albumin. Biochim Biophys Acta. 1770:933-942.
24. Sattarahmady N, Moosavi-Movahedi AA, Habibi-Rezaei M, Ahmadian S, Saboury AA, Heli H, Sheibani N. 2008. Detergency effects of nanofibrillar amyloid formation on glycation of human serum albumin. Carbohydr Res. 343:2229-2234.
25. Starkl P, Krishnamurthy D, Szalai K, Felix F, Lukschal A, Oberthuer D, Sampson HA, Swoboda I, Betzel C, Untersmayr E, et al. 2011. Heating affects structure, enterocyte adsorption and signalling, as well as immunogenicity of the peanut allergen Ara h 2. Open Allergy J. 4:24-34.
26. Stein PE, Leslie AG, Finch JT, Carrell RW. 1991. Crystal structure of uncleaved ovalbumin at 1.95 Ǻ resolution. J Mol Biol. 221:941-959.
27. Sun Y, Hayakawa S, Izumori K. 2004. Modification of ovalbumin with a rare ketohexose through the maillard reaction: effect on protein structure and gel properties. J Agric Food Chem. 52:1293-1299.
28. Takagi S, Akashi M, Yasumatsu K. 1979. Determination of hydrostatic region in soybean globulin. J Jpn Soc Food Sci. 26:133-138.
29. Usui M, Tamura H, Nakamura K, Ogawa T, Muroshita M, Azakami H, Kanuma S, Kato A. 2004. Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through Maillard-type protein-polysaccharide conjugation. Nahrung. 48:69-72.
30. Van Der Plancken I, Van Loey A, Hendrickx MEG. 2005. Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment. J Agric Food Chem. 53: 5726-5733.
31. Vissers YM, Blanc F, Skov PS, Johnson PE, Rigby NM, Przybylski-Nicaise L, Bernard H, Wal JM, Ballmer-Weber B, Zuidmeer-Jongejan L, et al. 2011. Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut. PLos One. 6:e23998.
32. Yamasaki M, Takahashi N, Hirose M. 2003. Crystal structure of S-ovalbumin as a non-loop-inserted thermostabilized serpin form. J Biol Chem. 278:35524-35530.
33. Zoellner H, Hou JY, Hochgrebe T, Poljak A, Duncan MW, Golding J, Henderson T, Lynch G. 2001. Fluorometric and mass spectrometric analysis of nonenzymatic glycosylated albumin. B Biochem Biophys Res Commun. 284:83-89.