The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose  

作　　者：Meng Liu Fei Huan Jianhua Zhang Lijun Huang Lei Yu Tianliang Bai Jingyu Zhang Yang Yang Guixia Chen Guangming Liu 

机构地区：[1]College of Marine Biology,Xiamen Ocean Vocational College,Xiamen,Fujian 361102,China [2]College of Ocean Food and Biological Engineering,Jimei University,43 Yindou Road,Xiamen,Fujian 361102,China [3]Xiamen Lotus Hospital,Xiamen,Fujian 361102,China [4]College of Environment and Public Health,Xiamen Huaxia University,288 Tianma Road,Xiamen,Fujian 361024,China [5]Women and Children’s Hospital Affiliated to Xiamen University,Xiamen,Fujian 361003,China

出　　处：《Food Materials Research》2022年第1期121-130,共10页食材研究（英文）

基　　金：supported by a grant from Xiamen Ocean Vocational College (KYG202108);a grant from the young and middle-aged teachers’education research project of Fujian Province (JAT210801,JAT210803);the National Natural Scientific Foundation of China (32072336,31871720,32001695,31901811);the science and technology program of Fujian Province (2021L3013);the science and technology program of Xiamen City (3502Z20203059);grants from the National Key R&D Program of China (2019YFD0901703).

摘　　要：Cra a 4 is a heat stable allergen in oyster,the effect of Maillard reaction on the immunoreactivity and structure of Cra a 4 was investigated.Firstly,Cra a 4 was cloned,expressed and identified.The purified Cra a 4 was incubated with xylose at 100℃,pH 8.5 for 30 min or with glucose for 60 min.After Maillard reaction,the IgE-binding activity of Cra a 4 and in vitro digested samples was reduced by about 50%.The unfoldα-helix and higher surface hydrophobicity of glycated Cra a 4 were identified as the reason for hypo-immunoreactivity.The higher frequency of lysine(13%)in the primary structure and exposure on the surface of the spatial structure was attributed to the hypo-immunoreactivity of Cra a 4 after Maillard reaction.It comprehensively evaluated the effects of Maillard reaction on Cra a 4 and provids new methods for the industrial production of hypoallergenic oyster.The modified Cra a 4 by Maillard reaction could be a hypoallergenic therapeutic agent for allergy to oyster.

关 键 词：reaction IMMUNO REACTIVITY 

分 类 号：TS202.1[轻工技术与工程—食品科学]