Investigation into IgG/IgE binding capacity and gut microbiota of digestion products derived from glycated ovalbumin  

作　　者：Jihua Mao Yanhong Shao Hui Wang Jun Liu Zongcai Tu 

机构地区：[1]National R&D Center for Freshwater Fish Processing,College of Life Science,College of Chemistry and Chemical Engineering,Jiangxi Normal University,Nanchang 330022,China [2]State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China

出　　处：《Food Science and Human Wellness》2024年第6期3633-3641,共9页食品科学与人类健康（英文）

基　　金：sopported by National Natural Science Foundation of China(31960457);Jiangxi Province National Science and Technology Prizes Backup Project and Cultivation Plan(20212AEI91001).

摘　　要：Gut microbiota plays an important role in food allergy.The immunoglobulin G(IgG)/immunoglobulin E(IgE)binding capacity and human gut microbiota changes of digestion products derived from glycated ovalbumin(OVA)were investigated.Gastrointestinal digestion effectively destroyed the primary structure of glycated OVA,resulting in a significantly higher digestibility than gastric digestion,and more abundant peptides<3 kDa.Moreover,gastric and gastrointestinal digestion products have different fluorescence quenching and red shift of fluorescence peaks,and possess different conformational structures.These changes resulted in a decrease in 28.7%of the IgE binding capacity of gastrointestinal digestion products beyond that of pepsin.Moreover,gastrointestinal digestion products of glycated OVA increased significantly the proportion of Subdoligranulum,Collinsella,and Bifidobacterium.Therefore,gastrointestinal digestion products of glycated OVA altered human intestinal microbiota,reducing the risk of potential allergy.

关 键 词：OVALBUMIN Glycation DIGESTION IgG/IgE binding capacity Gut microbiota 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]