Effects of Different Lengths Sugar Chains on the Structure and Allergenicity of Allergic Epitopes 13KDLKGYGGVSLPEW26 in α-Lactalbumin

XIONG Zihao; WANG Yang; REN Yunjie; ZOU Lin; SHAO Yanhong; LIU Jun; TU Zongcai

doi:10.13386/j.issn1002-0306.2022090110

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 74-80. > DOI: 10.13386/j.issn1002-0306.2022090110

XIONG Zihao, WANG Yang, REN Yunjie, et al. Effects of Different Lengths Sugar Chains on the Structure and Allergenicity of Allergic Epitopes ¹³KDLKGYGGVSLPEW²⁶ in α-Lactalbumin[J]. Science and Technology of Food Industry, 2023, 44(14): 74−80. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090110.

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Effects of Different Lengths Sugar Chains on the Structure and Allergenicity of Allergic Epitopes ¹³KDLKGYGGVSLPEW²⁶ in α-Lactalbumin

1.
National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, China
2.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

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Received Date: September 12, 2022
Available Online: May 17, 2023

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Abstract

Abstract

The allergic epitopes of α-lactalbumin are the molecular basis for allergenicity. In this paper, the effects of different lengths sugar chains on the structure and allergenicity of allergic epitopes in α-lactalbumin were investigated. The IgE linear epitopes of ¹³KDLKGYGGVSLPEW²⁶ (¹³K-W²⁶) were synthesized and glycated with glucose, maltose, maltotriose and maltopentaose. Then the structural changes were analyzed by spectroscopy and chromatography. Cellular assays and ELISA were used to evaluate the histamine, interleukin-4 and interleukin-6 release ability of KU812 cells and the IgE binding ability. The results showed that ¹³K-W²⁶ was glycated by different lengths sugar chains significantly decreased the free amino content and changed the fluorescence intensity and UV absorption intensity, and decreased the IgE binding ability and the release ability of histamine, interleukin-4 and interleukin-6 in KU812 cells. Therefore, different lengths of sugar chains can change the structure of ¹³K-W²⁶, and reduce the allergenicity. The order was maltopentaose>maltotriose>maltose>glucose. In conclusion, the sugar chains could mask the linear epitopes ¹³K-W²⁶ of α-lactalbumin, the sugar chains with longer length had stronger masking effects on epitopes, the better the effect of reducing the allergenicity.
- α-lactalbumin,
- IgE linear epitopes,
- glycation,
- allergenicity

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