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Effects of Maillard reaction on structural modification and potential allergenicity of peanut 7S globulin (Ara h 1)
Author(s) -
Shi Yunfeng,
Wang Minjia,
Ding Yanting,
Chen Jiahui,
Niu Bing,
Chen Qin
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10614
Subject(s) - maillard reaction , chemistry , digestion (alchemy) , glycation , food science , histamine , allergen , degranulation , globulin , biochemistry , immunology , chromatography , allergy , biology , endocrinology , receptor
BACKGROUND Ara h 1 is a major food allergen in peanuts. Recently, many studies have revealed that the Maillard reaction (MR) affects the allergenicity of food proteins. RESULTS To investigate the influence of the MR on the allergenicity of Ara h 1, R‐Ara h 1 was processed with glucose in dry heating conditions for different periods. The extent of the MR was assessed by four methods. The changes in secondary and tertiary structures were characterized through spectroscopy assays. Advanced glycation end products (AGE) structures were identified by protein sample dry heating for 60 min, indicating the formation of AGE‐Ara h 1. Simulated gastric fluid (SGF) digestion analysis showed that AGE‐Ara h 1 has higher resistance to peptic digestion than R‐Ara h 1. The BALB/c mouse model was also utilized to explore the effect of the MR on the allergenicity of Ara h 1, and the results showed that the Th2‐type cytokines, antibodies, and histamine content increased, and there was a greater degree of degranulation of rat basophilic leukemia (RBL) cells in the AGE‐Ara h 1 group compared with the R‐Ara h 1 group. CONCLUSION During the process of dry heating, proteins participated in the MR with changes in secondary and tertiary structures. The condition applying a temperature of 100 °C for 60 min caused the formation of AGE‐Ara h 1. Simulated gastric fluid digestion analysis showed that AGE‐Ara h 1 had a greater resistance to peptic digestion than R‐Ara h 1. The BALB/c mouse model showed that AGE‐Ara h 1 had more allergenicity, indicating that the MR could enhance the allergenicity of Ara h 1. © 2020 Society of Chemical Industry