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Combined effect of glycation and sodium carbonate–bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin
Author(s) -
Ma Xiaojuan,
Gao Jinyan,
Chen Hongbing
Publication year - 2013
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.6157
Subject(s) - antigenicity , glycation , chemistry , ovalbumin , bicarbonate , immunoglobulin e , sodium bicarbonate , epitope , sodium carbonate , sodium , biochemistry , chromatography , antibody , antigen , immunology , organic chemistry , receptor , biology
BACKGROUND Ovalbumin ( OVA ) is a major allergen in hen egg. During thermal processing, reducing sugars contained in the hen egg white might easily undergo glycation with OVA , but few studies have been conducted on its corresponding immunoreactivity changes. The aim of the present study was to assess changes of the antigenicity, potential allergenicity and conformation of OVA after glycation in a wet‐thermal processing system under different concentrations of sodium carbonate–bicarbonate buffer . Results IgE binding of the glycated OVA was increased after glycation, and the higher the sodium carbonate–bicarbonate buffer concentration, the higher the IgE binding capacity. The increase in IgE binding of OVA corresponded well with the disruption of the disulfide bond, which exposed the epitopes initially buried. Antigenicity of the glycated OVA was increased, and the amount of the increase varied among samples treated under different buffer concentrations . Conclusion Glycation increased the allergenic potential for OVA , with the amount of increase varying with different sodium carbonate–bicarbonate buffer concentrations. © 2013 Society of Chemical Industry