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Characterization of the immunomodulatory compound derived from beta‐lactoglobulin via Maillard reaction
Author(s) -
Chun SuHyun,
Lee KwangWon
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.974.14
Subject(s) - maillard reaction , chemistry , gel electrophoresis , chromatography , ingredient , mass spectrometry , lactose , beta lactoglobulin , biochemistry , whey protein , food science
Beta‐lactoglobulin (BLG) is the major compound more than 50% of whey protein. Although it has high contents of the essential amino acids and functional properties, its application of ingredient in food manufacturing is limited due to its allergenicity. Recently, to increase the application in food industry, research of the reducing the allergenicity was reported the methods such as chemical modification, heating, or proteolysis. There are several reports that Maillard reaction improves the functional properties of protein. In this research, we prepared BLG which has reduced allergenicity by removing endotoxin, derived Escherichia coli . The BLG was glycated with lactose under the condition at 55°C for 24 h. To identify the immunomodulatory compounds derived BLG, glycated BLG was applied to the sodium dodecyl sulfate‐polyacrylamide gel electrophoresis, and the separated bands were digested using the method of in‐gel trypsin digestion. The peptide sequence of the immunomodulatory compound was obtained by the results of a matrix‐assisted laser desorption/ionization coupled with time‐of‐flight tandem mass spectrometer (MALDI‐TOF‐MS) analysis. On the result of this research, we found that the immunomodulatory effect of BLG was observed in the active compound derived BLG via Maillard reaction. Therefore, we suggested that glycated BLG could be an immunomodulatory material in the foods.