摘要
Cra a 4 is a heat stable allergen in oyster,the effect of Maillard reaction on the immunoreactivity and structure of Cra a 4 was investigated.Firstly,Cra a 4 was cloned,expressed and identified.The purified Cra a 4 was incubated with xylose at 100℃,pH 8.5 for 30 min or with glucose for 60 min.After Maillard reaction,the IgE-binding activity of Cra a 4 and in vitro digested samples was reduced by about 50%.The unfoldα-helix and higher surface hydrophobicity of glycated Cra a 4 were identified as the reason for hypo-immunoreactivity.The higher frequency of lysine(13%)in the primary structure and exposure on the surface of the spatial structure was attributed to the hypo-immunoreactivity of Cra a 4 after Maillard reaction.It comprehensively evaluated the effects of Maillard reaction on Cra a 4 and provids new methods for the industrial production of hypoallergenic oyster.The modified Cra a 4 by Maillard reaction could be a hypoallergenic therapeutic agent for allergy to oyster.
基金
supported by a grant from Xiamen Ocean Vocational College (KYG202108)
a grant from the young and middle-aged teachers’education research project of Fujian Province (JAT210801,JAT210803)
the National Natural Scientific Foundation of China (32072336,31871720,32001695,31901811)
the science and technology program of Fujian Province (2021L3013)
the science and technology program of Xiamen City (3502Z20203059)
grants from the National Key R&D Program of China (2019YFD0901703).
