摘要
目的探索亚麻酸对乳蛋白理化性质与免疫球蛋白(immunoglobulin,Ig)G/E(IgG/IgE)结合能力的影响。方法以α-乳白蛋白和β-乳球蛋白为实验材料,通过非还原性十二烷基硫酸钠聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、扫描电镜、粒径以及Zeta电位、间接竞争酶联免疫吸附试验法(enzyme-linked immunosorbent assay,ELISA)评价亚麻酸对乳蛋白理化性质以及IgG/IgE结合能力的影响。结果亚麻酸能够增强乳蛋白的IgG/IgE结合能力,并且通过扫描电镜、粒径以及Zeta电位结果发现,亚麻酸的加入导致α-乳白蛋白和β-乳球蛋白的颗粒变大,粒径变大,并且稳定性更强,说明亚麻酸诱导乳蛋白发生了分子间的聚合,形成高聚物。结论亚麻酸可诱导α-乳白蛋白和β-乳球蛋白形成聚合物,并能促进IgG/IgE结合能力增强。
Objective To explore the effects of linolenic acid on physicochemical properties and immunoglobulin(Ig)G/E(IgG/IgE)binding capacity of milk proteins.Methods Withα-lactalbumin andβ-lactoglobulin as experimental materials,the effects of linolenic acid on physicochemical properties and the IgG/IgE binding capacity of milk proteins were evaluated by non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE),scanning electron microscopy,particle size as well as Zeta potential,and indirect competition enzyme-linked immunosorbent assay(ELISA).Results Linolenic acid could enhance the IgG/IgE binding capacity of milk proteins.It was found that the addition of linolenic acid resulted in larger particles,larger particle sizes,and greater stability ofα-lactalbumin andβ-lactoglobulin by scanning electron microscopy,particle size,and Zeta potential results,suggesting that the addition of linolenic acid induced the milk proteins to undergo intermolecular polymerization and form polymers.Conclusion Linolenic acid can induce the formation of polymers ofα-lactalbumin andβ-lactoglobulin,and promote IgG/IgE binding capacity.
作者
吴雨泓
陈碧华
吴欢
刘瀚文
欧阳璞玉
孟轩夷
陈红兵
WU Yu-Hong;CHEN Bi-Hua;WU Huan;LIU Han-Wen;OUYANG Pu-Yu;MENG Xuan-Yi;CHEN Hong-Bing(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China;College of Food Science and Technology,Nanchang University,Nanchang 330047,China;Jiangxi Province Key Laboratory of Food Allergy,Nanchang University,Nanchang 330047,China;Sino-german Joint Research Institute,Nanchang University,Nanchang 330047,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第24期239-245,共7页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(31872887)。
