研究简报 Short Communications

糖基化去除大豆球蛋白免疫原性方法的优化

  • 谭振 ,
  • 孙泽威
展开
  • 吉林农业大学动物科学技术学院, 长春 130118

收稿日期: 2012-10-26

  网络出版日期: 2013-03-25

基金资助

国家自然科学基金项目(31072037)

Optimization of Removal Method of Glycinin Immunogenicity by Glycosylation

  • TAN Zhen ,
  • SUN Zewei
Expand
  • College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China

Received date: 2012-10-26

  Online published: 2013-03-25

摘要

为了优化糖基化去除大豆球蛋白免疫原性的方法,本试验采用果寡糖与粗提大豆球蛋白进行干热法糖基化反应,选择不同的温湿度反应条件组合,测定各个反应条件下0~120 h产物的蛋白质溶解状况及免疫原性去除效果。结果表明随着时间的推移,各组产物的蛋白质溶解均有下降,而免疫原性去除效果增强,其中在65 ℃、75%相对湿度、蛋白质与糖摩尔比1: 14时反应60 h条件下蛋白质溶解及免疫原性去除效果最为理想。该条件可以作为干热法糖基化反应去除大豆球蛋白免疫原性的优化方法。

本文引用格式

谭振 , 孙泽威 . 糖基化去除大豆球蛋白免疫原性方法的优化[J]. 动物营养学报, 2013 , 25(4) : 884 -890 . DOI: 10.3969/j.issn.1006-267x.2013.04.029

Abstract

To optimize the removal method of glycinin immunogenicity by glycosylation, a dry heat way glycosylation reaction by fructo-oligosaccharide and rough glycinin was adopted in this study to select the optimal group. Different temperature and humidity conditions were selected, and the dissolved protein and the removal efficiency of immunogenicity were determined during 0 to 120 hours. The results showed that protein-dissolved level decreased, but immunogenicity removal increased in all products as time went on, and under the condition of 65 ℃, 75% relative humidity and molar ratio of protein to sugar at 1: 14, after 60-hour response time, protein-dissolved level and immunogenicity removal were the ideal results. In conclusion, this condition can be used as the optimized dry heat method about glycosylation reaction to remove glycinin immunogenicity.

参考文献

[1] LI D F,NELSSEN J L,REDDY P G,et al.Measuring suitability of soybean products for early-weaned pigs with immunological criteria[J].Journal of Animal Science,1991,69:3299-3307.

[2] SUN P,LI D,LI Z,et al.Effects of glycinin on IgE-mediated increase of mast cell numbers and histamine release in the small intestine[J].Journal of Nutritional Biochemistry,2008,19(9):627-633.  

[3] GUO P,PIAO P,CAO Y,et al.Recombinant soybean protein β-conglycinin α'-subunit expression and induced hypersentivity reaction in rats[J].International Archieves of Allergy and Immunolgy,2008,145:102-110.

[4] 李德发.大豆抗营养因子[M].北京:中国科学技术出版社,2003.

[5] WILSON S,BLASCHEK K,GONZALEZ DE MEJIA E.Allergenic proteins in soybean:processing and reduction of P34 allergenicity[J].Nutrition Reviews,2005,63(2):47-58.

[6] NAKAMURA A,WATANABE K,OJIMA T,et al.Effect of Maillard reaction on allergenicity of scallop tropomyosin[J].Journal of Agricultural and Food Chemistry,2005,53(19):7559-7564.  

[7] GRUBER P,BECKER W M,HOFMANN T.Influence of the Maillard reaction on the allergenicity of rAra h 2,a recombinant major allergen from peanut (Arachis hypogaea),its major epitopes,and peanut agglutinin[J].Journal of Agricultural and Food Chemistry,2005,53(6):2289-2296.  

[8] GRUBER P,VIETHS S,WANGORSCH A,et al.Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1,the major allergen from cherry (Prunus avium)[J].Journal of Agricultural and Food Chemistry,2004,52(12):4002-4007.  

[9] HATTORI M,MIYAKAWA S,OHAMA Y.Reduced immunogenicity of β-lactoglobulin by conjugation with acidic oligosccharides[J].Journal of Agricultural and Food Chemistry,2004,52:4546-4553

[10] USUI M,TAMURA H,NAKAMURA K,et al.Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through Maillard-type protein-polysaccharide conjugation[J].Nahrung/Food,2004,48(1):69-72.  

[11] SETSUKO I,FUMIO Y.Determination of glycinin and β-conglycinin in soybean protein by immunological methods[J].Agriculture and Food Chemistry,1987,35:200-205.

[12] JūRGEN L,SILVÁN J,MORENO F,et al.In vitro glycation and anti-genicity of soyproteins[J].Food Research International,2007,40:153-160.

[13] ZHAO Y,QIN G,SUN Z,et al.Disappearance of immunoreactive glycinin and β-conglycinin in the digestive tract of piglets[J].Archives of Animal Nutrition:Archiv für Tierernährung,2008,4(62):322-330.  

[14] 蔡国林,杨旭,曹钰,等.微生物发酵对豆粕营养价值的影响[J].中国油脂,2008,33(10):21-24.

[15] 苏志光,郭顺堂.大豆蛋白的甘露聚糖糖基化研究[J].大豆科学,2010,29(3):486-489.

[16] ACHOURI A,BOYE J I,YAYLAYAN V A,et al.Functional properties of glycated soy 11S glycinin[J].Journal of Food Science,2005,70(4):C269-C274.
文章导航

/