High-pressure microfluidisation-induced changes in the antigenicity and conformation of allergen Ara h 2 purified from Chinese peanut

Authors

  • Chun-qiu Hu,

    1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
    2. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047,China
    3. Department of Nutrition and Food Hygiene, Anhui Medical University, Hefei 230032, China
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  • Hong-bing Chen,

    Corresponding author
    1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
    2. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047,China
    • State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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  • Jin-yan Gao,

    1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
    2. Department of Food Science, Nanchang University, Nanchang 330047, China
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  • Chun-ping Luo,

    1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
    2. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047,China
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  • Xiao-juan Ma,

    1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
    2. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047,China
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  • Ping Tong

    1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
    2. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047,China
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Abstract

BACKGROUND: Peanut allergy is one of the most serious food allergies, and Ara h 2 is one of the most important peanut allergens as it is recognised by serum immunoglobulin E from more than 90% of peanut-allergic individuals. Dynamic high-pressure microfluidisation has been widely used in food processing as a new technology. The aim of this study was to investigate the effect of high-pressure microfluidisation on the antigenicity and structure of Ara h 2. Extracted peanut allergen Ara h 2 was treated under a continuous pressure array of 60, 90, 120, 150 and 180 MPa. Immunoreactivity was measured by indirect enzyme-linked immunosorbent assay with rabbit polyclonal antibodies. Secondary structure was analysed by circular dichroism. Surface hydrophobicity and sulfhydryl groups were assessed via fluorescence and UV absorption spectra respectively.

RESULTS: High-pressure microfluidisation treatment decreased the antigenicity of peanut allergen Ara h 2, changed its secondary structure and increased its UV absorption intensity and surface hydrophobicity.

CONCLUSION: The change in conformation contributed to the decrease in antigenicity of Ara h 2, and the spatial conformation of peanut allergen Ara h 2 plays a critical role in its antigenicity. Copyright © 2011 Society of Chemical Industry

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