Influence of high-intensity ultrasound on the IgE binding capacity of Act d 2 allergen, secondary structure, and In-vitro digestibility of kiwifruit proteins

Ultrasonics Sonochemistry

Vijaya Raghavan¹  Sai Kranthi Vanga²  Jun Wang³  Jin Wang⁴ 

[1] College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China (J. Wang).;Corresponding authors at: School of Advanced Agricultural Sciences, Peking University, Beijing 100871, China (J. Wang);Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada;School of Advanced Agricultural Sciences, Peking University, Beijing 100871, China;

关键词: High-intensity ultrasound;    Kiwifruit allergy;    IgE binding capacity;    Secondary structure;    In-vitro digestibility;    Circular dichroism spectroscopy;   

DOI  :  

来源: DOAJ

【 摘 要 】

Kiwifruit can trigger allergic reactions that can lead to death, causing public health concerns worldwide. In the present study, we treated kiwifruit samples with high-intensity ultrasound (20 kHz, 400 W, 50% duty cycle) for 0 to 16 min to evaluate its effect on the IgE binding capacity of kiwifruit allergen Act d 2, secondary structure and in-vitro digestibility of kiwifruit proteins. The changes in the protein solubility and microstructures of kiwifruit were also analyzed. The results showed that treatment with powerful ultrasound caused a significant disruption in the microstructure of kiwifruit tissues, leading to the changes in the secondary structures of proteins, including a loss of alpha-helixes and an increase in beta-sheet structures. These structural changes were due to the ultrasound treatment, especially 16 min of treatment, resulted in a 50% reduction in Act d 2 allergen content and significantly improved in-vitro digestibility up to 62% from the initial level of 35%. Furthermore, the solubility of the total proteins present in kiwifruit samples was significantly decreased by 20% after 16-min ultrasound processing. The results of this work showed that high-intensity ultrasound treatment has a potential application in reducing the allergenicity of kiwifruit or related products.

【 授权许可】

Unknown