Reduction of allergenicity of food protein by preparing edible bioconjugate

通过制备可食用生物共轭物降低食物蛋白的过敏性

• 批准号: 22580126
• 负责人: HATTORI Makoto
• 金额: $ 3.08万
• 依托单位: Tokyo University of Agriculture and Technology
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2010
• 资助国家: 日本
• 起止时间: 2010 至 2012
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-22580126/
• 关键词: バイオハイブリッド; 食品タンパク質; 低アレルゲン化; 機能改変; 高機能化; β-ラクトグロブリン; 免疫原性; 乳化性; バイオハイブリッド; 食品タンパク質; 低アレルゲン化; 機能改変; 高機能化; β-ラクトグロブリン; 免疫原性; 乳化性

Major whey protein beta-lactoglobulin (BLG) was conjugated with epsilon-polylysine (PL) by using microbial transglutaminase (MTGase) to improve the function of BLG. The molar ratio of BLG to PL in the conjugate was 1:1.2. Native conformation of BLG was almost maintained after conjugation with PL. By conjugation with PL, the improvement in the emulsifying ability and the reduction of the immunogenicity were achieved. Further conjugation with dextran (Dex) led to the effective reduction of the immunogenicity of BLG.

主要的乳清蛋白β-乳球蛋白（BLG）通过使用微生物转基谷氨酰胺酶（MTGase）与Epsilon-Polysine（PL）结合，以改善BLG的功能。在缀合物中，BLG与PL的摩尔比为1：1.2。与PL结合后，几乎维持了BLG的天然构象。通过与PL结合，可以提高乳化能力和免疫原性的降低。与葡萄糖（DEX）进一步结合导致BLG的免疫原性有效降低。