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Publishing Language: Chinese | Open Access

Effect of Ultrasound-Assisted Luteolin Treatment on the Structure and Allergenicity of β-Lactoglobulin

Titi WANG1 Yang WANG1Lin ZOU1Jun LIU1Yanhong SHAO1 ( )Zongcai TU1,2 ( )
National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Abstract

Bovine β-Lactoglobulin (BLG) induces severe cow’s milk allergy. This research investigated the effect of ultrasound-assisted luteolin (LUT) treatment on the structure and allergenicity of BLG. The structure of the treated BLG was characterized by Fourier transform infrared (FTIR) spectroscopy, circular dichroism (CD) spectroscopy, ultraviolet (UV) absorption spectroscopy and fluorescence spectroscopy, and its allergenicity was evaluated by enzyme-linked immunosorbent assay (ELISA) and cell experiments. It was found that the major interaction force between BLG and LUT was hydrophobic interaction both before and after ultrasonic treatment. Ultrasound-assisted LUT treatment significantly altered the secondary and tertiary structures of BLG, and reduced the IgE-binding ability and the release of interleukin-6, interleukin-4 and histamine from KU812 cells. Therefore, ultrasound-assisted LUT treatment changes the conformational epitope of BLG, reducing its allergenicity, and the best effect can be achieved by secondary ultrasound-assisted LUT treatment.

CLC number: TS252.1 Document code: A Article ID: 1002-6630(2023)11-0048-09

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Food Science
Pages 48-56

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Cite this article:
WANG T, WANG Y, ZOU L, et al. Effect of Ultrasound-Assisted Luteolin Treatment on the Structure and Allergenicity of β-Lactoglobulin. Food Science, 2023, 44(11): 48-56. https://doi.org/10.7506/spkx1002-6630-20220722-261

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Received: 22 July 2022
Published: 15 June 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).