Identification of immunoglobulin E epitopes on major allergens from dairy products after digestion and transportation in vitro

Fan Yang; Xin Ma; Wei Hu; Ziyi Xiong; Meijiang Huang; Yong Wu; Xuanyi Meng; Zhihua Wu; Anshu Yang; Xin Li; Hongbing Chen

Journal of Dairy Science (Nov 2022)

Identification of immunoglobulin E epitopes on major allergens from dairy products after digestion and transportation in vitro

Fan Yang,
Xin Ma,
Wei Hu,
Ziyi Xiong,
Meijiang Huang,
Yong Wu,
Xuanyi Meng,
Zhihua Wu,
Anshu Yang,
Xin Li,
Hongbing Chen

Affiliations

Fan Yang: State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China; School of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, Jiangxi, PR China
Xin Ma: State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China; School of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, Jiangxi, PR China
Wei Hu: State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China; School of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, Jiangxi, PR China
Ziyi Xiong: State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China; School of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, Jiangxi, PR China
Meijiang Huang: State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China; School of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, Jiangxi, PR China
Yong Wu: School of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, Jiangxi, PR China; Jiangxi-OAI Joint Research Institute, College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
Xuanyi Meng: School of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, Jiangxi, PR China; Jiangxi-OAI Joint Research Institute, College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
Zhihua Wu: School of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, Jiangxi, PR China; Jiangxi-OAI Joint Research Institute, College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
Anshu Yang: School of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, Jiangxi, PR China; Jiangxi-OAI Joint Research Institute, College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
Xin Li: State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China; School of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, Jiangxi, PR China; Corresponding author
Hongbing Chen: School of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China; Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, Jiangxi, PR China; Jiangxi-OAI Joint Research Institute, College of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China

Journal volume & issue: Vol. 105, no. 12
pp. 9476 – 9487

Abstract

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ABSTRACT: Dairy processing can alter the digestion stability and bioavailability of cow milk proteins in the gastrointestinal tract. However, analysis of stable linear epitopes on cow milk allergens that could enter into intestinal mucosal is limited. Thus, this study aimed to investigate the digestion and transportation properties and residual allergen epitopes entering into gastrointestinal mucosa of 3 commercial dairy products, including pasteurized milk (PM), ultra-heat-treated milk (UHTM), and dried skim milk (DSM). In this work, the digestive stability of the 3 kinds of dairy products has been performed in a standard multistep static digestion model in vitro and characterized by Tricine-SDS-polyacrylamide gel electrophoresis and reversed-phase HPLC. With respect to gastrointestinal digestion in vitro, the main allergens including β-lactoglobulin (β-LG), α-lactalbumin (α-LA), and caseins were degraded gradually, and the resistance peptides remained in the PM with a molecular weight of range from 3.4 to 5.0 kDa. Simultaneously, the potential allergenicity of the cow milk proteins was diminished gradually and is basically consistent after 60 min of gastrointestinal digestion. After gastrointestinal digestion, the remaining peptides were transported via an Ussing chamber and identified by liquid chromatography-MS/MS. By alignment, 10 epitopes peptides were identified from 16 stable peptides, including 5 peptides (AA 92–100, 125–135, 125–138, and 149–162) in β-LG, 2 peptides in α-LA (AA 80–93 and 63–79), 2 peptides in αS1-casein (AA 84–90 and 125–132), and 1 peptide (AA 25–32) in αS2-casein were identified by dot-blotting mainly exist in UHTM and PM. This study demonstrates dairy processing can affect the digestion and transport characteristics of milk proteins and in turn alter epitope peptides release.

Published in Journal of Dairy Science

ISSN: 0022-0302 (Print); 1525-3198 (Online)
Publisher: Elsevier
Country of publisher: United States
LCC subjects: Agriculture: Animal culture: Cattle: Dairy processing. Dairy products; Agriculture: Animal culture: Cattle: Dairying
Website: https://www.journals.elsevier.com/journal-of-dairy-science

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