Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate

Xin Luo; Jiankang Lu; Yongyan Wu; Wenshan Duan; Fengping An; Qun Huang; Lei Chen; Shaofeng Wei

Food Chemistry: X (Dec 2022)

Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate

Xin Luo,
Jiankang Lu,
Yongyan Wu,
Wenshan Duan,
Fengping An,
Qun Huang,
Lei Chen,
Shaofeng Wei

Affiliations

Xin Luo: School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Jiankang Lu: Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Xinjiang Province, 843300, China
Yongyan Wu: School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Wenshan Duan: School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Fengping An: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Qun Huang: School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Key Laboratory of Endemic and Ethnic Diseases, Ministry of Education & Key Laboratory of Medical Molecular Biology of Guizhou Province, Guizhou Medical University, Guiyang 550004, Guizhou, China; Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
Lei Chen: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
Shaofeng Wei: School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.

Journal volume & issue: Vol. 16
p. 100482

Abstract

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Potential allergenicity of amandin was reduced by binding amandin with (−)-epigallocatechin gallate (EGCG) via alkaline, free radical, ultrasound-assisted alkaline, and ultrasound-assisted free radical methods. These results of total phenol content, free sulfhydryl group, free amino group, surface hydrophobicity, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated that amandin might be covalently bound to EGCG through reactive groups such as sulfhydryl and amino groups, or non-covalently through hydrophobic interactions. Fourier transformed infrared (FT-IR) spectroscopy and fluorescence spectroscopy revealed structural changes of amandin-EGCG conjugate, which also caused significant reduction in potential allergenicity of amandin. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) found that amandin bound to EGCG mainly through cysteine and glutamate residues, and linear epitope for amandin was reduced. This provided a new method and theoretical basis of hypoallergenic almond food.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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