文献类型：期刊文献

中文题名：不同植物多酚-β-乳球蛋白复合物的抗原性、水溶性与消化性分析

英文题名：Antigenicity,Solubility and Digestibility of β-Lactoglobulin Combined with Different Plant Polyphenols

作者：农丽艳[1,2];刘学铭[2];程镜蓉[2];邹金浩[2];曹文红[1];唐道邦[2];杨怀谷[2]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610

年份：2025

卷号：46

期号：2

起止页码：35

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：北大核心2023、、EI(收录号：20250317701156)、北大核心

基金：广州市基础研究计划基础与应用基础研究项目(202201010671);广东省农业科学院科技人才引进专项资金项目(R2021YJ-YB3008);广东省重点领域研发计划项目(2022B0202030002);广东省农业科研类及科技推广示范类项目(44000220000000017411);广东省现代农业产业技术体系创新团队(2019KJ114)。

语种：中文

中文关键词：植物多酚;β-乳球蛋白;脱敏;水溶性;消化性;多酚组成

外文关键词：plant polyphenols;β-lactoglobulin;desensitization;solubility;digestibility;polyphenol composition

中文摘要：为开发低致敏乳蛋白新型加工技术,基于植物多酚与蛋白互作机制,探究了多酚结合对消减β-乳球蛋白致敏性的生物学作用,初步分析其在低敏乳蛋白制备上的潜在应用性。研究选择了茶叶渣、桑椹果渣、龙眼壳、龙眼核、葡萄籽、葡萄果渣6种农副产品原料,分别提取多酚,并采用不同的结合方式(非共价、碱法、酶法)与β-乳球蛋白构建复合物。体外致敏检测(酶联免疫吸附试验、蛋白印迹试验)结果表明,6种植物多酚在碱法和酶法条件下均能一定程度消减β-乳球蛋白的抗原性,其中基于碱法的龙眼壳、龙眼核多酚抑制效果最好,抗原性抑制率均值分别为:76.8%、77.2%。经液质联用分析,在龙眼壳/核多酚中,柯里拉京、鞣花酸等没食子类单宁是优势单体多酚。此外,通过凝胶电泳试验观察到,6种植物多酚会引发蛋白间不同程度的交联聚合现象,形成二聚体或多聚体。除茶渣多酚外,酶法结合所得其余5种多酚-β-LG复合物的水溶解度均低于其各自的碱法和非共价结合复合物。除碱法条件下的葡萄果渣多酚,其余多酚在不同反应条件下并未显著改变原始蛋白的总体消化性。综合判断,龙眼壳/核多酚是适用于β-乳球蛋白致敏消减的植物多酚类型。

外文摘要：Plant polyphenols were exploited in this research to reduce the antigenicity ofβ-lactoglobulin based on their mutual interaction(physical combination),in an effort to evaluate its potential on the application of new technics to fabricate hypoallergenic lactoproteins.In this study,non-covalent,alkaline,and enzymatic methods,were adopted to construct the complex or conjugated compounds ofβ-lactoglobulin combined by plant phenolic extracts from tea residue,mulberry pomace,longan pericarp,longan seed,grape seed and grape pomace.By means of the determination of allergenicity in vitro(through enzyme linked immunosorbent assay and immunoblotting),the six kind of plant polyphenols extracts could reduce the antigenicity(specific IgG binding capacity)ofβ-lactoglobulin to different extents(under alkaline and enzymatic treatment),in which longan pericarp and seed polyphenols exhibited the best(the mean of antigenic inhibition rate:76.8%,77.2%,respectively).Meanwhile,liquid chromatography coupled with tandem mass spectrometry indicated that gallic acid unit-based tannins(or acids),such as corilagin and ellagic acid,were dominant polyphenols in longan pericarp/seed extracts.In addition,gel electrophoresis revealed that six extracts induced aggregation between proteins,forming dimers or polymers.The solubility of the complexes or adducts constructed via enzymatic catalytic process was lower than the corresponding compounds built by non-covalent or alkaline methods(except for tea residue polyphenols group).Nonetheless,most of the extracts did not apparently affect the in vitro global digestibility of the protein,apart from the grape pomace treatment under alkaline condition.Taken the results of desensitization efficiency and functionality and digestibility into account,this study could preliminarily conclude that phenols stemmed from longan pericarp and seed might be the suitable materials in suppressing the allergenicity ofβ-lactoglobulin.