Cargando…
Reducing Antigenicity and Improving Antioxidant Capacity of β-Lactoglobulin through Covalent Interaction with Six Flavonoids
β-lactoglobulin (β-LG) is a pivotal nutritional and functional protein. However, its application is limited by its antigenicity and susceptibility to oxidation. Here, we explore the impact of covalent modification by six natural compounds on the antigenicity and antioxidant characteristics of β-LG t...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418627/ https://www.ncbi.nlm.nih.gov/pubmed/37569182 http://dx.doi.org/10.3390/foods12152913 |
_version_ | 1785088309902442496 |
---|---|
author | Pu, Pei Deng, Zhifen Chen, Lang Yang, Han Liang, Guizhao |
author_facet | Pu, Pei Deng, Zhifen Chen, Lang Yang, Han Liang, Guizhao |
author_sort | Pu, Pei |
collection | PubMed |
description | β-lactoglobulin (β-LG) is a pivotal nutritional and functional protein. However, its application is limited by its antigenicity and susceptibility to oxidation. Here, we explore the impact of covalent modification by six natural compounds on the antigenicity and antioxidant characteristics of β-LG to explore the underlying interaction mechanism. Our findings reveal that the covalent interaction of β-LG and flavonoids reduces the antigenicity of β-LG, with the following inhibition rates: epigallocatechin-3-gallate (EGCG) (57.0%), kaempferol (42.4%), myricetin (33.7%), phloretin (28.6%), naringenin (26.7%), and quercetin (24.3%). Additionally, the β-LG–flavonoid conjugates exhibited superior antioxidant capacity compared to natural β-LG. Our results demonstrate that the significant structural modifications from α-helix to β-sheet induced by flavonoid conjugation elicited distinct variations in the antigenicity and antioxidant activity of β-LG. Therefore, the conjugation of β-LG with flavonoids presents a prospective method to reduce the antigenicity and enhance the antioxidant capacity of β-LG. |
format | Online Article Text |
id | pubmed-10418627 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-104186272023-08-12 Reducing Antigenicity and Improving Antioxidant Capacity of β-Lactoglobulin through Covalent Interaction with Six Flavonoids Pu, Pei Deng, Zhifen Chen, Lang Yang, Han Liang, Guizhao Foods Article β-lactoglobulin (β-LG) is a pivotal nutritional and functional protein. However, its application is limited by its antigenicity and susceptibility to oxidation. Here, we explore the impact of covalent modification by six natural compounds on the antigenicity and antioxidant characteristics of β-LG to explore the underlying interaction mechanism. Our findings reveal that the covalent interaction of β-LG and flavonoids reduces the antigenicity of β-LG, with the following inhibition rates: epigallocatechin-3-gallate (EGCG) (57.0%), kaempferol (42.4%), myricetin (33.7%), phloretin (28.6%), naringenin (26.7%), and quercetin (24.3%). Additionally, the β-LG–flavonoid conjugates exhibited superior antioxidant capacity compared to natural β-LG. Our results demonstrate that the significant structural modifications from α-helix to β-sheet induced by flavonoid conjugation elicited distinct variations in the antigenicity and antioxidant activity of β-LG. Therefore, the conjugation of β-LG with flavonoids presents a prospective method to reduce the antigenicity and enhance the antioxidant capacity of β-LG. MDPI 2023-07-31 /pmc/articles/PMC10418627/ /pubmed/37569182 http://dx.doi.org/10.3390/foods12152913 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Pu, Pei Deng, Zhifen Chen, Lang Yang, Han Liang, Guizhao Reducing Antigenicity and Improving Antioxidant Capacity of β-Lactoglobulin through Covalent Interaction with Six Flavonoids |
title | Reducing Antigenicity and Improving Antioxidant Capacity of β-Lactoglobulin through Covalent Interaction with Six Flavonoids |
title_full | Reducing Antigenicity and Improving Antioxidant Capacity of β-Lactoglobulin through Covalent Interaction with Six Flavonoids |
title_fullStr | Reducing Antigenicity and Improving Antioxidant Capacity of β-Lactoglobulin through Covalent Interaction with Six Flavonoids |
title_full_unstemmed | Reducing Antigenicity and Improving Antioxidant Capacity of β-Lactoglobulin through Covalent Interaction with Six Flavonoids |
title_short | Reducing Antigenicity and Improving Antioxidant Capacity of β-Lactoglobulin through Covalent Interaction with Six Flavonoids |
title_sort | reducing antigenicity and improving antioxidant capacity of β-lactoglobulin through covalent interaction with six flavonoids |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418627/ https://www.ncbi.nlm.nih.gov/pubmed/37569182 http://dx.doi.org/10.3390/foods12152913 |
work_keys_str_mv | AT pupei reducingantigenicityandimprovingantioxidantcapacityofblactoglobulinthroughcovalentinteractionwithsixflavonoids AT dengzhifen reducingantigenicityandimprovingantioxidantcapacityofblactoglobulinthroughcovalentinteractionwithsixflavonoids AT chenlang reducingantigenicityandimprovingantioxidantcapacityofblactoglobulinthroughcovalentinteractionwithsixflavonoids AT yanghan reducingantigenicityandimprovingantioxidantcapacityofblactoglobulinthroughcovalentinteractionwithsixflavonoids AT liangguizhao reducingantigenicityandimprovingantioxidantcapacityofblactoglobulinthroughcovalentinteractionwithsixflavonoids |