亚麻酸对乳蛋白理化性质与免疫球蛋白G/E结合能力的影响

Effects of linolenic acid on the physicochemical properties and immunoglobulin G/E binding capacity of milk proteins

中文关键词:  亚麻酸  聚合物  乳蛋白  致敏性  免疫球蛋白G/E结合能力

英文关键词:linolenic acid  polymers  milk protein  allergenicity  immunoglobulin G/E binding capacity

中文摘要:

      目的 探索亚麻酸对乳蛋白理化性质与免疫球蛋白(immunoglobulin, Ig) G/E (IgG/IgE)结合能力的影响。方法 以α-乳白蛋白和β-乳球蛋白为实验材料, 通过非还原性十二烷基硫酸钠聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis, SDS-PAGE)、扫描电镜、粒径以及Zeta电位、间接竞争酶联免疫吸附试验法(enzyme-linked immunosorbent assay, ELISA)评价亚麻酸对乳蛋白理化性质以及IgG/IgE结合能力的影响。结果 亚麻酸能够增强乳蛋白的IgG/IgE结合能力, 并且通过扫描电镜、粒径以及Zeta电位结果发现, 亚麻酸的加入导致α-乳白蛋白和β-乳球蛋白的颗粒变大, 粒径变大, 并且稳定性更强, 说明亚麻酸诱导乳蛋白发生了分子间的聚合, 形成高聚物。结论 亚麻酸可诱导α-乳白蛋白和β-乳球蛋白形成聚合物, 并能促进IgG/IgE结合能力增强。

英文摘要:

      Objective To explore the effects of linolenic acid on physicochemical properties and immunoglobulin (Ig) G/E (IgG/IgE) binding capacity of milk proteins. Methods With α-lactalbumin and β-lactoglobulin as experimental materials, the effects of linolenic acid on physicochemical properties and the IgG/IgE binding capacity of milk proteins were evaluated by non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscopy, particle size as well as Zeta potential, and indirect competition enzyme-linked immunosorbent assay (ELISA). Results Linolenic acid could enhance the IgG/IgE binding capacity of milk proteins. It was found that the addition of linolenic acid resulted in larger particles, larger particle sizes, and greater stability of α-lactalbumin and β-lactoglobulin by scanning electron microscopy, particle size, and Zeta potential results, suggesting that the addition of linolenic acid induced the milk proteins to undergo intermolecular polymerization and form polymers. Conclusion Linolenic acid can induce the formation of polymers of α-lactalbumin and β-lactoglobulin, and promote IgG/IgE binding capacity.