Effects of rosmarinic acid covalent conjugation on the allergenicity and functional properties of egg white protein

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-08-31 DOI:10.1016/j.foodhyd.2024.110579

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Abstract

Polyphenols can form complexes with proteins, potentially enhancing the properties of egg white protein (EWP) by altering its structure. This study aimed to explore the effect of covalent conjugating with rosmarinic acid (RA), a bioactive polyphenol found in various edible Lamiaceae herbs, on the structure, allergenicity, and functional properties of EWP. The successful preparation of EWP-RA conjugates was confirmed through RA binding equivalent analysis. Fluorescence spectroscopy, Fourier transform infrared (FTIR) spectroscopy, circular dichroism (CD), and ultraviolet (UV) absorption spectroscopy collectively indicated that the covalent conjugation with RA led to significant structural alterations in EWP. Furthermore, the conjugation of RA markedly enhanced the antioxidant capacity of EWP, as evidenced by its improved ability to scavenge DPPH and ABTS⁺ radicals. Enzyme-linked immunosorbent assay (ELISA) results indicated a substantial reduction in the binding capacity of EWP-RA conjugates to IgG and IgE, indicating a decrease in the allergenic potential of EWP. Moreover, the incorporation of RA was associated with an increase in the absolute zeta potential, protein flexibility, and free sulfhydryl content of EWP, alongside a reduction in surface hydrophobicity. The findings also revealed that RA enhanced the emulsifying activity, emulsion stability, foaming ability and foaming stability of EWP. Furthermore, the storage performance of EWP improved after conjugation with RA. In conclusion, the covalent conjugation of EWP with RA not only diminished its allergenic potential but also improved its functional properties through structural modification. This study posits that such an approach could be an effective strategy for enhancing the functional properties of EWP while concurrently mitigating its allergenic potential, thereby offering promising applications in the formulation of future food products.

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迷迭香酸共价共轭对蛋白过敏性和功能特性的影响

多酚可与蛋白质形成复合物，通过改变蛋白结构来增强蛋白的特性。本研究旨在探索与香豆素酸（RA）共价共轭对蛋清蛋白的结构、过敏性和功能特性的影响，香豆素酸是一种生物活性多酚，存在于多种可食用的芸香科草本植物中。通过 RA 结合当量分析，成功制备了 EWP-RA 共轭物。荧光光谱、傅立叶变换红外光谱、圆二色光谱和紫外吸收光谱共同表明，与 RA 共价共轭会导致 EWP 结构发生显著变化。此外，共轭 RA 还明显增强了 EWP 的抗氧化能力，这体现在其清除 DPPH 和 ABTS+ 自由基的能力有所提高。酶联免疫吸附试验（ELISA）结果表明，EWP-RA 共轭物与 IgG 和 IgE 的结合能力大大降低，这表明 EWP 的致敏潜力有所降低。此外，RA 的加入还增加了 EWP 的绝对 zeta 电位、蛋白质柔韧性和游离巯基含量，同时降低了表面疏水性。研究结果还显示，RA 提高了 EWP 的乳化活性、乳化稳定性、发泡能力和发泡稳定性。此外，与 RA 共轭后，EWP 的储存性能也得到了改善。总之，用 RA 共价共轭 EWP 不仅能降低其致敏潜力，还能通过结构修饰改善其功能特性。本研究认为，这种方法可能是一种有效的策略，既能提高 EWP 的功能特性，又能降低其致敏性，因此在未来食品配方中具有广阔的应用前景。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.